Low Carb Yule Log Cake

This recipe originally came from http://nourishedkitchen.com/ and is called Bûche de Noël (Grain-free, Gluten-free Holiday Cake). However, my kids found it to be a little strong on the chocolate side and not quite sweet enough for them. I knew I could also make it low carb and sugar free. So I modified the recipe to make it work for everyone in my home. Below is my modified version. This cake is moist, sweet, and so simple to make in almost no time at all.

For the Sponge Cake:

• 6 large eggs, separated
• 4 tablespoons granular sugar substitute (I use Stevia in the raw)
• liquid stevia or other liquid sugar substitute (equal to 1/4 cup sugar)
• 1/8 teaspoon salt
• 1/4 cup cocao powder
• 1 teaspoon vanilla extract
• zest of 1 orange
• 1/4 teaspoon cream of tartar

For the Filling:

• 8 oz. package cream cheese
• 8 oz. tub whipped cream (cool whip)
• 1 Tablespoon lemon juice
• liquid stevia or other liquid sugar substitute (equal to 1/4 cup sugar)

 

1. Preheat the oven to 375 degrees Fahrenheit.
2. Cut parchment paper to fit inside an 11X17 cookie sheet.
3. Whisk six egg yolks together with four tablespoons granular sweetener, salt, cocoa powder and vanilla extract with the zest of one orange until smooth, creamy and thickened.
4. Beat six egg whites with one-quarter teaspoon cream of tarter and liquid stevia until soft peaks form.
5. Fold beaten egg white mixture into the egg yolk and cocoa mixture.
6. Pour the batter into the parchment covered cookie sheet.
7. Bake the cake at 375 degrees Fahrenheit for fifteen minutes. Remove from the oven and allow to cool.
8. As the cake cools beat cream cheese, lemon juice and liquid stevia until smooth.
9. Add whipped cream to cream cheese mixture and blend until well mixed.
10. After the cake has cooled, gently invert it onto a stretch of aluminum foil or a kitchen towel.
11. Spread whipped cream cheese mixture onto the cake, then gently roll the cake length-wise and place it seam down on a serving platter. The cake may crack, revealing a bark-like texture and appearance.
12. Slice the ends of the roll off at an angle, then affix them to the side of the log.