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This delectable Keto Ding Dong Cake features tender layers of coconut flour cake with a creamy filling and a sugar-free chocolate glaze. Just like your favorite snack cakes but so much better for you!
It was high time that I gave my famous Keto Ding Dong Cake an update. But don’t panic, friends. This keto chocolate cake recipe is just as delicious and decadent as it ever was!
Okay, I admit it. I really just wanted to make it again for me and my family. In fact, I made it as my keto birthday cake this year, and it made the occasion extra special. I wasn’t sad about all the delicious leftovers, either. We feasted on this beautiful low carb dessert for several days in a row.
How can you go wrong with a giant chocolate snack cake?
Why you will love this keto cake
This recipe has long been one of my most popular cakes, and I originally created it for Swerve Sweetener using their boxed cake mix. But the company has changed a lot of their products and they aren’t as easy to find as they used to be.
I want all of my readers to be able to enjoy this delicious cake, so I have updated the recipe with my homemade coconut flour chocolate cake. I’ve also taken new photos and added tons of great tips and information.
For such a beautiful layer cake, this recipe is quite straightforward. The cake layers take only about 30 minutes to make. The filling is an easy stabilized whipped cream. And the sugar-free chocolate ganache is practically foolproof.
The resulting cake is rich and indulgent. And yet each slice has only xg net carbs per serving!
Ingredients you need
- Coconut flour: I like to make the cake layers with the same batter I use for my keto cupcakes. Check the expert tips section if you would prefer to use almond or sunflower seed flour.
- Sweetener: For the cake, you can use your favorite sweetener. Do be mindful that it may bake faster if you use allulose. For the filling and the glaze, you will need a powdered sweetener like Swerve. I like to add a little allulose to the glaze as well, to help keep it from recrystallizing.
- Cocoa powder: I always use Dutch process cocoa, as it has a deeper chocolate flavor and combines better in cake batters.
- Protein powder: You can use whey protein, egg white protein, or a plant-based protein, but collagen protein will not work well.
- Eggs: Coconut flour takes a lot of eggs so don’t skip them!
- Coffee: I often use leftover coffee as the liquid in this cake, because it enhance the chocolate flavor. But you can also use water.
- Whipping cream: You will need plenty of whipping cream for the filling and the glaze.
- Gelatin: A little gelatin helps make the filling firm enough that it doesn’t squish out between the layers.
- Unsweetened chocolate: Make sure you use entirely unsweetened chocolate for the glaze, as it will set better.
- Pantry Staples: Vanilla extract, baking powder, salt, butter.
Step by Step Directions
1. Prepare the batter: In a large bowl, whisk together the coconut flour, sweetener, cocoa powder, protein powder, baking powder, and salt. Stir in the eggs, butter, and vanilla extract until well combined. Stir in the coffee about ¼ cup at a time until the batter is thick but easily scoopable.
2. Bake the cake: Divide the batter between two well-greased 8 inch round pans lined with parchment paper and spread to the edges. Bake at 350ºF for 20 to 25 minutes, until the tops of the cakes are just firm to the touch. Remove and let cool before flipping out onto a wire rack.
3. Dissolve the gelatin: Place the water in a small bowl and sprinkle with the gelatin. Whisk to combine. Heat for about 30 seconds in the microwave and whisk until the gelatin is dissolved. Cool 10 minutes.
4. Whip the cream: In a large bowl, combine the cream, Swerve, and vanilla extract. Begin to beat at high speed and slowly pour in the water/gelatin mixture. Beat until the cream holds stiff peaks.
5. Assemble: Place one layer of cake on a serving platter and spread with the cream filling. Top with the second layer of cake and press down lightly so the cream comes to the edges of the cake. Place the cake in the freezer for 30 minutes to firm up.
6. Prepare the glaze: In a medium saucepan over medium heat, combine the cream and sweetener. Bring to just a simmer, then remove from heat and add the chopped chocolate and vanilla extract. Let sit 5 minutes and then whisk until smooth.
7. Glaze the cake: Let cool another 5 to 10 minutes to thicken, then slowly pour of the cake. You can use an offset spatula to cover the sides or simply let it drip down. Let set 20 minutes before serving.
Expert Tips
Coconut flour varies brand to brand, so you may need to adjust the batter with a little less or a little more liquid. You want the batter to be on the thick side but still easily spreadable in the pans.
As with any keto cake recipe, it’s important to make sure you don’t over-bake it. Watch it carefully in your oven, testing it early. The best way to know it’s done is to touch the top of the cake. If it feels firm to the touch, remove it immediately.
If you would prefer a cake made with nut or seed flour, try making the layers with the batter from my Keto Chocolate Peanut Butter Cake. Just spread the batter in two pans, rather than three, and watch it carefully. You can also use a keto cake mix, if you prefer.
The cream filling requires gelatin to be firm enough not to ooze out between the cake layers. Make sure the gelatin dissolves completely in the water and the mixture cools a bit before adding it to the whipped cream.
I like to add a few tablespoons of allulose to the glaze, in addition to the powdered sweetener. This helps keep it from recrystallizing as it cools. If you cannot access allulose, that’s okay. It will work as written but you may get some grittiness in the glaze after it has been refrigerated.
I say that this cake serves 12, but it is rich enough to easily serve 16.
Frequently Asked Questions
Most Ding Dong Cakes have upwards of about 35g of carbs per slice. But this Keto Ding Dong cake has only 8.3g of carbs and 4.2g of fiber. Which means it has 4.1g net carbs per slice.
Store this cake in a covered container in the fridge for up to a week. I recommend placing plastic wrap against the cut edges to keep it from drying out. You can also freeze the cake, tightly wrapped, for several months.
More amazing keto cakes
This keto chocolate zucchini cake recipe has a tender, moist crumb and a rich sugar free chocolate glaze. What a fabulous way to use up some of that summer squash!
This delicious keto lemon cake is a low carb copycat of the famous Olive Garden Lemon Cream Cake. Delicious layers of almond flour cake with a lemony cream filling and a tender crumb garnish. How can you resist?
The stunning zebra stripes makes this Keto Marble Cake an absolute showstopper. And this tender low carb cake is as delicious as it is beautiful!
Keto Ding Dong Cake Recipe
This delectable Keto Ding Dong Cake features tender layers of coconut flour cake with a creamy filling and a sugar-free chocolate glaze. Just like your favorite snack cakes but so much better for you!
Servings: 12 servings
Calories: 303kcal
Ingredients
Cake
- ⅔ cup coconut flour
- ⅔ cup Swerve Sweetener or other granular sweetener
- 6 tablespoon cocoa powder
- ¼ cup whey protein powder chocolate vanilla, or unflavored
- 2 teaspoon baking powder
- ½ teaspoon salt
- 6 large eggs
- ½ cup butter melted
- 1 teaspoon vanilla extract
- ½ cup leftover coffee or water more if needed
Instructions
Cake
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Preheat the oven to 350ºF and grease two 8-inch round cake pans very well. Line the bottoms with parchment paper and grease the paper.
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In a large bowl, whisk together the coconut flour, sweetener, cocoa powder, protein powder, baking powder, and salt. Stir in the eggs, butter, and vanilla extract until well combined.
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Stir in the coffee about ¼ cup at a time until the batter is thick but easily scoopable. Divide the batter evenly between the two pans and spread to the edges.
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Bake 20 to 25 minutes, until the tops of the cakes are just firm to the touch. Remove and let cool before loosening the edges and flipping out onto a wire rack.
Filling
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Place the water in a small bowl and sprinkle with the gelatin. Whisk to combine. Heat for about 30 seconds in the microwave and whisk until the gelatin is dissolved. Cool 10 minutes.
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In a large bowl, combine the cream, sweetener, and vanilla extract. Begin to beat at high speed and slowly pour in the water/gelatin mixture. Beat until the cream holds stiff peaks.
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Place one layer of cake on a serving platter and spread with the cream filling. Top with the second layer of cake and and press down lightly so the cream comes to the edges of the cake.Place the cake in the freezer for 30 minutes to firm up.
Chocolate Ganache
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In a medium saucepan over medium heat, combine the cream and sweetener. Bring to just a simmer, then remove from heat and add the chopped chocolate and vanilla extract. Let sit 5 minutes and then whisk until smooth.
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Let cool another 5 to 10 minutes to thicken, then slowly pour of the cake. You can use an offset spatula to cover the sides or simply let it drip down. Let set 20 minutes before serving.
Notes
Storage Information: Store this cake in a covered container in the fridge for up to a week. I recommend placing plastic wrap against the cut edges to keep it from drying out. You can also freeze the cake, tightly wrapped, for several months.
Nutrition Facts
Keto Ding Dong Cake Recipe
Amount Per Serving (1 slice)
Calories 303
Calories from Fat 226
% Daily Value*
Fat 25.1g39%
Carbohydrates 8.3g3%
Fiber 4.2g17%
Protein 8.2g16%
* Percent Daily Values are based on a 2000 calorie diet.
