Keto Low Carb Copycat Chocolate Caramel Hostess Ding Dongs
Keto Hostess caramel Ding Dong you need to try!
Are you missing Ding Dongs on a ketogenic diet?
Then you will want to make these copycat Hostess caramel Ding Dongs.
EASY low carb recipe for the BEST chocolate caramel treats.
Low carb vanilla cake filled with caramel and topped off with chocolate.
Homemade keto caramel chocolate mini cakes.
Simple and quick recipe when you want something tasty and delish.
The perfect low carb sweet treat for everyone even kids and those that don’t follow a low carb lifestyle.
No need to buy store bought when you can make from scratch Hostess Ding Dongs.
Makes great keto desserts, keto snacks or sweet little treat for those mid afternoon cravings.
If you are looking for the BEST keto caramel chocolate recipe – search NO further.
Grab some keto friendly ingredients and learn how to make keto chocolate caramel Ding Dongs with this delicious recipe.
Check out this other
Keto Copycat Recipes
Keto Copycat Hostess Ding Dongs
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Keto Copycat Starbucks Lemon Loaf Bread
Keto Copycat Girl Scout Thin Mint Cookies
Keto Copycat Krispy Kreme Donuts
Keto Copycat Hostess Chocolate Cupcakes
How To Make Keto Copycat Chocolate Caramel Hostess Ding Dongs
Preheat the oven to 350 degrees.
In a mixing bowl, combine the ingredients for the cupcakes
and blend on high until smooth and creamy.
Fill 8 cupcake liners in a muffin tin almost all of the way to the top.
Bake for 22-25 minutes until cooked through.
Let the cupcakes cool to room temperature.
Remove the cupcake liners, and cup the rounded tops off of the cupcakes, forming a flat ding dong shape.
Use a knife or a small cookie cutter to cut a circle from the center of the bottom of each cupcake.
Be careful not to go all of the way through the other side of the cupcake.
Use a knife to cut off all but a small cap from the piece of cake you removed from each cupcake.
This small piece will serve as a cap on the bottom of the cupcake once you have filled each one with the cream.
Add the ingredients for the cream filling to a mixing bowl
with the exception of the xanthan gum.
Blend on high to form stiff peaks.
Fold the xanthan gum into the cream mixture until it thickens.
Pipe the cream filling into the center of each cupcake
and place the cake cap on the bottom to hold it all inside neatly.
Add the baking chips and coconut oil to a microwave safe bowl, and heat for 30 seconds at a time until the chocolate is melted and well blended.
Coat the outside of each ding dong with the chocolate, and place on a parchment lined baking sheet.
Add the ding dongs to the freezer to set for 30 minutes before serving.
Serve
Enjoy
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Keto Copycat Hostess Caramel Ding Dongs
Ingredients
For the cupcakes:
- 2 cup Almond flour
- ½ cup Swerve confectioners sugar substitute
- 2 teaspoon Baking powder
- ½ cup Oil
- 3 Eggs
- 3 tablespoon Heavy whipping cream
- 2 tablespoon Walden Farms caramel syrup
- 1 teaspoon Vanilla extract
For the cream filling:
- ¼ cup Swerve confectioners sugar substitute
- ¼ cup Heavy whipping cream
- ½ teaspoon Vanilla extract
- 1 tablespoon Walden farms caramel syrup
- ¼ cup Xanthan gum
For the chocolate coating:
- ½ cup Lily's baking chips
- 2 tablespoon Coconut oil
Instructions
- Preheat the oven to 350 degrees.
- In a mixing bowl, combine the ingredients for the cupcakes, and blend on high until smooth and creamy.
- Fill 8 cupcake liners in a muffin tin almost all of the way to the top.
- Bake for 22-25 minutes until cooked through.
- Let the cupcakes cool to room temperature.
- Remove the cupcake liners, and cup the rounded tops off of the cupcakes, forming a flat ding dong shape.
- Use a knife or a small cookie cutter to cut a circle from the center of the bottom of each cupcake. Be careful not to go all of the way through the other side of the cupcake.
- Use a knife to cut off all but a small cap from the piece of cake you removed from each cupcake. This small piece will serve as a cap on the bottom of the cupcake once you have filled each one with the cream.
- Add the ingredients for the cream filling to a mixing bowl, with the exception of the xanthan gum. Blend on high to form stiff peaks.
- Fold the xanthan gum into the cream mixture until it thickens.
- Pipe the cream filling into the center of each cupcake, and place the cake cap on the bottom to hold it all inside neatly.
- Add the baking chips and coconut oil to a microwave safe bowl, and heat for 30 seconds at a time until the chocolate is melted and well blended.
- Coat the outside of each ding dong with the chocolate, and place on a parchment lined baking sheet.
- Add the ding dongs to the freezer to set for 30 minutes before serving.
Notes
Cook Time: 22-25 minutes
Servings: 8
Net Carbs: 5 net carbs per serving
Nutrition
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