Looking for a soft, rich, and chocolate-packed treat that brings back all the bold flavor of your favorite childhood snack cakes—without sugar or unnecessary carbs? These Mini Keto Ding Dong Cakes are exactly what you need. With their moist low-carb sponge base, creamy chocolate filling, and silky dark chocolate glaze, this keto-friendly version delivers all the indulgence of classic snack cakes—while keeping it grain-free and sweetener-smart.
Perfect for meal prep , school lunches , or when you’re craving something sweet but staying in ketosis, this easy-to-make recipe uses simple ingredients like almond flour, powdered erythritol, and real cocoa to bring bold bakery-style flavor into your kitchen. Whether you’re doing strict ketosis , following a low-carb lifestyle , or simply love soft cake bites with a surprise center, these mini Ding Dongs will quickly become a go-to dessert or snack in your weekly rotation.
In this article, we’ll walk you through how to make these perfect mini keto Ding Dong-style cakes from scratch , explore ingredient substitutions, offer serving ideas, and answer your most common questions. Let’s get started!
Why You’ll Love These Mini Keto Ding Dong Cakes
These aren’t just any old brownies—they’re a chewy, fudgy, melt-in-your-mouth delight made with real ingredients that bring bold texture and taste together beautifully—in mini cake form!
Here’s why they stand out:
- 🍫 Deep chocolate flavor : Made with unsweetened cocoa powder and dark chocolate glaze.
- 🧈 Moist cake base : Stays tender and soft without crumbling or drying out.
- 🥣 Easy to make : Just mix, fill, bake, and drizzle—no fancy tools needed!
- ⏱️ Ready in under an hour
- 🧁 Great for gifting or freezing
- 🧼 Minimal cleanup : One bowl and muffin tins = easy prep!
Whether you’re making them for yourself, your kids, or guests at a dinner party, these mini keto Ding Dongs will quickly become a go-to handheld dessert.
Ingredients You’ll Need
For the Cake Base:
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/2 cup powdered erythritol or monk fruit sweetener
- 1/3 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp salt
- 1/3 cup melted butter or coconut oil
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup heavy cream or unsweetened almond milk
Optional: Add 1 tbsp espresso powder for deeper chocolate flavor
For the Chocolate Filling (Optional):
- 1/2 cup mascarpone cheese or softened cream cheese
- 1/4 cup powdered sweetener
- 1 tsp vanilla extract
- 1–2 tbsp heavy cream or coconut cream
For the Glaze:
- 1/4 cup sugar-free dark chocolate chips (90% cacao recommended)
- 1 tbsp coconut oil or butter
- Pinch of sea salt
Step-by-Step Instructions
Step 1: Preheat the Oven
Preheat your oven to 325°F (160°C) . Grease a mini loaf pan or muffin tin lightly with oil or butter.
Tip: Use silicone molds for even easier release and clean-up.
Step 2: Mix Dry Ingredients
In a mixing bowl, whisk together:
- Almond flour
- Coconut flour
- Cocoa powder
- Baking powder
- Salt
- Powdered sweetener
Mix well until evenly incorporated.
Pro Tip: Coconut flour is highly absorbent—measure carefully and sift if possible.
Step 3: Add Wet Ingredients
Stir in:
- Melted butter or oil
- Eggs
- Vanilla extract
- Heavy cream or almond milk
Mix until smooth and slightly thick—but still scoopable.
Note: The batter should be firm but moist. Add more cream or milk if too thick.
Step 4: Fill the Muffin Cups
Fill each muffin cup about ¾ full to allow room for rising.
Bake for 18–20 minutes , or until a toothpick inserted comes out mostly clean.
Let cool completely before adding the filling and glaze.
Step 5: Prepare the Creamy Filling (Optional)
Beat mascarpone or cream cheese with powdered sweetener and vanilla extract.
Add heavy cream or coconut cream one tablespoon at a time until smooth and spreadable.
Spoon or pipe into the center of each cooled mini cake.
Pro Tip: Cut a small hole in the top of each cake and fill using a piping bag.
Step 6: Make the Chocolate Glaze
Melt chocolate chips with coconut oil in a microwave-safe bowl or double boiler.
Drizzle over cooled cakes once set.
Let harden in the fridge or freezer.
Step 7: Serve and Enjoy!
Enjoy warm or chilled with a glass of unsweetened almond milk, black coffee, or tea.
Pair with Greek yogurt or a dollop of nut butter for extra richness.
Enjoy every soft, chocolatey bite of your Mini Keto Ding Dong Cakes !
Nutritional Information (Per Mini Cake – Makes 6 Servings)
| Nutrient | Amount |
|---|---|
| Calories | ~180 kcal |
| Total Fat | ~14 g |
| Saturated Fat | ~7 g |
| Cholesterol | ~40 mg |
| Sodium | ~150 mg |
| Total Carbs | ~6 g |
| Dietary Fiber | ~2 g |
| Net Carbs | ~4 g |
| Protein | ~6 g |
Note: Values may vary based on exact measurements and optional add-ins.
Tips for the Best Mini Keto Ding Dong Cakes
- Use room temperature eggs and dairy – Ensures smooth blending without lumps.
- Don’t skip cooling time – Keeps the cakes firm and prevents melting.
- Press firmly when shaping – Helps maintain structure and even slices.
- Make ahead and store – Flavors intensify overnight; keep refrigerated.
- Double the batch for meal prep – Great for school snacks or freezer storage.
Variations & Customizations
Want to switch things up? Try these tasty variations:
Chocolate Banana Version
Add mashed banana and reduce cocoa slightly for a fruity twist.
Peanut Butter Swirl
Drop spoonfuls of natural peanut butter into the batter before baking.
No-Bake Energy Bites
Chill the mixture in the freezer and roll into raw bites for grab-and-go snacks.
Vegan Option
Use flax eggs, vegan chocolate, and maple-based sweetener for plant-based magic.
Mocha Flavor
Mix in 1/4 tsp instant espresso powder to enhance chocolate notes.
Frequently Asked Questions (FAQ)
Are these truly keto-friendly?
Yes! With only ~4g net carbs per mini cake , it fits perfectly within a ketogenic lifestyle.
Can I use oat flour instead of almond flour?
You can, but it increases the carb count significantly. Use sparingly if going low-carb.
How do I store leftover cakes?
Store cooled portions in an airtight container in the fridge for up to 5 days . Freeze for longer storage.
What kind of chocolate works best?
Look for erythritol-sweetened or stevia-based chocolate bars or chips .
Can I make a full-sized Ding Dong cake?
Yes! Pour the batter into a greased 8×8-inch pan and frost both top and bottom halves after slicing.
Why This Recipe Works So Well
These Mini Keto Ding Dong Cakes work because of their perfect balance of textures and bold flavors:
- The almond and coconut flour combo gives body and depth , mimicking wheat-based cakes.
- The cocoa adds deep chocolate flavor without bitterness or artificial sweeteners.
- And the powdered sweetener blends in seamlessly , giving a classic sugary finish.
It’s the kind of baked good that makes eating seasonal produce feel indulgent—because it tastes so good.
Serving Suggestions
Looking for creative ways to serve your keto Ding Dong cakes beyond just a plate? Here are some ideas:
In Lunchboxes
Pack with veggies, meat, or cheese for a balanced keto lunch.
At a Party
Cut into mini bites and arrange on a platter with toothpicks for appetizer-style servings.
With Coffee or Tea
Pair with espresso, black coffee, or herbal tea for a cozy afternoon snack.
Gift-Worthy Packaging
Wrap individual pieces in parchment paper and tie with twine for homemade gifts.
Over Greek Yogurt
Crush one and sprinkle over full-fat yogurt for parfait-style dessert.
Health Benefits of Key Ingredients
Let’s take a quick look at the health benefits of what makes this dish special:
Dark Chocolate (Sugar-Free)
Rich in antioxidants and flavonoids—supports heart health and mood improvement.
Almond Flour
High in vitamin E and healthy fats—great for brain function and satiety.
Coconut Oil / Butter
Provides fat-soluble vitamins A, D, E, and K—important for hormone production and digestion.
Even though this is a dessert, it’s packed with nutrients that make it more than just a treat—it’s a smart addition to your balanced lifestyle when enjoyed mindfully.
Final Thoughts: A Must-Try Treat for Nostalgic Snackers
These Mini Keto Ding Dong Cakes prove that going low-carb doesn’t mean missing out on bold, comforting flavors. With their soft texture, rich chocolate notes, and silky frosting, they’re the kind of treat that turns a simple cake into something magical.
Whether you’re new to keto, looking for a weekend baking idea, or want to impress with homemade flair, these Ding Dongs deserve a spot in your kitchen. They’re easy to make, customizable, and loved by kids and adults alike.
So go ahead—whip up a batch, share them with friends, or savor them solo. Either way, you’re treating yourself to something truly special.
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Mini Keto Ding Dong Cake – Fudgy, Chocolatey & Perfectly Low-Carb!
- Total Time: 45 mins
Description
Indulge in rich chocolate, creamy filling, and delightful sweetness!
Ingredients
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 melted butter, 1/4 tsp vanilla extract, 2-3 tbsp water or leftover coffee
1/4 cup heavy whipping cream, 1 1/2 tbsp powdered Swerve Sweetener, 1 tbsp grassfed collagen, 1/4 tsp vanilla extract 3 tbsp heavy whipping cream, 1 oz unsweetened chocolate (finely chopped), 1 1/2 tbsp powdered Swerve Sweetener, 1/4 tsp vanilla extract
Instructions
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. 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. 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.
- Prep Time: 25 mins
- Cook Time: 20 mins
Nutrition
- Serving Size: 4
- Calories: 236
- Fat: 20.1g
- Carbohydrates: 6.1g
- Protein: 4.2g