the best FREE FROM.

We make what we are, THE BEST treats & breads FREE FROM sugar, gluten, yeast, grain, wheat, soya & preservatives! We will soon be ‘back on the road’ with our new look & new products. Stay Tuned 🔊

Keto Pecan & Cinnamon swirl Cake recipe

Soft, moist, yet crunchy from the pecans, this Keto Swirl cake is fabulous. Melts in your mouth even after a few days, well if it lasts. So quick to put together and the family will love it too. Give it a go and let me know how it turned out.

About This Recipe


1 bag of The Best Free From Versatile Sweet Mix, 7 medium size eggs , 1/3 cup concut oil , 150g pecans, 1 cup sour cream (250g), 80g powdered erythritol , 1/2 tsp monk fruit extract or more erythritol to your taste , 2 tbsp cinnamon


Mixing Bowl, Medium Mixing Bowl, Hand Mixer, Grater, 9 inch Cake Tin, Parchment Paper

Cook Time : 50

Prep. Time : 10

Servings : 10

Cost Est. : 10

share this recipe


Step 1

Preheat the oven to 175C.

Grate half of the pecans and chop roughly the other half of it, you do want a bit of crunch in this cake.

In a medium bowl mix the prepared pecans with the 80g of powdered erythritol, I also used 1/2 tsp monk fruit extract but if you don’t have monk fruit sweetener you can just add more erythritol instead. ( I personally love using the combination of these two sweeteners, this way the cooling effect from the erythritol disappears )

Add 2 tbsp cinnamon and 1 cup full fat sour cream, and mix until all combined.

Put aside.


Step 2


In a large mixing bowl whip the 7 medium eggs (don’t forget to use room temperature eggs, if you had them in the fridge and are cold just run some warm water on the for a minute), whip until thick and foamy.

Add 1 bag of The Best Free From Versatile Sweet mix into the whipped eggs, with the 1/4 cup melted coconut oil, and use a hand mixer to fully combine the batter.

Step 3

Inline a 9 inch cake tin with parchment paper.

Pour half the egg batter into the cake tin and spread it out evenly, layer half of the pecan & sour cream mixture on the top and then the rest of the egg batter.

Scope the rest of the pecan & sour cream mix onto the batter as shown in the picture and swirl with a butter knife.  (Or just simple pour the egg batter into the tin and drop the pecan mix onto the batter and swirl with a butter knife)


Step 4

Bake the cake at 175C on the lower rack of your oven for 45-50 minutes.

Allow the cake to cool completely (if you can wait) before slicing it.

Its amazing and moist on its own, but I believe its delicious served with whipped cream or some keto custard.

The Best Free From Shop

Buy the products featured in the recipe plus much more. Versatile dry mixes. Sugar free, Gluten free & Keto Cakes & Breads

0 0 votes
Recipe Rating
Notify of
Inline Feedbacks
View all comments