Sugar free | Gluten Free | Keto Christmas Yule Log Cake

The Healthy Pastry Chef
Dec 2, 2019
3 min read

We are definitely in the holiday season now! Bring on the chocolates, candy, cookies, and yule logs! You can't have a holiday dinner without a holiday dessert like the yule logs! If you never had a yule log, you are missing out!! It's a moist sponge chocolate cake rolled up in cream, fresh raspberries and iced with chocolate mousse! Decorate it with fresh fruit and seasonal herb leaves or fresh mint! It's gluten free, sugar free, and Keto friendly! Its a super easy dessert to make!

Gluten Free | Sugar Free | Keto Christmas Yule log

Yields: 1- yule log

1.6 grams Net carb per serving

Ingredients

1 cup almond flour

1 tsp baking soda

1/4 tsp sea salt

1/2 cup cocoa powder

4 eggs, separated

1/2 cup monkfruit sugar

5 drops Stevia

1/2 tsp vanilla extract

1/4 cup water

Filling/Icing:

Mascarpone filling recipe

1/3 cup fresh raspberries

1 batch of Super easy Chocolate Mousse recipe

Directions:

Preheat oven 375F

Parchement line a 9" x 11" cookie sheet pan or jelly roll pan

1. In a mixing bowl, sift the almond flour, cocoa powder, baking soda, and sea salt until combined. Set aside. Then separate the egg yolks from the egg whites.

2. In your mixing machine bowl (with your whisk attachment), whip on high speed your yolks, 1/4 cup monkfruit, Stevia, and vanilla extract until it starts to thicken and get light in color. On low speed, pour in your 1/4 cup water. Slowly add you dry ingredients until it's combined. Whip on high speed for 1 minute. Pour in to another bowl, set aside.

3. In your mixing machine, whip your egg whites on high speed and slowly add the rest of your monkfruit sugar (1/4 cup). Whip your whites until medium to stiff peaks form. Do not want your whites to become dry peaks.

4. Fold in the whites in 3 separate increments in to the yolk batter. until its just combined. Do not over mix batter. It can deflate the air in the batter.

5. Pour the batter on to prepared jelly roll pan. Gently spread the batter out in the pan. Start from the middle and spread outward so its even. Bake for 8-10 minutes. Do not over bake it will be too hard to roll.

6. Once you take it out of the oven, sprinkle cocoa powder all over the cake. Gently roll the cake long ways. Let the cake cool in this position. This will help put the memory of the roll in to the cake.

7. After cake is cool down, then unroll the cake. It's alright if the cake cracks, it will be hidden in the icing. Now fill the cake with either the mascarpone filling or chocolate mousse. Just spread the cream about 1/4" thick across the whole sponge cake. Spread some broken pieces of fresh raspberries across the filling.

8. Now roll the cake back up with the filling. I like to use the parchment to help roll up the cake. Place the roll up cake on a cake board or your favorite platter. Now cut 4 or 5" inches of the cake. This will be part of you stem to your yule log. Place it either on the side or on top of the main log of the cake. Now start icing the entire cake with the chocolate mousse.

9. Take a tooth pick and on the ends of the yule log swirl the ends with the tooth pick to make the rings of a tree branch. Then decorate with fresh berries and fresh mint. Dust it with cocoa powder or powdered monkfruit sugar.