Ding Dong Cake

Ding Dong Cake 3
Ding Dong Cake 3

Ding Dong Cake

Ingredients

Cake
Cream Filling
  • 2 tbsp water
  • 1 tsp grassfed gelatin 
  • 1 cup heavy whipping cream 
  • 1/4 cup Swerve, Confectioners
  • 1/2 tsp vanilla extract
Chocolate Glaze
  • ¾ cup heavy whipping cream
  • ⅓ cup Swerve, Confectioners
  • 3 oz unsweetened chocolate, chopped 
  • ½ tsp vanilla extract

Instructions

Cake
  1. Preheat the oven to 350 and grease 2 8 inch baking pans. Line the bottom of the pans with parchment paper and grease the parchment.
  2. Prepare the cake batter according to the directions. Divide evenly among the two pans and spread to the edges. Bake 15 to 20 minutes, until firm to the touch. Remove and let cool completely, then flip out onto a wire rack.
Cream FIlling
  1. Place the water in a small bowl and sprinkle with the gelatin. Whisk to combine. Heat for about 30 seconds in the microwave and whisk until the gelatin is dissolved. Cool 10 minutes.
  2. In a large bowl, combine the cream, Swerve, and vanilla extract. Begin to beat at high speed and slowly pour in the water/gelatin mixture. Beat until the cream holds stiff peaks. 
  3. Place one layer of cake on a serving platter and spread with the cream filling. Transfer to the freezer for 30 minutes to firm up. Top with the second layer of cake.
Chocolate Glaze
  1. In a medium saucepan over medium heat, combine the cream and sweetener. Bring to just a simmer, then remove from heat and add the chopped chocolate and vanilla extract. Let sit 5 minutes and then whisk until smooth. 
  2. Let cool another 5 to 10  minutes to thicken, then slowly pour of the cake. You can use an offset spatula to cover the sides or simply let it drip down. Let set 20 minutes before serving.

Makes 12 servings.

Ding Dong Cake
Nutrition Facts

Serving Size 1 slice

Servings 12

Calories 310
Total Fat 30g
Total Saturated Fat 12g
Cholesterol 95mg
Sodium 180mg
Total Carbs 25g
Dietary Fiber 5g
Sugars 3g
Added Sugar 0g
Swerve 15g
Protein 7g
Net Carbs: 5g

Comments:

  • Cheryl

    When I saw this last night on FB I ordered 2 chocolate, 2 vanilla, and 1 chocolate chip cookie from Amazon. Can't wait for them to arrive!

    • Swerve

      Thank you Cheryl! We think you'll love them.

  • Mary beth Hudson

    I love swerve

    • Swerve

      We think you're pretty awesome too!

  • Lisa C

    Hello....fellow 'Swervie' here. I love your products and can't wait to try the cake mixes. Carolyn Ketchum is always kind & compassionate as she teaches folks how to follow a healthy LC & Keto way of eating generously sharing her amazing recipes. She is a fantastic representative for your products. BTW - Thanks for the Swerve gift pack & coupon for my Oreo Cheescake summer giveaway. ;-)

    • Swerve

      Hi Lisa! Thank you for the sweet words! Carolyn is a talented partner and friend. We're lucky to have her recipes on our site! Enjoy the baking kit!

  • Jane Armstrong

    The Swerve cake mix says that it only makes one 8 inch layer cake. Do you need one or two of the cake mixes?

    • Swerve

      Hi Jane. You just need one cake mix. You mix split the batter between 2 8 in pans.

  • Debbie L

    What is the best oil to use?

    • Swerve

      Hi Debbie! You can use any oil. We like avocado or vegetable oil.

  • Debbie L

    OMG made this tonight and it was amazing. My only complaint is that no way could I eat only one serving. Another Carolyn winner. Thank you Swerve!!

    • Swerve

      We are so glad you enjoyed it!

  • Louis

    Was looking at this cake and was wondering how it's only 5 net carbs per slice? Is there a formula or something to figure this out? Are you not counting the Swerve in the carb intake? Help me understand, Thank you much

    • Swerve

      Hi Louis, thanks for visiting our website! To find net carbs, you take the total carbs then subtract Swerve and fiber, since they do not affect blood sugar. So for this recipe, 25g total carbs -5g fiber - 15g Swerve = 5g net carbs.

  • Sara

    So I made this yesterday and it was AMAZING. Honestly, would never know it's anything other than regular sugar and flour cake! Fits as a perfect dessert at night when I have extra carbs to use on my keto diet. Thank you for this!

    • Swerve

      Hi Sara, We are so happy you enjoyed the recipe!

  • K Lawrence

    How long will it keep in the fridge? Do you think it would freeze well?

    • Swerve

      Hi there! This will keep in the fridge up to 5 days. Should freeze well!

  • Carolyn

    This recipe was terrific!!! Very easy to follow and prepare. Everyone loved it!!! Will definitely make it again.

  • Mary B

    I made this Ding Dong cake and was pleasantly surprised. It came out great! Would like to make it again as well as other recipes. Do you have any coupons you could send? The mix is a bit costly.

  • Jean

    Made this cake for the family and it turned out incredibly well! beautiful, just like the photos and the cake had a wonderful texture that seemed more cake-like than almond flour recipes seem to have. Held up great in the fridge, too. Thanks Carolyn & Swerve!

    • Swerve

      Hi Jean, We're so glad you enjoyed the recipe!

  • Barbara

    I bought the swerve cake mix and powdered sugar was going to make this cake but instead I just made the swerve mix by direction and baked in a square cake pan...It looked like regular cake but when I ate a pc it was grainy like and left a hot sensation in my mouth...What could that be? I will throw out the rest of the cake...Please tell me what would make it taste hot...

    • Swerve

      Hi Barbara, thank you for trying out the mix! This is the first we have ever heard of the cake leaving a hot sensation in the mouth. Have you experienced this with other foods?

  • Julie Sanchez

    I just used this recipe and it was AMAZING. I didn't have gelatin so I substituted xanthan gum (half the amount of gelatin) and it was still perfect. The cream filling was so creamy and wonderful. I am a true fan of all things swerve. I will try out the vanilla and cookie next.

  • Cher Vormwald

    Just starting the KETO diet and am looking for recipes so boredom doesn’t set in. Thank you!

  • Ursula

    Making this tonight! Could I use unsweetened cocoa powder in place of the 3 oz of chopped chocolate (for the glaze)? Thanks!

    • Swerve

      HI Ursula! Thanks for asking. We've never tried substituting chocolate in this recipe. In order for the glaze to hold its texture, you do need a source of fat. You could try coconut oil, cocoa butter, or sour cream.

  • Olga

    Hi! I love Swerve but I have a confusion getting the macros for my recipes. If I have to use 3/4 cup (36 tsp.) of swerve on a cake what would be the right total carbs and net carbs? I need help with this. Thank you :)

    • Swerve

      Hi Olga! 3/4 cup of Swerve would be 144 total carbs, but Swerve does not affect blood sugar, so the net carb count is 0g net carbs. Hope this helps!

  • Amy

    I LOVE SWERVE!! I have all my sugar-products from you! I have done the chocolate cake mix, and am going to do the pancake/waffle mix tonight!! Breakfast for dinner!! Winner-winner, pancake dinner!! :) You honestly have THE BEST products on the market! I am so grateful for you and making the Keto lifestyle a truly "sweet" experience!! <3

  • Jenna flumerfelt

    Any recommendations on the brand of unsweetened chocolate? Is it a bakers chocolate like Lilly’s or just a regular bakers chocolate which is much less expensive?

    • Swerve

      HI Jenna! You could use either one! Thanks for the question!

  • Nita

    Does anyone have recommendations on how much agar agar I could use as a substitute for gelatin?

    • Swerve

      Hi Nita! 1 teaspoon agar powder is equivalent to 8 teaspoons gelatin powder so 1/8 of a teaspoon of agar should be the correct measurement. Hope that helps!

  • karen b serrano

    does the chocolate melt off the cake ?

    • Swerve

      Hi Karen! The chocolate does pour on and will melt off the cake, however, it will solidify once it's cool.

  • Denise Burns

    OMG... first of all, I have been doing keto about 8 months. I have tried so many recipes and most failed. They always have that yuck factor. If not texture then sweeteners. Swerve people you have a WINNER. I tried this recipe just as stated and it is wonderful. Now I know where to start for the next holiday sweets recipe. You hit this one to the moon. Texture and taste.

    • Swerve

      Thanks, Denise!

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