This Mini Keto Ding Dong Cake is a fun sugar-free treat to satisfy those chocolate cravings. It’s easy to make and serves just two to four people. Perfect portion control!
Who doesn’t love a big, fluffy keto chocolate cake? But sometimes, a big full size cake is just too… big. If you’re the only one eating keto in your house, a full size cake can be overwhelming.
Well, you are in luck, because I took a shrink ray to my famous full size Ding Dong Cake! Okay, I didn’t really take a shrink ray to it, although that would certainly be cool.
Instead, I sat there with my calculator, and figured out the amounts needed to make a mini 4-inch version. And then I tested it out in my mini cake pans. And then I ate it and loved it.
I did share some of this little Keto Ding Dong Cake with my husband but it was a struggle, let me tell you!
Small Batch Keto Desserts
Even with a household of hungry teenagers, I love making mini keto desserts. For one thing, everything is just more adorable and appealing when it’s miniature.
But I love them for another reason too. I am baking obsessed and I want to do it almost daily. Mini keto recipes help me bake more often without having too many leftover sweets around.
And I even have a Keto Cookbook For Two! It’s a little ebook (no hard copy) that’s perfect for small households and anyone who is doing keto by themselves. Check it out!
And when I was poking around Pinterest and spotted these mini tuxedo cakes from Feed Me I’m Hungry, it put me in mind of Ding Dong Cake. So you know I had to make it!
How to make mini keto ding dong cake
This little cake really is a mini version of my Keto Ding Dong Cake. I used my favorite keto chocolate cupcake recipe, but scaled it down to fit.
For the cake layers
You will need some 4 inch cake pans to make this recipe. I like these mini springform pans as it’s easy to get the cakes out. You can also use 8 ounce ramekins but make sure that they are 4 inches in diameter. Grease your pans well.
Whisk the dry ingredients together and then stir in the wet ingredients. How much water you need will depend on how absorbent your coconut flour is.
Divide the batter evenly between the two pans and bake until just firm to the touch.
For the cream filling
The cream filling for this little cake is stabilized with collagen powder. Normally I would stabilize the cream with gelatin but for this small amount, it was awkward to do. Thankfully collagen also provides structure for a whipped cream filling like this.
Make sure you spread the filling all the way to the edges of the bottom layer, so you don’t have any gaps after you frost the cake. Press the top layer down lightly to make the cream filling push out a bit, then use a knife to make it flush with the cake.
For the chocolate glaze
This is my classic keto chocolate ganache recipe, which I’ve used for any number of cakes and sweets like my Keto Boston Cream Pie. But again, making this tiny amount takes some care. It’s easiest to do in a microwave, as a pan may overheat the cream and cause your chocolate to seize.
Do make sure you are using unsweetened chocolate, rather than sugar-free chocolate like ChocZero. It won’t thicken properly if you do.
You can simply pour it over the cake and let it drip down the sides, or you can spread it around the sides. I like the look of the glazed sides, but it’s much easier to do the drips!
You’re going to love this little Keto Ding Dong Cake, my friends. Even if you have to fight off your honey for the last bite…
More mini keto dessert recipes
- Keto Yellow Cake for Two
- Mini No Bake Chocolate Cheesecake
- Easy Keto Banana Pudding
- Mini Keto Pecan Pie
- Victoria Sponge Cake for Two
- Peanut Butter Cookies for Two
Mini Keto Ding Dong Cake
Ingredients
Chocolate Cake
- 3 tablespoon coconut flour
- 3 tablespoon Swerve Granular
- 1 tablespoon cocoa powder
- ½ teaspoon baking powder
- Pinch salt
- 1 large egg room temperature
- 2 tablespoon butter melted
- ¼ teaspoon vanilla extract
- 2 to 3 tablespoon water or leftover coffee
Cream Filling
- ¼ cup heavy whipping cream
- 1 ½ tablespoon powdered Swerve Sweetener
- 1 tablespoon grassfed collagen
- ¼ teaspoon vanilla extract
Chocolate Glaze
- 3 tablespoon heavy whipping cream
- 1 ounce unsweetened chocolate finely chopped
- 1 ½ tablespoon powdered Swerve Sweetener
- ¼ teaspoon vanilla extract
Instructions
Chocolate Cake
- Preheat the oven to 350F and grease two 4-inch springform pans or 4 inch diameter ramekins.
- In a medium bowl, whisk together the coconut flour, Swerve, cocoa powder, baking powder, and salt. Stir in the egg, melted butter, and vanilla extract.
- Add 2 tablespoons of the coffee or water until well combined. If the batter is very thick, add the additional water.
- Divide the batter between the two pans and spread to the edges. Bake 15 to 18 minutes, until they have risen and are firm to the touch.
- Remove and let cool in the pans, then run a sharp knife around the pan sides. If using springform pans, just release the pan sides to remove the cakes.
Cream Filling
- In a medium bowl, beat the cream with the sweetener, collagen, and vanilla until it holds stiff peaks. Reserve a tablespoon of the mixture for the top of the cake.
- Place one cake layer on a small plate and spread with the remaining filling. Place the other cake layer on top of the filling.
Chocolate Glaze
- In a small microwave safe bowl, heat the cream on high until it bubbles. Quickly add the chopped chocolate and let sit for a few minutes to melt.
- Add the powdered sweetener and vanilla extract and whisk until smooth. Let cool a few minutes to thicken and then pour over the top of the cake, allowing it to drip down the sides. Spread over the sides if desired.
- Refrigerate 30 minutes to set, then pipe or dollop the reserved cream filling on top.
Cher says
Just made this. What a hit! So delicious and just the right amount. I used unsweetened milk chocolate for the frosting. Didn’t set up but still so good! Fits the bill for that sweet taste. ❤️
Brian says
Can you use allulose sweeteners for this? I’m getting concerned about using erythritol, I’m hearing bad stuff about it’s link to heart disease.
Carolyn says
I think you need to look into the many many expert responses to that study, which indicate that it was flawed in many way. Allulose will work for the cake and the glaze, but it won’t work in the filling. It will be too soft and will ooze out.
Rachel says
This mini ding dong cake was absolutely delish!! will be a regular here in our home. My husband and and I have also tried the mini yellow choclate cake and he is amazed with the texture and flavor and me too. He does not do keto just no sugars, so these mini cakes are perfecto!! 😍
Carolyn says
I am so glad to hear that!
Sylvie says
I need to make this cake ahead of time, have you ever try to freeze it? (before frosting and making the center filling of course). Your recipes are awesome, thank you for all of them 😀
Carolyn says
You can freeze any cake like this before frosting. Wrap it up tightly!
Shellie says
Can u use anything else besides collagen?
Carolyn says
You can skip it but the filling will be more soft.
Jeanne says
This looks sooooooooo good! Thank you so much for sharing! I have one question: Does the cake have to be refrigerated because of the cream filling or is it stabilized by the collagen?
Linda Shukri says
One 4-inch cake? Yikes! I don’t think I could share it with another person. I’d have to make two of these! 🙂 Now to get some 4-inch cake pans! This cake looks divine!
Jineen says
Can u use anything besides collagen? Or where do I get that?
Carolyn says
It should be linked right in the recipe! 🙂
gloria guffey says
can you use 6 inch pan?
Carolyn says
No… a 6 inch pan is MUCH larger than 4 inches and your cake will be far too thin. You could try scaling up the ingredients.