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Keto Copycat Hostess Ding Dongs Recipe
How does a Hostess Ding Dong sound on a low carb diet?
AMAZING…right?
Well now you can have a keto low carb copycat Hostess Ding Dong with this simple, quick and easy keto recipe.
A low carb chocolate cake filled with creamy goodness.
Sweets were hard for more to give up a ketognic diet but with just the right ingredients you can make your favorite snacks into low carb treats.
Make a delicious low carb version of your favorite chocolate Ding Dongs from Hostess.
An easy low carb recipe that will fit into any keto meal plan.
Gluten free, sugar free, healthy baked goods that are homemade not store bought.
These Ding Dongs make great low carb keto desserts, keto snacks or hey even a keto breakfast (if you like chocolate for breakfast).
Everyone is going to love this keto recipe and ask you to make it over and over again.
So if you are looking for the BEST keto chocolate recipe – search NO further.
Grab some keto friendly ingredients and learn how to make keto chocolate Ding Dongs with this tasty and delish recipe.
Check out this other
Keto Copycat Recipes
Keto Copycat Hostess Cupcakes
Keto Copycat Starbucks Vanilla Scones
Keto Copycat Starbucks Lemon Loaf Bread
Keto Copycat Lofthouse Keto Sugar Cookies
Keto Copycat Girl Scout Tagalongs Cookies
Keto Copycat Girl Scout Thin Mint Cookies
Keto Oreo Cookies
Keto Copycat Krispy Kreme Donuts
Keto Ding Dongs Low Carb
Preheat the oven to 350 degrees.
Combine all of the ingredients
for the cake in a mixing bowl
and blend until smooth and creamy.
Grease the sections of a muffin tin very well, and fill each one about ¾ of the way full with the batter.
Do not use any cupcake liners.
Bake for 25-30 minutes until completely cooked through.
Let the cakes cool to room temperature, and then cut the rounded tops off of each one to create a flat surface.
Using a knife or a small round cookie cutter, cut a rounded section out of the bottom of each cupcake, being careful not to cut all of the way through the top of the cake.
Cut most of the small circular section that you remove from the cake off, leaving just a cap to fit back into place when you are done filling the center of the cake.
Add the cream cheese
two tablespoons of the Swerve confectioner sugar substitute
and ½ teaspoon of vanilla extract to a mixing bowl, and beat on high until creamy.
Remove, and set aside in a bowl.
In a mixing bowl, beat the ½ cup of heavy whipping cream and 1 tablespoon of Swerve confectioners sugar substitute on high until soft peaks are formed.
Fold the cream cheese mixture into the whipped cream mixture to form your filling.
Place the filling into a piping bag, and fill the center of each of the cakes, placing the cake cap back on the bottom of each cake when you are done.
In a microwave safe bowl, combine the Lily’s baking chips
and coconut oil.
Microwave at 30 second intervals until completely melted and combined.
Once cooled slightly, use the chocolate to coat the entire outside of each of the filled cakes.
Place the cakes into the freezer for 30 minutes to set before serving.
Serve
Enjoy
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Keto Ding Dongs
Well now you can have a keto low carb copycat Hostess Ding Dong with this simple, quick and easy keto recipe. A low carb chocolate cake filled with creamy goodness.
4.83 from 17 votes
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Dessert
Cuisine American
Servings 8
Ingredients
For the cake:
- 1 box Swerve chocolate cake mix
- ⅓ cup Water
- ⅓ cup Oil
- 3 Eggs
- 1 teaspoon Vanilla extract
For the filling:
- 4 ounce Cream cheese
- 3 tablespoon Swerve confectioners sugar substitute divided
- ½ teaspoon Vanilla extract
- ½ cup Heavy whipping cream
For the chocolate coating:
- ½ cup Lily’s baking chips
- 2 tablespoon Coconut oil
Instructions
Preheat the oven to 350 degrees.
Combine all of the ingredients for the cake in a mixing bowl, and blend until smooth and creamy.
Grease the sections of a muffin tin very well, and fill each one about ¾ of the way full with the batter. Do not use any cupcake liners.
Bake for 25-30 minutes until completely cooked through.
Let the cakes cool to room temperature, and then cut the rounded tops off of each one to create a flat surface.
Using a knife or a small round cookie cutter, cut a rounded section out of the bottom of each cupcake, being careful not to cut all of the way through the top of the cake. You can see the photo for reference.
Cut most of the small circular section that you remove from the cake off, leaving just a cap to fit back into place when you are done filling the center of the cake.
Add the cream cheese, two tablespoons of the Swerve confectioner sugar substitute and ½ teaspoon of vanilla extract to a mixing bowl, and beat on high until creamy. Remove, and set aside in a bowl.
In a mixing bowl, beat the ½ cup of heavy whipping cream and 1 tablespoon of Swerve confectioners sugar substitute on high until soft peaks are formed.
Fold the cream cheese mixture into the whipped cream mixture to form your filling.
Place the filling into a piping bag, and fill the center of each of the cakes, placing the cake cap back on the bottom of each cake when you are done.
In a microwave safe bowl, combine the Lily’s baking chips and coconut oil. Microwave at 30 second intervals until completely melted and combined.
Once cooled slightly, use the chocolate to coat the entire outside of each of the filled cakes. Place the cakes into the freezer for 30 minutes to set before serving.
Net Carbs: 6
Keyword low carb ding dongs, low carb hostess ding dongs
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