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Do Nothing Cake (Low Carb)
Do Nothing Cake (Low Carb)

Do Nothing Cake (Low Carb)
The Low-Carb Do Nothing Cake is a delightful, easy-to-make dessert that lives up to its name—it requires minimal effort and yields maximum flavor. This cake is inspired by the classic Do Nothing Cake, a Southern dessert known for its…
Do Nothing Cake (Low Carb)
Source
Ingredients:
1
Servings
  • 1320
    ml
     almond flour
  • 60
    ml
     coconut flour
  • 240
    ml
     powdered erythritol or monk fruit sweetener
  • 120
    ml
     unsweetened shredded coconut
  • 120
    ml
     unsweetened almond milk or coconut milk
  • 120
    ml
     unsalted butter, melted
  • 3
    item
     large eggs
  • 1
    tsp
     vanilla extract
  • 1
    tsp
     baking powder
  • 0.5
    tsp
     baking soda
  • 0.25
    tsp
     salt
  • 120
    ml
     chopped pecans
  • 60
    ml
     heavy cream
  • 60
    ml
     powdered erythritol
  • 60
    ml
     unsalted butter, melted
Do Nothing Cake (Low Carb)
Instructions:
  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease an 8×8 inch baking pan or line it with parchment paper for easy removal.
  2. Mix the Wet Ingredients: In a large mixing bowl, whisk together the melted butter, eggs, almond milk, and vanilla extract until well combined.
  3. Combine the Dry Ingredients: In a separate bowl, whisk together the almond flour, coconut flour, powdered sweetener, baking powder, baking soda, and salt.
  4. Mix the Cake Batter: Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the shredded coconut. Pour the batter into the prepared baking pan and smooth the top with a spatula.
  5. Bake: Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, cover it with foil.
  6. Prepare the Topping: While the cake is baking, prepare the topping. In a small saucepan, combine the butter, heavy cream, and powdered sweetener. Cook over medium heat until the mixture comes to a gentle boil, stirring constantly. Remove from heat and stir in the shredded coconut, chopped pecans, and vanilla extract.
  7. Top the Cake: Once the cake is done baking, remove it from the oven and let it cool for about 10 minutes. Spread the warm coconut-pecan topping evenly over the cake.
  8. Cool and Serve: Allow the cake to cool completely before cutting into squares. Serve and enjoy!
  • 1320
    ml
     almond flour
  • 60
    ml
     coconut flour
  • 240
    ml
     powdered erythritol or monk fruit sweetener
  • 120
    ml
     unsweetened shredded coconut
  • 120
    ml
     unsweetened almond milk or coconut milk
  • 120
    ml
     unsalted butter, melted
  • 3
    item
     large eggs
  • 1
    tsp
     vanilla extract
  • 1
    tsp
     baking powder
  • 0.5
    tsp
     baking soda
  • 0.25
    tsp
     salt
  • 120
    ml
     chopped pecans
  • 60
    ml
     heavy cream
  • 60
    ml
     powdered erythritol
  • 60
    ml
     unsalted butter, melted
1
Servings
0

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease an 8×8 inch baking pan or line it with parchment paper for easy removal.

Mix the Wet Ingredients: In a large mixing bowl, whisk together the melted butter, eggs, almond milk, and vanilla extract until well combined.

Combine the Dry Ingredients: In a separate bowl, whisk together the almond flour, coconut flour, powdered sweetener, baking powder, baking soda, and salt.

Mix the Cake Batter: Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the shredded coconut. Pour the batter into the prepared baking pan and smooth the top with a spatula.

Bake: Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, cover it with foil.

Prepare the Topping: While the cake is baking, prepare the topping. In a small saucepan, combine the butter, heavy cream, and powdered sweetener. Cook over medium heat until the mixture comes to a gentle boil, stirring constantly. Remove from heat and stir in the shredded coconut, chopped pecans, and vanilla extract.

Top the Cake: Once the cake is done baking, remove it from the oven and let it cool for about 10 minutes. Spread the warm coconut-pecan topping evenly over the cake.

Cool and Serve: Allow the cake to cool completely before cutting into squares. Serve and enjoy!

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