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    Home » Gluten Free » Ding Dong Cake – Low Carb Recipe

    Published: Jul 24, 2018 · Modified: Dec 21, 2020 by Carolyn

    Ding Dong Cake – Low Carb Recipe

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    107.4K shares

    This amazing low carb chocolate cake has a creamy filling and a sugar-free chocolate glaze. Just like the Ding Dongs you used to love as a kid, but now keto friendly!

    Low Carb Ding Dong Cake slice on a white plate with the whole cake in the background

    I am so excited to debut this low carb Ding Dong Cake recipe. I’ve been sitting on this one for a while, so eager to share it with you. Okay, not actually SITTING on the cake, because then it would be a little smooshed. I promise I did not squash it, as that would be very very sad. But I have been holding on to the recipe for over two months, since this is a keto chocolate cake with a secret and I can finally spill the beans.

    This cake is made from a mix!!! You may have already seen and heard that Swerve Sweetener has come out with a line of bake mixes. It is true and I’ve had the distinct honour of testing them out and creating recipes with them. And this is one of my favorite creations thus far.

    Swerve Chocolate Cake Mix

    Now you know me, I am a always-bake-from-scratch kind of girl, and I always will be. So I have to be very frank and say I was a little hesitant to work with bake mixes. But then I made up the Swerve Chocolate Cake Mix and I was completely blown away. The texture was perfect, the crumb was tender and moist, and the chocolate flavor was deep and rich. They were so good I may have cursed a few times, because they are as good as some of my homemade low carb chocolate cake recipes. Dang it!

    Totally messing with my world view to have a boxed cake be as good as cake from scratch.

    Watch me make the famous Keto Ding Dong Cake!

    Now, I know there has been a little hubbub about whether these bake mixes are truly ketogenic, because they contain a little tapioca starch. I like to tackle touchy subjects head on so let’s discuss this openly. Or rather, let me tell you my well-read and rather informed “expert” opinion on the subject. Take it or leave it, as you wish.

    Sugar-Free chocolate ganache being poured over a chocolate layer cake with a cream filling

    What is The Ketogenic Diet?

    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.

    That’s the keto diet in its simplest form. But the reality is that the term “keto diet” means many things to many different people. Everyone has their own definition, tailored to their own personal goals and what works for their body and their lifestyle. Having been in this funky world of keto for a while now, and seeing it from the perspective of a great many people, I’ve come to the realization that there is no single right way to keto. Let me say that again:

    There is no single right way to do the keto diet.

    There, did I say that loudly enough for you?

    A slice being taken out of the low carb Ding Dong cake

    There are many different version of the ketogenic diet, and there are many different programs that may have various guidelines for you to follow. And buyer beware, because there are many “keto gurus” out there trying sell you on their specific program and telling you that their way is the ONLY WAY.

    But keto diet requirements can vary so much, person to person, that there is simply no one-size-fits-all approach. A Type 1 diabetic will have different goals than someone trying to lose weight. A keto bodybuilder will have very different protein needs than a newbie keto-er who isn’t particularly active. And many women, particularly those who are pre- and post-menopause, often find that they can’t load up on as much fat as their husbands or they hit a stall.

    If you choose to follow a specific version of the keto diet, that’s cool. It’s your life, your body, your goals and I applaud you for taking charge of your health. It matters very little whether you and I do it exactly the same way. What matters most is that we support each other and cheer each other on.

    There really is no overarching set of rules for The Ketogenic Diet, as defined above. It’s simply a matter of eating a diet low enough in carbohydrates and high enough in fat to get your body creating and using ketones as its primary fuel. But on the whole, we all try to avoid certain foods, such as grains, sugars, and starches.

    STARCHES! But but but…the Swerve Bake Mixes contain tapioca starch! Yes, yes it does. All of about 1 tablespoon for the whole cake mix. Which is 6.75g of carbs for the whole cake mix. Which amounts to 0.56g of carbs PER SERVING.

    I’ve always been of the mind that if a tiny bit of some “non-keto” ingredient helps the taste, texture, or appearance of my baked goods and doesn’t raise the carb count appreciably, the end result is still keto. If I can eat a serving and stay in ketosis, it’s keto. While I generally no longer use any starches at all in my baking, I have been known to use a teaspoon or two of Yacon syrup, molasses or even coconut sugar. If the final goodies are low in carbs, I’m content.

    So do I think that the new Swerve Cake Mixes are keto friendly? Yes, on the whole I do. It’s up to you to decide whether it fits your keto diet or not.

    A slice of keto Ding Dong Cake on a white plate with a fork

    Please see my Low Carb Ding Dong Cake on Swerve Sweetener.

    If you prefer to make this same cake with one of my chocolate cake recipes, try using the cake batter from my Low Carb Chocolate Cupcakes.

    My nutritional calculations for this recipe (keep in mind that I do not count the erythritol at all as a carb)

    12 servings (but it’s rich enough to be 16 servings)

    Per serving:
    Food energy: 368cal
    Total fat: 29.02g
    Carbohydrate: 8.25g
    Total dietary fiber: 4.18g
    Protein: 8.46g
    Titled image: pouring sugar-free chocolate ganache over a keto ding dong cake
    107.4K shares

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    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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      Recipe Rating




    1. Kim says

      May 16, 2022 at 10:50 am

      So I made a version of this experimenting, I made the mix into 12 cupcakes, let them cool and then split and filled 1/2 with the filling above, and 1/2 with the peanut butter layer that is on a brownie recipe. Froze them, made the frosting and covered them, let them thaw and they were Amazing. The only difference that I think I will do with future batches “and there will be future batches” is make 24 cupcakes and do 1 layer of cake freezing the whipped filling on top and then covering with frosting/ganache! Thank you so much for satisfying a craving that I’ve had!

      Reply
    2. Emily says

      February 11, 2022 at 12:40 am

      Hi! Can’t wait to try this out! Anyway we can make the whipped cream chocolate with the same recipe? Not sure you have a chocolate stable whipped cream recipe posted

      Reply
      • Carolyn says

        February 11, 2022 at 1:05 pm

        Sure! I do have a chocolate whipped cream topping on this recipe for Swerve https://swervesweet.com/recipes/death-by-chocolate-poke-cake The cocoa powder gives it plenty of stability…

        Reply
    3. Trisha says

      January 06, 2022 at 9:40 pm

      What’s the recepe for the filling if the cake?

      Reply
      • Carolyn says

        January 06, 2022 at 9:49 pm

        The whole recipe can be accessed through the link at the bottom of the post.

        Reply
    4. Sherri says

      October 22, 2021 at 12:32 pm

      How do you store this cake please and how long does it stay good for? Thank you

      Reply
      • Carolyn says

        October 22, 2021 at 1:59 pm

        In the fridge for up to 6 days.

        Reply
    5. Deli Caban says

      September 16, 2021 at 8:58 pm

      Recipe please

      Reply
      • Carolyn says

        September 17, 2021 at 4:09 pm

        Big link at the bottom of the post takes you right to it.

        Reply
    6. Jodi Martin says

      September 04, 2021 at 6:29 pm

      I use the Keto Chocolate Coconut Flour Cupcakes recipe rather than the cake mix. Tastes great!!!

      Reply
      • Carolyn says

        September 05, 2021 at 7:49 am

        Glad to hear it!

        Reply
      • Gina says

        March 21, 2022 at 5:20 pm

        What kind of oil did you use?

        Reply
    7. Dani says

      August 30, 2021 at 12:23 pm

      Where’s the recipe?

      Reply
      • Carolyn says

        August 30, 2021 at 8:05 pm

        Click the link that says “please see my…”

        Reply
    8. Sue says

      August 09, 2021 at 6:09 pm

      I noticed that the recipe says to use one box to make two layers but one box only makes one layer

      Reply
      • Carolyn says

        August 09, 2021 at 7:02 pm

        Nope, not when you make this cake it doesn’t. Thinner layers, better cake. 🙂

        Reply
    9. Yvette says

      July 16, 2021 at 12:17 pm

      Hi, the recipe is not posted on this page. I u sweat as you use a cake mix (box) but how to make this recipe is not posted. Can you pls posted so I know how to make. Thanks ????

      Reply
      • Carolyn says

        July 16, 2021 at 1:02 pm

        There is a large link that says “please see my keto ding dong cake”… click that.

        Reply
    10. Tina Munn says

      August 09, 2020 at 2:51 pm

      Can this cake be frozen after its all put together? I actually made 2 / 4″ cakes and 1 / 5″ cake. I made the whole thing and put them together. Hoping to freeze them individualy. I didnt know if the whipped cream filling would freeze well. This cake is awesome by the way. I did have to sample one of the cakes. ha! It taste just like a Ding Dong!

      Reply
      • Carolyn says

        August 09, 2020 at 5:41 pm

        The whipped cream filling will freeze fine. It’s the chocolate ganache I am worried about.

        Reply
    11. jeannette hughes says

      July 01, 2020 at 8:46 pm

      What can I say about this cake….Delicious! I made this for the dessert while on vacation and we had it every night. No one would have guessed it was low carb. Please keep putting out recipes for Keto and low carb eating. All of your recipes I have tried have been spot on.

      Reply
    12. Erica says

      May 12, 2020 at 8:01 pm

      I’ve probably made this cake 5 times since I found this recipe. Hands down one of my favs.

      Reply
    13. Jeanette says

      May 06, 2020 at 11:14 am

      I really want to bake this cake tonight. I just started back keto and is craving something sweet. Will this cake hold if I don’t have the grass-fed gelatin? I can’t find it in my area.

      Reply
      • Carolyn says

        May 06, 2020 at 12:42 pm

        You can use Knox gelatine too, just only use about half the envelope. you can skip it but you may need to beat your cream until it’s really stiff and that can sometimes be a bit clumpy looking (tastes good, though!).

        Reply
    14. Samina says

      May 02, 2020 at 8:24 pm

      Thank you so much for this recipe – it’s one of the best cakes I’ve ever made. I made it a few times and follow the recipe exactly. It’s perfect. Except I once forgot the parchment paper in the cake pans. It’s a very important step that I won’t miss again.

      Reply
    15. Niki says

      January 20, 2020 at 6:02 pm

      Hi there,
      Could the heavy cream be substituted for coconut cream? I have a lactose intolerance and was looking for ways to make this recipe work!
      Thank you!

      Reply
      • Carolyn says

        January 20, 2020 at 6:15 pm

        Sadly, coconut cream won’t stand up to the layers of this cake. And adding gelatin to cold coconut cream makes it very lumpy. I’ve tried!

        Reply
    16. Joe Colonna says

      December 20, 2019 at 11:37 pm

      Hello! Thank you for turning me on to this “Swerve cake mix. I’m making this Ding Ding cake for separate Christmas eve and Christmas family get togethers. What size cake pans do you use?

      Reply
      • Carolyn says

        December 21, 2019 at 9:01 am

        The recipe states the pan size.

        Reply
        • Joe says

          December 21, 2019 at 7:53 pm

          No. It doesn’t. There is no written recipe that list ingredients used, that I can see. There is a video but that doesn’t state what size pan is used. I found the pan size in the comments where someone asked the same question, where you stated 9″-10″ is standard. I really like your videos, recipes and take on the Keto lifestyle but for the time It took you to reply with “the recipe states the pan size” you could have just typed “9-10”.

          Reply
          • Carolyn says

            December 22, 2019 at 9:20 am

            Hi Joe, it is there. The whole written recipe is right there on the Swerve website, and the link is at the bottom of this post. You are meant to click through and read the whole recipe, not try to take it from comments or from a video. Videos are added visual keys, not meant to be the full recipe.

            I don’t know where you are seeing “9 to 10” in the comments because it’s made with 8-inch pans. And I asked you to look for it in the recipe because part of my job is to teach how to bake, which includes having people read the recipe IN FULL before they start trying to make something.

            Reply
    17. Lisa Baab says

      December 02, 2019 at 10:02 am

      How would you make the peppermint cream for the middle?

      Reply
      • Carolyn says

        December 02, 2019 at 3:18 pm

        Simply add a teaspoon or two to the cream as I whip it. 🙂 It depends on how strong your peppermint extract is, I think.

        Reply
    18. Annette says

      October 17, 2019 at 10:12 pm

      Oh my WORD!!! This was fantastic and even my granddaughters LOVED it!! I wasn’t sure how the center would withstand the top layer without squeezing our but it held up wonderfully….I’m sure the gelatin was the key and I’m super excited about the prospects for other recipes! Thank you so much for this super tasty recipe!

      Reply
      • Carolyn says

        October 18, 2019 at 8:36 am

        So glad it worked out!

        Reply
    19. Nicole says

      September 30, 2019 at 7:29 pm

      Made this tonight! It was FABULOUS!

      Reply
      • Carolyn says

        September 30, 2019 at 10:05 pm

        So glad to hear it!

        Reply
    20. Carol Rhodes-Rice says

      August 05, 2019 at 1:15 pm

      Dang it! I printed the recipe from the Swerve site and it did not format at all right. GRRRRR.

      Reply
      • Carolyn says

        August 06, 2019 at 5:41 am

        I don’t have any input over their printable recipes, but they are super responsive so maybe you can reach out to them.

        Reply
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