Published: · Updated: by Angela Coleby · This post may contain affiliate links · This blog generates income via ads
Jump to RecipePin Recipe Print RecipeAdd to Collection
Gluten Free
Low Carb
Vegetarian
Keto
This low carb white Yule log has a light vanilla sponge, filled with cranberry sauce and a mascarpone cream. Smothered with more cream this is a delicious slice of low carb cake.
The sharpness of the cranberries goes well with the creamy mascarpone and stops it being too sweet. The sponge is made without butter and is firm but light.
How to make a white yule log
This is a simple cake recipe that you can adapt with other flavours. It's easy to make and only takes 20 minutes to bake.
Rolling the sponge is easy. Just ensure that it's not too hot to handle and gently roll the sponge up firmly. Don't worry about any cracks as they will be smothered with cream later!
For the sweetener I used allulose as it’s a favourite without any aftertaste but other low carb sweeteners would work fine in this recipe.
I used my cranberry sauce for the filling to balance out the sweetness of the creamy filling and topping.
Recipe Tips & Suggestions
If you wanted to make this a dairy free white yule log, replace the mascarpone cream with whipped coconut cream.
Enjoy with a glass of keto egg nog
More low carb desserts
Keto Vegan Chocolate Cake
Mint Brownie Pie
Star fruit Upside Down Cake
Chocolate Rum Balls
Coconut Raspberry Cheesecake
This post may contain affiliate links. Please read mydisclosure policyfor more information.
White Yule Log
A creamy low carb roll cake filled with cranberries and mascarpone cream.
Print Recipe Pin Recipe Add to Collection
Prep Time 20 minutes mins
Cook Time 20 minutes mins
Course Dessert
Cuisine Vegetarian
Servings 8 slices
Calories 248 kcal
Ingredients
Sponge
- 6 medium eggs separated
- ⅓ cup coconut flour
- ½ cup allulose or other low carb sweetener
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
Filling
- 4 tablespoons cranberry sauce
- 1 cup cream heavy/whipping
- 4 oz mascarpone cream cheese
- 2 tablespoons allulose
Instructions
Make the Sponge
Preheat the oven to 180C/350F degrees
Grease and line a rectangle baking tin ( 9 x 13 inch, 22.9cm x 33cm) with parchment paper.
In a medium bowl, whisk the egg whites until stiff peaks form.
In another medium bowl, beat the egg yolks, vanilla and allulose together.
Add the coconut flour, baking powder and salt. Mix well until smooth.
Gently fold in the egg whites until you have a light batter. Don’t overwork folding the egg whites in.
Pour the cake batter into the baking tin and smooth evenly.
Bake for 15-20 minutes until firm.
Remove the baking tin from the oven and allow to cool for 5 minutes.
Put a large piece of parchment paper on your countertop and place the baking tin on the parchment paper, sponge facing down. Remove the tin from the sponge.
Using the parchment paper on the top of the sponge, gently roll up the cake. This is to keep the sponge in the correct shape before adding the filling.
Set aside to cool.
Make the Filling
Whisk the mascarpone and the allulose in a medium bowl until smooth.
Add the vanilla extract and the cream. Continue to whisk until the mixture is smooth and thick enough to spread.
Assemble
Gently unroll the cake, remove the top layer of parchment paper and spread the cranberry sauce over the sponge.
Spoon about ¾ of the mascarpone cream topping over the cranberry sauce and spread it out evenly.
Using the outer layer of parchment paper roll up the sponge again.
Use the remaining mascarpone topping to cover the sponge and smooth it out in a rough log effect.
Trim the edges for a neater sponge.
Slice, eat and enjoy!
Notes
Makes 8 slices
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information
YOUR OWN NOTES
Click here to add your own private notes.
Nutrition
Serving: 1sliceCalories: 248kcalCarbohydrates: 7gProtein: 6gFat: 21gFiber: 2g
The information shown is an estimate provided by an online nutrition calculator.
Keyword coconut flour
Do you know your macros?Check out Free Macro Calculator!
Tried this recipe?Mention @KetoVegetarianRecipes on Instagram or hashtag it #ketovegetarianrecipes!
More Desserts
- Star Fruit Sorbet
- No Bake Chocolate Tart
- Keto Atayef (Middle Eastern Pancakes)
- Keto Vegan Ginger Cookies
New eBook
Reader Interactions
Comments
Angela Coleby says
Thank you! Delighted you enjoyed it!
Corrie says
I made the White-Yule-Log, lt was not so difficult and it tasted DELICIOUS! Delicious, Deliscious!
