Tis the Season …for the best Keto Yule Log Cake Ever! This Keto Yule log has a tender and moist chocolate sponge cake that’s been brushed with a sugar-free simple espresso syrup (or sub a boozey one if you choose) that is then rolled up with vanilla marscapone + whip filling, and topped with sugar-free chocolate ganache frosting ! The key to making moist chocolate keto sponge cake is whipping the eggs, using allulose as a sweetener, and adding sour cream + butter for deliciousness! There’s no gluten here – only almond flour, cocoa powder, and a little lupin flour! Despite that this beautiful, sugar-free, keto-friendly cake looks like it’s complicated to make, it’s actually quite easy. Even Santa will be impressed.
Seeing as today is December 23rd, this is going to be the shortest post ever. I still have to go to the get christmas dinner groceries AND finish my christmas shopping in the morning! AGH. Somehow, this year got away from me! Thanks 2020. Lol.
I WILL come back and edit this post later with MORE details and specifics, as well as better pictures of the cake assembly process. For now, here’s the jist of what you need to know to make this Keto Yule Log Cake!!!
Keto Yule Log Cake Steps:
- Bake the Cake & then roll the cake up into a thick kitchen towel so that it cools in the shape it will exhibit (later). 🙂
- Make the Espresso (or boozey if choose) simple syrup so it’s ready to brush onto the cake.
- Whip up the Whip Cream/Marscapone frosting.
- Assemble The Cake : Unroll the keto sponge cake and brush with sugar-free simple syrup, spread a layer of your marscapone whip frosting onto it, roll it up, wrape it in seran wrap and chill the cake before frosting the outside.
- Make the chocolate ganache frosting once you’re almost ready to finish the cake (and it’s sufficiently chilled) Let the Chocolate ganache cool for 30 minutes before you can whip it up (which is what turns it from ganache – to ganache FROSTING).
- Frost the outside of your keto cake, and have loads of fun decorating the ‘bark’ on your new sure-to-WOW-people (“there’s no’way this is sugar-free”) yule log.
Tips For Making a Perfect Keto Yule Log Cake:
I’ll briefly cover specific tips/details in each major step of making your keto yule log cake.
The Keto Chocolate Sponge Cake:
As I have said already, no substitutions for the Sweetener, Allulose, UNLESS it’s xylitol. You NEED one of the these two sweeteners to make this cake moist and soft, otherwise it will taste terrible & you will NOT be able to roll it up without it breaking. I must stress how VITAL it is, so please don’t substitute!!! Most pastry chefs actually gently heat their sweetener with their eggs over a water bath (placing the bowl over a gently boiling pan with 1 inch of water) while whisking for 2-3 minutes. What this does is helps this dissolves the ‘sugar’ (or sweetener in this case!) and helps prep the eggs for getting triple the volume when you whip them! Is this step required? No. You can use room temp eggs instead with no water bath and it will still turn out pretty darn good! Thats the easier version, and I will make a note in the recipe card below to remind of both options!
I STRONGLY recommend you keep the lupin flour; however, you can substitute 1 Tablespoon of almond flour + 1/4 tsp xantham gum for it if needed.
The Cocoa Powder & The Baking Soda/Baking Powder:
This is really important actually! Because different cocoa powders act different with either baking soda or baking powder! In short, a NATURAL cocoa powder (ghiradellis, regular Hersheys cocoa powder – *NOT special dark hersheys*, Nestle, etc) is unprocessed, raw, and acidic. These types of cocoa powders need baking SODA to help neutralize the acids. A dutched cocoa powder ( such as Guittard or Valhrona, etc ) is alkalized or ‘processed’ already! Meaning the acidity has already been neutralized therefore it is more neutral in taste (does NOT need any baking soda) and reacts best with just baking POWDER. 🙂 Here’s an article that talks about the different types of cocoa powders and a little science behind it if that helps. I used a blend of both dutched & unprocessed cocoa powders, because that’s all I had on hand at the moment (Valhrona is my first choice normally but I only had a tiny bit left!)! That being said, you can use either kind here just make sure you adjust your leavener (baking soda OR powder) appropriately! I use a combo of both baking soda and baking powder, because I had both TYPES of cocoa powders in mine! The cocoa powder that I use is THIS SACO Premium dutch & processed blend!
If you’re using ONLY a NATURAL cocoa powder (aka. unprocessed – like hersheys, ghiradelllis, or nestle cocoa powder), then you will need to adjust your leavener by using a 1/2 teaspoon of baking SODA ONLY instead of any baking powder. If Your cocoa powder is ONLY dutch processed (aka alkalized – like Valrhona and most other brands usually list ‘dutch cocoa powder’ on the label) then you can omit the baking soda all together and increase the baking powder by 1/2 teaspoon (for a total 1 teaspoon of baking powder in the recipe). There is sour cream in the recipe, which does have acid in it, but I don’t think it’s enough to actually activate the baking soda on it’s regardless of the type of cocoa powder. But that’s just me thinking out loud 🙂
You will need to use a 17 X 12 inch Jelly Roll Pan to make the sponge cake! I like to spray mine with a little avocado oil (to help the parchment from sliding around when folding it up around the edges), then make sure you line the pan with parchment paper covering all sides of the jelly roll pan This is necessary to ensure this cake doesn’t stick and is easy to lift out. The parchment paper made it so that my cake didn’t stick AT ALL, and it was the easiest thing to flip out.
And don’t forget to roll your cake up in a kitchen towel WHILE it’s still warm, so that it can COOL in the shape that it’s MEANT to be in later 🙂 This step will prevent any cracks when you roll it up again with the filling (once the cake is actually cooled). Your keto chocolate sponge sheet cake that has been cooled flat, will still be able to roll- it will just have a few cracks so you won’t get that beautifully held together spiral as well. The Towel trick is very simple, you just lay your cake on a thick and large kitchen towel and use the towel to roll it up into the log shape, with the towel acting in the place of where the inside marscapone whip frosting would go! I just let it cool in the towel on the kitchen counter for 45 minutes or so, and then it’s cool enough to brush with the keto simple syrup and then the marscapone whip frosting.
The Espresso (or Boozy) Sugar-Free Simple Syrup:
This part of the recipe is really straight forward 🙂 but I will say, if this Yule Log is going to be eaten by adults, and you want to make it BOOZEY- you can TOTALLY replace the espresso powder with 1/2- 1 Tablespoon of alcohol. Of which, I HIGHLY recommend! Personally, I would most preferrably use KIRSCH (which is a cherry flavored alcohol that is AMAZING in a yule log and only adds a little under 3 g net carbs for 1 Tablespoon), Brandy, Cognac, Grand Marnier, etc!!!! Have fun with it! 🙂 I only added instant espresso to my simple syrup because I wanted some flavor WITHOUT the booze, since kids are going to be eating it with me this Christmas (i used decaf instant espresso). But if it was just adults eating this, I would DEFINITELY be amping this up with a little booze – it really elevates the flavor and makes it FANCY, like the FRENCH DO IT! Yule Log Cakes are actually originally from France by the way- did you know ?
The Marscapone Whip Filling:
This parts super easy! But you do want to use a POWDERED sweetener. Since we’ve already used allulose (or xylitol) in the cake …so I know you have some…. I DEFINTELY recommend using it here to minimize the cooling effect or any grittiness!!! Allulose doesn’t come powdered anywhere (at least that I have found!), but don’t worry you can make it SUPER EASY! All you have to do is measure the allulose for this part of the cake and then pop it into a Nutribullet, blender, or coffee grinder! Grind or pulse it for 10-20 seconds until it looks powdery soft and BAM, It will grind it RIGHT up into ‘powdered’ allulose– just like magic 😉
The Chocolate Ganache Frosting:
Chocolate Ganache, although it sounds REALLY fancy rolling off your tongue, is actually one of the easiest dang things to make! And it tastes SUPER rich and fancy, mainly becuase it’s made withactual pre-made chocolate (and heavy cream). All you have to do is bring the heavy cream to *ALMOST* boiling ( that’s called ‘scalding’ the cream) and then pour it over your chocolate chips or chocolate bar (whatever you choose here!), let it melt for 3-4 mins, and then stir until it’s smooth. I also like to add a pinch of salt, but that parts optional. After that you HAVE GANACHE!!!!! We let this chocolate ganache chill in the refridgerator after for 30 minutes, then we can WHIP it up (just like you’d whip a buttercream frosting up) and VOILA- you have chocolate ganache frosting!!!!! And it’s the best freaking frosting you’ve ever had in your LIFE, I promise you.
I personally, PREFER Lily’s Sugar-free Chocolate Chips Or Lily’s Chocolate Bars (which you can chop up like chocolate chips) over any other brand . You can use any sugarfree chocolate chips though, or a chopped up chocolate bar, just as long as you’re using 8 Ounces of it (because ganache consistency is about the ratio of cream to chocolate) Personally, I like to use EITHER Lily’s semi-sweet chocolate chips OR their Milk Chocolate Baking Chips, Or Lily’s Milk Chocolate chips mixed with a few of their DARK chocolate chips (but it certainly isn’t necessary to buy both, thats just the flavor I like to mimic semi-sweet chocolate). You can use whatever flavor or darkness you like! 🙂
How Do You Keep An Assembled Keto Yule Log Cake?
This cake once it has been assembled will keep in the refridgerator (make sure it’s covered in seran wrap or in an airtight container!) for up to 3 days. You can also alternatively FREEZE this keto yule log cake, and then let it defrost in the fridge overnight or during the day before you’re going to eat it!
Here’s how you freeze your keto yule log cake without being able to tell it’s ever been frozen . First I recommend you FLASH FREEZE it for 1-2 hours. That means you pop it into your freezer on a a sheet pan or plate or whatever for just an hour or two uncovered! That is to allow it to firm up enough that you can store it more safely. Then you proceed to take it out of the freezer and tightly wrap it in seran wrap or cling film , ideally so there is NO air left it in. Then you can further put it in an XL ziploc bag or in an airtight container in the freezer. This process is done to eliminate as MUCH freezer burn as possible 🙂 My cake is currently in the freezer, and I am going to thaw it in the fridge either overnight tonight or starting early in the morning tomorrrow (on CHRISTMAS MORNING) so that it is defrosted and ready to eat by the evening.
I’m sure I am missing something here- So if you have questions or anything Leave me a comment! Or Message me on Instagram @fatktichenblog (I respond quicker there).Print
A Keto Yule Log Cake featuring a Sugar-free super soft, moist, and easy to roll Chocolate Sponge Cake that is then rolled up with a layer of sugar-free vanilla marscapone whip cream, and topped with a layer of sugar-free chocolate ganache frosting. This Keto dessert is TO die for and will have all christmas guests oohing and ahhing over it! It’s actually quite easy to make too- and is super fun to decorate!
Keto Chocolate Sponge Cake:
- 4 Large Eggs (at room temperature) *see note 1 for cold eggs
- 3/4 Cup Allulose (or sub Xylitol)
- 1 Cup Blanched and finely ground Almond Flour, SIFTED
- 1 Tablespoon of Lupin Flour ( Lupina Flour Brand
- 7 Tablespoons of Dutch & Natural Blend Cocoa Powder (see note 2 for other brands of cocoa powder)
- 1/2 teaspoon Double Acting Baking Powder (if using other type of cocoa powder see *note 2 for adjustments)
- 1/4 teaspoon Baking Soda (if using other type of cocoa powder see *note 2 for adjustments)
- 1/4 teaspoon (heaping!) Salt
- 4 Tablespoons Butter, melted
- 1/4 Cup Full Fat Sour Cream
- 1 teaspoon Vanilla Extract
The Espresso (Or BOOZY) Simple Syrup:
- 1/4 Cup Allulose
- 4 Tablespoons Water
- 1/2–1 teaspoon instant Espresso Powder (if you want to substitute a liquor here, See *note 3)
The Marscapone/Whip Filling:
- 1.25 Cups Heavy Whipping Cream
- 1 teaspoon Vanilla Extract
- 1 pinch of salt
- 1/2 Cup + 2 Tablespoons Allulose Powdered (*Ground Into a powder via blender or coffee grinder!)
- 8 oz Marscapone
The Chocolate Ganache Frosting:
- Preheat oven to 350°F. Line a 17×12 inch jelly roll sheet pan with parchment paper (you can spray avocado oil on the pan before lining to keep the paper from slipping around). Make sure the parchment paper covers the pan on all sides to prevent the cake sticking. You’ll use the parchment paper later to lift the cake out of the pan and roll it up.
- Sift the Almond Flour, Lupin Flour, and Cocoa Powder into a medium sized bowl. Add baking powder & baking soda (if using another brand of cocoa powder than me, then see note 2 for adjusting these two appropriately!) and salt and whisk to combine. Set Aside.
- In a large bowl, combine the Room Temperature Eggs (see note 1 if your eggs are cold) & Allulose together in a Stand Mixer or Large Bowl and whisk together on high speed until soft peaks form (they should be triple in size by then!). Add half of the almond flour, lupin, cocoa mix from above & fold it into the whipped eggs (using a spatula is best!).
- Mix Together sour cream, melted butter and vanilla extract and whisk together until well combined. Set Aside.
- Add the dry ingredients (almond, cocoa, lupin, etc) in half at a time and gently fold it in with a spatula after each half. It will look grainy at first, and will look more cohesive as you keep folding. Try keep the eggs from deflating as much as possible. Pour in the melted Butter, sour cream, vanilla mix and continue folding until your cake mix looks smooth and completely mixed in (it’s okay if the eggs have deflated quite a bit here, as long as the mix looks all one brown color and smooth).
- Spread the cake batter evenly into the prepared pan and bake for 10-11 minutes, or until the top middle of the cake springs back when touched and a toothpick inserted comes out clean. Remove the cake from the oven and immediately lift the cake out of the pan using the parchment paper and place it on the counter. While the cake is still warm, flip the cake onto a kitchen towel spread out on your counter. Start at the shorter end of the kitchen towel with cake on it to slowly roll the cake up into a log shape in the kitche towel (with the towel acting as where the marscapone filling will be later!). Set the cake aside to cool completely Rolled in the kitchen towel on the kitchen counter (about 45 minutes-1 hour).
- Make the Espress Simple Syrup, by combining water, allulose and espresso powder (or booze if you choose to substitute) in a stovetop pan over low/medium heat. Let it simmer for 5 minutes until it has cooked down slightly. Remove from heat and pour into a bowl to cool.
- When the cake has cooled and is ready to be filled, make the filling. Add the heavy whipping cream, powdered Allulose (you can powder your allulose in a blender or coffee grinder!), vanilla extract and salt to a large mixer bowl and whip on high speed until soft peaks form. Add the mascarpone cheese to the whipped cream and whip until stiff peaks form, which will happen quickly!
- Unroll the cake roll very carefully and Brush the Top With your Espresso Simple Syrup (or booze syrup). Then add your Marscapone Whip Filling on top! You can use an offset spatula or something similar and Spread the filling evenly onto the unrolled cake. Once coated in your marscapone/whip filling, roll the cake back up carefully. Wrap it up in plastic wrap with the seam side down and refrigerate for at least an hour (up to 1 day) to firm up.
- When you’re ready to decorate the cake, make the chocolate ganache. Add the chocolate chips or chopped chocolate bar to a medium sized bowl and set aside. Heat the cream in the microwave or on the stovetop just until its about to begin boiling, then pour it over the chocolate. Allow the chocolate and cream to sit for a few minutes, then whisk until smooth. Let the ganache cool in the fridge for 30 minutes. After it’s cooled a bit, then WHIP the ganache on high speed until lightened in color and thick enough to spread. I whipped mine for 3-4 minutes until thick and fluffy, with peaks forming on the top.
- To decorate the cake, use a large serrated knife to gently cut off a piece of the log about 3 inches in length, making the cut with a slight diagonal. Use a tiny bit of the chocolate ganache to attach the small log to the side of the larger log. Spread the remaining chocolate ganache all over the cake, then use a fork or offset spatula to create bark-like lines all over it. Decorate to your hearts content! I like dusting the top with a little powdered allulose to appear like the log has snow on top 🙂
23. Cover (or put in airtight container) & Refrigerate the cake until ready to serve (up to 3 days). You can alternatively freeze the cake *see note 4.
Note 1: If your eggs are not at room temp (or even if they are) you can heat your eggs and allulose (or xylitol) in a large bowl over a pan with 1 inch of boiling water (like a double broiler!) while whisking for 2-3 minutes, or just until the sweetener has dissolved. Then transfer to your stand mixer or hand mixing bowl to begin whipping them together.
Note 2: If you’re using ONLY a NATURAL cocoa powder (aka. unprocessed – like hersheys, ghiradelllis, or nestle cocoa powder), then you will need to adjust your leavener by using a 1/2 teaspoon of baking SODA ONLY instead of any baking powder. If Your cocoa powder is ONLY dutch processed (aka alkalized – like Valrhona and most other brands usually list ‘dutch cocoa powder’ on the label) then you can omit the baking soda all together and increase the baking powder by 1/2 teaspoon (for a total 1 teaspoon of baking powder in the recipe).
Note 3: If you would like substitute a little booze in your sugarfree simple syrup, then substitute 1 – 1/2 Tablespoon of the water and espresso powder with 1/2 – 1 Tablespoon of your booze of choice. Personally, I think Kirsch, Cognac, Brandy, or Grand Marnier are the best choices here!
Note 4: If freezing, then first place the unwrapped cake on a parchment pan or plate into the freezer to flash freeze for 1-2 hours. THEN, remove and tightly wrap with seran wrap (once the whole cake is firmly frozen), and place in a XL ziploc bag or airtight container to reduce freezer burn. To DEFROST, loosen the tightly wrapped seran wrap and allow the cake to defrost in the fridge overnight before serving.