Keto Yule Log

Step by Step Instructions

1. 1

   Preheat oven to 350 °F. Spray cooking oil on a rimmed half baking sheet or jelly roll pan and line with parchment paper. Set aside.

2. 2

   In a medium bowl, whisk together almond flour, oat fiber, cocoa powder, baking soda, and salt. Set aside.

   For this step

   • 1 cup almond flour
   • 1/3 oat fiber
   • 1/3 cup unsweetened cocoa powder
   • 1 teaspoon baking soda
   • 1/2 teaspoon salt
3. 3

   In a large bowl, cream butter for 3-4 minutes with an electric mixer until light in color and fluffy. Stir in both sweeteners and cream until fluffy. Add sour cream and eggs. Mix until incorporated.

   For this step

   • 1 cup unsalted butter, softened to room temperature
   • 3/4 cup granulated sugar-free sweetener
   • 1/4 cup packed brown sugar substitute
   • 1 tablespoons sour cream
   • 2 eggs, room temperature
4. 4

   Slowly mix the dry ingredients into the wet ingredients. Stir until combined.

5. 5

   Evenly spread cake batter onto the baking sheet, reaching all the sides and ensuring the top is smooth.

6. 6

   Bake at 350 °F for 12-14 minutes or until cake is set on top. Remove cake from oven and let sit in the baking sheet for 2-3 minutes. Run a knife along the edges to keep the cake from sticking to the edges. Leave in the cake pan to cool.

7. 7

   Meanwhile, prepare the filling. In a large bowl, beat heavy whipping cream until thickened. Add powdered sweetener and vanilla. Continue beating until stiff peaks form.

   For this step

   • 1 1/2 cups heavy whipping cream
   • 1/4 cup powdered sugar-free sweetener
   • 1 teaspoon vanilla extract
8. 8

   Once cake is cool enough to add filling without it melting, spread on an even layer of filling on top of the cake covering from edge to edge.

9. 9

   To roll, start from one short edge of the sheet cake. Grab hold of the parchment paper underneath the cake and pull, using it as your guide to roll the cake tightly. Continue rolling all the way through. Place rolled cake in the freezer while work on the ganache. If cake cracks, don’t worry, you will cover it up with the ganache.

10. 10

    Heat heavy cream in a small saucepan until it begins to simmer. Add chocolate to a medium bowl. Pour heated cream over chocolate and let sit for 2-3 minutes to soften the chocolate. Slowly stir until combined and melted. Let sit until room temperature or a little cooler. Then beat the chocolate mixture with an electric mixer until thickened and pudding like consistency.

    For this step

    • 1 cup heavy whipping cream
    • 7 oz sugar-free chocolate
11. 11

    Removed rolled cake from the freezer. Let sit at room temperature for 10-15 minutes. Diagonally cut a 2-2.5 inch section off one end. Place the cake on the serving platter. Place the angled side against the side of the roll, forming a branch. Spread thickened ganache all over the top and sides of the cake.

12. 12

    Use a fork to make textured lines resembling tree bark by sliding the fork prongs into the ganache. Garnish with rosemary and sugared cranberries if desired.