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Keto Ding Dong Cake

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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.

Ingredients

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  • 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

  1. Preheat your oven to 350°F (175°C) and grease two 9-inch round baking pans.
  2. In a large bowl, whisk together the coconut flour, Swerve Sweetener, cocoa powder, whey protein powder, baking powder, and salt.
  3. In another bowl, beat the eggs until frothy; then mix in melted butter, vanilla extract, and water.
  4. Combine the wet ingredients with the dry ingredients until just mixed.
  5. 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.
  6. 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.
  7. Assemble the cake by layering one cake layer with half of the cream filling, adding the second layer on top with remaining filling.
  8. For the glaze, melt heavy whipping cream and unsweetened chocolate over low heat; remove from heat and stir in Swerve Confectioners and vanilla extract.
  9. Drizzle chocolate glaze over the assembled cake and chill before serving.

Nutrition

Find it online: https://nobakemagic.com/keto-ding-dong-cake-recipe/