Looking for a soft, rich, and chocolate-drenched dessert that brings all the bold flavor of classic Ding Dongs—without flour, sugar, or unnecessary carbs? This Keto Ding Dong Cake is exactly what you need. With its moist almond flour base, silky mascarpone topping, and signature dark chocolate glaze, this low-carb version delivers all the richness of your favorite snack cake—in a keto-approved, gluten-free, handheld format.
Perfect for meal prep , keto-friendly snacks , or when you’re craving something sweet but staying in ketosis, this easy-to-make cake uses simple ingredients like powdered erythritol, crushed pecans, and unsweetened 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, fudgy desserts with depth and crunch, this keto Ding Dong cake will quickly become a go-to treat in your weekly rotation.
In this article, we’ll walk you through how to make this perfect keto Ding Dong cake from scratch , explore ingredient substitutions, offer serving ideas, and answer your most common questions. Let’s dive into the world of soft, gooey, chocolate-infused bliss!
Why You’ll Love This Keto Ding Dong Cake
This isn’t just any old brownie—it’s a sweet-chocolaty, melt-in-your-mouth delight made with real ingredients that bring bold texture and taste together beautifully—in under 30 minutes!
Here’s why it stands out:
- 🍫 Bold chocolate layer : Made with unsweetened cocoa powder and dark chocolate chunks for deep bittersweet richness.
- 🥣 Easy to make : Just mix, pour, and bake—no fancy tools needed!
- 🧈 Butter-finished magic : Enhances flavor and gives a silky finish without heaviness.
- 🍯 Naturally sweetened : Uses powdered erythritol or monk fruit for clean finish.
- ⏱️ Ready in under 25–30 minutes
- 🧁 Great for gifting or freezer storage
- 🧼 Minimal cleanup : One pan = zero mess!
Whether you’re making it for yourself after dinner, packing for lunch, or sharing at a weekend gathering, this keto cake will quickly become a go-to handheld dessert or energy booster.
Ingredients You’ll Need
For the Cake Base:
- 1 cup almond flour
- 1/4 cup coconut flour (for binding and body)
- 1/2 cup powdered erythritol or monk fruit sweetener
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking powder
- Pinch of salt
- 2 large eggs
- 1/3 cup melted coconut oil or butter
- 1 tsp vanilla extract
- 1/4 cup heavy cream or Greek yogurt
Optional: Add 1 tbsp espresso extract or orange zest for exotic contrast
For the Chocolate Glaze (Optional):
- 1/4 cup sugar-free dark chocolate chips
- 1 tbsp heavy cream or water
- 1 tsp coconut oil (for shine)
Tip: Sprinkle with crushed pecans or edible gold dust for festive flair
Final Assembly:
- Whipped cream or sour cream (optional topping)
- Crushed nuts or cacao nibs
- A few drops of stevia or lemon juice for brightness
Step-by-Step Instructions
Step 1: Preheat the Oven
Preheat your oven to 325°F (160°C) . Grease an 8×8-inch baking dish or silicone tray with avocado oil or parchment paper.
Pro Tip: Use a cast iron skillet for even browning and caramelization.
Step 2: Mix Dry Ingredients
In a mixing bowl, whisk together:
- Almond flour
- Coconut flour
- Powdered sweetener
- Cocoa powder
- Baking powder
- Salt
Mix well until evenly incorporated and slightly fluffy.
Note: Coconut flour is highly absorbent—measure carefully and sift if possible.
Step 3: Add Wet Ingredients
To the dry mixture, add:
- Eggs
- Melted coconut oil or butter
- Vanilla extract
- Heavy cream or Greek yogurt
Stir until smooth and slightly thick—but still scoopable.
Pro Tip: The batter should be firm but moist. Add more egg whites or cream if too thick.
Step 4: Pour Into Pan
Pour the batter into the prepared pan and smooth the top with a spatula.
Sprinkle additional chopped chocolate or nuts on top before baking (optional).
Step 5: Bake Until Golden and Moist
Bake at 325°F (160°C) for 20–22 minutes , or until golden brown and a toothpick inserted comes out mostly clean (with just a few moist crumbs).
Let cool completely before adding toppings.
Step 6: Make the Chocolate Ganache Glaze
Melt sugar-free chocolate chips with heavy cream or water in a microwave-safe bowl or double boiler.
Add a splash of coconut oil or butter for a glossy finish.
Drizzle over cooled cake once set.
Let harden in the fridge or freezer.
Step 7: Serve and Enjoy!
Enjoy cold or at room temperature with a glass of black coffee, herbal tea, or bulletproof coffee.
Cut into small squares or bars for easy grab-and-go treats.
Savor every soft, chocolaty bite of your Keto Ding Dong Cake !
Nutritional Information (Per Serving – Makes 8 Servings)
| Nutrient | Amount |
|---|---|
| Calories | ~160 kcal |
| Total Fat | ~12 g |
| Saturated Fat | ~6 g |
| Cholesterol | ~40 mg |
| Sodium | ~100 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 Ding Dong Cake
- Use high-quality cocoa and chocolate – Ensures smooth blending and better mouthfeel.
- Don’t skip cooling time – Keeps the cake firm and prevents melting during glazing.
- Layer spices early – Helps build complex taste during baking.
- Make ahead and store – Keeps best refrigerated in an airtight container.
- Double the batch for future meals – Great for freezing and reheating later!
Variations & Customizations
Want to switch things up? Try these tasty variations:
No-Bake Energy Bowl
Chill the mixture and roll into balls for grab-and-go snacks.
Peanut Butter Swirl
Add 1 tbsp natural peanut butter to the batter or drizzle on top.
Mint Chocolate Twist
Replace vanilla with peppermint extract and drizzle with melted chocolate.
Vegan Option
Use flax eggs, vegan butter, and maple-based sweetener for dairy-free magic.
Orange Spice Version
Add orange zest and pumpkin pie spice for seasonal flair.
Frequently Asked Questions (FAQ)
Is this truly keto-friendly?
Yes! With only ~4g net carbs per slice , it fits perfectly within a ketogenic lifestyle.
Can I use regular flour or breadcrumbs?
Not recommended—standard flour and breadcrumbs are high in carbs. Stick with almond flour and pork rinds for keto compliance.
How do I store leftover cake?
Store cooled portions in an airtight container in the fridge for up to 4 days . Freeze slices for longer storage.
What kind of chocolate works best?
Look for erythritol-sweetened or stevia-based chocolate bars or chips .
Can I make mini versions?
Yes! Fill greased muffin tins ¾ full and bake for 12–15 minutes .
Why This Recipe Works So Well
This Keto Ding Dong Cake works because of its perfect balance of textures and bold flavors:
- The almond flour gives body and moisture , mimicking wheat-based cakes without gluten.
- The cocoa adds bitterness and depth , balancing the richness naturally.
- And the powdered sweetener blends in seamlessly , giving a classic sugary finish without the crash.
It’s the kind of baked good that makes eating clean feel indulgent—because it tastes so good.
Serving Suggestions
Looking for creative ways to serve your keto cake beyond just a plate? Here are some ideas:
In Lunchboxes
Pack with veggies, meat, or cheese for a balanced keto lunch.
At a Kids’ Party
Cut into mini cubes and arrange on a platter with toothpicks for appetizer 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 clear cellophane and tie with ribbon for thoughtful homemade gifts.
Over Greek Yogurt
Crush a piece 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 dessert special:
Dark Chocolate (Sugar-Free)
Rich in antioxidants and flavonoids—supports heart health and mood improvement.
Almond Flour
High in vitamin E and magnesium—great for brain function and satiety.
Coconut Oil / Butter
Natural sources of MCTs and fat-soluble vitamins—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 Classic Comfort Lovers
This Keto Ding Dong Cake proves that going low-carb doesn’t mean missing out on bold, comforting flavors. With its soft crumb, crunchy topping, and signature chocolate finish, it’s the kind of treat that turns a simple cake into something magical—even without grains or sugary coatings.
Whether you’re new to keto baking, looking for a fast weeknight dessert idea, or want to impress with homemade flair, this Ding Dong cake deserves a spot in your kitchen. It’s easy to make, customizable, and loved by kids and adults alike.
So go ahead—whip up a batch, share it with family, or savor it solo. Either way, you’re treating yourself to something worth celebrating.
Print
Keto Ding Dong Cake – Fudgy, Chocolatey & Perfectly Low-Carb!
- Total Time: 1 hr 20 mins
Description
Indulge in layers of rich chocolate and creamy goodness!
Ingredients
⅔ cup (80 g) coconut flour
⅔ cup (121.33 g) Swerve Sweetener or other granular sweetener
6 tablespoons (30.43 g) cocoa powder
¼ cup (27 g) whey protein powder (chocolate, vanilla, or unflavored)
2 teaspoons baking powder ½ teaspoon salt
6 large eggs
½ cup (113.5 g) butter, melted
1 teaspoon vanilla extract
½ cup (118.29 ml) leftover coffee or water (more if needed)
Filling: 3 tablespoons water
1 ½ teaspoons grass-fed gelatin (or 1 envelope Knox gelatin) 1 cup (236.59 ml) heavy whipping cream ⅓ cup (41.67 g) Swerve Confectioners or other powdered sweetener 1 teaspoon vanilla extract Chocolate Ganache: ⅔ cup (157.73 ml) heavy whipping cream ¼ cup Swerve Confectioners or other powdered sweetener 2 tablespoons allulose (optional, can replace with more Swerve) 2 ½ ounces (70.87 g) unsweetened chocolate ¾ teaspoon vanilla extract
Cook Mode
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Instructions
Cake: Preheat the oven to 350ºF and grease two 8-inch round cake pans very well. Line the bottoms with parchment paper and grease the paper. In a large bowl, whisk together the coconut flour, sweetener, cocoa powder, protein powder, baking powder, and salt. Stir in the eggs, butter, and vanilla extract until well combined. Stir in the coffee about ¼ cup at a time until the batter is thick but easily scoopable. Divide the batter evenly between the two pans and spread to the edges. Bake 20 to 25 minutes, until the tops of the cakes are just firm to the touch. Remove and let cool before loosening the edges and flipping out onto a wire rack.
Filling: Place the water in a small bowl and sprinkle with the gelatin. Whisk to combine. Heat for about 30 seconds in the microwave and whisk until the gelatin is dissolved. Cool 10 minutes. In a large bowl, combine the cream, sweetener, and vanilla extract. Begin to beat at high speed and slowly pour in the water/gelatin mixture. Beat until the cream holds stiff peaks. Place one layer of cake on a serving platter and spread with the cream filling. Top with the second layer of cake and press down lightly so the cream comes to the edges of the cake. Place the cake in the freezer for 30 minutes to firm up.
Chocolate Ganache: In a medium saucepan over medium heat, combine the cream and sweetener. Bring to just a simmer, then remove from heat and add the chopped chocolate and vanilla extract. Let sit 5 minutes and then whisk until smooth. Let cool another 5 to 10 minutes to thicken, then slowly pour over the cake. You can use an offset spatula to cover the sides or simply let it drip down. Let set 20 minutes before serving.
Notes: This cake officially serves 12, but it’s rich and decadent enough to serve 16. I tend to cut thinner slices for myself so it lasts longer! Storage Information: Store this cake in a covered container in the fridge for up to a week. I recommend placing plastic wrap against the cut edges to keep it from drying out. You can also freeze the cake, tightly wrapped, for several months.
- Prep Time: 40 mins
- Cook Time: 40 mins
Nutrition
- Serving Size: 12
- Calories: 303
- Fat: 25.1g
- Carbohydrates: 8.3g
- Protein: 8.2g