All Day I Dream About Food

All the best low carb keto recipes for a healthy lifestyle

Ding Dong Cake – Low Carb Recipe

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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

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.

Reader Interactions

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Comments

  1. The link to this doesn’t appear to exist and I couldn’t find the cake on the Swerve site.
    Huge fan, keep up the great work.

    Reply

  3. I would love to make this Ding Dong Cake but the link to Swerve Sweetener tells me that what I’m looking for isn’t there.
    If I use your cupcake recipe, what recipe do I use for the filling and chocolate glaze?

    Reply

  6. I clicked on the link to go to the recipe and all I got was “Not So Sweet.
    Sorry to say that whatever you’re searching for isn’t on this page.”

    Reply

      • Recipe is still not there 24 hours on from your message that its out there. Getting Error “Unknown “minify” tag in “layout/_layout” at line 1.”

        Reply

        • It’s there and the link works. It’s worked since yesterday morning. I just clicked on it right now.

          Reply

          • It’s NOT working for me and others, not sure why it is for you but we aren’t making it up, it’s not working lol

          • I am not suggesting anyone is making anything up. Try going directly to the Swerve website and searching for it in their search box.

        • Thank you for the correction. Yes, you are right, I didn’t open the “swerve” link. I found out about you and your work from Wes Shoemaker from “Highflutinlowcarb”. Keep the recipes coming and again, Thank you.

          Reply

  10. Never mind my comment – I see that the recipe is posted at the Swerve site and it is from a box mix!

    Reply

  12. As someone who is fairly strict keto, for years, and cooks from scratch, avoids processed foods and tries to keep my family healthy…I am personally thrilled that Swerve has made such a wonderful attempt at a very challenging endeavor! That family of mine loves their sweets…and momma gets tired…so having something easy that’s 95% of the way there to being perfect keto is a win in our household. I can’t wait to try their products and this recipe. I was personally a little giddy when I saw the title and even happier that the level of work involved is pretty low! Thanks Carolyn for helping this mom out (my kids will thank you too!).

    Reply

    • Thanks, Annette. I feel much the same way you do. I love to make cakes from scratch and I will do that most of the time but on occasion, having a mix like this is perfect!

      Reply

  13. Oh, Carolyn, this look wonderful! And right in time for my August birthday.

    BTW, my memories of Ding Dongs as a kid is that my mom kept them in the freezer. I’d take one out and eat it while watching for the school bus. Yes, Ding Dongs for breakfast… now you know why I need to eat keto in my 50s!!

    Reply

  14. SWERVE CAKE MIX!!!

    This is truly a game changer in my dessert world. Thank you for the recipe. I can’t wait to try this.

    Reply

  15. Hey Caroly,
    Love your recipes and can’t wait to try this one. I have a question though. Since it’s just me and my husband on the keto diet, and that’s a lot of servings….can you use half of the package and save the rest for another day? Or is it something that has to be made all at once?

    Thank you so much for all your free recipes! I also have your first book. 😉

    Reply

    • You know…I think you could if you measured it out carefully enough. Also you would need to beat an egg and measure out just half.

      Reply

      • Or just make the cake as instructed, slice it into slices and put it in the freezer. Pull out one when you want a piece. That is way easier than trying to divide the mix and all that mess.

        Reply

  16. I’m sorry if I missed it, but what are people choosing to use for the oil in the mix recipe? Would just butter or coconut oil work?

    Reply

  18. 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!

    Reply

  19. 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.

    Reply

    • Lisa….I very clearly gave a link at the bottom that gives you a chocolate cake recipe. Please follow that.

      Reply

  20. 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.

    Reply

  21. “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.

    Reply

  23. 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!

    Reply

  24. 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.

    Reply

  25. This looks awesome, but $8.99 is a lot for a cake mix! I will definitely try it with your cupcake recipe!

    Reply

  26. 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! 🙂

    Reply

    • Hi Lisa…thanks so much. I am betting I know exactly who you are following and who is a bit cult-like!

      Reply

  27. 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!

    Reply

    • Because this one lives on the Swerve website, I am afraid I don’t have control over the print button.

      Reply

  28. 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…

    Reply

  29. 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!!!

    Reply

  30. Made these today with your chocolate cupcake recipe (which I *love*) and made ding dong cupcakes. So good!

    Reply

  31. 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

    Reply

    • 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.

      Reply

  33. Thank you so much for the recipe and where’s to buy the box mix. I can see the directions for the cake on the back of the box…..I can see the ingredients list for the white filling and choc icing …..but can’t seem to find the instructions for how to make the filling or icing…..thank you for your help!

    Reply

  34. Woohoo! I am so going to make this! I found this cake mix in Canada and all the newest Swerve products. Finally!

    Reply

  35. Hi Carolyn,

    Do you find the stabilized whipped cream can be slightly lumpy? I’ve made it a few times now, following your instructions exactly and every time it’s been lumpy. It doesn’t impact the taste or the overall result of the dessert but I was just curious if you found this to be the case.

    Thanks!

    Regards,
    Linda

    Reply

  37. Is the chocolate that is used in the topping the Lily’s chocolate, or can it be unsweetened Baker’s chocolate? Lily’s has a sweeter flavor, and the unsweetened Baker’s chocolate is, well, bitter.
    Which unsweetened chocolate is it supposed to be?
    Thanks! ( I plan on making this for my birthday cake next week, since no bakeries here make a keto style cake!)

    Reply

  38. This Ding Dong cake was fabulous!!! Love, Love, Love your recipes. I’m not afraid to try any of your recipes, they’re all fantastic!!! Thank you for creating all these low carb delicious recipes!!! MJ

    Reply

  39. I made this ding dong cake using your chocolate cupcake recipe as you suggested. I made them in cupcakes, and stored them in the fridge overnight. They were absolutely delicious! This will definately be a go-to recipe for me going forward! Thanks, Carolyn, for such an awesome and such a low carb recipe!

    Reply

  40. I know I’m a year or so late on this post but I’m a VERY recent Keto-er bc my Dr. Put me on the diet to lose weight but only for 2wks & then on to a Modified South beach diet, which I don’t think exists. Plus…. 2 weeks on a diet? You’re JUST getting started!
    All totally unrelated to this comment…
    Anyway, looks like my hubby & I are going to stick with it for a long while as it’s now becoming a lifestyle very quickly for us…
    Sssooooo glad to have another great Keto resource, who’s recipes are tried & taste tested. A huge THANK YOU for all your hard work & willingness to share…

    That being said, most ppl don’t take the time to read all comments, as they just read a TINY blurb & then ask or comment on something 20 posts/replies ago…… your way of hitting the “Copy/paste” reply or whatever you do is pretty funny.
    You have a lot of patience, dear…. 😉

    Excited to try your recipes!
    Cooking, baking, etc. Requires a pretty good knowledge base of “food science” & there aren’t a lot of ppl that truly know how to apply that science to make recipes that work AND taste delicious!

    You’re talented & again we, my husband & I, thank you for sharing your knowledge & recipes- applying that knowledge for us!

    Reply

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

      Reply

  43. 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

    • 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

  45. 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

      • 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

        • 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

  46. 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

    • 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

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