Keto Chocolate and Raspberry Yule Log - Keys Nutrition - Keys Nutrition
Bûche au Chocolat et Framboises Keto - Keys Nutrition||Keto Chocolate and Raspberry Yule Log - Keys Nutrition

Keto Chocolate and Raspberry Yule Log - Keys Nutrition

Succumb to this festive keto Yule log! 🪵✨
Ingredients Genoise :
- 6 eggs (whites and yolks separated)
- 1/2 cup pure cocoa powder (available here)
- 1/3 cup Swerve powder (available here)
- 1/4 cup cold water
- 1/2 teaspoon vanilla extract
Preheat oven to 350F. In a food processor, combine yolks, water, vanilla, Swerve and cocoa powder. Transfer contents to a medium bowl and set aside. In the same bowl of the food processor (well cleaned). Whip the egg whites (whip the whites until they are airy). Fold the whites very gently into your sponge mixture (if your mixture is over-mixed, it will become runny and brittle like a cookie at the end of baking) Spread the mixture evenly on a parchment paper-lined cookie sheet. Bake for 15 to 18 minutes. Cool.
Ingredients Raspberry Jam :
- 200g frozen raspberries
- 1/4 to 1/2 cup (to taste) Swerve powder (available here)
- 2 sheets of gelatin (1 tsp. neutral gelatin powder)
Method :
In a bowl, soak the gelatin leaves in very cold water (if you take the powdered one, you will need to dilute it in a little cold water towards the end of cooking the jam only) In a saucepan over medium-low heat, heat the raspberries with the sweetener. Mix well, add your softened gelatin sheets or diluted gelatin powder. Stir again and cool the mixture.
Ingredients Raspberry Glaze :
- 1 package (250g) softened cream cheese
- 3/4 cup softened unsalted butter
- 1 envelope (10g) Simply Delish Raspberry Flavour (available here)
- 4 tbsp. boiling water
- Half of the homemade raspberry jam recipe
- 1/4 cup Swerve powder (available here) (optional)
Method :
Make a concentrated syrup with the Simply Delish Raspberry Flavor Shell and the 4 tablespoons of boiling water. Set aside. In a food processor, beat cream cheese with butter until creamy. Add the concentrated syrup and half of your raspberry jam recipe. (you can add more Swerve powder if you find your mixture not sweet enough)
Assembly :
Take your sponge cake and place it on a plastic wrap. spread your raspberry cream on the sponge cake, then the rest of your home-made jam. Roll your log with the plastic wrap. Freeze it. Once frozen, remove the plastic wrap and cover the log with a glaze of your choice (chocolate ganache, buttercream, whipped cream etc)
Makes 12 servings.
[Approximately 2.5g net carbs per serving] .
Credit: Lo An
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