Keto Christmas Yule Log Cake Recipe
This Keto Christmas Yule Log Cake gives you the classic holiday centerpiece without the sugar spike. A light chocolate sponge, creamy cream-cheese-and-whipped filling, and glossy sugar-free chocolate finish create a festive, low-carb dessert — perfect for holiday gatherings or gifting. Follow the warm-rolling method and the detailed tips above for a beautiful, sliceable log every time.
Ingredients
- 4 large eggs separated
- ½ cup powdered erythritol/allulose
- ¼ cup almond flour
- 2 tbsp unsweetened cocoa powder
- 1 cup heavy cream plus ¼ cup for ganache
- 8 oz cream cheese
- 1 cup sugar-free dark chocolate chips
- 1 tbsp unsalted butter
- Vanilla salt, cocoa for dusting
Instructions
- Preheat oven to 350°F (175°C). Line a 10×15 in jelly roll pan with parchment.
- Separate eggs. Whisk yolks with ½ cup powdered sweetener and vanilla until pale.
- Whip whites with a pinch of salt to stiff glossy peaks, adding ¼ cup powdered sweetener as you go.
- Sift almond flour + cocoa into yolks and fold. Gently fold in whipped whites.
- Spread batter in pan; bake 12–15 minutes until springy.
- Invert warm sponge onto cocoa-dusted towel, peel parchment, roll in towel, cool.
- Whip 1 cup cold heavy cream to soft peaks. Beat cream cheese smooth; fold in whipped cream and sweetener.
- Unroll sponge, spread filling, re-roll without towel, trim ends.
- Heat ¼ cup heavy cream to simmer, pour over chocolate chips + 1 tbsp butter; stir to ganache. Cool slightly and spread over log.
- Create bark texture with fork, add trimmed end as branch, dust with cocoa. Chill and serve.