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