This delectable Keto Ding Dong Cake features tender layers of coconut flour cake with a creamy filling and a sugar-free chocolate glaze. Just like your favorite snack cakes but so much better for you!
It was high time that I gave my famous Keto Ding Dong Cake an update. But don’t panic, friends. This keto chocolate cake recipe is just as delicious and decadent as it ever was!
Okay, I admit it. I really just wanted to make it again for me and my family. In fact, I made it as my keto birthday cake this year, and it made the occasion extra special. I wasn’t sad about all the delicious leftovers, either. We feasted on this beautiful low carb dessert for several days in a row.
How can you go wrong with a giant chocolate snack cake?
Why you will love this keto cake
This recipe has long been one of my most popular cakes, and I originally created it for Swerve Sweetener using their boxed cake mix. But the company has changed a lot of their products and they aren’t as easy to find as they used to be.
I want all of my readers to be able to enjoy this delicious cake, so I have updated the recipe with my homemade coconut flour chocolate cake. I’ve also taken new photos and added tons of great tips and information.
For such a beautiful layer cake, this recipe is quite straightforward. The cake layers take only about 30 minutes to make. The filling is an easy stabilized whipped cream. And the sugar-free chocolate ganache is practically foolproof.
The resulting cake is rich and indulgent. And yet each slice has only xg net carbs per serving!
Ingredients you need
- Coconut flour: I like to make the cake layers with the same batter I use for my keto cupcakes. Check the expert tips section if you would prefer to use almond or sunflower seed flour.
- Sweetener: For the cake, you can use your favorite sweetener. Do be mindful that it may bake faster if you use allulose. For the filling and the glaze, you will need a powdered sweetener like Swerve. I like to add a little allulose to the glaze as well, to help keep it from recrystallizing.
- Cocoa powder: I always use Dutch process cocoa, as it has a deeper chocolate flavor and combines better in cake batters.
- Protein powder: You can use whey protein, egg white protein, or a plant-based protein, but collagen protein will not work well.
- Eggs: Coconut flour takes a lot of eggs so don’t skip them!
- Coffee: I often use leftover coffee as the liquid in this cake, because it enhance the chocolate flavor. But you can also use water.
- Whipping cream: You will need plenty of whipping cream for the filling and the glaze.
- Gelatin: A little gelatin helps make the filling firm enough that it doesn’t squish out between the layers.
- Unsweetened chocolate: Make sure you use entirely unsweetened chocolate for the glaze, as it will set better.
- Pantry Staples: Vanilla extract, baking powder, salt, butter.
Step by Step Directions
1. Prepare the batter: In a large bowl, whisk together the coconut flour, sweetener, cocoa powder, protein powder, baking powder, and salt. Stir in the eggs, butter, and vanilla extract until well combined. Stir in the coffee about ¼ cup at a time until the batter is thick but easily scoopable.
2. Bake the cake: Divide the batter between two well-greased 8 inch round pans lined with parchment paper and spread to the edges. Bake at 350ºF for 20 to 25 minutes, until the tops of the cakes are just firm to the touch. Remove and let cool before flipping out onto a wire rack.
3. Dissolve the gelatin: Place the water in a small bowl and sprinkle with the gelatin. Whisk to combine. Heat for about 30 seconds in the microwave and whisk until the gelatin is dissolved. Cool 10 minutes.
4. Whip the cream: In a large bowl, combine the cream, Swerve, and vanilla extract. Begin to beat at high speed and slowly pour in the water/gelatin mixture. Beat until the cream holds stiff peaks.
5. Assemble: Place one layer of cake on a serving platter and spread with the cream filling. Top with the second layer of cake and press down lightly so the cream comes to the edges of the cake. Place the cake in the freezer for 30 minutes to firm up.
6. Prepare the glaze: In a medium saucepan over medium heat, combine the cream and sweetener. Bring to just a simmer, then remove from heat and add the chopped chocolate and vanilla extract. Let sit 5 minutes and then whisk until smooth.
7. Glaze the cake: Let cool another 5 to 10 minutes to thicken, then slowly pour of the cake. You can use an offset spatula to cover the sides or simply let it drip down. Let set 20 minutes before serving.
Expert Tips
Coconut flour varies brand to brand, so you may need to adjust the batter with a little less or a little more liquid. You want the batter to be on the thick side but still easily spreadable in the pans.
As with any keto cake recipe, it’s important to make sure you don’t over-bake it. Watch it carefully in your oven, testing it early. The best way to know it’s done is to touch the top of the cake. If it feels firm to the touch, remove it immediately.
If you would prefer a cake made with nut or seed flour, try making the layers with the batter from my Keto Chocolate Peanut Butter Cake. Just spread the batter in two pans, rather than three, and watch it carefully. You can also use a keto cake mix, if you prefer.
The cream filling requires gelatin to be firm enough not to ooze out between the cake layers. Make sure the gelatin dissolves completely in the water and the mixture cools a bit before adding it to the whipped cream.
I like to add a few tablespoons of allulose to the glaze, in addition to the powdered sweetener. This helps keep it from recrystallizing as it cools. If you cannot access allulose, that’s okay. It will work as written but you may get some grittiness in the glaze after it has been refrigerated.
I say that this cake serves 12, but it is rich enough to easily serve 16.
Frequently Asked Questions
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.
Store this cake in a covered container in the fridge for up to a week. I recommend placing plastic wrap against the cut edges to keep it from drying out. You can also freeze the cake, tightly wrapped, for several months.
More amazing keto cakes
Keto Ding Dong Cake Recipe
Ingredients
Cake
- ⅔ cup (80 g) coconut flour
- ⅔ cup (121.33 g) Swerve Sweetener or other granular sweetener
- 6 tablespoon (30.43 g) cocoa powder
- ¼ cup (27 g) whey protein powder chocolate, vanilla, or unflavored
- 2 teaspoon baking powder
- ½ teaspoon salt
- 6 large eggs
- ½ cup (113.5 g) butter melted
- 1 teaspoon vanilla extract
- ½ cup (118.29 ml) leftover coffee or water more if needed
Filling
- 3 tbsp water
- 1 1/2 tsp grass-fed gelatin, (or 1 envelop Knox gelatin)
- 1 cup (236.59 ml) heavy whipping cream
- 1/3 cup (41.67 g) Swerve Confectioners, or other powdered sweetener
- 1 tsp vanilla extract
Chocolate Ganache
- 2/3 cup (157.73 ml) heavy whipping cream
- 1/4 cup Swerve Confectioners, or other powdered sweetener
- 2 tbsp allulose, optional, can replace with more Swerve
- 2 1/2 ounces (70.87 g) unsweetened chocolate
- 3/4 tsp vanilla extract
Instructions
Cake
- Preheat the oven to 350ºF and grease two 8-inch round cake pans very well. Line the bottoms with parchment paper and grease the paper.
- In a large bowl, whisk together the coconut flour, sweetener, cocoa powder, protein powder, baking powder, and salt. Stir in the eggs, butter, and vanilla extract until well combined.
- Stir in the coffee about ¼ cup at a time until the batter is thick but easily scoopable. Divide the batter evenly between the two pans and spread to the edges.
- Bake 20 to 25 minutes, until the tops of the cakes are just firm to the touch. Remove and let cool before loosening the edges and flipping out onto a wire rack.
Filling
- Place the water in a small bowl and sprinkle with the gelatin. Whisk to combine. Heat for about 30 seconds in the microwave and whisk until the gelatin is dissolved. Cool 10 minutes.
- In a large bowl, combine the cream, sweetener, and vanilla extract. Begin to beat at high speed and slowly pour in the water/gelatin mixture. Beat until the cream holds stiff peaks.
- Place one layer of cake on a serving platter and spread with the cream filling. Top with the second layer of cake and and press down lightly so the cream comes to the edges of the cake.Place the cake in the freezer for 30 minutes to firm up.
Chocolate Ganache
- In a medium saucepan over medium heat, combine the cream and sweetener. Bring to just a simmer, then remove from heat and add the chopped chocolate and vanilla extract. Let sit 5 minutes and then whisk until smooth.
- Let cool another 5 to 10 minutes to thicken, then slowly pour of the cake. You can use an offset spatula to cover the sides or simply let it drip down. Let set 20 minutes before serving.
Notes
Nutrition
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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NICE, thank you SO much!
Hi Carolyn,
If I use your cake recipe for this, should I make a single or double batch for 2 layers? Do you happen to know what the cooking time would be for a cake layer vs the cupcake baking time?
Also, I own your easy desserts cookbook, where you talk about using the gelatin as a stabilizer. What type of consistency do you wind up with when you use it to make the filling for the ding dongs/heavy cream?
Can’t wait to make this!
Thanks a million!
-Linda
Just one recipe will be enough to make two layers, if you use 8 inch pans. They should bake for 25 to 30, I would think. For the filling here, the gelatin basically makes it so it doesn’t squish out everywhere as you cut the bake but it’s still quite creamy.
Made these today with your chocolate cupcake recipe (which I *love*) and made ding dong cupcakes. So good!
I love all your recipes! This ding dong cake was absolutely fabulous! My granddaughter thinks this is the best cake in the world. LOL I know when I make one of your recipes, I will not have wasted my time and money on something that tastes horrible. Thank you again for all the work you put into your recipes, we have enjoyed them all!!!
So glad to hear it!
I made this recipe last night and tonight (the cake last night, the filling and frosting tonight) and it is DELICIOUS! Maybe the best low-carb cake EVER, although your Kentucky Butter Cake and Victoria Sponge are in contention. My husband and unexpected dinner guest (who is diabetic and was thrilled to have dessert!) both agreed it’s a keeper. Can’t wait to have some for breakfast tomorrow…
Carolyn
Thank you for all you do for all of us Keto loco’s. I was wanting to get a printable version of your ding ding cake recipe, filling and frosting. Wondering if there is one? Also I can’t find the link to share or keep them!
Because this one lives on the Swerve website, I am afraid I don’t have control over the print button.
Im a loyal follower & huge fan of your work. I want to say thank you, thank you, thank you, for the primary message in this post which is “THERE IS NO RIGHT WAY TO DO KETO!! ” I have to tell you I have been following another person for a while and recently joined her Keto FB page – and its like a flipping cult. They scold people and prohibit sharing outside the group, **heavily push sales of their books**, and prohibit sharing outside recipes from others. I feel like Im in a mind control cult. Their group description reads do Keto the right way” and tell people they have been doing it wrong any other way. Let me tell you I checked out of that cheap motel real quick!
I love your books, recipes, and blogs. You are inspirational, keep up the great works! 🙂
Hi Lisa…thanks so much. I am betting I know exactly who you are following and who is a bit cult-like!
This looks awesome, but $8.99 is a lot for a cake mix! I will definitely try it with your cupcake recipe!
Thank you so much! This looks amazing. I’m wondering, is there anything different that needs to be done if we use Knox gelatin (like with the strawberry cream cake, where you have to let it bloom and can’t whisk it right in like you could with grass fed?) I do intend to eventually upgrade my gelatin but haven’t yet.
Hi! I’m so excited for this recipe, THANK YOU MOST KINDLY! Please, tho, both hubby and I are allergic to dairy, and to eggs, strawberries, raspberries, etc! ???? So might Coconut Cream in the can substitute for the Dairy? And, doubtfully but I must ask, is there any way substitute you could recommend for this recipe, please please?
Again Thank you most kindly!
I am sorry but this cake requires eggs.
How great is this?! Now one does not have to dirty the entire kitchen. Lazy keto-ers rejoice!
“Definition: A diet that promotes the metabolic formation of ketones through carbohydrate restriction, thereby requiring the body to use fat as its primary source of energy.
A keto diet is any diet that keeps you in a state of ketosis.“
OMG! Thank you! Can we please sing this from the mountain tops. You can eat GMO food and stay in ketosis. You can have diet soda and stay in ketosis. Some can even have some very small amounts of real sugar or wheat and stay in ketosis. Personal health preferences don’t make something not Keto.
Carolyn, I love this idea, and I absolutely cannot wait for the first excuse to make it! I often add a small amount of tapioca starch to recipes to improve texture. Perhaps I’m rationalizing it just a bit too much, but in an unheated form, tapioca starch is a source of resistant starch on which gut bacteria feed, so I like to think that in cooled baked goods it might be doing a bit of good in a biological context as well as a culinary one.
This is a great option for some, but I would prefer to make it from scratch. P lease let me know if you plan to post the recipe from scratch.
Lisa….I very clearly gave a link at the bottom that gives you a chocolate cake recipe. Please follow that.
How would the macros change using your chocolate cupcake recipe over the swerve sweets box mix for the cake? Not that I’m opposed to the starch but also I don’t think it’s as available at any grocery store and would need to be ordered. Have you tested it with your recipe? I wonder if this recipe would make individual ding dongs if baked in muffin tins!
you will have to run those macros yourself at the moment. Thanks!
Four Words: Get.In.My.Belly.