Low-Carb Do Nothing Cake: A Simple and Satisfying Keto Dessert
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 simple ingredients and effortless preparation. The traditional version is a moist, sweet cake often topped with a coconut-pecan icing. This low-carb version keeps the essence of the original while substituting high-carb ingredients with keto-friendly alternatives like almond flour, coconut flour, and low-carb sweeteners.
Story and Origins
The original Do Nothing Cake is said to have originated in the 1940s or 1950s and quickly became popular due to its simplicity. The recipe is designed to be thrown together in minutes with pantry staples, making it a go-to dessert for busy days or unexpected company. It is often characterized by its ultra-moist texture, sweet tropical flavor from pineapple, and a rich coconut-pecan topping.
To adapt this classic for a keto diet, we’ve replaced the high-carb ingredients with low-carb substitutes while maintaining the cake’s simplicity and signature flavors. This version omits pineapple but retains the moist, tender crumb and the delicious coconut-pecan topping that makes this cake so special.
Things to Consider and Tips
- Selecting Sweeteners: Use a powdered low-carb sweetener like erythritol, allulose, or monk fruit blend for a smooth texture. Granulated sweeteners might leave a gritty feel.
- Moisture Balance: Almond flour can make cakes dense if too much is used, while coconut flour absorbs a lot of moisture. This recipe balances both flours to achieve the perfect texture. Measure them accurately and avoid overmixing.
- Coconut-Pecan Topping: Toasting the pecans and coconut slightly before adding them to the topping can enhance their flavors. Be careful not to burn them.
- Baking Time: Low-carb cakes can brown quickly due to the sweeteners and nut flours. Check the cake towards the end of the baking time, and cover it loosely with foil if it’s browning too fast.
- Cooling: Allow the cake to cool in the pan for about 15 minutes before removing it to prevent breaking. The cake will firm up as it cools.
Ingredients
For the Cake:
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1 cup powdered erythritol or monk fruit sweetener
- 1/2 cup unsweetened shredded coconut
- 1/2 cup unsweetened almond milk or coconut milk
- 1/2 cup unsalted butter, melted
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
For the Coconut-Pecan Topping:
- 1/2 cup unsweetened shredded coconut
- 1/2 cup chopped pecans
- 1/4 cup heavy cream
- 1/4 cup powdered erythritol
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
