Low Carb ding dong cake recipe -keto ding dong cake tasty

Low Carb ding dong cake recipe

The keto ding dong cake recipe 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. ding dong cake recipe cake is so yummy let’s just make it.

Total Servings – 12
Prep Time – 55 to 60 minutes
Cooking Time – 20 to 25 minutes

Ingredients required for homemade ding dong cake

Cake Layer: ding dong recipe
3 eggs (large)
1 packet swerve chocolate cake mix
One tablespoon vanilla extract
1/3 cup oil
1/3 cup water

Filling: ding dong filling recipe
● 2 tablespoons water

1 cup heavy whipping cream
One teaspoon gelatin (grass-fed)
1/2 teaspoon vanilla extract
1/4 cup swerve sweetener

Glaze: homemade ding dong
85 grams unsweetened chocolate (chopped)
3/4 cup heavy whipping cream
1/2 teaspoon vanilla extract
1/3 cup swerve sweetener

Low Carb ding dong cake recipe How to Prepare 

Cake Layer: dong dong cake
1 – Set the oven to 350 0 F.

2 – Grease 2, 8-inch baking pans and line their bottoms with parchment paper. Grease the same.

3 – Take a bowl and combine all the cake ingredients in it, except for the eggs.

4 – Add eggs, one at a time, to the mixture while continuously mixing to get a smooth cake batter.

5 – Divide the cake batter equally among the two pans and bake for about 15 to 20 minutes. They should be soft to touch.

6 – Remove the cake layers from the microwave and allow it to cool. Flip out onto a wire rack.

Low Carb Ding Dong Cake

1 – Take a small microwave-safe bowl and add water to it. Sprinkle with the gelatin. Whisk thoroughly.

2 – Place the bowl in the oven and heat for about 30 seconds. Whisk until the gelatin dissolves completely. Let it cool for about 10 minutes.

3 – Combine the cream, swerve sweetener, and vanilla extract in a large bowl. Whisk quickly while slowly adding the water-gelatin mixture. Continue beating until stiff peaks start to form.

4 – Put one layer of the cake on a serving platter and uniformly spread the cream filling.

5 – Place the cake layer in the freezer for about 30 minutes. Then put the second layer on top of it.


1 – Place a saucepan over medium-high heat flame. Add heavy cream and swerve sweetener to it and mix thoroughly. Remove from the heat.

2 – Now, add chocolate and vanilla extract to the cream-sweetener mixture. Set it aside for about 5 minutes and then whisk until it smoothens.

3 – Allow the mixture to sit for about 5 to 10 minutes to let it thicken. Now, spread it over the cake. Let it sit down completely by setting it aside for about 20 minutes.

4 – Serve and enjoy!


Nutritional Information for Low Carb ding dong cupcakes
Energy – 310 kcal
Carbohydrates – 5 grams (net)
Fat – 30 grams
Fiber – 5 grams
Protein – 7 grams

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Next recipe Keto breaded Cheese Bombs

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