Keto Moka and Raspberries Yule Log - Keys Nutrition
A festive log with coffee, chocolate and raspberry flavors! 🪵❤️
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Ingredients Genoise :
- 6 eggs (whites and yolks separated)
- 1/2 cup pure cocoa powder (available here)
- 1/4 cup erythritol (available here)
- 1/4 cup cold water
- 1/2 teaspoon vanilla extract
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Method :
Preheat oven to 350F. In a food processor, combine yolks, water, vanilla, erythritol 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.
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Ingredients Creaming :
- 500g cream cheese, softened
- 1/2 cup of 35% cream
- 4 tbsp of Swerve powder (available here)
- 1 tsp instant coffee
- 1/2 tsp. vanilla extract
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Method :
Using a food processor, beat cream cheese and 35% cream until smooth. Gradually add the Swerve powder, then the vanilla extract and ground coffee. Set aside in the refrigerator.
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Ingredients Frosting :
- 2 oz. sugar-free dark chocolate (available here)
- 1/2 cup of 35% cream
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Method :
Heat over low heat, cream and chocolate until smooth. Let cool.
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Assembly :
Take your sponge cake, unmould it and place it on a plastic film. Spread the coffee icing on the sponge cake, then spread some raspberries. Roll your log with the plastic wrap. Freeze. Once frozen, remove the plastic wrap and cover the log with the chocolate icing. Decorate to taste.
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Makes 12 servings.
[Approximately 2.5g net carbs per serving.]
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Credit: Isabelle Desgagné
....
Ingredients Genoise :
- 6 eggs (whites and yolks separated)
- 1/2 cup pure cocoa powder (available here)
- 1/4 cup erythritol (available here)
- 1/4 cup cold water
- 1/2 teaspoon vanilla extract
.
Method :
Preheat oven to 350F. In a food processor, combine yolks, water, vanilla, erythritol 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 Creaming :
- 500g cream cheese, softened
- 1/2 cup of 35% cream
- 4 tbsp of Swerve powder (available here)
- 1 tsp instant coffee
- 1/2 tsp. vanilla extract
.
Method :
Using a food processor, beat cream cheese and 35% cream until smooth. Gradually add the Swerve powder, then the vanilla extract and ground coffee. Set aside in the refrigerator.
.
.
Ingredients Frosting :
- 2 oz. sugar-free dark chocolate (available here)
- 1/2 cup of 35% cream
.
Method :
Heat over low heat, cream and chocolate until smooth. Let cool.
.
.
Assembly :
Take your sponge cake, unmould it and place it on a plastic film. Spread the coffee icing on the sponge cake, then spread some raspberries. Roll your log with the plastic wrap. Freeze. Once frozen, remove the plastic wrap and cover the log with the chocolate icing. Decorate to taste.
.
.
Makes 12 servings.
[Approximately 2.5g net carbs per serving.]
.
Credit: Isabelle Desgagné