Low Carb Ding Dong Cake

 

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!

 

 

Ingredient for Low carb ding dong cake

The 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)

The Cream

  • 2 tbsp water
  • 1 tsp grass-fed gelatin
  • 1 cup heavy whipping cream
  • 1/4 cup Swerve, Confectioners
  • 1/2 tsp vanilla extract

The Glaze

  • ¾ cup heavy whipping cream
  • ⅓ cup Swerve, Confectioners
  • 3 oz unsweetened chocolate, chopped
  • ½ tsp vanilla extract

 

Instruction :

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.

Add coconut flour, stir well, baking powder and salt. Beat until smooth. Beat in almond milk. If this mixture is still too thick, whisk in almond milk by one spoon at a time. The mixture will remain thick, but it should be firm. It won’t be possible.

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Bring the cake to the oven for 20 to 25 minutes. The cake is made when the top is adjusted and a test in the middle comes out clean. Cool in the pan for 5 minutes and then transfer to the wire rack to cool well.

Then place the water in a bowl with a gelatin spray. Whisk to combine. Heat it for 30 seconds in the microwave and whisk until the gelatin dissolves.

Cool 10 minutes. In a large bowl, mix the cream, sweat, and vanilla. Start to beat at high speed and slowly pour into the water/gelatin mixture.

Beat until the cream holds the highest levels. Place one layer of cake on a serving plate and spread with cream. Transfer to refrigerator for 30 minutes until it reaches. Top with the second layer of cake.

In a large saucepan over medium heat, mix the cream mixture with sweetener. Cook over low heat, remove from heat and add chopped chocolate and vanilla extract.

Let sit 4 minutes and then whisk until smooth.

Let cool for 5 to 10 minutes, then pour the cake slowly. You can use the offset spoon to cover the sides or simply let it drip. Let set 22 minutes before serving.

 

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