Low carb ding dong cake (YES! IT’S KETO!)
Low carb ding dong cake. When I was a small child, Ding Dong cake was my true love for the hostess! I can eat them … and eat them … and eat them. I am no longer one of those people who ate pre-packaged foods. So what should be done ?? I thought about making a king dunk cake and make it low-carb, no sugar, healthy and beneficial ingredients for the body!
When you notice this recipe at first glance it will look like it’s very difficult, look like a lot of steps and work. But actually, it’s so easy! You will love it when you taste it. I prepare it for my kids and mom every Wednesday.
Follow the ingredients and method of preparation.
Ingredient for Low carb ding dong cake
- 1/2 cup butter melted
- 7 tbsp cocoa powder
- 1 tsp instant coffee granules (optional, enhances chocolate flavour)
- 7 eggs
- 1 tsp vanilla extract
- 2/3 cup coconut flour
- 2 tsp baking powder
- 2/3 cup Swerve Sweetener
- 1/2 tsp salt
- 1/2 cup unsweetened almond milk (more if your batter is too thick)
- 2 tbsp water
- 1 tsp grass-fed gelatin
- 1 cup heavy whipping cream
- 1/4 cup Swerve, Confectioners
- 1/2 tsp vanilla extract
- ¾ cup heavy whipping cream
- ⅓ cup Swerve, Confectioners
- 3 oz unsweetened chocolate, chopped
- ½ tsp vanilla extract
Preheat oven to 350.
In a medium-sized bowl, whisk melted butter, cocoa powder and coffee.
Add vanilla and egg and whisk until mixture is mixed.
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