Christmas Dessert for Diabetics – Chocolate Yule Log Recipe
A delightful diabetic-friendly Chocolate Yule Log dessert featuring a light cocoa sponge cake filled with a peppermint-infused whipped cream, perfect for festive occasions without compromising on sugar content.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 5 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: European
- Diet: Diabetic
Ingredients
Scale
Sponge Cake
- 4 large eggs
- 2 oz coconut flour
- 2 tbsp cocoa powder
- 3 tbsp erythritol
- 1 tsp instant coffee
- ½ tsp vanilla extract
Filling
- 4 oz whipped cream
- 1 tbsp cocoa powder
- ½ tsp peppermint extract
Decoration
- Cocoa powder for dusting
Instructions
- Prepare the Sponge Batter: In a large mixing bowl, whisk together 4 eggs, 2 oz coconut flour, 2 tbsp cocoa powder, 3 tbsp erythritol, 1 tsp instant coffee, and ½ tsp vanilla extract until smooth and well combined to form a thin batter.
- Bake the Sponge Cake: Preheat your oven to 180°C (350°F). Pour the batter into a lined flat baking tray to form a thin layer, then bake for approximately 10 minutes until just set and springy to the touch.
- Make the Filling: While the sponge bakes, mix 4 oz whipped cream with 1 tbsp cocoa powder and ½ tsp peppermint extract until well combined and fluffy.
- Assemble the Yule Log: Once the sponge cake is cooled, spread the peppermint cocoa whipped cream evenly over the surface. Carefully roll the sponge from one short edge to the other, forming a log shape.
- Finish and Serve: Dust the rolled Yule log generously with cocoa powder for a classic chocolate finish. Slice into 5 equal pieces and serve chilled or at room temperature.
Notes
- Use erythritol or another low glycemic sweetener to keep the dessert diabetic-friendly.
- Be sure not to overbake the sponge cake to maintain its flexibility for rolling.
- The peppermint extract adds a festive flavor but can be adjusted or omitted per taste preferences.
- For a dairy-free version, substitute whipped cream with coconut whipped cream.
- Store leftovers covered in the refrigerator for up to 2 days for best freshness.
Keywords: Chocolate Yule Log, diabetic dessert, low sugar holiday dessert, cocoa sponge cake, peppermint chocolate dessert
