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The Best Free From

Recipes and Versatile dry mixes. Sugar free, Gluten free & Keto Cakes & Breads

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

Ingredients

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

Equipment

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

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Instructions

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.

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