Keto Ding Dongs - Super Yummy Low Carb Copycat Hostess Ding Dongs Recipe | Chocolate Treats For Ketogenic Diet - Desserts - Snacks (2024)

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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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