Keto Ding Dong Cake – A Decadent Low-Carb Dessert Dream
If you’ve ever missed the classic chocolatey, creamy goodness of a Hostess Ding Dong since going keto, this Keto Ding Dong Cake will make your day! It’s everything you remember — rich layers of moist chocolate cake, a luscious creamy filling, and a glossy ganache on top — all made with keto-friendly ingredients.
This cake is a showstopper, yet surprisingly simple to make. It’s the kind of dessert that satisfies a serious sweet tooth while keeping your macros in check. Every bite feels like a special indulgence, but without the sugar crash or guilt.
Why I Love This Keto Ding Dong Cake
There’s something nostalgic about this cake. It’s a grown-up version of the snack cakes we loved as kids, except this one fits perfectly into a low-carb lifestyle. The texture is moist and fluffy, the filling is light and creamy, and the ganache ties it all together with a melt-in-your-mouth finish.
What I love most is how the cake tastes indulgent but is surprisingly easy to make. You don’t need fancy tools or baking skills — just a few keto pantry staples and a bit of patience for layering.
You’ll love it because it’s sugar-free, gluten-free, and incredibly rich — a true celebration dessert for any occasion.
Ingredients
For the Chocolate Cake
- 2 cups almond flour
- ½ cup unsweetened cocoa powder
- 2 tsp baking powder
- ¼ tsp salt
- 4 large eggs
- ½ cup melted butter or coconut oil
- ½ cup unsweetened almond milk
- ¾ cup powdered erythritol (or preferred keto sweetener)
- 1 tsp vanilla extract
For the Cream Filling
- 8 oz cream cheese, softened
- ½ cup heavy whipping cream
- ¼ cup powdered erythritol
- 1 tsp vanilla extract
For the Chocolate Ganache
- ¾ cup sugar-free chocolate chips
- ¼ cup heavy cream
- 1 tbsp butter
Optional Garnish
- Shaved sugar-free chocolate
- Whipped cream or a dusting of cocoa powder
Step-by-Step Instructions
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans and line them with parchment paper for easy removal.
Step 2: Make the Chocolate Cake Batter
In a large mixing bowl, combine almond flour, cocoa powder, baking powder, and salt. In a separate bowl, whisk together eggs, melted butter, almond milk, erythritol, and vanilla. Gradually add the wet ingredients to the dry ingredients, mixing until smooth.
Step 3: Bake the Cakes
Divide the batter evenly between the pans and smooth the tops. Bake for 20–25 minutes, or until a toothpick comes out clean. Let the cakes cool completely before assembling.
Step 4: Prepare the Cream Filling
In a mixing bowl, beat the softened cream cheese until fluffy. Add the powdered erythritol and vanilla, then gradually beat in the heavy cream until the mixture becomes light, creamy, and spreadable.
Step 5: Make the Ganache
In a small saucepan, heat the heavy cream over low heat until warm (do not boil). Add chocolate chips and butter, stirring until smooth and glossy. Let the ganache cool slightly before using.
Step 6: Assemble the Cake
Place one cake layer on a plate or stand. Spread the cream filling evenly over the top, leaving a small border around the edge. Gently place the second cake layer on top and press lightly to secure. Pour the ganache over the cake, spreading it so it drips down the sides for that classic Ding Dong look.
Step 7: Chill and Serve
Refrigerate the cake for at least an hour to set the layers and ganache. Slice and enjoy chilled for the best texture and flavor.
Preparation & Cooking Time
Total time: 1 hour 15 minutes
Prep time: 25 minutes
Cook time: 25 minutes
Chill time: 25 minutes
Servings: 10–12 slices
Tips for Success
- Make sure your cakes are completely cool before adding the filling — otherwise, it may melt.
- For an extra light filling, chill your mixing bowl and beaters before whipping the cream.
- Don’t rush the chilling time; it helps the layers set beautifully and makes slicing cleaner.
- You can bake the cakes a day ahead and store them covered in the fridge until ready to assemble.
Substitutions
- Almond Flour: Use sunflower seed flour for a nut-free version.
- Butter: Replace with coconut oil for dairy-free.
- Erythritol: Swap with monk fruit or allulose for a smoother finish.
- Chocolate Chips: Any sugar-free chocolate brand works — dark or milk, depending on preference.
Storage
Store leftovers in the refrigerator for up to 5 days in an airtight container. For longer storage, you can freeze individual slices for up to 2 months — just thaw overnight in the fridge before serving.
Nutritional Information (Per Slice)
Calories: 310
Fat: 28g
Protein: 8g
Net Carbs: 4g
Frequently Asked Questions
Can I make this ahead of time?
Yes, this cake actually tastes even better the next day as the flavors meld together. Just store it covered in the refrigerator.
Can I use coconut flour instead of almond flour?
You can, but reduce the amount to ½ cup and add an extra egg, as coconut flour absorbs more liquid.
How do I make it dairy-free?
Use coconut oil instead of butter and coconut cream instead of heavy cream.
Can I freeze this cake?
Absolutely. Wrap the slices individually in plastic wrap and store them in an airtight container.
Can I make cupcakes instead of a whole cake?
Yes! Bake the batter in lined muffin tins for 15–18 minutes, then fill and top each one with cream and ganache.
A Sweet Note to Close
This Keto Ding Dong Cake brings back childhood nostalgia in the most delightful, low-carb way. It’s rich, satisfying, and completely guilt-free — proof that you don’t have to give up dessert when living keto. Whether it’s for a celebration, a cozy weekend, or just a chocolate craving, this cake always delivers. Each bite is creamy, chocolatey perfection, reminding me that keto desserts can be every bit as indulgent as the originals.
Whip it up, share it with loved ones, and enjoy a slice of keto comfort that feels downright luxurious.
Keto Ding Dong Cake
Ingredients
- For the Chocolate Cake
- 2 cups almond flour
- ½ cup unsweetened cocoa powder
- 2 tsp baking powder
- ¼ tsp salt
- 4 large eggs
- ½ cup melted butter or coconut oil
- ½ cup unsweetened almond milk
- ¾ cup powdered erythritol or keto sweetener
- 1 tsp vanilla extract
- For the Cream Filling
- 8 oz cream cheese softened
- ½ cup heavy whipping cream
- ¼ cup powdered erythritol
- 1 tsp vanilla extract
- For the Chocolate Ganache
- ¾ cup sugar-free chocolate chips
- ¼ cup heavy cream
- 1 tbsp butter
- Optional Topping
- Shaved sugar-free chocolate or whipped cream
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
- In a bowl, mix almond flour, cocoa powder, baking powder, and salt.
- In another bowl, whisk eggs, melted butter, almond milk, erythritol, and vanilla.
- Combine wet and dry ingredients until smooth.
- Pour batter evenly into pans and bake for 20–25 minutes or until a toothpick comes out clean.
- Let cakes cool completely.
- For filling: Beat cream cheese until fluffy. Add erythritol and vanilla, then gradually beat in heavy cream until light and creamy.
- For ganache: Warm heavy cream on low heat, then stir in chocolate chips and butter until smooth. Cool slightly.
- To assemble: Place one cake layer on a plate, spread filling evenly, then top with the second cake.
- Pour ganache over the cake, letting it drip beautifully down the sides.
- Chill for at least 1 hour before slicing and serving.
