Keto Ding Dong Cake
This keto ding dong cake pairs moist almond and coconut flour chocolate layers with cream cheese-stabilized whipped cream and a sugar-free ganache that chills into a soft fudge coating.
Equipment
- 9-inch cake pans
- Mixing bowls
- Whisk
- Stainless steel bowl
- Saucepan
- Serrated knife
Ingredients
- 336 grams blanched almond flour (3 1/2 cups)
- 45 grams coconut flour (3 tablespoons)
- 1.5 teaspoons baking powder
- 3/4 teaspoons baking soda
- 3/4 teaspoons xanthan gum
- 1 1/2 teaspoons salt
- 1 cup unsweetened cocoa powder
- 2/3 cup avocado oil
- 1 1/3 cup Granulated Swerve (powdered erythritol )
- 9 eggs
- 1 1/2 teaspoons vanilla
- 6 tablespoons sour cream
- 1/2 cup strong coffee
- 1 cup heavy cream
- 2 tablespoons cream cheese
- 2 tablespoons Swerve Confectioner's Sugar
- 1 teaspoon vanilla (optional)
- 1/2 cup heavy cream
- 1 cup Choc Zero Chocolate Chips
- 2 tablespoons butter
Instructions
Cake
- Line two 9-inch cake pans with parchment and coat them with baking spray. The parchment should lie flat against each pan’s bottom.
- Whisk the almond flour, coconut flour, baking powder, baking soda, xanthan gum, salt, and cocoa in a bowl, keeping the sweetener separate. The mixture should have an even cocoa color without concentrated pockets of flour.
- Beat the avocado oil with the cake sweetener, then incorporate the eggs individually. Blend each egg into the mixture before adding another.
- Mix in the sour cream and cake vanilla, followed by the coffee. The wet mixture should look evenly blended before the flour mixture goes in.
- Add the dry mixture and stop mixing as soon as it combines with the wet ingredients. No dry streaks should remain.
- Distribute the batter evenly between the pans and bake for 25–30 minutes, checking at 25 minutes. If the edges look set before the centers finish, loosely tent the cakes with foil and continue baking until the centers reach 210°F.
Stabilized Whipped Cream
- Beat the room-temperature cream cheese with the confectioners sweetener until smooth, then add the filling’s heavy cream and optional vanilla and whip to nearly stiff peaks. The cream should hold distinct ridges and a piped shape without looking grainy.
Ganache
- Combine the ganache cream, chocolate chips, and butter in a stainless steel bowl set over a saucepan of gently simmering water. Keep the heat low as the chocolate melts into a smooth, pourable coating.
Assemble
- Wait until both cake layers have cooled fully before building the cake. Neither layer should feel warm when you handle it.
- Trim uneven areas with a serrated knife and arrange the bottom layer on your cake plate. Reserve the second layer with its rounded surface facing upward.
- Pipe an even layer of stabilized cream over the bottom cake, then position the second cake on top. The filling should form a consistent band between the layers.
- Return thickened ganache to gentle heat until it flows again. It should pour freely rather than fall in heavy clumps.
- Pour the ganache over the assembled cake and leave the surface untouched as it sets. The coating should settle without spatula streaks.
- Refrigerate the finished cake. The chocolate coating will firm into a soft fudge texture.
Notes
Ingredient tip: Soften the cream cheese completely and beat it smooth with the powdered sweetener before adding the cold heavy cream to avoid a lumpy filling.
Doneness: Check the cakes at 25 minutes; if the outer edges look set before the centers reach 210°F, tent the pans loosely with foil.
Glaze tip: Melt the ganache gently over a water bath and leave the surface untouched after pouring so it settles smoothly without streaks.
Storage: Keep the assembled cake covered in the refrigerator in a carrier that will not press against the fudge coating, and slice it chilled while wiping the knife blade clean between cuts.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.