Why You’ll Love This Recipe
- Guilt-Free Indulgence: Say goodbye to sugar crashes and hello to satisfying your chocolate cravings without derailing your keto lifestyle. These Easy Keto Ding Dongs are designed for pure, low-carb pleasure!
- Nostalgic Flavor, Modern Twist: Revisit the joy of a classic childhood treat, but with an adult-friendly, sugar-free makeover. The rich chocolate cake, creamy filling, and decadent ganache perfectly mimic the original.
- Surprisingly Simple: Don’t let the gourmet look fool you! Our step-by-step instructions make crafting these delightful desserts accessible for bakers of all skill levels, even if you’re new to keto baking.
- Crowd-Pleasing & Impressive: Whether you’re serving them at a party or just treating yourself, these Ding Dongs are sure to impress. They look sophisticated and taste utterly divine, making them perfect for any occasion.
Ready to reclaim your chocolate dessert destiny? Remember that iconic chocolatey, cream-filled treat from your childhood? The one that brought pure joy with every bite? Well, prepare for a delightful trip down memory lane, because we’re about to unveil the secret to making Easy Keto Ding Dongs that are every bit as magical, without derailing your keto journey! Forget bland, dry keto desserts. These are moist, rich, incredibly satisfying, and yes, surprisingly easy to whip up. Get ready to indulge in pure chocolate bliss, keto style!
Ingredients with Measurements
For the Cakes:
- 1 1/2 cups Almond Flour
- 1/2 cup Unsweetened Cocoa Powder
- 1/2 cup Butter, softened
- 2 tsp Baking Powder
- 2/3 cup Swerve Confectioner’s Sugar Substitute
- 1/4 cup Heavy Whipping Cream
- 1/2 cup Sour Cream
- 3 large Eggs
For the Filling:
- 5 ounces Cream Cheese, softened
- 1/2 cup Heavy Whipping Cream
- 1 tsp Vanilla
- 1/4 cup Swerve Confectioner’s Sugar Substitute
For the Ganache:
- 1/2 cup Keto Chocolate Chips
- 1/4 cup Heavy Whipping Cream
Detailed Step-by-Step Directions
- Get Ready: First things first, preheat your oven to a comfortable 350°F (175°C). This ensures your oven is perfectly hot when your batter is ready.
- Mix the Cake Batter: Grab a spacious mixing bowl and combine all the cake ingredients: almond flour, unsweetened cocoa powder, softened butter, baking powder, Swerve Confectioner’s, heavy whipping cream, sour cream, and eggs. Blend them together using an electric mixer until your batter is wonderfully smooth and uniform, with no lumps.
- Fill the Muffin Tin: Prepare your muffin tin by either greasing it thoroughly or, for super easy removal, using silicone cupcake liners. Fill each section almost to the top with your rich chocolate cake batter.
- Bake to Perfection: Pop the tin into your preheated oven and bake for 20-25 minutes. You’ll know they’re done when a toothpick inserted into the center of a cake comes out clean. Once baked, let them cool completely on a wire rack – patience is key here for the next steps!
- Prepare for Filling: Once the cakes are completely cool, gently remove them from the muffin tin. Turn them upside down on your work surface.
- Create the Core: Using a small, sharp knife (a paring knife works great!), carefully cut a circular section from the very center of the bottom of each cake. Don’t go all the way through! Gently press the inside down slightly with your finger to create a hollow. Trim the excess cake from the removed piece, keeping just the small ‘cap’ to put back later.
- Whip the Filling: In a separate bowl, beat together the softened cream cheese, heavy whipping cream, vanilla extract, and Swerve until the mixture is light, fluffy, and holds soft peaks. This is your creamy dream filling!
- Fill ’em Up: Now for the fun part! Pipe this creamy filling generously into the hollowed-out centers of each cake. Once filled, gently place the reserved cake caps back on top, pressing lightly to secure them.
- Make the Ganache: In a microwave-safe bowl, combine the keto chocolate chips and ¼ cup heavy whipping cream. Heat this mixture in 30-second intervals, stirring well after each burst, until it’s completely melted and perfectly smooth and glossy.
- Coat with Chocolate: Spoon this luscious chocolate ganache over the top of each filled cake, letting it drip down the sides for that classic, irresistible Ding Dong look.
- Chill & Serve: For the best results and a perfectly set ganache, place your beautiful Ding Dongs in the refrigerator until the ganache has firmed up. Then, they’re ready to be savored!
- Muffin Tin
- Wire Rack
- Mixing Bowls
- 1 1/2 cups Almond Flour
- 1/2 cup Unsweetened Cocoa Powder
- 1/2 cup Butter softened
- 2 tsp Baking Powder
- 2/3 cup Swerve Confectioner's Sugar Substitute
- 1/4 cup Heavy Whipping Cream
- 1/2 cup Sour Cream
- 3 large Eggs
- 5 ounces Cream Cheese softened
- 1/2 cup Heavy Whipping Cream
- 1 tsp Vanilla
- 1/4 cup Swerve Confectioner's Sugar Substitute
- 1/2 cup Keto Chocolate Chips
- 1/4 cup Heavy Whipping Cream
- Get Ready: Preheat your oven to a comfortable 350°F (175°C).
- Mix the Cake Batter: In a spacious mixing bowl, combine all the cake ingredients. Blend them together until your batter is wonderfully smooth and uniform.
- Fill the Muffin Tin: Make sure your muffin tin is well-greased, or use silicone cupcake liners for easy removal. Fill each section almost to the top with your delicious cake batter.
- Bake to Perfection: Pop the tin into your preheated oven and bake for 20-25 minutes, or until a toothpick inserted into a cake comes out clean. Let them cool completely on a wire rack – this is important for the next steps!
- Prepare for Filling: Once cooled, gently remove the cakes from the muffin tin and turn them upside down.
- Create the Core: Using a small, sharp knife, carefully cut a circular section from the very center of the bottom of each cake. Gently press the inside down slightly with your finger. Trim the excess cake from the removed piece, keeping the small 'cap' to put back later.
- Whip the Filling: In a separate bowl, beat together the softened cream cheese, heavy whipping cream, vanilla, and Swerve until the mixture is light and delightfully fluffy.
- Fill 'em Up: Pipe this creamy filling generously into the hollowed-out centers of each cake. Once filled, gently place the reserved cake caps back on top.
- Make the Ganache: In a microwave-safe bowl, combine the keto chocolate chips and ¼ cup heavy whipping cream. Heat this mixture in 30-second intervals, stirring well after each, until it's completely melted and perfectly smooth.
- Coat with Chocolate: Spoon this luscious chocolate ganache over the top of each filled cake, letting it drip down the sides for that classic Ding Dong look.
- Chill & Serve: Place your beautiful Ding Dongs in the refrigerator until the ganache has set. Then, they're ready to be savored!
- Calories: 285 kcal
- Net Carbs: 7g
- Total Carbs: N/A
- Fats: N/A
- Protein: N/A
Detailed Different Ways You Can Present the Recipe and How to Serve It
Your Easy Keto Ding Dongs are already stars on their own, but with a few extra touches, you can elevate their presentation from delightful to dazzling! For a sophisticated dessert platter, arrange them artfully on a white serving dish, perhaps alongside some fresh keto-friendly berries like raspberries or blackberries for a pop of color and tart contrast. For a touch of whimsy, dust them lightly with a sprinkle of unsweetened cocoa powder or even some sugar-free sprinkles before the ganache sets completely. Serving them individually in cupcake liners adds an extra layer of elegance and makes them easy for guests to grab. You can also pair them with a small dollop of keto whipped cream on the side, or even a shot of keto coffee for the ultimate indulgent treat. For a special occasion, consider placing each Ding Dong in a decorative paper cup or a clear cellophane bag tied with a ribbon, making them perfect edible gifts or party favors that truly impress.
How You Can Store It and How Long Does It Last
To keep your delicious Easy Keto Ding Dongs fresh and maintain their delightful texture, proper storage is key. Due to the cream cheese filling and the heavy cream in the ganache, these treats absolutely need to be refrigerated. Place them in an airtight container to prevent them from drying out or absorbing any odors from your fridge. Stored correctly in the refrigerator, they will last wonderfully for 3-5 days. While they are best enjoyed fresh, allowing them to come to room temperature for about 15-20 minutes before serving can enhance their flavors and soften the cake for an optimal eating experience. For longer storage, you can also freeze them (see FAQ for details!).
FAQs
1. What makes these “Easy Keto Ding Dongs” keto-friendly?
These Ding Dongs are keto-friendly because they use low-carb ingredients like almond flour instead of wheat flour, Swerve Confectioner’s Sugar Substitute instead of regular sugar, and heavy whipping cream and full-fat cream cheese, which are high in healthy fats and low in carbohydrates.
2. Can I use a different sweetener instead of Swerve?
Yes, you can! Other erythritol or monk fruit-based confectioner’s sweeteners like Lakanto Monkfruit Powdered Sweetener or allulose powdered sweetener can be substituted. Just ensure it’s a 1:1 sugar substitute by volume for confectioner’s sugar.
3. Is almond flour essential, or can I use coconut flour?
Almond flour is essential for this specific recipe as it provides a moist, tender crumb. Coconut flour absorbs much more liquid, so it cannot be substituted 1:1 without significant adjustments to the liquid ingredients, and the texture would be very different.
4. How do I know when the cakes are fully baked?
The cakes are fully baked when a toothpick inserted into the center comes out clean or with only a few moist crumbs attached. The edges should also look set and slightly pulled away from the muffin tin.
5. Can I make these ahead of time?
Absolutely! These Easy Keto Ding Dongs are perfect for making ahead. Prepare them completely, then store them in an airtight container in the refrigerator for up to 3-5 days. The flavors often meld even better overnight!
6. Can I freeze these Ding Dongs?
Yes, you can! Once the ganache is fully set, place the Ding Dongs in an airtight freezer-safe container. They can be frozen for up to 1-2 months. Thaw them in the refrigerator overnight or at room temperature for a couple of hours before serving.
7. What if my ganache is too thick or too thin?
If your ganache is too thick, add a tiny bit more heavy whipping cream (1 teaspoon at a time) and stir until smooth. If it’s too thin, let it cool for a few minutes, stirring occasionally, until it thickens to a spoonable consistency.
8. Are these suitable for people with nut allergies?
No, this recipe uses almond flour, which is a tree nut. Therefore, these Ding Dongs are not suitable for individuals with nut allergies.
9. What’s the best way to cut the core without damaging the cake?
Use a small, sharp paring knife. Cut a circle about 1 inch in diameter, being careful not to go all the way through the cake. Once the circle is cut, gently scoop out the center with a small spoon or your fingers, leaving a thin wall on the sides and bottom.
10. Can I skip the filling or ganache?
While you could technically skip either, then they wouldn’t truly be “Ding Dongs”! The combination of the chocolate cake, creamy filling, and rich ganache is what creates the iconic experience of these Easy Keto Ding Dongs.