A festive sugar-free Yule Log made with a light almond flour sponge, a rich 85%+ dark chocolate ganache, and whipped cream filling. A Christmas treat you can enjoy without worrying about a blood sugar spike.
Values for 1 slices
Preheat your oven to 180°C (350°F). Line a 30×40 cm (12×16 inch) rimmed baking sheet with parchment paper and lightly grease it.
Separate the eggs. In a large bowl, whisk the egg yolks with the erythritol until pale and slightly thickened, about 2 minutes. Stir in the almond flour, cocoa powder, baking powder, vanilla extract, and salt until just combined.
In a clean bowl, beat the egg whites with a pinch of salt to stiff peaks. Gently fold one-third of the whites into the yolk mixture to loosen it, then fold in the remainder in two additions, keeping as much air as possible.
Spread the batter evenly onto the prepared baking sheet. Bake for 10–12 minutes until the sponge is just set and springs back when lightly pressed. Do not overbake.
While the sponge is still warm, carefully roll it up (with the parchment) from the short end. Let it cool completely in this rolled shape — this prevents cracking later.
Make the ganache: finely chop the dark chocolate and place in a heatproof bowl. Heat the 100 ml of cream until just simmering, pour over the chocolate, and stir until smooth. Let cool to a spreadable consistency (about 20 minutes at room temperature).
Whip the remaining 200 ml of cream to soft peaks. You can add a little stevia if you prefer a sweeter filling.
Gently unroll the cooled sponge. Spread the whipped cream filling evenly over the surface, leaving a 2 cm (¾ inch) border. Re-roll tightly without the parchment.
Place the log seam-side down on a serving plate. Spread the ganache over the outside, then drag a fork along the ganache to create a bark-like texture. Refrigerate for at least 1 hour before slicing and serving.
Carbs come mainly from the almond flour and 85%+ dark chocolate — use your usual dosing method agreed with your care team to dose precisely and log it in your food journal. The high fat content from the cream and chocolate can delay glucose absorption by 1–3 hours, so monitor your blood sugar and adjust your bolus timing accordingly.
