Best Keto Yule Log Cake – Easy Sugar-Free Recipe
Tis the Season … for the best Keto Yule Log Cake Ever! This Keto Yule log has a tender and moist chocolate sponge cake brushed with a sugar-free simple espresso syrup (or a boozy one if you choose). It’s then rolled up with a vanilla mascarpone and whipped cream filling and topped with sugar-free chocolate ganache frosting!
The key to a moist chocolate keto sponge cake is whipping the eggs, using allulose as a sweetener, and adding sour cream and butter for extra deliciousness. There’s no gluten here – just almond flour, cocoa powder, and a little lupin flour! Even though this beautiful, sugar-free, keto-friendly cake looks complicated to make, it’s actually quite easy. Even Santa will be impressed.
Keto Yule Log With Sugar-Free Chocolate Ganache
Seeing as today is December 23rd, this will be the shortest post ever. I still have to 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 gist of what you need to know to make this Keto Yule Log Cake!
Keto Yule Log Cake Steps
Bake the Cake
Bake the cake and then roll it up in a thick kitchen towel so it cools in the shape it will exhibit later.
Make the Espresso Syrup
Make the espresso (or boozy) simple syrup so it’s ready to brush onto the cake.
Whip the Frosting
Whip up the whipped cream and mascarpone frosting.
Assemble the Cake
Unroll the keto sponge cake and brush with sugar-free simple syrup. Spread a layer of mascarpone whip frosting, roll it up, wrap it in plastic wrap, and chill before frosting the outside.
Make the Ganache
Make the chocolate ganache frosting once you’re almost ready to finish the cake. Let the ganache cool for 30 minutes before whipping it up to turn it from ganache to ganache frosting.
Frost and Decorate
Frost the outside of your keto cake and have fun decorating the ‘bark’ on your impressive yule log.
Tips for Making a Perfect Keto Yule Log Cake
The Keto Chocolate Sponge Cake
Important Sweetener Note: No substitutions for the sweetener, allulose, UNLESS it’s xylitol. You NEED one of these two sweeteners to make this cake moist and soft, otherwise, it will taste terrible and you will NOT be able to roll it up without it breaking. This is vital, so please don’t substitute!
Optional Egg Heating: Most pastry chefs gently heat their sweetener with their eggs over a water bath while whisking for 2-3 minutes. This helps dissolve the sweetener 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!
Lupin Flour Substitution: I STRONGLY recommend keeping the lupin flour; however, you can substitute 1 tablespoon of almond flour + 1/4 tsp xanthan gum for it if needed.
The Cocoa Powder & Leaveners
Choosing Cocoa Powder: Natural cocoa powder (Ghirardelli’s, regular Hershey’s, Nestle, etc.) is unprocessed and acidic. These need baking soda to neutralize the acids. Dutched cocoa powder (Guittard, Valrhona, etc.) is alkalized, meaning the acidity is neutralized. These need baking powder.
Baking Pan: Use a 17 x 12 inch jelly roll pan for the sponge cake. Spray with avocado oil to prevent sliding and line with parchment paper.
Rolling the Cake: Roll the cake up in a kitchen towel WHILE it’s still warm to prevent cracks when rolling it with filling later.
The Espresso (or Boozy) Sugar-Free Simple Syrup
This part of the recipe is straightforward! If this Yule Log is for adults, replace the espresso powder with 1/2-1 tablespoon of alcohol like Kirsch, brandy, or cognac. I added instant espresso to my simple syrup for flavor without booze.
The Mascarpone Whip Filling
Use a powdered sweetener here. You can make powdered allulose by grinding it in a Nutribullet, blender, or coffee grinder for 10-20 seconds until it’s powdery.
The Chocolate Ganache Frosting
Making Ganache: Bring heavy cream to almost boiling (scalding) and pour over chocolate chips or chopped chocolate bar. Let melt for 3-4 minutes, then stir until smooth. Chill in the refrigerator for 30 minutes, then whip it up for ganache frosting.
Chocolate Choices: Use 8 ounces of your favorite sugar-free chocolate, like Lily’s semi-sweet or milk chocolate chips.
Storing the Keto Yule Log Cake
Refrigeration: Once assembled, the cake will keep in the refrigerator (covered in plastic wrap or in an airtight container) for up to 3 days.
Freezing: Flash freeze for 1-2 hours, then wrap tightly in plastic wrap and store in an airtight container. Thaw in the fridge overnight or during the day before serving.
Step-by-Step Instructions
Ingredients
- 1 cup almond flour
- 1/4 cup lupin flour
- 1/4 cup cocoa powder
- 1/2 cup allulose
- 5 large eggs
- 1/4 cup sour cream
- 1/4 cup melted butter
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- Pinch of salt
For the filling:
- 1 cup mascarpone cheese
- 1 cup heavy whipping cream
- 1/4 cup powdered allulose
- 1 tsp vanilla extract
For the syrup:
- 1/4 cup water
- 1 tbsp allulose
- 1 tsp instant espresso powder (or 1 tbsp alcohol)
For the ganache:
- 1 cup heavy cream
- 8 ounces sugar-free chocolate
Directions
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Prepare Baking Pan: Spray a 17 x 12 inch jelly roll pan with avocado oil and line with parchment paper.
- Mix Dry Ingredients: Sift together almond flour, lupin flour, cocoa powder, baking powder, baking soda, and salt.
- Whip Eggs and Sweetener: In a separate bowl, whip the eggs and allulose until tripled in volume.
- Combine Wet Ingredients: Gently fold in sour cream, melted butter, and vanilla extract.
- Fold in Dry Ingredients: Carefully fold the dry ingredients into the wet mixture until well combined.
- Bake the Cake: Pour the batter into the prepared pan and bake for 10-12 minutes.
- Roll the Cake: Remove from oven and immediately roll the cake in a kitchen towel. Let cool completely.
- Make Simple Syrup: In a small saucepan, heat water and allulose until dissolved. Stir in espresso powder or alcohol. Let cool.
- Make Filling: Whip mascarpone cheese, heavy cream, powdered allulose, and vanilla extract until stiff peaks form.
- Assemble the Cake: Unroll the cooled cake, brush with simple syrup, spread with filling, and re-roll. Wrap in plastic wrap and chill for at least 1 hour.
- Make Ganache: Heat heavy cream until almost boiling. Pour over chocolate and let sit for 3-4 minutes. Stir until smooth. Chill for 30 minutes, then whip until fluffy.
- Frost the Cake: Frost the chilled cake with ganache and decorate as desired.
Graphics Guide
Ingredient Layout:
Show all ingredients measured and laid out neatly.
Mixing and Baking:
Show the batter being mixed and poured into the pan.
Rolling the Cake:
Illustrate the process of rolling the warm cake in a kitchen towel.
Filling and Rolling:
Show the cake being brushed with syrup and filled with mascarpone whip.
Ganache Preparation:
Display the process of making and whipping the ganache.
Final Cake:
Showcase the decorated yule log cake ready to serve.
Table for Key Ingredients and Substitutions
| Ingredient | Amount | Substitutions |
|---|---|---|
| Almond Flour | 1 cup | None |
| Lupin Flour | 1/4 cup | 1 tbsp almond flour + 1/4 tsp xanthan gum |
| Cocoa Powder | 1/4 cup | Adjust leaveners based on type |
| Allulose | 1/2 cup | Xylitol |
| Eggs | 5 large | None |
| Sour Cream | 1/4 cup | Greek yogurt |
| Butter | 1/4 cup | Coconut oil |
| Heavy Cream | 1 cup | Coconut cream |
| Mascarpone Cheese | 1 cup | Cream cheese |
| Instant Espresso | 1 tsp | 1 tbsp alcohol |
Image Guide
Ingredients:
Show all ingredients laid out on a kitchen counter.
Mixing:
Show the batter being mixed in a stand mixer.
Baking:
Show the batter poured into the jelly roll pan.
Rolling:
Show the cake being rolled in a kitchen towel.
Filling:
Show the cake being filled with mascarpone whip.
Frosting:
Show the final decorated yule log cake.
| Component | Ingredient | Amount |
|---|---|---|
| Keto Chocolate Sponge Cake | Large Eggs (at room temperature) | 4 |
| Keto Chocolate Sponge Cake | Allulose (or sub Xylitol) | 3/4 cup |
| Keto Chocolate Sponge Cake | Blanched and finely ground Almond Flour, SIFTED | 1 cup |
| Keto Chocolate Sponge Cake | Lupin Flour (Lupina Flour Brand) | 1 tbsp |
| Keto Chocolate Sponge Cake | Dutch & Natural Blend Cocoa Powder | 7 tbsp |
| Keto Chocolate Sponge Cake | Double Acting Baking Powder | 1/2 tsp |
| Keto Chocolate Sponge Cake | Baking Soda | 1/4 tsp |
| Keto Chocolate Sponge Cake | Salt | 1/4 tsp (heaping!) |
| Keto Chocolate Sponge Cake | Butter, melted | 4 tbsp |
| Keto Chocolate Sponge Cake | Full Fat Sour Cream | 1/4 cup |
| Keto Chocolate Sponge Cake | Vanilla Extract | 1 tsp |
| Espresso (or Boozy) Simple Syrup | Allulose | 1/4 cup |
| Espresso (or Boozy) Simple Syrup | Water | 4 tbsp |
| Espresso (or Boozy) Simple Syrup | Instant Espresso Powder | 1/2–1 tsp |
| Marscapone/Whip Filling | Heavy Whipping Cream | 1.3 cup |
| Marscapone/Whip Filling | Vanilla Extract | 1 tsp |
| Marscapone/Whip Filling | Salt | 1 pinch |
| Marscapone/Whip Filling | Allulose Powdered | 1/2 cup + 2 tbsp |
| Marscapone/Whip Filling | Marscapone | 8 oz |
| Chocolate Ganache Frosting | Sugar-Free Chocolate Chips | 8 oz |
| Chocolate Ganache Frosting | Heavy Whipping Cream | 1 cup |
| Chocolate Ganache Frosting | Salt (optional) | Pinch |
