Keto Ding Dong Cake brings back that indulgent chocolate-cream combo in a way that fits your low carb lifestyle. In this article, you’ll discover how to make a keto version of the iconic treat you might remember from lunchboxes past. We’ll walk through the story behind this cake, the ingredients that make it both decadent and low carb, plus easy baking tips to ensure a moist texture and rich filling. If you’ve been craving a nostalgic dessert without the sugar crash, this is your moment. Let’s dive into Part 1, where Emily shares the story that sparked this family-favorite recipe.
Table of Contents
A Family Favorite Reimagined: How This Keto Ding Dong Cake Came to Life
Emily’s Chocolate Cake Moment with Chloe
It all started when Chloe (she’s 8 now) discovered an old photo of me at her age, holding one of those classic foil-wrapped chocolate cakes. “What’s that, Mommy?” she asked, pointing at the smudged icing in my hand. That innocent question sparked a flood of memories—riding in the backseat after school, peeling open a snack cake, thinking it was the best thing ever. But now, we eat differently. Our family’s low-carb shift has helped us stay energized and avoid sugar crashes. Still, some treats are too wrapped in nostalgia to ignore.
That night, I texted Mom (Linda, of course!) and asked, “Do you remember those Ding Dongs?” We both laughed, and within hours, I was in the kitchen scribbling out a plan for a Keto Ding Dong Cake. The key was keeping that rich chocolate shell and fluffy cream center, but using smart swaps: coconut flour, natural sweeteners, and a homemade ganache that’s completely sugar free.
When the first bite came out just right—moist, chocolatey, and deeply nostalgic—I knew this Keto Ding Dong Cake was more than just another dessert. It was a memory reborn, in a healthier way.
Turning Cravings into Clever Keto Creations
Let’s be honest—cravings don’t disappear when you start eating keto. They just shift. For us, dessert has to satisfy and serve our goals. That’s why this Keto Ding Dong Cake checks every box. It’s soft, layered, filled with creamy goodness, and it doesn’t derail our progress. Plus, the ingredients are pantry-friendly if you’ve already embraced keto baking.
If you enjoy indulgent low-carb desserts, you’ll love this Chocolate Keto Cake—equally rich, fluffy, and satisfying with no sugar crash.
Here’s the surprising part: even Chloe said, “This tastes better than the store kind!” I’ll take that as the ultimate win. Now that the story’s been shared, it’s time to bring this Keto Ding Dong Cake to your kitchen.
Keto Ding Dong Cake – A Rich, Creamy Classic Made Low Carb
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease and line two 8-inch round pans with parchment.
- Whisk coconut flour, sweetener, cocoa, whey protein, baking powder, and salt in a large bowl.
- Add eggs, melted butter, and vanilla. Stir until smooth.
- Stir in coffee or water gradually until batter is thick but spreadable. Divide into pans.
- Bake for 20–25 minutes. Cool in pans, then on a rack.
- Sprinkle gelatin over water and whisk. Microwave for 30 seconds, whisk again. Let cool 10 minutes.
- Whip cream with sweetener and vanilla until soft peaks form.
- Drizzle in gelatin mixture while beating to stiff peaks.
- Spread filling over one cake. Top with second cake. Freeze for 30 minutes.
- Heat cream for ganache. Whisk in chocolate, sweeteners, and vanilla until smooth.
- Let ganache cool slightly. Pour over chilled cake. Smooth with spatula.
- Chill cake for at least 1 hour before slicing. Store in fridge or freeze slices.
Nutrition
Notes
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Ingredients That Make This Keto Ding Dong Cake Irresistible
Real Ingredients for a Truly Keto Dessert
To make the perfect Keto Ding Dong Cake, you’ll want ingredients that balance flavor, texture, and macros. This version sticks to simple, keto-approved staples that don’t sacrifice indulgence. You get rich chocolate cake layers, a creamy whipped filling, and a glossy ganache—all without the sugar.
| Component | Ingredient | Amount |
|---|---|---|
| Cake | Coconut flour | ⅔ cup (80 g) |
| Swerve Sweetener (granular) | ⅔ cup (121.33 g) | |
| Cocoa powder | 6 tbsp (30.43 g) | |
| Whey protein powder (chocolate, vanilla, or unflavored) | ¼ cup (27 g) | |
| Baking powder | 2 tsp | |
| Salt | ½ tsp | |
| Eggs | 6 large | |
| Butter (melted) | ½ cup (113.5 g) | |
| Vanilla extract | 1 tsp | |
| Leftover coffee or water | ½ cup (118.29 ml) | |
| Filling | Water | 3 tbsp |
| Grass-fed gelatin | 1½ tsp (or 1 envelope Knox) | |
| Heavy whipping cream | 1 cup (236.59 ml) | |
| Swerve Confectioners | ⅓ cup (41.67 g) | |
| Vanilla extract | 1 tsp | |
| Chocolate Ganache | Heavy whipping cream | ⅔ cup (157.73 ml) |
| Swerve Confectioners | ¼ cup | |
| Allulose (optional) | 2 tbsp | |
| Unsweetened chocolate | 2½ oz (70.87 g) | |
| Vanilla extract | ¾ tsp |
Tip: You can also use Stevia as a natural sweetener with zero carbs. It’s a great alternative to sugar-based sweeteners and keeps your macros in check.
Is Sugar-Free Cake Really Keto?
Absolutely—as long as it’s made with the right ingredients. Unlike many store-bought mixes that claim to be keto, this cake contains no hidden starches or high-glycemic fillers. You’re getting real fats, natural sweeteners, and fiber-rich flours. It’s a satisfying treat that fits easily into your daily carb limit.
With only low net carbs per slice, this cake is perfect for birthdays, potlucks, or whenever you need something rich, chocolatey, and keto-approved.
Step-by-Step: How to Make and Assemble Keto Ding Dong Cake
Baking the Cake Layers Just Right
If you’ve ever wondered “Can you eat sugar-free cake on a keto diet?”, the answer is a big, chocolatey yes—and this Keto Ding Dong Cake proves it with every bite. It’s rich, fluffy, and tastes just like the snack cakes you remember—only this one keeps your carbs low and your energy steady.
To bake the cake:
- Preheat your oven to 350°F and grease two 8-inch round cake pans well. Line the bottoms with parchment paper, then grease the paper too—this helps everything release cleanly.
- In a large bowl, whisk together coconut flour, sweetener, cocoa powder, whey protein, baking powder, and salt. Stir in the eggs, melted butter, and vanilla extract until smooth.
- Slowly stir in the leftover coffee or water, about ¼ cup at a time, just until the batter is thick but scoopable. Divide it evenly between your prepared pans and gently smooth to the edges.
- Bake for 20 to 25 minutes, or until the tops are set and spring back slightly when touched. Let them cool in the pans for a few minutes, then loosen the edges and carefully invert onto a wire rack to cool completely.
Tip: Using coffee instead of water deepens the chocolate flavor without making the cake taste like coffee. It’s subtle but rich.
Making the Filling & Assembling the Layers
This is where the magic happens—soft whipped cream filling layered between those chocolatey cakes. It’s this step that gives the Keto Ding Dong Cake its nostalgic cream-filled center and wow factor when sliced.
To prepare the filling:
- In a small bowl, sprinkle the gelatin over the water and whisk. Heat for about 30 seconds in the microwave, then whisk again until fully dissolved. Let cool for 10 minutes.
- In a large mixing bowl, combine the heavy cream, powdered sweetener, and vanilla. Beat on high until soft peaks form.
- Slowly stream in the gelatin mixture while continuing to beat. This helps the filling firm up and hold its shape when sliced. Beat until stiff peaks form.
To assemble:
- Place one cake layer on a platter and spread the filling evenly all the way to the edges.
- Gently place the second cake layer on top and press lightly so the cream spreads just to the sides.
- Place the whole cake in the freezer for 30 minutes to firm up before adding ganache.
The creamy center in this recipe is key. If you’re into soft fillings, try our Keto Vanilla Cake for a lighter sponge with equally dreamy layers.
Optional Swap: Looking for a clean, zero-calorie sweetener? Try Pure Organic Stevia Powder – it’s a high-grade, keto-friendly alternative with over 1,400 servings per pouch, and has a reduced bitter aftertaste compared to other brands. Great for baking and everyday use.
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Finishing Touches: Ganache, Storage & Serving Tips
Pouring the Chocolate Ganache Like a Pro
Now that your layered cake is chilled and firm, it’s time for that glossy chocolate crown. This ganache is rich and smooth, without a single gram of added sugar.
Here’s how to make it:
- In a small saucepan over medium heat, bring the cream to a simmer, then remove from heat.
- Whisk in the unsweetened chocolate, sweeteners (Swerve and optional allulose), and vanilla until fully melted and smooth.
- Let the ganache cool for 5–10 minutes so it thickens slightly—but is still pourable.
- Remove your cake from the freezer, place it on a wire rack over a baking sheet, and slowly pour the ganache over the center of the cake.
- Use a spatula or offset knife to gently spread the ganache to the edges and let it drip beautifully down the sides.
Optional: Garnish with shavings of sugar-free chocolate or a sprinkle of flaky salt before it sets for a bakery-style finish.
Then back into the fridge it goes—let it chill for at least 1 hour so the ganache sets. You’ll want clean, dramatic slices that showcase those perfect layers.
Storage, Freezing & Serving Suggestions
One of the best parts of this Keto Ding Dong Cake is how well it keeps—making it a fantastic make-ahead dessert.
- Refrigerator: Store tightly covered for up to 5 days. The filling stays fluffy, and the ganache keeps its shine.
- Freezer: Slice the cake, wrap individual portions in parchment and store in an airtight container. Thaw overnight in the fridge when you’re ready to enjoy.
- Serving: Let sit at room temp for 10–15 minutes before slicing for the best texture and flavor.
Want to try a variation? You can substitute peppermint extract for a holiday twist, or add a touch of espresso powder to the batter for a mocha version.
For a freezer-friendly, indulgent dessert idea, check out our Greek Yogurt Brownies—they’re low carb, rich, and perfect to keep on hand.
Note: This cake is best enjoyed chilled, straight from the fridge—just like the original snack cake it’s inspired by!
FAQs
What cake can you eat on a keto diet?
You can enjoy cakes made with low-carb flours (like coconut or almond flour), sugar-free sweeteners, and healthy fats—like this Keto Ding Dong Cake! It satisfies cravings without kicking you out of ketosis.
Is Duncan Hines keto cake mix really keto?
Many pre-packaged “keto” mixes contain hidden starches and maltodextrin. Always check ingredients. This homemade version is 100% clean keto and customizable.
What baking ingredients are keto friendly?
Almond flour, coconut flour, erythritol, allulose, unsweetened cocoa, and whey protein isolate are all keto baking staples.
Can you eat sugar-free cake on a keto diet?
Yes! As long as it uses truly low-glycemic sweeteners and keto-approved ingredients—like this cake—you can enjoy it without guilt.
When Chloe found an old photo of me as a kid holding a chocolate snack cake, her curiosity led us straight to the kitchen. I remembered that rich cake and creamy center—and I knew we could make it keto. With Linda’s encouragement and a few smart swaps (like coconut flour and Stevia), our low-carb version was born. It’s rich, nostalgic, and Chloe actually said it’s better than the original. Now we keep one sliced and chilled for sweet moments anytime, without the sugar crash. This Keto Ding Dong Cake has become a favorite tradition in our family—and maybe yours, too.
Conclusion: A Dessert You’ll Make Again and Again
This Keto Ding Dong Cake blends nostalgia with smart nutrition. It’s proof that you don’t need to give up your favorite treats to stay on track. Whether you’re celebrating a birthday or just want something indulgent with your evening tea, this cake brings joy without the sugar crash.
With its moist chocolate layers, fluffy filling, and ganache finish—it’s a keeper in every way. Follow us on Pinterest and Facebook for more keto-friendly recipes and ideas!
Pro Kitchen Tip: For clean, beautiful cake layers and smooth slicing, a quality knife makes all the difference. We love the SHAN ZU Chef Knife 8 Inch—crafted from Japanese Damascus steel, it stays ultra-sharp for everything from prepping ingredients to slicing your finished Keto Ding Dong Cake.
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