Keto Ding Dong Cake Recipe
This Keto Ding Dong Cake Recipe is a delightful treat that brings a healthier twist to a classic dessert. With tender layers of coconut flour cake, a luscious filling, and a rich sugar-free chocolate glaze, this recipe is perfect for any occasion. Whether you’re celebrating a birthday or just indulging in a sweet craving, this cake will impress your guests while keeping you on track with your dietary goals.
Why You’ll Love This Recipe
- Healthier Alternative: Enjoy the indulgence of cake without the guilt, as this recipe uses low-carb ingredients.
- Rich Flavor: The combination of cocoa powder and creamy filling creates a decadent taste that satisfies sweet cravings.
- Versatile Serving Options: Perfect for parties, family gatherings, or even as an everyday dessert.
- Simple Preparation: Despite its impressive appearance, this cake is easy to make with straightforward steps.
- Diet-Friendly: Fits well into keto and low-carb diets, making it suitable for those looking to maintain their lifestyle.
Tools and Preparation
To make this Keto Ding Dong Cake Recipe successfully, you’ll need some essential tools. These items will help streamline your preparation and ensure great results.
Essential Tools and Equipment
- Mixing bowls
- Measuring cups
- Electric mixer
- Baking pans
- Rubber spatula
Importance of Each Tool
- Electric mixer: Saves time and effort when whipping cream and mixing batter for a smooth consistency.
- Baking pans: Ensure even baking of the cake layers, which is crucial for texture and taste.
Ingredients
To create this delicious Keto Ding Dong Cake, gather the following ingredients:
For the Cake Layers
- ⅔ cup coconut flour
- ⅔ cup Swerve Sweetener or other granular sweetener
- 6 tablespoons cocoa powder
- ¼ cup whey protein powder (chocolate, vanilla, or unflavored)
- 2 teaspoons baking powder
- ½ teaspoon salt
- 6 large eggs
- ½ cup melted butter
- 1 teaspoon vanilla extract
- ½ cup leftover coffee or water (more if needed)
For the Cream Filling
- 3 tablespoons water
- 1 1/2 teaspoons grass-fed Vegan gelatin (or 1 envelope Knox Vegan gelatin)
- 1 cup heavy whipping cream
- 1/3 cup Swerve Confectioners (or other powdered sweetener)
- 1 teaspoon vanilla extract
For the Chocolate Glaze
- 2/3 cup heavy whipping cream
- ¼ cup Swerve Confectioners (or other powdered sweetener)
- 2 tablespoons allulose (optional; can replace with more Swerve)
- 2 ½ ounces unsweetened chocolate
- ¾ teaspoon vanilla extract
How to Make Keto Ding Dong Cake Recipe
Step 1: Prepare the Oven and Pans
Preheat your oven to 350°F (175°C). Grease two 9-inch round baking pans with butter or cooking spray to prevent sticking.
Step 2: Mix Dry Ingredients
In a large mixing bowl, combine:
1. Coconut flour
2. Swerve Sweetener
3. Cocoa powder
4. Whey protein powder
5. Baking powder
6. Salt
Whisk these dry ingredients together until well combined.
Step 3: Combine Wet Ingredients
In another bowl, beat the eggs until frothy. Add in melted butter, vanilla extract, and leftover coffee or water. Mix until smooth.
Step 4: Combine Wet and Dry Mixtures
Gradually add the wet mixture to the dry ingredients. Stir until just combined; do not overmix.
Step 5: Bake the Cake Layers
Divide the batter evenly between the prepared baking pans. Bake for about 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pans for 10 minutes before transferring to wire racks.
Step 6: Prepare the Cream Filling
In a small bowl, dissolve vegan gelatin in warm water. In another bowl, whip heavy cream until soft peaks form. Gradually add Swerve Confectioners and vanilla extract while continuing to whip until stiff peaks form. Gently fold in dissolved gelatin.
Step 7: Assemble the Cake
Once cake layers are cool, place one layer on a serving plate. Spread half of the whipped cream filling on top. Place the second layer over it and top with remaining filling.
Step 8: Make Chocolate Glaze
In a saucepan over low heat, combine heavy whipping cream and unsweetened chocolate until melted and smooth. Remove from heat; stir in Swerve Confectioners and vanilla extract until fully incorporated.
Step 9: Finish with Glaze
Drizzle chocolate glaze over assembled cake allowing it to drip down sides. Chill in refrigerator before serving for best flavor.
Enjoy your delightful Keto Ding Dong Cake!
How to Serve Keto Ding Dong Cake Recipe
Serving the Keto Ding Dong Cake can elevate your dessert experience. Here are some delightful ways to present and enjoy this scrumptious cake.
With Fresh Berries
- Top each slice with a mix of fresh strawberries, raspberries, or blueberries for a refreshing burst of flavor and added nutrients.
A Dollop of Whipped Cream
- Serve a generous dollop of whipped cream on the side or on top for an extra creamy texture that complements the cake’s richness.
Drizzled with Sugar-Free Chocolate Sauce
- Enhance the chocolate flavor by drizzling sugar-free chocolate sauce over the cake before serving. This adds an indulgent touch without the carbs.
alongside Coffee or Tea
- Pair a slice of Keto Ding Dong Cake with a warm cup of coffee or herbal tea. The flavors meld beautifully, making it a perfect afternoon treat.
With Nut Butter Spread
- For added protein, spread a thin layer of almond or peanut butter on top of your cake slice. It adds a rich taste and healthy fats.
As Part of a Dessert Platter
- Include slices of Keto Ding Dong Cake on a dessert platter alongside other keto-friendly treats for a delightful spread at gatherings or parties.
How to Perfect Keto Ding Dong Cake Recipe
Perfecting your Keto Ding Dong Cake is all about attention to detail. Follow these tips for the best results.
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Measure Ingredients Accurately: Use a kitchen scale for precise measurements, especially for flour and sweeteners, ensuring consistency in texture and flavor.
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Room Temperature Eggs: Allow eggs to reach room temperature before mixing. This helps in achieving better volume and fluffiness in your cake.
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Sift Dry Ingredients: Sifting cocoa powder and coconut flour can eliminate lumps, resulting in a smoother batter and more even baking.
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Don’t Overmix Batter: Mix just until combined to avoid dense cake. Overmixing can lead to tough textures instead of light and airy layers.
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Cool Layers Completely: Let cake layers cool completely before adding filling and frosting. This prevents melting and ensures clean layers when cutting.
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Chill Before Serving: Refrigerating the assembled cake for an hour allows flavors to meld together, enhancing the overall taste experience.
Best Side Dishes for Keto Ding Dong Cake Recipe
Pairing side dishes with your Keto Ding Dong Cake can create an enjoyable meal experience. Here are some great options to consider.
- Sugar-Free Fruit Salad: A medley of seasonal fruits tossed in lemon juice offers freshness without added sugars.
- Keto Cheesecake Bites: Mini cheesecake bites made with almond flour crust provide a rich dessert that complements the chocolatey flavor.
- Chocolate Avocado Mousse: A creamy, dairy-free mousse that is rich in healthy fats, perfect as an elegant side dish.
- Coconut Chia Pudding: This pudding brings tropical flavor while being low in carbs; serve it chilled for a refreshing contrast.
- Zucchini Noodles with Pesto: Lightly sautéed zucchini noodles topped with homemade pesto offer an interesting savory side dish option.
- Roasted Brussels Sprouts: Crispy roasted Brussels sprouts seasoned with olive oil make for a hearty yet healthy accompaniment.
- Spiced Nuts: A mix of spiced almonds, walnuts, and pecans provides crunchiness that balances out the softness of the cake.
- Keto Pancakes: Light fluffy pancakes made from almond flour pair wonderfully as another sweet treat alongside your dessert cake.
Common Mistakes to Avoid
Baking the Keto Ding Dong Cake can be a delightful experience, but there are some common pitfalls to watch out for.
- Boldly measure ingredients – Accurate measuring is crucial. Using too much or too little can affect the cake’s texture and flavor, so be precise.
- Boldly skip room temperature – Ensure eggs and butter are at room temperature. This helps create a smoother batter and promotes even baking.
- Boldly ignore baking times – Keep an eye on your cake as it bakes. Overbaking can result in a dry cake, while underbaking may leave it gooey in the center.
- Boldly rush cooling – Allow the cake to cool completely before adding any filling or glaze. Rushing this step can cause melting or separation.
- Boldly overlook storage tips – Proper storage keeps your Keto Ding Dong Cake fresh longer. Store it correctly to maintain its flavor and texture.
Storage & Reheating Instructions
Refrigerator Storage
- Store the Keto Ding Dong Cake in an airtight container.
- It can last up to 5 days in the refrigerator.
Freezing Keto Ding Dong Cake Recipe
- Wrap individual slices tightly in plastic wrap.
- Place them in a freezer-safe bag for up to 3 months.
Reheating Keto Ding Dong Cake Recipe
- Oven – Preheat to 350°F (175°C) and warm for about 10-15 minutes until heated through.
- Microwave – Heat a slice for 20-30 seconds on low power. Check frequently to avoid overheating.
- Stovetop – Use a skillet over low heat, covering with a lid for even warming.
Frequently Asked Questions
What makes this Keto Ding Dong Cake Recipe special?
This cake offers a healthier twist on classic snack cakes, featuring low-carb ingredients without sacrificing taste or texture.
Can I customize my Keto Ding Dong Cake Recipe?
Absolutely! You can add nuts, sugar-free chocolate chips, or even different flavored extracts to suit your taste preferences.
How do I know when the cake is done baking?
Insert a toothpick into the center; if it comes out clean or with a few crumbs, the cake is ready.
Is this recipe suitable for meal prep?
Yes! The Keto Ding Dong Cake stores well in both the fridge and freezer, making it perfect for meal prep.
Can I use other sweeteners besides Swerve?
Certainly! Feel free to use your preferred granular or powdered sweetener that fits within your keto guidelines.
Final Thoughts
This Keto Ding Dong Cake Recipe combines indulgence with health benefits, making it an excellent choice for dessert lovers on a keto diet. With its creamy filling and rich chocolate glaze, it’s versatile enough for special occasions or everyday treats. Feel free to customize flavors and toppings to make it your own!
Keto Ding Dong Cake
Indulge in a guilt-free dessert with our Keto Ding Dong Cake Recipe! This delightful creation features moist layers of coconut flour cake, a luscious creamy filling, and a rich sugar-free chocolate glaze that will satisfy your sweet cravings without derailing your dietary goals. Perfect for celebrations or just as a comforting treat, this cake is both impressive and easy to make. With its decadent flavors and low-carb ingredients, it’s a dessert that everyone can enjoy.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Low-Carb
Ingredients
- ⅔ cup coconut flour
- ⅔ cup Swerve Sweetener or other granular sweetener
- 6 tablespoons cocoa powder
- ¼ cup whey protein powder (chocolate, vanilla, or unflavored)
- 2 teaspoons baking powder
- ½ teaspoon salt
- 6 large eggs
- ½ cup melted butter
- 1 teaspoon vanilla extract
- ½ cup water (more if needed)
- 3 tablespoons water (for filling)
- 1 1/2 teaspoons Vegan gelatin (or other plant-based gelling agent)
- 1 cup heavy whipping cream (for filling)
- 1/3 cup Swerve Confectioners (or other powdered sweetener for filling)
- 2/3 cup heavy whipping cream (for glaze)
- ¼ cup Swerve Confectioners (or other powdered sweetener for glaze)
- 2 tablespoons allulose (optional; can replace with more Swerve)
- 2 ½ ounces unsweetened chocolate
- ¾ teaspoon vanilla extract (for glaze)
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round baking pans.
- In a large bowl, whisk together the coconut flour, Swerve Sweetener, cocoa powder, whey protein powder, baking powder, and salt.
- In another bowl, beat the eggs until frothy; then mix in melted butter, vanilla extract, and water.
- Combine the wet ingredients with the dry ingredients until just mixed.
- Divide the batter between the prepared pans and bake for 25-30 minutes or until a toothpick comes out clean. Cool for 10 minutes before transferring to wire racks.
- For the filling, dissolve vegan gelatin in warm water. Whip heavy cream until soft peaks form; then add Swerve Confectioners and vanilla extract. Fold in the dissolved gelatin gently.
- Assemble the cake by layering one cake layer with half of the cream filling, adding the second layer on top with remaining filling.
- For the glaze, melt heavy whipping cream and unsweetened chocolate over low heat; remove from heat and stir in Swerve Confectioners and vanilla extract.
- Drizzle chocolate glaze over the assembled cake and chill before serving.
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 320
- Sugar: 2g
- Sodium: 180mg
- Fat: 28g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 180mg