Name: Christmas Dessert for Diabetics – Chocolate Yule Log Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: European
Ingredients: 4 large eggs; 2 oz coconut flour; 2 tbsp cocoa powder; 3 tbsp erythritol; 1 tsp instant coffee; ½ tsp vanilla extract; 4 oz whipped cream; 1 tbsp cocoa powder; ½ tsp peppermint extract; Cocoa powder for dusting

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Introduction

This Chocolate Yule Log is a festive, diabetic-friendly dessert that brings holiday cheer without the sugar overload. Light, chocolaty, and infused with a hint of peppermint, it’s a perfect treat for those watching their carb intake.

A chocolate roll cake sits on a white plate on a white marbled surface. The cake features a soft, dark brown chocolate sponge cake rolled with a thick layer of smooth white cream filling inside, creating a spiral pattern. The outside is dusted with powdered sugar and cocoa powder, giving it a slightly textured look. On top of the roll cake, there is a small dollop of chocolate cream with a star shape, adding detail and contrast to the smooth surface. Around the base of the cake on the plate, there is a light sprinkling of cocoa powder. The whole scene has soft, natural lighting and a clean, simple look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 eggs
2 oz coconut flour
2 tbsp cocoa powder
3 tbsp erythritol
1 tsp instant coffee
½ tsp vanilla extract
4 oz whipped cream
1 tbsp cocoa powder (for filling)
½ tsp peppermint extract
Additional cocoa powder for dusting

Instructions

Step 1: Preheat your oven to 180 °C (350 °F). In a bowl, whisk together the eggs, coconut flour, cocoa powder, erythritol, instant coffee, and vanilla extract until smooth and well combined.
Step 2: Pour the batter onto a lined baking sheet and spread it evenly to form a thin sponge layer. Bake for 10 minutes until set but still pliable.
Step 3: While the sponge cools slightly, mix the whipped cream with 1 tablespoon cocoa powder and peppermint extract until smooth.
Step 4: Carefully spread the chocolate cream mixture evenly over the sponge. Starting from one edge, gently roll the sponge into a log shape.
Step 5: Dust the finished Yule log with cocoa powder before serving for a festive, elegant touch.

Tips & Variations

For a stronger coffee flavor, increase the instant coffee to 1½ teaspoons.
Use natural peppermint extract and adjust quantity to taste to avoid overpowering the chocolate.
If coconut flour is unavailable, try finely ground almond flour but expect a slightly different texture.
Top the log with a few fresh mint leaves or sugar-free chocolate shavings for extra decoration.

Storage

Store the Yule log covered in the refrigerator for up to 3 days. For best texture, bring to room temperature for 10–15 minutes before serving. Avoid freezing as the whipped cream filling may separate.

How to Serve

A chocolate roll cake on a white plate, with three visible layers: a dark brown soft sponge cake rolled around a thick, smooth white cream filling that spirals inward. The outside is dusted with powdered sugar and cocoa powder, creating a light speckled look. On top, there is a small swirl of chocolate frosting in the center. The plate sits on a white marbled surface, and the focus is close, showing texture details of the cake and cream. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sugar instead of erythritol?

Yes, you can substitute with regular sugar, but the carb and sugar content will increase, which may not be suitable for diabetics.

Is it necessary to add instant coffee?

No, the instant coffee enhances the chocolate flavor but can be omitted if you prefer a milder taste.