Description
A delicious keto-friendly version of the classic Ding Dong cake, perfect for satisfying sweet cravings without the carbs.
Ingredients
Scale
- 1 cup almond flour
- 1/2 cup cocoa powder
- 1/2 cup erythritol
- 1/4 cup unsweetened vanilla almond milk
- 1/4 cup melted coconut oil
- 4 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup whipped heavy cream
- 1/2 cup sugar-free chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and grease two round cake pans.
- In a bowl, mix almond flour, cocoa powder, erythritol, baking powder, baking soda, and salt.
- Add eggs, almond milk, melted coconut oil, and vanilla extract; mix until smooth.
- Divide batter between the prepared cake pans and bake for 25-30 minutes.
- Let the cakes cool completely.
- Once cooled, layer the cakes with whipped cream and chocolate chips.
- Chill in the refrigerator for 1 hour before serving.
Notes
- Store leftovers in an airtight container in the fridge.
- For added flavor, you can add a layer of peanut butter in between the cake layers.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 2g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 200mg