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A plate with a slice of low carb chocolate cake on it.

Chocolate Yule Log

Course: Cake
Cuisine: American
Keyword: Christmas Recipes
Prep Time: 24 minutes
Cook Time: 20 minutes
Cooling: 30 minutes
Servings: 8 slices
Calories: 272kcal
Author: Angela Coleby
A low carb Christmas Yule log baked with coconut flour and slathered with a chocolate cream cheese frosting.
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Ingredients

Sponge

  • 6 eggs separated
  • cup coconut flour
  • ½ cup monkfruit (or sugar substitute)
  • cup cocoa powder, unsweetened
  • ½ teaspoon baking powder
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt

Filling

  • ½ cup heavy/whipped cream, (whipped into stiff peaks)
  • 2 tablespoons cranberry chia jam optional

Topping

  • 4 oz butter unsalted, softened
  • ¼ cup monkfruit or sugar substitute
  • 6 oz cream cheese, softened
  • ¼ cup cocoa powder, unsweetened

Instructions

  • 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 monkfruit 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 monkfruit 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!

Notes

Makes 8 slices
 

Nutrition

Serving: 1slice | Calories: 272kcal | Carbohydrates: 9.6g | Protein: 8g | Fat: 24g | Fiber: 4.3g | Net Carbohydrates: 5.3g