Low Carb Gluten Free Chocolate Cherry Yule Log
Enjoy the flavors of chocolate with cherry in this updated yule log recipe that is not only gluten free but low carb! The low carb chocolate buttercream frosting is amazing!
Equipment
- Jelly Roll Pan or Baking sheet with sides
- parchment paper
- Thin cloth towel
- Offset spatula
- Stand Mixer or Electric Mixer
- Colander
Ingredients
Chocolate Cherry Cake
- 3/4 cup pumpkin puree
- 1/2 cup almond butter
- 1 large egg
- 4 Tbsp lakanto monkfruit granulated
- 1/4 cup cocoa powder
- 2 Tbsp ground flaxseed meal
- 1/2 tsp ground cinnamon
- 1 tsp vanilla
- 1/2 tsp baking soda
- 1/2 tsp baking powder
Cherry Cream Filling
- 1 pkg Simply Delish Black Cherry Sugar Free Jel
- 1 cup frozen black cherries
- 4 oz cream cheese softened
- 2 tbsp powdered erythritol
Chocolate Buttercream Frosting
- 2 oz 1/4 cup Santa Barbara Chocolate dark chocolate chips discount link found below
- 1 tbsp coconut oil
- 2 oz cream cheese softened
- 1/2 cup butter softened
- 2/3 cup confectioners erythritol
- 2 tbsp cocoa powder
- 1/2 tsp vanilla extract
Instructions
Chocolate Cake
- Preheat oven to 375F. Line a 10x15" jelly roll pan with parchment paper and set aside.
- In a large bowl of a stand mixer mix together pumpkin puree, almond butter, egg and vanilla extract.
- In a separate bowl whisk together cocoa powder, flaxseed, baking powder, baking soda and 1 tbsp of the Simply Delish Sugar Free Black Cherry Jel.
- Add dry ingredients to the wet ingredients and mix well.
- Pour into prepared pan and spread evenly.
- Bake 20 min until toothpick tests clean.
- Cool 5 minutes before turning onto a thin cloth.
- I put the cloth over the top, then a cooling rack and then turned upside down.
- Peel off the parchment paper then slowly from one short end, roll the cake up into the cloth.
- Let this sit until completely cooled.
Cherry Cream Filling
- In a small saucepan, cook cherries with water until they can be easily mashed. Approx. 5 minutes.
- Smash through a sieve and keep puree'.
- Whisk in remaining amount of package of Simply Delish Black Cherry Jel.
- Place in fridge to cool for 10 minutes before whipping with the softened cream cheese and powdered erythritol until you have soft peaks.
- Unroll cake and place on a large platter or board flat.
- Plop cherry cream in small bits all over cake.
- Spread to connect.
- Roll up cake and cover with plastic wrap.
- Chill in fridge 4 hours or overnight.
Chocolate Buttercream Frosting
- In a sm. saucepan on LOW melt sugar free dark chocolate chips. Whisk as it melts.
- Do not leave unattended, it will burn and stick to the bottom of the pan. ONLY use low heat or it will scorch.
- Once it starts to melt, take off of heat and whisk until smooth. Set aside.
- In a stand mixer or in a large bowl w/ a hand mixer, cream the cream cheese, coconut oil & butter well.
- Add in the confectioners sugar, cocoa powder, and vanilla extract.
- Mix very well until smooth.
- Slowly add in melted sugar free dark chocolate.
- Place cake roll on platter you will serve from.
- Frost all over including ends.
- Cut into 10 pieces.
- Keeps covered in airtight container up to 7 days.
- Sit at room temperature a few minutes before serving to soften frosting.
Notes
Get 10% off of your order of Keto/Vegan/Sugar Free Black Cherry Jel from Simply Delish by using my coupon code: LOWCARBWITHTHECARRS OR by clicking here to save!
Find my favorite sugar free chocolate chips here at 10% off at Santa Barbara Chocolate!
Or get $5 off of your Santa Barbara Chocolate Purchase with my coupon code: LOWCARBWITHTHECARRS