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.
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.
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)
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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