Low Carb Ding Dong Cake

 

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.



Ingredients required for Low Carb Ding Dong Cake
Total Servings – 12
Prep Time – 55 to 60 minutes
Cooking Time – 20 to 25 minutes
Cake Layer:
● 3 eggs (large)
● 1 packet swerve chocolate cake mix
● 1 tablespoon vanilla extract
● 1/3 cup oil
● 1/3 cup water
Filling:
● 2 tablespoons water
● 1 cup heavy whipping cream
● 1 teaspoon gelatin (grass-fed)
● 1/2 teaspoon vanilla extract
● 1/4 cup swerve sweetener
Glaze:
● 85 grams unsweetened chocolate (chopped)
● 3/4 cup heavy whipping cream
● 1/2 teaspoon vanilla extract
● 1/3 cup swerve sweetener



How to Prepare Low Carb Ding Dong Cake

Cake Layer:
Step #01 – Set the oven to 350 0 F.
Step #02 – Grease 2, 8-inch baking pans and line their bottoms with parchment paper. Grease the same.
Step #03 – Take a bowl and combine all the cake ingredients in it, except for the eggs.
Step #04 – Add eggs, one at a time, to the mixture while continuously mixing to get a smooth cake batter.
Step #05 – Divide the cake batter equally among the two pans and bake for about 15 to 20 minutes. They should be soft to touch.
Step #06 – Remove the cake layers from the microwave and allow it to cool. Flip out onto a wire rack.

Low Carb Ding Dong Cake
Filling:



01 – Take a small microwave-safe bowl and add water to it. Sprinkle with the gelatin. Whisk thoroughly.
02 – 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.
03 – 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.
04 – Put one layer of the cake on a serving platter and uniformly spread the cream filling.
05 – Place the cake layer in the freezer for about 30 minutes. Then put the second layer on top of it.
Glaze:
01 – 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 Cake
Energy – 310 kcal
Carbohydrates – 5 grams (net)
Fat – 30 grams
Fiber – 5 grams
Protein – 7 grams

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