Keto Chocolate Yule Log Recipe

The holidays are a time for indulgence, but that doesn’t mean you have to sacrifice your keto lifestyle! This Keto Chocolate Yule Log is a delightful, low-carb dessert that combines rich chocolate flavours with a light and airy texture. this treat will satisfy your sweet tooth without derailing your dietary goals. Perfect for festive gatherings or a cozy family dinner,

Ingredients

For the Cake:

• 4 large eggs
• 1/2 cup erythritol or your preferred keto sweetener
• 1/3 cup unsweetened cocoa powder
• 1/4 cup almond flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup melted butter
• 1 teaspoon vanilla extract

For the Filling:

• 1 cup heavy whipping cream
• 2 tablespoons powdered erythritol
• 1 teaspoon vanilla extract

For the Ganache:

• 1/2 cup heavy whipping cream
• 1/2 cup sugar-free dark chocolate chips

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 15×10 inch jelly roll pan with parchment paper and grease it lightly.
2. Make the Cake:
   • In a large bowl, beat the eggs and erythritol until thick and pale.
   • In another bowl, whisk together cocoa powder, almond flour, baking powder, and salt.
   • Gradually add the dry ingredients to the egg mixture, folding gently until combined.
   • Stir in melted butter and vanilla extract.
3. Bake: Pour the batter into the prepared pan, spreading it evenly. Bake for 10-12 minutes, or until a toothpick inserted in the center comes out clean.
4. Cool: Once baked, remove the cake from the oven and let it cool for a few minutes. Then, carefully roll the cake in the parchment paper (starting from the short side) to form a log shape. Let it cool completely.
5. Prepare the Filling: In a medium bowl, whip the heavy cream with powdered erythritol and vanilla until soft peaks form.
6. Assemble: Once the cake is cool, unroll it carefully. Spread the whipped cream filling over the cake, then re-roll it tightly without the parchment paper. Place seam-side down on a serving platter.
7. Make the Ganache: Heat the heavy cream in a small saucepan until just simmering. Remove from heat and stir in the sugar-free dark chocolate chips until smooth. Let it cool slightly before pouring over the yule log.
8. Decorate: Use a spatula to smooth the ganache over the yule log. You can also decorate it with additional whipped cream or sugar-free chocolate shavings if desired.
9. Chill and Serve: Refrigerate the yule log for at least an hour to set the ganache before slicing and serving.

FAQ

1. Can I use a different sweetener?
Yes, you can substitute erythritol with other keto-friendly sweeteners like monk fruit or stevia. Just make sure to adjust the quantity according to the sweetener’s sweetness level.

2. How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze it, but it’s best enjoyed fresh.

3. Can I make this ahead of time?
Absolutely! You can prepare the cake and filling a day in advance. Assemble and frost it on the day you plan to serve for the best texture.

4. Is this recipe gluten-free?
Yes, this Keto Chocolate Yule Log is naturally gluten-free as it uses almond flour instead of regular flour.

This Keto Chocolate Yule Log is not only a showstopper for your holiday table but also a guilt-free indulgence that everyone can enjoy. With its rich chocolate flavor and creamy filling, it’s sure to become a favorite in your holiday traditions. So roll up this delicious dessert and impress your guests with a festive treat that aligns with your keto lifestyle. Happy baking!