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KETO DING DONG CAKE ! Only 4.9 net carbs…

Low carb ding dong cake. When I was a small child, Ding Dong cake was my true love for the hostess! I can eat them … and eat them … and eat them. I am no longer one of those people who ate pre-packaged foods. So what should be done ?? I thought about making a king dunk cake and make it low-carb, no sugar, healthy and beneficial ingredients for the body!

The low carb ding dong cake is a ketogenic variant of the classic recipe. It is a delectable and healthy dessert that you can enjoy at any time of the day.

Keto Ding Dong Cakes. I recently saw a recipe online for a Ding Dong Cake and saved it to try and make it keto approved.

INGREDIENTS:

CAKE:

1/2 c Almond Flour

2 T c Coconut Flour

2 T gelatin

6 T  Oat Fiber

2/3  cup cocoa powder

2 tsp baking soda

1 cup sukrin gold or Swerve granulated

3/4 cup Swerve granulated

1 tsp baking powder

1 tsp salt

1 cup buttermilk *** recipe at end

1/4 cup coconut oil

1/4 cup butter

4 eggs

2 tsp vanilla

1/2 cup coffee

***Buttermilk is 1/2 cup heavy cream, 1/2 cup water, 1 tsp lemon juice.  Whisk and let set for a few minutes.  

FILLING:

1/2 tsp xanthum gum

1/4 cup heavy cream

1/4 cup water

2 oz cream cheese

1 tsp vanilla or marshmallow flavor

1/4 cup Stevia Glycerite

1/2 cup Swerve powdered

1/4 cup butter

1/2 cup palm shortening

GANACHE:

3 oz Lillys Chocolate If you need low carb chocolate for frosting so use this Recipe >>>Homemade 5 MINUTE Keto & LOW CARB HOT CHOCOLATE RECIPE for the best low carb cake !

1 oz heavy cream

2 T butter

DIRECTIONS:

Preheat oven to 350  (325 if dark pans) Mix all cake ingredients well until batter is fluffy.  Pour into 12 greased cupcake pan  or  2 greased  round cake pans.  (Cupcake size are perfect!)   Bake cupcakes for about 20-25 minutes until center is moist but not wet.  Bake cake pans for 30-40 minutes

While they are cooling, beat the filling ingredients until creamy and place in refrigerator to firm up.  After cupcakes are COMPLETELY cool, slice in half.  Take filling out and let soften a tiny bit.  Spoon filling onto bottom half of cupcakes.  then smash it down with top half.  If using cake pans spread filling over one cake and top with the other cake.  Place in refrigerator to cool while you make the ganache.

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For ganache, put all ingredients into a sauce pan and heat over medium-low until melted and smooth.  Take cake or cupcakes out of the refrigerator and spoon ganache over.  Place back in for a couple of minutes if desired or eat immediately!   

MACROS:

Makes 12 Servings

336 Calories

34.9 fats

9.2 carbs

4.3 fibers

4.9 net carbs

4.2 proteins

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