Hey there, holiday lovers!
Are you ready to dive into some festive baking? I’ve got a treat that’ll make your celebrations even sweeter—without all the sugar!
Today, I’m excited to share my sugar-free yule log cake recipe.
It’s rich, decadent, and oh-so-delicious!
Perfect for impressing your friends and family this season.
Let’s make your holiday table shine with this delightful dessert!
Ingredient Substitutions
Almond flour can be substituted with coconut flour for those with nut allergies. Use about 1/4 cup of coconut flour instead, as it’s more absorbent. This swap maintains a low-carb profile while providing a different nutritional composition.
Heavy whipping cream can be replaced with full-fat coconut cream for a dairy-free option. Use the same amount and refrigerate the can overnight to separate the cream. This substitution keeps the rich texture while offering a slight coconut flavor.
Sugar-free bittersweet chocolate can be swapped with unsweetened cocoa powder mixed with a keto-friendly sweetener and coconut oil. Use 1/2 cup cocoa powder, 1/4 cup sweetener, and 1/4 cup coconut oil to replace 8 oz of chocolate. This alternative allows for more control over sweetness and maintains a sugar-free status. Adjust sweetener to taste.
| Preparation Time | 30-45 minutes |
| Cooking Time | 10-12 minutes |
| Total Time | 80-100 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2500-2800
- Protein: 30-40 g
- Fat: 200-220 g
- Carbohydrates: 60-80 g
Ingredients
- 6 large eggs, at room temperature, separated into whites and yolks
- 3/4 cup sifted powdered sweetener (like swerve)
- 1/2 cup almond flour, finely processed
- 1/4 cup unsweetened cocoa
- 1/4 cup granulated allulose or any keto-friendly sweetener (for instance, swerve)
- 1 teaspoon baking powder
- 1 teaspoon xanthan gum
- Pinch of sea salt
- 8 oz chopped sugar-free bittersweet chocolate (such as lily’s)
- 1 1/2 cups heavy whipping cream
- 1/4 cup coconut oil, melted
- 1 cup sifted powdered sweetener (like swerve), plus extra for sprinkling
- 1 1/2 teaspoons vanilla extract or vanilla bean paste
- A touch of sea salt
Step 1: Prepare the Baking Sheet and Oven
Preheat your oven to 350°F (175°C) and arrange a rack in the middle.
Line a 17 by 12-inch rimmed baking sheet or jelly roll pan with parchment paper, and coat the paper with cooking spray to prevent the cake from sticking.
Step 2: Make the Egg Mixture
In a stand mixer fitted with the balloon whisk, beat the egg whites on medium-high speed for about 30 seconds.
Gradually add half of the powdered sweetener, increase the speed to high, and whip until the mixture is thick and shiny with medium peaks, approximately 6 minutes.
In another large bowl, beat the egg yolks with the remaining powdered sweetener until they are pale in color, which should take 1 to 2 minutes.
Step 3: Combine Dry and Wet Ingredients
In a medium bowl, sift together the almond flour, cocoa powder, granulated sweetener, baking powder, xanthan gum, and 1/4 teaspoon of salt.
Slowly add this dry mix to the egg yolk mixture and mix well.
Incorporate the whipped egg whites by whisking in 1/3 to combine, folding in another 1/3, and finally gently folding in the last 1/3 until no streaks remain, taking care not to over-fold.
Step 4: Bake the Cake
Pour the cake batter into the prepared baking sheet and smooth the top.
Bake until the cake springs back when pressed lightly in the center, about 10 to 12 minutes.
While the cake bakes, prepare a clean piece of parchment paper on a clean tea towel.
Once baked, flip the cake onto the prepared parchment paper, carefully peel off the old parchment, and roll the cake, along with the fresh parchment, from one short end to the other.
Set it aside to cool for 25 minutes.
Step 5: Make the Frosting
Place chopped chocolate in a large heat-proof bowl.
In a medium saucepan, heat heavy cream and melted coconut oil over medium-low until warmed, about 2 to 3 minutes.
Pour this over the chocolate and let sit for 50 to 60 seconds.
Add the remaining sweetener and vanilla, then stir until smooth.
Refrigerate the chocolate mixture for 40 minutes.
Once cooled, beat the mixture in a stand mixer with a balloon whisk on medium-high until light and fluffy, approximately 2 minutes.
Step 6: Assemble and Decorate the Cake
Gently unroll the cooled cake and spread two-thirds of the frosting over it, keeping a 1/2-inch border around the edges.
Roll up the cake, removing the parchment paper as you go, and place it on a parchment-lined sheet pan.
Refrigerate for 40 minutes to set.
Transfer to a serving platter, cover with remaining frosting, and use a fork to create a tree bark effect.
Dust with powdered sweetener for a snow-like finish.
Serve and enjoy your creation!
