Description

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!

Ingredients

Scale

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:

8 OZ of Sugar-Free Chocolate Chips (Lily’s Chocolate Chips or chopped up Lily’s Chocolate Bar)
1 Cup Of Heavy Whipping Cream
Pinch of Salt (optional!)

Instructions

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.

Notes

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.