Keto Ding Dongs Recipe (Only 7g Net Carbs!) – Easy & Delicious

I’m so excited to share this keto ding dongs recipe with you! If you’ve been missing those classic chocolate snack cakes since starting your low-carb journey, this recipe is about to become your new best friend.

These mini chocolate cakes with creamy filling are everything you remember about the original. The best part is they only contain 7 grams of net carbs per serving.

What Makes These Keto Ding Dongs Special

Traditional Ding Dongs pack a whopping 22 grams of net carbs in just one small cake. That’s enough to kick most people right out of ketosis.

I created this recipe to solve that problem. My version uses almond flour and unsweetened cocoa powder for the base. The result is a rich, moist chocolate cake that tastes indulgent without the sugar crash.

The cream cheese filling is sweetened with Swerve confectioner’s sugar substitute. It whips up light and fluffy, just like the classic version. Then everything gets coated in a smooth chocolate ganache made with keto-friendly chocolate chips.

Why You’ll Love This Recipe

After testing this recipe multiple times, I can confidently say these taste better than store-bought Ding Dongs. The homemade version has a much richer chocolate flavor.

You won’t find that artificial aftertaste that comes from vegetable oil-based fillings. The cream cheese filling is smooth and genuinely satisfying. Each bite delivers authentic chocolate cake texture without any weird graininess.

These little cakes are perfectly portioned too. One serving feels like a real treat without leaving you uncomfortably full. I love keeping a batch in the fridge for when sweet cravings hit.

Understanding the Ingredients

Let me walk you through what makes these keto ding dongs work. Each ingredient plays an important role in achieving that classic texture and flavor.

Almond flour creates a tender crumb that’s remarkably similar to traditional cake flour. I prefer blanched almond flour for the smoothest texture. The finely ground variety works best here.

Unsweetened cocoa powder brings deep chocolate flavor without any added sugar. I use regular cocoa powder, not Dutch-processed. The acidity helps activate the baking powder properly.

Swerve confectioner’s sugar substitute sweetens everything without the carbs. The powdered version dissolves smoothly into both the cake batter and the filling. You can substitute other erythritol-based sweeteners if needed.

Cream cheese makes the filling rich and stable. Make sure it’s fully softened before beating. Cold cream cheese will create lumps in your filling.

Heavy whipping cream appears in three places in this recipe. It adds moisture to the cakes, lightens the filling, and creates a smooth ganache. Always use full-fat cream for best results.

Essential Tips for Perfect Results

I learned several tricks while perfecting this recipe. These tips will help you avoid common mistakes and get beautiful results every time.

Grease your muffin tin thoroughly. This is absolutely critical. I recommend using silicone cupcake liners if you have them. Otherwise, spray regular liners generously with cooking spray. Cakes that stick will be impossible to fill properly.

Let the cakes cool completely. Warm cakes will melt your cream cheese filling. I usually bake these in the morning and fill them in the afternoon. Patience really pays off here.

Cut the cake caps carefully. Use a sharp paring knife to remove a circular section from the bottom of each cake. You want to create a cavity for the filling while keeping the cap intact. The cap will go back on after piping in the filling.

Don’t overfill the cakes. I pipe the filling just below the edge of the cavity. Too much filling will ooze out when you replace the cap. You can always add more, but you can’t take it away.

Working with Keto Chocolate Ganache

The chocolate ganache coating makes these ding dongs special. It’s surprisingly easy to make, but timing matters.

I heat the chocolate chips and cream together in 30-second intervals. This prevents burning and ensures a smooth texture. Stir thoroughly between each heating session.

Let the ganache cool slightly before coating your cakes. If it’s too hot, it will be runny and slide right off. If it’s too cool, it won’t spread smoothly. I aim for a consistency like thick syrup.

Spoon the ganache over each filled cake, letting it drip down the sides naturally. You can use the back of the spoon to smooth any bare spots. The coating will firm up beautifully once chilled.

Storage and Make-Ahead Instructions

These keto ding dongs need refrigeration because of the cream cheese filling. I store them in an airtight container between layers of parchment paper.

They taste best within three days of making them. The texture stays perfect during this time. After three days, the cakes start losing moisture.

Freezing works wonderfully for longer storage. I wrap each ding dong individually in plastic wrap, then place them all in a freezer bag. They keep for up to six months frozen.

Thaw frozen ding dongs overnight in the refrigerator. This gradual thawing prevents condensation from making them soggy. Let them sit at room temperature for 10 minutes before eating for the best texture.

Recipe Details

Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes

Servings: 4 | Difficulty: Easy

Ingredients

Step-by-Step Instructions

Step 1: Prepare and Bake the Cakes

Preheat your oven to 350 degrees Fahrenheit. While it’s heating, prepare your muffin tin with either silicone liners or a generous coating of cooking spray.

Add all the cake ingredients to a large mixing bowl. This includes the almond flour, cocoa powder, softened butter, baking powder, Swerve, heavy cream, sour cream, and eggs. Blend everything together until the mixture is completely smooth with no lumps.

Fill each muffin cup almost to the top with batter. These cakes don’t rise dramatically, so you can fill them generously. Bake for 20 to 25 minutes until the cakes spring back when touched lightly.

Remove the tin from the oven and let the cakes cool completely. This usually takes about an hour. Cooling is absolutely essential before the next steps.

Step 2: Create the Filling Cavity

Carefully remove each cake from the muffin tin. Turn them upside down so the flat bottom becomes the top. Using a sharp paring knife, cut a circular section from the center of each cake.

Press the inside of the cake down gently with your fingers to create more space for filling. Cut away the cake portion from each removed section, keeping only the flat cap piece to seal the filling later.

Step 3: Make and Pipe the Filling

Combine the softened cream cheese, heavy whipping cream, vanilla extract, and Swerve confectioner’s sugar substitute in a mixing bowl. Beat with an electric mixer on medium-high speed until the mixture becomes light and fluffy.

Transfer the filling to a piping bag fitted with a round tip. Pipe the filling into each cake cavity, stopping just below the rim. Place the reserved cake caps on top of the filling, pressing down gently to seal.

Step 4: Prepare the Chocolate Ganache

Place the keto chocolate chips and 1/4 cup heavy whipping cream in a microwave-safe bowl. Heat the mixture in 30-second intervals, stirring thoroughly between each heating session.

Continue heating and stirring until the chocolate is completely melted and the ganache is smooth. Let it cool for 5 minutes until it thickens slightly but remains pourable.

Step 5: Coat and Chill

Spoon the ganache over each filled cake, allowing it to drip down the sides naturally. Use the back of your spoon to smooth any bare spots and ensure complete coverage.

Transfer the coated cakes to the refrigerator. Chill them for at least 2 hours until the ganache is fully set. Once set, they’re ready to serve and enjoy.

Frequently Asked Questions

Can I substitute the almond flour?

Almond flour works best for this recipe because it creates the right texture. Coconut flour won’t work as a direct substitute since it absorbs much more liquid. If you need a nut-free option, try sunflower seed flour using the same measurements.

What if I don’t have Swerve?

Any erythritol-based confectioner’s sweetener will work. Brands like Lakanto Monk Fruit Sweetener or Wholesome Yum work perfectly. Just make sure you’re using the powdered version for smooth results in both the cake and filling.

Can I make these ahead of time?

Absolutely! These keto ding dongs actually taste better after chilling overnight. The flavors meld together beautifully. Make them up to 3 days ahead and store them in the refrigerator. They also freeze wonderfully for up to 6 months.

How do I prevent the cakes from sticking?

This is the most common issue people face. Silicone cupcake liners work best and eliminate sticking entirely. If using paper liners, spray them heavily with cooking spray before adding batter. You can also grease the muffin tin directly instead of using liners.

What’s the best way to melt the chocolate?

I prefer the microwave method because it’s quick and reliable. Heat in short 30-second bursts, stirring between each interval. This prevents burning. You can also use a double boiler if you prefer that method. Either way works perfectly.

Final Thoughts

These keto ding dongs prove you don’t have to give up your favorite treats when following a low-carb lifestyle. They deliver authentic chocolate cake satisfaction with just 7 grams of net carbs per serving.

I hope you love this recipe as much as I do. The combination of moist chocolate cake, creamy filling, and smooth ganache creates something truly special. They’re perfect for satisfying sweet cravings without derailing your diet.

Make a batch this weekend and see for yourself. I think you’ll be pleasantly surprised at how much they taste like the real thing. Happy baking!

Keto Ding Dongs

Indulgent low-carb chocolate cakes with creamy filling and ganache coating. Only 7g net carbs per serving!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Dessert, Snack

Cuisine American

Servings 4

Calories 385 kcal

Ingredients

  

• For the Cakes:
• 1 1/2 cups Almond Flour blanched, finely ground
• 1/2 cup Unsweetened Cocoa Powder not Dutch-processed
• 1/2 cup Butter softened to room temperature
• 2 tsp Baking Powder fresh for best rise
• 2/3 cup Swerve Confectioner’s Sugar Substitute powdered form
• 1/4 cup Heavy Whipping Cream full-fat only
• 1/2 cup Sour Cream adds moisture and tang
• 3 large Eggs room temperature preferred
• For the Filling:
• 5 ounces Cream Cheese must be fully softened
• 1/2 cup Heavy Whipping Cream creates fluffy texture
• 1 tsp Vanilla Extract pure vanilla
• 1/4 cup Swerve Confectioner’s Sugar Substitute sweetens filling
• For the Ganache:
• 1/2 cup Keto Chocolate Chips sugar-free
• 1/4 cup Heavy Whipping Cream makes smooth coating

Instructions

 

• Prepare and Bake the Cakes:
• Preheat oven to 350°F. Line muffin tin with silicone liners or spray paper liners generously with cooking spray.
• Add all cake ingredients (almond flour, cocoa powder, butter, baking powder, Swerve, heavy cream, sour cream, and eggs) to a large mixing bowl. Blend until completely smooth with no lumps.
• Fill each muffin cup almost to the top with batter.
• Bake for 20-25 minutes until cakes spring back when touched lightly.
• Remove from oven and let cool completely (about 1 hour).
• Create the Filling Cavity:
• Remove each cake from muffin tin and turn upside down so flat bottom becomes the top.
• Using a sharp paring knife, cut a circular section from the center of each cake.
• Press inside of cake down gently with fingers to create more space for filling.
• Cut away cake portion from each removed section, keeping only the flat cap piece.
• Make and Pipe the Filling:
• Combine cream cheese, heavy whipping cream, vanilla extract, and Swerve in a mixing bowl.
• Beat with electric mixer on medium-high speed until light and fluffy.
• Transfer filling to piping bag fitted with round tip.
• Pipe filling into each cake cavity, stopping just below the rim.
• Place reserved cake caps on top, pressing down gently to seal.
• Prepare the Chocolate Ganache:
• Place keto chocolate chips and 1/4 cup heavy whipping cream in microwave-safe bowl.
• Heat in 30-second intervals, stirring thoroughly between each session.
• Continue until chocolate is completely melted and ganache is smooth.
• Let cool for 5 minutes until slightly thickened but still pourable.
• Coat and Chill:
• Spoon ganache over each filled cake, allowing it to drip down sides naturally.
• Use back of spoon to smooth any bare spots and ensure complete coverage.
• Transfer coated cakes to refrigerator.
• Chill for at least 2 hours until ganache is fully set.

Notes

Storage: Store in airtight container in refrigerator for up to 3 days. For longer storage, wrap individually in plastic wrap and freeze for up to 6 months. Thaw overnight in refrigerator.
Substitutions:

Almond flour can be replaced with sunflower seed flour for nut-free option (same measurements)
Any erythritol-based confectioner’s sweetener works (Lakanto Monk Fruit, Wholesome Yum)

Tips for Success:

Use silicone cupcake liners to prevent sticking
Ensure cream cheese is fully softened to avoid lumps
Let cakes cool completely before filling to prevent melting
Don’t overfill cavities or filling will ooze out

Keyword keto ding dongs, low carb dessert