Keto Ding Dong Cake
This rich, creamy, and chocolatey keto cake tastes just like the classic Ding Dongs you loved — but with zero guilt. Moist, fluffy, and layered with a velvety cream filling and glossy ganache, it’s pure indulgence without the carbs.
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.
Notes
Let cakes cool completely before filling to avoid melting.
Chill your bowl before whipping cream for fluffier filling.
Freeze slices individually for easy keto desserts anytime.