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Low carbohydrate ding dong cake. If I was a little child, Ding Dong cake was my own true passion for your hostess! I am able to consume them… and consume them… and consume them. I’m no longer among those men and women who ate pre-packaged foods.


What exactly should be achieved?? I thought about creating a king dip cake and allow it to be low-fat, no sugar, healthful and beneficial components for your entire body!

The low-carb ding dong cake is a ketogenic version of this traditional recipe. It’s a tasty and healthy dessert which you can enjoy at any time of the day.

I recently watched a recipe on the internet for a Ding Dong Cake and stored it to try to make it keto-approved.

2 sided c Coconut Flour

2 T gelatin

1 cup skin golden or Swerve granulated

1 teaspoon baking powder

1 teaspoon salt

1 cup buttermilk *** recipe in the end

1/4 cup butter

4 eggs

2 tsp vanilla

1/2 cup coffee

***Buttermilk is 1/2 cup thick cream, 1/2 cup water, 1 teaspoon lemon juice. Whisk and let sit for a couple of minutes.

1/4 cup water

2-ounce cream cheese

1 teaspoon vanilla or marshmallow taste

1/2 cup Swerve roasted

1/4 cup butter

1/2 cup hands shortening

3 ounce Lillys Chocolate should you require low carb chocolate so utilize this Recipe >>>Homemade 5 MINUTE Keto & LOW CARB HOT CHOCOLATE RECIPE to find the most effective low carb cake!

1-ounce heavy cream

2 T butter


Preheat oven to 350 (325 if dark pans) Mixes all cake ingredients until batter is tender. Pour into 12 greased skillet or two greased round cake pans. (Cupcake size is ideal!) Bake cupcakes for approximately 20-25 minutes until the center is moist but not wet. Bake cake pans for 30-40 minutes

While they’re cooling, conquer the filling ingredients until creamy and put in the fridge to business. After cupcakes are COMPLETELY cool, slice in half. Take filling out and let soften a very small bit. Spoon filling on the bottom half cupcakes. Then crush it down with high. If using cake pans spread filling more than one cake and top with another cake. Put in the fridge to cool while you make the ganache.

For the ganache, place all ingredients into a saucepan and heat above medium-low until smooth and melted. Take cake or cupcakes from the fridge and spoon ganache over. Place back for a few minutes if wanted or consume immediately!


Makes 12 Servings

336 Calories

34.9 fats

9.2 carbohydrates

4.3 fibers

4.9 net carbs

4.2 proteins

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