Servings: 12 slices
Net Carbs: 2.7g
A festive, flourless keto chocolate Yule Log cake made with cottage cheese - moist, light, and secretly low-carb. No almond flour, no cream cheese, no weird textures. Just a rich chocolate sponge, whipped cream filling, and silky ganache that looks bakery-level impressive with minimal effort.
Equipment
- 1 Baking Sheet 8.6" x 13.3"
Ingredients
Sponge
- 1 cup full-fat cottage cheese
- 3 large eggs
- 3 tablespoons Swerve (granulated)
- 2 tablespoons cocoa powder - unsweetened
- 1 teaspoon Vanilla extract - sugar free
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1/8 teaspoon xanthan gum optional
Chocolate Whipped Cream (Filling)
- 1 cup heavy cream
- 3 tablespoons Swerve (granulated)
- 2 tablespoons cocoa powder - unsweetened
- 1/2 teaspoon Vanilla extract - sugar free
Ganache
- 8 tablespoons Lily's Dark Chocolate Chips
- 1/2 cup heavy cream
Instructions
Sponge
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper and grease it.
- Blend the cottage cheese, eggs, sweetener, cocoa powder, vanilla, baking powder, xanthan gum and salt until smooth.1 cup full-fat cottage cheese, 3 large eggs, 3 tablespoons Swerve (granulated), 2 tablespoons cocoa powder - unsweetened, 1 teaspoon Vanilla extract - sugar free, 1 teaspoon baking powder, 1/8 teaspoon salt, 1/8 teaspoon xanthan gum
- Spread the cake batter evenly on the tray into a rectangle, about 1/4 inch thick.
- Bake 12-14 minutes until set and spongy to the touch.
- Lay a clean, damp towel over the hot sponge. Let it steam gently while you prep the filling - no more than 10 minutes.
Filling
- In a cold medium bowl, whip the heavy cream to soft peaks.1 cup heavy cream
- Add the sweetener, cocoa, and vanilla. Whip again to firm peaks. Taste and adjust.3 tablespoons Swerve (granulated), 2 tablespoons cocoa powder - unsweetened, 1/2 teaspoon Vanilla extract - sugar free
- Flip the sponge (towel side down) onto a cutting board. Gently peel off the parchment. Spread the filling evenly, leaving a 1/2-inch border on all sides, especially the far edge.
- Use the towel to help roll the sponge from the short end, curling it tightly without squishing.
- Trim a diagonal slice from one end and attach to the side to form a branch. Use filling or ganache to “glue.”
- Place the cake roll on a tray and freeze 30-40 minutes (no longer than 1 hour).
Ganache
- Combine cream and chips in a bowl. Heat in 15-20 sec bursts, stirring between.8 tablespoons Lily's Dark Chocolate Chips, 1/2 cup heavy cream
- Let cool slightly before frosting. If it’s too warm, it’ll slide off.
Frost and finish
- Remove the chilled cake from the freezer. Spread ganache in layers over the surface.
- Drag a fork through the ganache to create bark texture... oddly satisfying.
- Decorate with rosemary, cranberries, and powdered sweetener “snow” or whatever you like.
Notes
- Not sure how to roll or frost it? Watch me make it step-by-step in the video above in the card.
- This recipe was tested repeatedly to avoid the common failures of keto Yule Logs: cracking sponge, runny fillings, or dry, dense textures. The sponge is made with cottage cheese and cocoa, whipped into a smooth batter. The filling is light whipped cream (not cream cheese sludge), and the ganache sets beautifully. This version is flourless, nut-free, and made without strange protein bars.
- Don’t freeze: The texture changes too much due to the cottage cheese sponge and whipped filling.
- Pair with: Coffee, whipped cream, keto vanilla ice cream or chocolate ice cream, or dry red wine.
Nutrition Per 1 Serving
Serving: 1slice | Calories: 179.4kcal | Carbohydrates: 8g | Net Carbs: 2.7g | Protein: 5.2g | Fat: 15.8g | Saturated Fat: 9.3g | Fiber: 5.3g | Sugar: 2.1g
Recipe Link:
https://coachrallyrus.com/keto-recipes/keto-chocolate-yule-log-cake-cottage-cheese/
By Rally Rus | Easy Keto Recipes & High Protein Low Carb Meals
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