Keto Ding Dong Cake

This Keto Ding Dong Cake is a rich, nostalgic, low-carb twist on the classic childhood treat. Featuring a moist keto chocolate cake, a fluffy sugar-free cream filling, and a glossy chocolate ganache, this dessert brings bakery-style indulgence without the sugar crash. It’s perfect for keto dieters, chocolate lovers, or anyone craving a decadent but guilt-free treat.

What is Keto Ding Dong Cake??

Keto Ding Dong Cake is a low-carb, sugar-free version of the iconic chocolate snack cake, recreated as a full-size layered cake with creamy filling and silky chocolate ganache.

Why This Recipe is Special:

• It tastes just like the original Ding Dong but with keto-friendly ingredients.
• Made with almond flour, sugar-free sweeteners, and low-carb chocolate for a healthy indulgence.
• Stunning presentation—great for birthdays, celebrations, or potlucks.
• It’s surprisingly easy and requires basic baking steps.

Perfect For:

• Holiday desserts
• Family gatherings
• Keto celebrations
• Birthday treats
• Impressing guests with a “looks fancy but simple” dessert

Why You’ll Love This Recipe:

• Low Carb & Keto-Friendly: Made entirely with sugar-free, low-carb ingredients.
• Rich & Chocolatey: Deep chocolate flavor with a dreamy cream center.
• Crowd-Pleaser: Even non-keto guests won’t know it’s sugar-free.
• Easy to Make: Simple steps and basic baking tools.

Common Mistakes to Avoid

1. Overbaking the cake – keto cakes dry out quickly; check a few minutes early.
2. Using cold filling – it can harden and not spread well; keep it soft.
3. Pouring hot ganache over the filling – it can melt the cream layer.
4. Skipping parchment paper – the cake may stick and tear.

Required Equipment:

• 8-inch cake pans: For baking even, round cake layers.
• Hand mixer or stand mixer: To whip the filling until fluffy.
• Mixing bowls: For batter, filling, and ganache prep.
• Spatula: For smooth spreading and cake assembly.

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Keto Ding Dong Cake

Author: Caleb Rowan Cooking Method: Baking Cuisine: American Course: Keto Desserts

Difficulty: Beginner Prep Time 25 mins Cook Time 30 mins Rest Time 45 mins Total Time 1 hr 40 mins

Servings: 10

Best Season: Suitable throughout the year

Description

This Keto Ding Dong Cake is a rich, nostalgic, low-carb twist on the classic childhood treat. Featuring a moist keto chocolate cake, a fluffy sugar-free cream filling, and a glossy chocolate ganache, this dessert brings bakery-style indulgence without the sugar crash. It’s perfect for keto dieters, chocolate lovers, or anyone craving a decadent but guilt-free treat.

Ingredients

Scale

1/2x 1x 2x 3x

For the Chocolate Cake Layers:

• 1 ½ cups almond flour
• ¼ cup coconut flour
• ½ cup unsweetened cocoa powder
• 1 tsp baking soda
• 1 tsp baking powder
• ½ tsp salt
• ¾ cup granulated erythritol or monk fruit sweetener
• 3 large eggs
• ½ cup unsweetened almond milk
• ½ cup melted butter (or coconut oil)
• 2 tsp vanilla extract

For the Cream Filling:

• 1 cup heavy whipping cream
• 4 oz cream cheese, softened
• ¼ cup powdered erythritol
• 1 tsp vanilla extract

For the Chocolate Ganache:

• ¾ cup sugar-free chocolate chips
• ½ cup heavy cream
• 1 tbsp butter

Instructions

1. Prepare the Chocolate Cake

   • Preheat oven to 350°F (175°C). Line two 8-inch round cake pans with parchment paper.
   • In a bowl, whisk almond flour, coconut flour, cocoa powder, baking soda, baking powder, salt, and sweetener.
   • Add eggs, melted butter, vanilla, and almond milk. Mix until smooth and lump-free.
   • Divide the batter into the two pans.
   • Bake for 20–25 minutes or until a toothpick comes out clean.
   • Cool completely before adding filling.

1. Make the Cream Filling

   • Beat the cream cheese until smooth.

   • Add powdered sweetener and vanilla; mix.

   • In another bowl, whip heavy cream until stiff peaks form.

   • Fold whipped cream into cream cheese mixture until fluffy.

1. Assemble the Cake

   • Place the first cake layer on a plate.

   • Spread cream filling generously across the top.

   • Place the second cake layer on top.

1. Prepare the Ganache

   • Heat heavy cream until just simmering.

   • Pour over sugar-free chocolate chips and let sit for 2 minutes.

   • Add butter and whisk until silky smooth.

   • Let it cool slightly, then pour over the cake to create a glossy finish.

Nutrition Facts

Servings: 10 ServingCalories:320kcalTotal Fat:29gTotal Carbohydrate:10gSugars: 2gProtein:7g

Note

Store the cake in the fridge for up to 4 days.

Freezes well (slice before freezing).

Always cool the ganache slightly to avoid melting the filling.