Low-carb Christmas yule log

Low-carb Christmas yule log

Yule logs are a European Christmas tradition. But can this rich, festive cake actually be made low carb? You bet! This delicious version takes a bit of time to create and assemble, but the result is worth it in appearance and decadent chocolate taste. Indulge in this treat while your yuletide logs burn bright.

Low-carb Christmas yule log

Yule logs are a European Christmas tradition. But can this rich, festive cake actually be made low carb? You bet! This delicious version takes a bit of time to create and assemble, but the result is worth it in appearance and decadent chocolate taste. Indulge in this treat while your yuletide logs burn bright.
USMetric
8 servingservings

Ingredients

Sponge cake
  • 4 4 eggeggs
  • 13 cup (1 oz.) 80 ml (30 g) cocoa powder
  • ¾ cup (3 oz.) 180 ml (85 g) almond flour
  • 2 tbsp 2 tbsp powdered erythritol
  • 3 tbsp 3 tbsp unsweetened almond milk
  • 1 tsp 1 tsp baking powder
  • 2 tsp 2 tsp vanilla extract
Filling
  • ¾ cup 180 ml heavy whipping cream
  • 2 tsp 2 tsp vanilla extract
  • 1 tbsp 1 tbsp powdered erythritol
  • ½ cup (2¼ oz.) 120 ml (60 g) fresh raspberries, or frozen
Chocolate coating
  • ¾ cup 180 ml heavy whipping cream
  • 2 tsp 2 tsp vanilla extract
  • ¾ cup 180 ml dark chocolate with a minimum of 80% cocoa solids, shaved
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Instructions

Instructions are for 8 servings. Please modify as needed.

    Sponge cake

  1. Preheat the oven to 400°F (200°C). You will need a Swiss roll tin or a shallow baking sheet about 13 "x 9" (33 x 23 cm). Line it with parchment paper.
  2. Separate the eggs and put the yolks in one mixing bowl and the whites in another.
  3. Sift the cocoa powder into the bowl with the yolks. Add the ground almonds, sweetener, milk, baking powder, and vanilla. Mix together thoroughly with a metal spoon.
  4. Beat the egg whites with an electric beater until they form stiff peaks. Add 2 tablespoons of the beaten whites to the almond mixture, mixing it in with the electric beater. Then, switch to a metal spoon and gently fold in the remaining egg whites.
  5. Spoon out the batter onto the prepared baking sheet and spread evenly with a palette knife until is it 1/4" (0.5 mm) thick.
  6. Bake for 8 minutes or until the sponge is just firm to the touch. Do not overcook.
  7. Remove from the oven and invert the sponge onto a clean tea towel, with the long edge of the sponge lining up along the long edge of the towel. Roll the sponge up into a tight spiral using the cloth (but don't roll the cloth inside the sponge, just have it wrapped around it.) Leave it to cool with the edge side down so that it sets into this shape.
  8. Chocolate coating

  9. Use a vegetable peeler to make the shavings from the chocolate bar. Shave them into a bowl until you have about 2 tbsp. Put the bowl in the fridge to keep the shavings cool.
  10. Break the remaining chocolate into small pieces and put it into a heat-proof mixing bowl. Warm the cream and vanilla in a small saucepan over medium heat. When steaming, but not yet boiling, remove from the heat and pour the cream mixture over the chocolate pieces. Use a whisk to blend and melt the chocolate until a smooth mixture forms. Put it into the fridge to completely cool before using it to glaze the log.
  11. Filling and log construction

  12. Using a beater, whip the cream until firm and add in the vanilla and sweetener.
  13. When the sponge is cool to the touch, remove the cloth, and carefully unfurl the sponge on a piece of parchment.
  14. Spread the filling evenly over the surface with a palette knife, leaving a 3/4" (2 cm) border all around the edges. Scatter over the raspberries, breaking them up with your fingers if they are large.
  15. Use the parchment to roll up the sponge lengthwise around the cream filling. It should overlap slightly to seal in the cream. Arrange the roll on a serving platter with the seam underneath.
  16. Spoon the chocolate coating over the log and use a palette knife to create the texture of bark.
  17. Scatter the chocolate shavings over top. Put in the fridge to chill for a minimum of 1 hour and a maximum of 1 day before serving.

This recipe comes from UK celebrity chef Katie Caldesi's 2020 recipe book, The Caldesi Low-Carb Christmas.

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6 comments

  1. Gwenn
    Could you give the quantity of baking chocolate in grams? 180ml is not very accurate.
    Reply: #2
  2. Crystal Pullen Team Diet Doctor

    Could you give the quantity of baking chocolate in grams? 180ml is not very accurate.

    Gwenn, I asked our recipe team to update. Thank you for bringing this to our attention.

  3. Jani
    Do you leave the parchment from cooking on while you roll up the log in a towel?
    Reply: #4
  4. Kristin Parker Team Diet Doctor

    Do you leave the parchment from cooking on while you roll up the log in a towel?

    Hi Jani, I have asked the recipe team for clarification on this step!

  5. Sandra
    Could you use coconut flour instead of almond flour. would the quantity differ?
    Reply: #6
  6. Kristin Parker Team Diet Doctor

    Could you use coconut flour instead of almond flour. would the quantity differ?

    Coconut and almond flour bring pretty different properties to baked goods. We have not tested this recipe with coconut flour. You would need to use about half the total amount, but then the volume of dry goods may not be enough.

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