A low carb Yule Log that is a healthier choice for the festive season. Baked with coconut flour, this yule log is gluten free and low in carbs too.
I’ve been meaning to bake a yule log out of coconut flour and have a swiss roll recipe that I wanted to adapt for the festive season. My first attempt last weekend did not end well as I did not have my normal baking tin and tried a square brownie one. I don’t know what I was thinking as although it tasted delicious, it did not roll well at all. Still, it was a great way to taste test it and the Chief Taster was happy with extra cake on hand!
The second attempt was just as I wanted it to be as I used the correct tin shape. Well, to be honest, I used a silver foil baking tin in the right shape as it was cheaper than purchasing another tin. The rest of my equipment still being in storage (don’t get me started on that subject now..it’s a sore point!). The sponge is just delicious and you could use it as regular cake recipe too. Although the sponge does not have any butter in it, the whipping of the separated eggs keeps it fluffy and light. Perhaps a good sponge recipe for those with a dairy allergy?
LOW CARB YULE LOG
My electric whisk broke after my first attempt too, so I had the joy of whipping up the eggs and then the cream by hand. I am counting it towards my daily workout. Perhaps Santa will be kind and send me an electric whisk! The excitement of when you suddenly see the mixture bind and take to stiff peaks is rather joyous though and gave me a feeling of satisfaction. I need to get out a bit more if whipped egg whites are the highlight of my day!
Feel free to add a festive splash of rum or branding in the cream filling. I did have plans to do so but the little miniature I had in the cupboard mysteriously vanished. It’s amazing how the Chief Taster doesn’t know what bowl goes in what cupboard but he can find the miniature bottle in the back of the cupboard.
LOW CARB CHRISTMAS CHOCOLATE LOG
Nutmeg was added to the chocolate sponge as it’s a flavour that I adore with chocolate. Ever since I tried this on a chocolate factory tour in Barbados I often reach for a dash of nutmeg with chocolate. Try a sprinkle on your cocoa to test it!
Once finished, keep the yule log in the fridge to make sure that the topping does not start to melt. When I was taking photos of it in our heat I was a bit nervous of it melting. Well, it’s not really going to melt like ice cream but will soften up a bit. If it firms up in the fridge a bit harder than you would prefer, take it out of the fridge about 15 minutes before serving. The Chief Taster did as he preferred the topping softer. I ate it as it came as who waits 15 minutes for cake?!
Chocolate Yule Log
- 6 eggs separated
- 1/3 cup coconut flour
- ½ cup erythritol (or sugar substitute)
- 1/3 cup cocoa powder, unsweetened
- ½ teaspoon baking powder
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- ½ cup heavy/whipped cream, (whipped into stiff peaks)
- 2 tablespoons cranberry chia jam optional
- 4 oz butter unsalted, softened
- ¼ cup erythritol or sugar substitute
- 6 oz cream cheese, softened
- ¼ cup cocoa powder, unsweetened
- Preheat the oven to 180C/350F degrees.
- Grease and line a long rectangle baking tin with parchment paper. My tin is about 8 inches by 12 inches.
- Whisk the egg whites until stiff.
- In another bowl whisk the egg yolks and erythritol together.
- Add the remaining cake ingredients to the egg yolk mixture and combine well.
- Fold in the egg whites to the cake mixture.
- Spoon into the baking tin and smooth evenly.
- Bake for 20 minutes until firm.
- Remove from the oven and place a piece of parchment paper over the cake whilst still warm (be careful not to burn yourself!).
- Remove the cake from the tin, keeping the parchment paper on the bottom of the tin so that the cake has parchment paper either side of it.
- Gently roll the cake from the smaller edge into a swiss roll shape. This will make it easier to unroll and fill later.
- Set aside to cool.
- Once the cake is cool, gently unroll the cake from the parchment paper and spread with the cranberry chia jam. Add an even layer of the whipped cream.
- Gently roll the cake back into the swiss roll shape.
- Place in the fridge for at least 30 minutes to help keep its shape.
- Make the topping by blending the butter and cream cheese together until smooth.
- Add the erythritol and cocoa powder and beat until smooth and blended.
- Smoother the topping all over the cake.
- Keep in the fridge to firm up the topping.
- Eat and enjoy!