Description
A rich and decadent Sugar-Free Yule Log that combines a soft sponge cake with a creamy filling, perfect for holiday gatherings.
Ingredients
Scale
- 4 large eggs, separated
- 1/3 cup wholesome powdered allulose
- 1/2 cup Bob’s Red Mill almond flour
- 2 tbsp unsweetened cocoa powder, sifted
- 1 tbsp unflavored whey protein isolate
- 1 tbsp Anthony’s oat fiber
- 1/2 tsp Rumford baking powder
- 1/4 tsp cream of tartar
- 1/2 tsp pure vanilla powder
- 4 oz Philadelphia light cream cheese, softened
- 1 cup Fage 0% Greek yogurt, strained
- 1/4 cup Organic Valley heavy whipping cream, very cold
- 1–2 tsp Silk unsweetened almond milk, for frosting
- Fresh rosemary sprigs and cranberries, for garnish
Instructions
- Preheat your oven to 350°F. Line your jelly roll pan with parchment paper.
- Whisk together almond flour, sifted cocoa powder, whey protein, oat fiber, baking powder, and salt until uniform.
- Beat the egg yolks and powdered allulose on high for 2-3 minutes until lighter in color.
- Gently fold dry ingredients into yolk mixture until just incorporated.
- Beat egg whites and cream of tartar until medium-stiff peaks form.
- Incorporate egg whites into the batter in three additions until no visible white streaks remain.
- Spread the batter evenly across the pan.
- Bake for 10-11 minutes until the top springs back lightly.
- Flip the warm sponge onto a dusted parchment sheet and roll tightly.
- Make the filling by blooming gelatin in cold water, then warming until dissolved.
- Beat cream cheese, strained yogurt, allulose, and vanilla until creamy.
- Fold in the whipped cream until well incorporated.
- Unroll the cooled sponge and spread filling evenly across it.
- Reroll tightly and chill for at least one hour.
- Prepare frosting by beating the cream cheese, cocoa, allulose, yogurt, and vanilla until thick.
- Spread frosting over the chilled log and dust with powdered allulose. Garnish with rosemary and cranberries before serving.
Notes
Store in the fridge for up to 4 days or freeze tightly wrapped for up to a month. You can substitute almond flour with coconut flour (adjusting the quantity) if needed.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 1g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg