Chocolate Yule Log Cake with Cottage Cheese (High Protein & Keto) (Edit recipe)

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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. This rich and silky Keto Chocolate Yule Log Cake with Cottage Cheese is moist, chocolatey, and secretly flourless. It’s cozy, festive, and unexpectedly light. Even beginners can make it in an hour!

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Original Recipe

PREP TIME

20 minutes

COOK TIME

12 minutes

INGREDIENTS

14

Serves: 12

Ingredients

1 Cottage Cheese
3 Eggs
3 Granular Sugar Substitute - Swerve
2 Cocoa Powder
1 Vanilla Extract
1 Baking Powder
.125 tsp Salt
.125 tsp Xanthan Gum, (optional)
1 cup Heavy Whipping Cream
3 Tbsp Granular Sugar Substitute - Swerve
2 Tbsp Cocoa Powder
.5 tsp Vanilla Extract
8 Tbsp Dark Chocolate Chips
.5 Vanilla Extract

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

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.
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.
Add the sweetener, cocoa, and vanilla. Whip again to firm peaks. Taste and adjust.
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.
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. Pair with: Coffee, whipped cream, keto vanilla ice cream or chocolate ice cream, or dry red wine.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	131
Fat:	12 g
Carbohydrates:	5 g
Protein:	2 g
Cholesterol:	27 g
Sodium:	29 mg
Fiber:	2 g
Sugars:	1 g
Sugar Alcohol:	0 g
Calculated per serving.