When you’re ready to crank up the holiday music and Impostor your way to the dessert table, “yule” be glad you made this festive treat. “Yule” get everyone eating keto, and they won’t suspect a thing. Yay! Let’s “log” a little time in the kitchen now… “Yule” be glad you did!
Portions: 4-6
Preparation: 1 HOUR
Cooking time: 8 MINUTES
IngrEdients
- FOR THE CAKE:
- 1/2 cup (125 mL) almond flour
- 1/2 cup (125 mL) granulated erythritol
- 3 eggs
- 1/4 cup (60 mL) ground golden flaxseed
- 1/4 cup (60 mL) cocoa powder
- 1 pinch salt
- 1 tsp (5 mL) instant espresso powder
- 1 tsp (5 mL) baking powder
- 1/2 tsp (2.5 mL) baking soda
- 1/4 cup (60 mL) unsalted butter, melted
- 1/4 cup (60 mL) hot water
- FOR THE FROSTING:
- 3 Tbsp (45 mL) hazelnut butter or almond butter
- 1/4 cup (60 mL) cream cheese, at room temperature
- 1/4 cup (60 mL) butter, at room temperature
- 1/2 cup (125 mL) brown erythritol
- 1 tsp (5 mL) vanilla extract
- FOR THE CHOCOLATE FLAKE TOPPING:
- 1 cup (250 mL) chocolate chips, sweetened with erythritol
- 2 Tbsp (30 mL) unsalted butter
Steps
If you tend to feel the cold, go grab an extra sweater now, preferably an ugly one, because... ’tis the season! Or you could just preheat your oven to 350 F (180 C). The recipe will work better that way.
In one bowl, beat the eggs with the erythritol until the mixture starts to foam like a fresh dusting of snow on a mountain trail.
In a second bowl, combine the almond flour, flaxseed, cocoa powder, baking powder, baking soda, salt and espresso powder.
Add the dry ingredients to the egg mixture about a third at a time, using an electric mixer to combine.
Add the melted butter and hot water. Mix well until smooth (oh, yeah).
Spread the mixture on a small cookie sheet lined with parchment paper. Bake for about 8 minutes or until a toothpick comes out dry. Set aside to cool for 1 hour.
Meanwhile, feel free to pour yourself a glass of your favourite tipple. But don’t get too thirsty, because you’re not done yet!
For the frosting, whisk all the ingredients in another bowl. Set aside for later.
“Yule” find there’s no time like the present to make the chocolate flake topping. No flaking out, now, folks! Melt the chocolate and butter in a water bath, then spread the lucky mixture on another cookie sheet (you guessed it) lined with parchment paper too.
Send the chocolate into the freezer for a 15-minute chilling, then use your fingers to break it into flakes. Set aside.
Spread half the frosting over the surface of the cake, then roll up the cake directly in the tin. Note: If the cake looks a bit on the dry side, brush the roll with a little water or coffee.
Place the log on a serving plate and frost it with, um, the rest of the frosting. If you’ve had more than just a little tipple to drink, remember, it’s the log, not the plate you’re frosting.
Top with flaked chocolate and grab a sieve to add the finishing touch with a dusting of cocoa powder. “Yule” be tempted to make this log a new festive tradition!
Carbs 5g, Fat 24g Protein 9g
TOOLS
ONE ELECTRIC MIXER
ONE SMALL COOKIE SHEET: about 9 x 13 in (20 cm x 30 cm)
COUNTLESS FESTIVE DECORATIONS
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