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 tbsp coconut flour
- 3 tbsp Swerve Granular
- 1 tbsp cocoa powder
- 1/2 tsp baking powder
- Pinch salt
- 1 large egg room temperature
- 2 tbsp butter melted
- 1/4 tsp vanilla extract
- 2 to 3 tbsp water or leftover coffee
Cream Filling
- 1/4 cup heavy whipping cream
- 1 1/2 tbsp powdered Swerve Sweetener
- 1 tbsp grassfed collagen
- 1/4 tsp vanilla extract
Chocolate Glaze
- 3 tbsp heavy whipping cream
- 1 ounce unsweetened chocolate finely chopped
- 1 1/2 tbsp powdered Swerve Sweetener
- 1/4 tsp 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.
