Keto Yule Log Recipe | A Sugar Free Low Carb Christmas Yule Cake to Die For

No need to feel like you are missing out while on a low carb or keto diet this Christmas with dishes like this! This really is a fantastic recipe, well worth your effort in making. Who would have thought it possible to make a Swiss roll without any flour or sugar? Well you can and its absolutely fantastic and with a coffee filling and chocolate orange frosting its a delicious dish fit for your Christmas banquet table. 

Please excuse licking my fingers in the video, the mix is just too tasty not to and I can assure you this Yule log was not for sharing, I ate it all myself…

Method

The Cake

• 1/2 cup coconut flour
• Tablespoon psyllium husk
• 2 tablespoons cocoa
• 2 teaspoons baking powder
• 6 eggs separated
• 3 eggs whole
• 1/4 cup double cream
• 2/3 cup sweetened ( I used NKD Erythritol Gold)

Mix the dry ingredient: coconut flour, psyllium husk, cocoa powder and baking powder in a bowl.

In a mixing bowl whisk the 6 egg whites to a firm peak.

In another mixing bowl, add the 6 egg yolks, 3 whole eggs, cream and sweetener and whisk. Now add the dry ingredients and mix til smooth.

Carefully fold in the egg whites until well combined.

Place a piece of baking paper onto a baking tray and pour the cake mix onto it to form rectangular shape just over a centimetre thick.

Place cake in an oven thats been preheated to 180 degrees C. After 10 minutes take a look, if its tacky or wobbles put it back in until its not, in my oven this typically takes about 15-20 minutes total.

Remove the cake from the oven. Place another sheet of baking paper on top of the cake, on top of this spread a damp tea towel. On top of this place another baking tray then turn it all upside down. Remove the original backing tray and peel back the baking paper then place it back on top and cover with another damp tea bowl. Leave the cake to cool completely.

The Filling

• 1/2 cup double cream 
• 1/2 Teaspoon instant coffee
• 250g mascarpone
• 1/3 cup sweetener ( I used NKD Erythritol Gold)

Put the cream and coffee in a mixing bowl and whisk til firm.

Put the Mascarpone and sweetener in another bowl and whisk til smooth.

Now fold the cream mixture into the mascarpone mixture and mix til smooth with a spatula.

Adding the filling

Once the cake is cool, spread the filling evenly all over the top leaving about a centimetre all the way around the edge. With the aid of the baking paper, roll it up tightly into a cylinder shape. Wrap the cake in a tea towel to hold the shape and place it in the refrigerator for at least 2 hours (I left it overnight).

Frosting

• 170g dark chocolate (I used a 50:50 mix of 85% chocolate and sugar free milk chocolate)
• 230g full fat cream cheese
• 115g butter
• 1/2 cup powdered sweetener (I used NKD Powdered erythritol)
• 3 drops orange oil
• 2 teaspoons orange peel (peel of 1 orange)

Place the chocolate broken into pieces in a bowl and heat in a microwave for 2 minutes to melt it. Add the orange peel and stir. Allow to send until its Luke warm. 

Mix the other ingredients in a bowl and add the chocolate and stir it together with a spatula.

Unwrap your Yule log and tidy up the ends by cutting about 1-2 centimetres off each. Using you hands cover the Yule log with the frosting to ensure an even coating. Form a stump with offcuts.

If you can bare it, bob it in the fridge for an hour for the frosting to cool completely then tuck in!