KETO LOW CARB COPYCAT CHOCOLATE CARAMEL HOSTESS DING DONGS
HOW TO MAKE KETO COPYCAT CHOCOLATE CARAMEL HOSTESS DING DONGS
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.
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.
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.
– Almond flour – Swerve confectioners sugar substitute – Baking powder – Oil – Eggs – Heavy whipping cream – Walden Farms caramel syrup – Vanilla extract – Swerve confectioners sugar substitute – Heavy whipping cream – Vanilla extract – Walden farms caramel syrup – Xanthan gum – Lily's baking chips – Coconut oil
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