Craving a classic Ding Dong but living the keto lifestyle? This recipe provides a delicious, sugar-free alternative that satisfies your sweet tooth without derailing your diet. Updated as of November 4, 2025, this recipe offers a fun and easy way to enjoy a mini keto Ding Dong cake, perfect for portion control and those moments when you need a chocolate fix.
Why Keto Ding Dong Cake?
Traditional Ding Dongs are loaded with sugar and carbs, making them a no-go for those following a ketogenic diet. This keto version recreates the flavors and textures of the original using keto-friendly ingredients like almond flour, coconut flour, and sugar substitutes like Swerve. The result is a rich, chocolatey cake with a creamy filling and decadent ganache, all while keeping the carb count low.
Mini Keto Ding Dong Cake
This recipe focuses on a mini version, ideal for smaller households or individuals who want to indulge without having excessive leftovers. The recipe is designed to serve two to four people, making it a practical choice for portion control.
Nutritional Information (Per Serving)
- Calories: 235.4 kcal
- Total Fat: 20.8 g
- Carbs: 15.9 g
- Sugars: 1.7 g
- Protein: 6.4 g
- Sodium: 162.7 mg
- Fiber: 3.8 g
*Percent Daily Values are based on a 2,000 calorie diet. Note that the nutrition balance score is currently unbalanced.
Key Ingredients and Their Keto-Friendly Alternatives
- Flour: Instead of traditional wheat flour, this recipe relies on almond flour and/or coconut flour. These low-carb flours provide structure to the cake while keeping the carb count down.
- Sugar: Refined sugar is replaced with sugar substitutes like Swerve (erythritol) and allulose. Swerve is used in powdered form for the stabilized whipped cream and glaze, while allulose can be added to the glaze to prevent recrystallization.
- Chocolate: Unsweetened chocolate is crucial for the ganache to ensure proper thickening and avoid added sugars. Sugar-free chocolate chips can be used, but be mindful of their ingredients and potential impact on the recipe's texture.
- Cream: Heavy whipping cream is a staple in keto baking, providing richness and moisture. It's used in both the filling and the ganache.
The Components of a Keto Ding Dong Cake
This keto Ding Dong cake consists of three main components: the chocolate cake, the stabilized whipped cream filling, and the chocolate ganache. Each element plays a crucial role in replicating the taste and texture of the original treat.
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Chocolate Cake
The base of the Ding Dong cake is a moist and flavorful chocolate cake. The recipe utilizes either coconut flour or almond flour (or a combination) to create a tender crumb. Coffee is often added to enhance the chocolate flavor, but water can be used as a substitute.
Recipe Variations:
- Coconut Flour Cake (4-inch Mini Cakes):
- Coconut flour, Swerve, cocoa powder, baking powder, salt
- Egg, melted butter, vanilla extract, coffee or water
- Almond Flour Cake (Mini Cakes):
- Almond flour, unsweetened cocoa powder, and other typical cake ingredients.
Baking Instructions:
- Preheat oven to 350°F (or 325°F for convection oven).
- Grease and line cake pans with parchment paper. For mini cakes, use 4-inch springform pans or ramekins.
- Mix dry ingredients, then wet ingredients separately.
- Combine wet and dry ingredients until just mixed.
- Pour batter into prepared pans and bake for 15-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool completely before assembling.
Stabilized Whipped Cream Filling
The creamy filling is a key element of the Ding Dong experience. To prevent the filling from oozing out, it's stabilized with cream cheese and a touch of powdered Swerve. Gelatin or collagen powder can also be used as stabilizers.
Ingredients:
- Cream cheese (room temperature)
- Powdered Swerve
- Heavy cream
- Vanilla extract
- Gelatin or Collagen Powder (optional)
Instructions:
- Beat cream cheese until smooth.
- Add powdered Swerve and mix well.
- Gradually add heavy cream and whip until stiff peaks form.
- If using gelatin, dissolve it in water and heat briefly before adding it to the cream mixture.
Chocolate Ganache
The final touch is a rich and glossy chocolate ganache that coats the cake. The ganache is made with unsweetened chocolate, heavy cream, and a sweetener like Swerve or allulose. A touch of butter can be added for extra shine and smoothness.
Ingredients:
- Unsweetened chocolate (chopped)
- Heavy cream
- Swerve or allulose
- Butter (optional)
- Coconut oil (optional, for coating keto ding dongs)
Instructions:
- Heat heavy cream in a saucepan or microwave until simmering.
- Pour hot cream over chopped chocolate and let sit for a few minutes to melt.
- Add sweetener and butter (if using) and whisk until smooth.
- Let cool slightly to thicken before pouring over the cake.
Assembling the Keto Ding Dong Cake
- Level the Cake Layers: Use a serrated knife to even out the cake layers.
- Fill the Cake: Place one cake layer on a serving plate and pipe or spread the stabilized whipped cream filling evenly over the top.
- Top with Second Layer: Gently place the second cake layer on top of the filling, pressing down slightly to ensure the filling reaches the edges.
- Chill: Place the cake in the freezer for 30 minutes to firm up the filling.
- Pour Ganache: Pour the cooled chocolate ganache over the cake, allowing it to drip down the sides. You can use an offset spatula to spread the ganache evenly.
- Set: Refrigerate the cake for at least 30 minutes to allow the ganache to set.
- Garnish: Pipe or dollop reserved cream filling on top.
Tips and Tricks for the Perfect Keto Ding Dong Cake
- Even Layers: Ensure the cake layers are even for a visually appealing and structurally sound cake.
- Baking Temperature: Bake on bake at 350 degrees F. not convection if you oven can change modes. If not reduce the temperature to 325 F.
- Don't Overbake: Overbaking can result in a dry cake. Check for doneness by touching the top of the cake; it should be firm to the touch.
- Cool Completely: Allow the cake layers to cool completely before assembling to prevent the filling from melting.
- Stabilize the Filling: Use a stabilizer like cream cheese, gelatin, or collagen powder to prevent the whipped cream filling from oozing out.
- Adjust Sweetness: Adjust the amount of sweetener to your liking. Taste the filling and ganache before assembling the cake and add more sweetener if needed.
- Prevent Ganache Grittiness: Adding a bit of allulose to the ganache can help prevent it from recrystallizing and becoming gritty after refrigeration.
- Use Quality Chocolate: Opt for high-quality unsweetened chocolate for the ganache to ensure a rich and flavorful result.
- Grease Muffin Tins Well: When making individual keto ding dongs, grease the muffin tin thoroughly or use silicone cupcake liners to prevent sticking.
Variations and Adaptations
- Mini Keto Ding Dongs: For individual servings, bake the cake batter in a muffin tin. Cut a small section out of the bottom of each cupcake, fill with the cream filling, and replace the cap. Coat the entire cupcake in chocolate ganache.
- Different Flours: While coconut flour and almond flour are common choices for keto baking, you can experiment with other low-carb flours like sunflower seed flour.
- Flavor Variations: Add a touch of peppermint extract to the filling for a mint chocolate Ding Dong, or a hint of almond extract to the cake for a nutty flavor.
- Keto Chocolate Zucchini Cake Variation: For a moist and flavorful twist, adapt a keto chocolate zucchini cake recipe and use it as the base for your Ding Dong cake.
Storage Instructions
Store the assembled Keto Ding Dong Cake in a covered container in the refrigerator for up to a week. To prevent the cake from drying out, place plastic wrap against the cut edges. The cake can also be frozen, tightly wrapped, for several months.
Is Ding Dong Cake Keto-Friendly?
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.
Read also: Keto Calorie Counting: A Detailed Guide
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