The Keto Ding Dong Cake is an enjoyable sugar-free dessert to satisfy your chocolate cravings. It’s simple to prepare and serves up to two people. Perfect portion control!
Who does not love an excellent keto chocolate cake? However, sometimes, a large cake can be way too large. When you’re only the person taking keto at home, A large cake may be overwhelming.
You’re fortunate, as I applied shrinking radiation to my famed full-size Ding Dong Cake! Ok, I didn’t use a shrink ray on it, but it would be awesome.
Then, I just sat down using my calculator and calculated the amount required to make the mini version of 4 inches. Then I tried it using the mini cakes pans, and then I had it for dinner and enjoyed it.
I did have a portion of this tiny Keto Ding Dong Cake with my husband, but it was not easy. I’ll tell you why!
Course: Dessert | Cuisine: American | Prep Time: 25 minutes | Cook Time: 20 minutes | Total Time: 45 minutes
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.
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