Keto Hostess Style Ding Dong Mini Cake (Nut Free And Gluten Free)

Keto Hostess Style Ding Dong Mini Cake (Nut Free And Gluten Free)

Keto Coconut Flour “Ding Dong” Mini Cakes (Nut Free And Gluten Free)

This recipe is designed to teach everyone how to make easy keto coconut flour Ding Dong Hostess style mini cakes
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Course: Dessert
Prep Time: 10 minutes
Cook Time: 13 minutes
Servings: 4 mini cakes
Calories: 147kcal

Ingredients

  • 1/4 cup coconut flour
  • 1/2 TBS baking powder
  • 1/8 tsp salt
  • 1/3 cup monkfruit sweetener or granulated sweetener of choice
  • 2 TBS cocoa powder
  • 2 large eggs, room temperature
  • 6 TBS room temperature butter, softened
  • 2 TBS milk, room temperature
  • 1/2 tsp vanilla extract

Filling

  • 1/4 cup room temperature butter, softened
  • 1 cup powdered Swerve or powdered sweetener of choice
  • 1/2 TBS vanilla extract
  • 2 TBS room temperature milk of choice, optional for a more creamy filling

Coating

Instructions

  • Preheat oven to 350 degrees. Line an 8 x 8 inch cake pan with parchment paper. Allow the paper to hang over the sides to use as handles after the cake is baked
  • In a large mixing bowl sift or whisk together all the dry ingredients for the cake until there are no lumps in the dry ingredients
  • Add the eggs, butter, milk and vanilla, Beat on low 10 seconds to moisten the dry ingredients, In crease the speed to medium. Beat on medium about 30 seconds or until fully combined and a creamy batter has formed
  • Scoop batter into the prepared baking sheet and use a spatula to spread the batter evenly throughout the cake pan
  • Bake at 350 degrees for 10-15 minutes or until a tester comes out clean.
  • Remove from the oven. Cake will still be soft but will firm up as it cools. Allow to cool about 30 minutes or until firm enough to remove from the cake pan
  • After 30 minutes. Grasp the parchment paper "handles" and carefully lift the cake out of the pan. Keep lining attached to the cake and place onto a baking sheet. Place in refrigerator for about 15 minutes to firm up the cake so it will not crumble when it is cut

Filling

  • Just before you remove the cake from the refrigerator make the filling. Place the butter in a large mixer bowl. Beat on high 2-3 minutes or until fluffy
  • Scrape down the sides of the bowl. Reduce speed to low. Gradually add the powdered Swerve in small amounts. Allow the Swerve to beat in after each addition.
  • Scrape down the sides of the bowl and push the filling to the center of the bowl Add the vanilla and milk. Beat on medium another 30 seconds or until fully combined and the filling is creamy
  • Remove the cakes from the refrigerator after 15 minutes. Place 1 TBS of the filling in the center of half of the mini cakes. Place a plain cake on top of the filling Press slightly and carefully to seal the cakes together
  • Place back onto the baking sheet. Place into the freezer for about 30 minutes or until firm but not frozen

Coating

  • Just before removing the cakes from the freezer make the coating. Place the chocolate chips and oil in a shallow microwave safe bowl. Microwave on high in 15-20 minute intervals until fully melted. Stir after each interval until fully melted and fully combined
  • Remove the cakes from the freezer. Place cakes one at a time into the melted chocolate. Spoon the chocolate over the top of the cakes. Use 2 forks and carefully turn the cakes to fully coat the cakes until the cakes are all coated.
  • Place coated cakes onto a lined baking sheet. Place in the refrigerator about 30 minutes or until the coating is firm. Remove from the refrigerator and eat as is. Store leftovers in an airtight container in the refrigerator up to 5 days

Nutrition

Serving: 1mini cake | Calories: 147kcal | Carbohydrates: 17g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Monounsaturated Fat: 2g | Cholesterol: 42mg | Sodium: 77mg | Potassium: 34mg | Fiber: 2g | Sugar: 1g | Vitamin A: 75IU | Calcium: 36mg | Iron: 1mg


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