This keto ding dong cake is one of those desserts I make when I want something truly indulgent that still fits my low carb lifestyle. I love the combination of soft chocolate cake layers, a creamy vanilla filling, and a smooth chocolate glaze that brings everything together. Every time I make it, it feels like a nostalgic treat made better and more satisfying.
Why You’ll Love This Recipe
I love this recipe because it feels like a classic snack cake but tastes richer and more homemade. The coconut flour cake is tender and chocolatey, the filling is light yet stable, and the glaze adds that perfect finishing touch. I also appreciate that it’s straightforward to make despite looking impressive, which makes it ideal for birthdays and special occasions.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
Cake
2/3 cup coconut flour
2/3 cup granulated keto sweetener
6 tablespoons cocoa powder
1/4 cup whey protein powder (chocolate, vanilla, or unflavored)
2 teaspoons baking powder
1/2 teaspoon salt
6 large eggs
1/2 cup butter, melted
1 teaspoon vanilla extract
1/2 cup coffee or water, plus more if needed
Filling
3 tablespoons water
1 1/2 teaspoons unflavored gelatin
1 cup heavy whipping cream
1/3 cup powdered keto sweetener
1 teaspoon vanilla extract
Chocolate Glaze
2/3 cup heavy whipping cream
1/4 cup powdered keto sweetener
2 tablespoons allulose or additional powdered sweetener
2 1/2 ounces unsweetened chocolate, chopped
3/4 teaspoon vanilla extract
Directions
I start by preheating the oven to 350°F and greasing two 8-inch round cake pans. I line the bottoms with parchment paper and grease the paper as well. In a large bowl, I whisk together the coconut flour, granulated sweetener, cocoa powder, protein powder, baking powder, and salt.
I stir in the eggs, melted butter, and vanilla extract until fully combined. Then I add the coffee a little at a time until the batter is thick but still easy to spread. I divide the batter evenly between the pans and smooth it to the edges. I bake the layers until the tops feel just firm to the touch, then let them cool before removing them from the pans.
To make the filling, I sprinkle the gelatin over the water and heat it briefly until dissolved, then let it cool slightly. In a separate bowl, I whip the cream with the powdered sweetener and vanilla. While whipping, I slowly pour in the gelatin mixture and continue beating until stiff peaks form.
I place one cake layer on a serving plate and spread the filling evenly on top. I add the second layer and gently press it down so the filling reaches the edges. I place the cake in the freezer for about 30 minutes to firm up.
For the glaze, I heat the cream and sweetener until just simmering, then remove it from the heat and add the chocolate and vanilla. After letting it sit briefly, I whisk until smooth. Once slightly thickened, I pour the glaze over the chilled cake and let it set before slicing.
Servings And Timing
I usually cut this cake into 12 servings, though thinner slices easily stretch it to 16.
Prep time is about 40 minutes, bake time is around 40 minutes, and total time comes to approximately 1 hour and 20 minutes.
Variations
When I want a deeper chocolate flavor, I use dark cocoa powder. I sometimes replace the coffee with water, though I find coffee enhances the chocolate taste. For a different presentation, I’ve also made this as a sheet cake and spread the filling and glaze on top instead of layering.
Storage/Reheating
I store this cake covered in the refrigerator, where it keeps well for up to a week. To prevent drying, I like to press plastic wrap against any cut edges. I also freeze it successfully by wrapping it tightly and thawing it in the refrigerator before serving.
FAQs
Is this cake suitable for a keto lifestyle?
Yes, I make this specifically as a low carb dessert and enjoy it without feeling off track.
Can I make this cake ahead of time?
I often make it a day in advance, and I find the texture and flavor improve after chilling.
Does the cake taste like coconut?
I don’t find the coconut flavor noticeable at all, especially with the cocoa and glaze.
Why do I need gelatin in the filling?
I use gelatin to keep the filling firm so it holds its shape between the cake layers.
Can I freeze individual slices?
Yes, I slice the cake first, wrap the pieces tightly, and freeze them for easy portions later.
Conclusion
This keto ding dong cake is one of my favorite celebration desserts because it looks impressive, tastes indulgent, and still fits my low carb goals. I love how each layer works together to create a rich, satisfying treat that never feels like a compromise. It’s a recipe I come back to whenever I want something special.
A rich, indulgent keto-friendly dessert featuring soft chocolate cake layers, a creamy vanilla filling, and a smooth chocolate glaze—this ding dong cake is a nostalgic treat with a low-carb twist.
Ingredients
Cake:
2/3 cup coconut flour
2/3 cup granulated keto sweetener
6 tablespoons cocoa powder
1/4 cup whey protein powder (chocolate, vanilla, or unflavored)
2 teaspoons baking powder
1/2 teaspoon salt
6 large eggs
1/2 cup butter, melted
1 teaspoon vanilla extract
1/2 cup coffee or water, plus more if needed
Filling:
3 tablespoons water
1 1/2 teaspoons unflavored gelatin
1 cup heavy whipping cream
1/3 cup powdered keto sweetener
1 teaspoon vanilla extract
Chocolate Glaze:
2/3 cup heavy whipping cream
1/4 cup powdered keto sweetener
2 tablespoons allulose or additional powdered sweetener
2 1/2 ounces unsweetened chocolate, chopped
3/4 teaspoon vanilla extract
Instructions
Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
In a bowl, whisk coconut flour, keto sweetener, cocoa powder, protein powder, baking powder, and salt.
Stir in eggs, melted butter, and vanilla. Add coffee gradually until batter is thick but spreadable.
Divide batter between pans, smooth out, and bake for about 20–25 minutes until just firm to the touch. Let cool completely.
For the filling: Sprinkle gelatin over water, let bloom, then heat briefly until dissolved. Cool slightly.
Whip cream with powdered sweetener and vanilla. Slowly pour in gelatin and beat until stiff peaks form.
Spread filling over one cake layer, top with second layer, and press lightly. Freeze for 30 minutes to set.
For the glaze: Heat cream and sweeteners until simmering, remove from heat, add chocolate and vanilla, let sit, then whisk smooth.
Cool glaze slightly, then pour over chilled cake and let it set before slicing.
Notes
Use dark cocoa powder for a more intense chocolate flavor.
Coffee enhances chocolate flavor but can be replaced with water.
Make as a sheet cake for easier assembly and serving.
Freeze individual slices for portioned desserts later.
