Quick Description
This Mini Keto Ding Dong Cake is a low-carb, sugar-free chocolate cake with a rich, satisfying texture. It’s made with coconut flour, Swerve, and cocoa powder for a guilt-free treat that’s perfect for keto diets!
Servings & Timing
- Servings: 2
- Prep Time: 10 minutes
- Cook Time: 15–18 minutes
- Total Time: 25 minutes
Ingredients List
For the Chocolate Cake:
- 3 tablespoons coconut flour
- 3 tablespoons Swerve Granular (or any keto-friendly sweetener)
- 1 tablespoon cocoa powder
- ½ teaspoon baking powder
- Pinch of salt
- 1 large egg, room temperature
- 2 tablespoons butter, melted
- ¼ teaspoon vanilla extract
- 2–3 tablespoons water or leftover coffee
Instructions
Make the Chocolate Cake:
-
Preheat the Oven:
- Preheat your oven to 350°F (176°C). Grease two 4-inch springform pans or two 4-inch ramekins.
-
Mix the Dry Ingredients:
- In a medium bowl, whisk together coconut flour, Swerve, cocoa powder, baking powder, and salt.
-
Add the Wet Ingredients:
- Stir in the egg, melted butter, and vanilla extract until well combined.
- Add 2 tablespoons of water or leftover coffee. If the batter is too thick, add the remaining tablespoon of water to reach your desired consistency.
-
Divide and Bake:
- Divide the batter evenly between the two prepared pans and spread it out to the edges.
- Bake in the preheated oven for 15–18 minutes or until the cakes have risen and are firm to the touch.
-
Cool the Cakes:
- Remove the cakes from the oven and let them cool in the pans.
- Run a sharp knife around the edges of the cakes. If using springform pans, simply release the sides to remove the cakes.
Additional Notes
- Make-Ahead Option: You can prepare the cakes a day ahead and store them in the fridge. They’ll stay fresh and moist in an airtight container.
- Texture Tip: If the batter is too thick, the addition of coffee not only helps thin it out but also adds a slight depth of flavor to the cake.
Dietary Info
- Keto-Friendly
- Low-Carb
- Gluten-Free
- Sugar-Free
- Grain-Free
Ingredient Details & Substitutions
- Coconut Flour: Coconut flour is highly absorbent. If you prefer, you can try using almond flour, but the texture may differ slightly.
- Swerve Granular: You can substitute with other keto-friendly sweeteners like Stevia or Monk Fruit.
Recipe Variations & Serving Suggestions
- Filling: For a true Ding Dong experience, you can fill the cakes with whipped cream cheese or a low-carb chocolate ganache.
- Topping: Top with a drizzle of sugar-free chocolate syrup or whipped cream for an extra indulgent treat.
- Make it a Layer Cake: If you prefer, you can double the recipe and stack the cakes for a layered effect.
Storage & Make-Ahead
- Refrigerate: Store leftover cakes in an airtight container in the fridge for up to 4 days.
- Freeze: The cakes can be frozen for up to 1 month. Thaw in the fridge overnight before serving.
Nutrition (Per Serving)
- Calories: 220 kcal
- Protein: 5 g
- Fat: 20 g
- Carbs: 6 g
- Net Carbs: 4 g
- Fiber: 2 g
FAQs
Q: Can I use a different sweetener?
Yes! You can substitute Swerve Granular with Monk Fruit or Erythritol, adjusting to your preferred sweetness level.
Q: How do I know when the cake is done?
The cake is done when it has risen and feels firm to the touch. You can also insert a toothpick, and if it comes out clean, the cake is ready.
Q: Can I make this without coffee?
Yes! You can substitute the coffee with water or even almond milk if you prefer. Coffee simply enhances the flavor of the chocolate.
Optional Personal Story
This Mini Keto Ding Dong Cake is one of my favorites when I want a rich, chocolatey dessert without the carbs. It’s simple to make, and the combination of coconut flour and cocoa gives it a dense, moist texture that really satisfies those chocolate cravings!
Call-to-Action
Try making this Mini Keto Ding Dong Cake today — it’s a rich, decadent dessert perfect for any low-carb or keto-friendly occasion! You won’t miss the carbs or sugar at all.
