Course: Dessert

Cuisine: American

Keyword: keto ding dong cake

Prep Time: 25 minutes

Cook Time: 20 minutes

Total Time: 45 minutes

Servings: 4 servings

Calories: 236kcal


Chocolate Cake

  • 3 tablespoon coconut flour
  • 3 tablespoon Swerve Granular
  • 1 tablespoon cocoa powder
  • ½ teaspoon baking powder
  • Pinch salt
  • 1 large egg room temperature
  • 2 tablespoon butter melted
  • ¼ teaspoon vanilla extract
  • 2 to 3 tablespoon water or leftover coffee

Cream Filling

  • ¼ cup heavy whipping cream
  • 1 ½ tablespoon powdered Swerve Sweetener
  • 1 tablespoon grassfed collagen
  • ¼ teaspoon vanilla extract

Chocolate Glaze

  • 3 tablespoon heavy whipping cream
  • 1 ounce unsweetened chocolate finely chopped
  • 1 ½ tablespoon powdered Swerve Sweetener
  • ¼ teaspoon vanilla extract


Chocolate Cake

  • 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.

Cream Filling

  • 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.

Chocolate Glaze

  • 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.

Nutrition Facts

Mini Keto Ding Dong Cake

Amount Per Serving (1 serving = ¼ of cake)

Calories 236Calories from Fat 181

% Daily Value*

Fat 20.1g31%

Carbohydrates 6.9g2%

Fiber 3.6g14%

Protein 4.2g8%