Keto Yule Log Recipe

Recipe Category: Dessert


Keto Yule Log Recipe


Servings : 12 servings


  • 6 tbsp cocoa powder divided
  • 6 tbsp powdered Sweetener
  • 1 tbsp grassfed gelatin
  • 6 large eggs separated
  • 2 tbsp allulose
  • 2 tbsp brewed coffee or water
  • ½ tsp vanilla extract
  • ¼ tsp cream of tartar
  • pinch salt


  • 2 ounces cream cheese softened
  • 1 cup whipping cream divided
  • 1/4 cup powdered Sweetener
  • 1/2 tsp vanilla extract


  • 2 ounces unsweetened chocolate chopped
  • 1 tbsp coconut oil
  • 1/2 cup butter softened
  • 3 ounces cream cheese softened
  • 2/3 cup powdered Sweetener
  • 2 tbsp cocoa powder
  • 1/2 tsp vanilla extract
  • 1/2 cup heavy cream room temperature (give or take a few tablespoons)


  1. Cake
  2. Preheat the oven to 350 and line an 11×17 inch rimmed baking sheet with parchment paper
  3. Grease the paper and pan sides very well
  4. Dust thoroughly with 1 tablespoon of the cocoa powder
  5. In a medium bowl, whisk together ¼ cup of the cocoa powder, the powdered sweetener, and the gelatin
  6. In another medium bowl, beat the egg yolks with the BochaSweet until lighter yellow and thickened, about 2 minutes
  7. Beat in the coffee and the vanilla
  8. Using clean beaters and a large clean bowl, beat the egg whites with the cream of tartar and salt until they hold stiff peaks
  9. Gently fold the egg yolk mixture into the egg whites
  10. Then fold in the cocoa powder mixture until no streaks remain
  11. Spread the batter even in the prepared pan and bake 10 to 15 minutes, until the top springs back when touched
  12. Remove from the oven and let cool a few minutes, then run a knife around the edges to loosen
  13. Sprinkle with the remaining 1 tablespoon of cocoa powder
  14. Cover with another large piece of parchment paper, and then a kitchen towel
  15. Place another large baking sheet overtop and flip the whole thing over
  16. Keep covered and warm as you prepare the filling
  17. Filling:
  18. In a small bowl, beat the cream cheese with 1/4 cup whipping cream until smooth
  19. In a large bowl, beat the remaining whipping cream with the sweetener and vanilla extract until it holds soft peaks
  20. Then add the cream cheese mixture and continue to beat until stiff peaks form
  21. Do not over-beat
  22. To Assemble
  23. When ready to fill, uncover the cake and gently peel off the parchment from what is now the top of the cake
  24. Spread the frosting evenly overtop, leaving a ½ inch border around all the edges
  25. Starting at one of the short ends, gently and carefully roll up the cake
  26. The inner, tighter rolls may crack a little but this will be hidden in the inside of the cake
  27. Place seam-side down on a cake platter
  28. Cut off about 3 or 4 inches of the end of the cake roll on the diagonal and place this piece up against the side of the main roll with the cut end exposed, to resemble a branching log
  29. To Frost

For the Buttercream

  1. In a medium microwave-safe bowl, combine the chocolate and coconut oil
  2. Melt in 30 second increments, stirring in between until smooth
  3. Alternatively, you can melt the chocolate and coconut oil together in a heat-proof bowl set over a pan of barely simmering water
  4. Set aside to cool to lukewarm
  5. In a large bowl, beat the butter and cream cheese together until smooth
  6. Beat in the powdered sweetener and the cocoa powder until well combined
  7. Add the chocolate and vanilla extract and beat until smooth
  8. The mixture will be very thick at this point
  9. Add the cream a few tablespoons at a time until a spreadable consistency is achieved
  10. Spread the frosting over the tops and sides of the cake roll, leaving the cut ends exposed for visual interest
  11. Drag a fork in long lines all over the cake to rough up the frosting
  12. Garnish with fresh rosemary twigs or mistlete and a few fresh cranberries, if desired
  13. Amount Per Serving (1 serving = 1/12th of cake)
  14. Calories 339 Fat 30 g Carbohydrates 5 g Fiber 2 g

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