Chocolate Yule Log
- 1 cup granular sugar substitute
- 1/4 cup unsweetened cocoa powder
- 2 tablespoons Atkins Bake Mix
- 9 eggs separated
- 1/4 teaspoon salt
- 1 cup heavy cream - (1/2 pint)
- 2 packets sugar substitute
- 2 ounces unsweetened chocolate melted, cooled
- 1/3 cup heavy cream
- 8 tablespoons unsalted butter - (1 stick) softened
- 8 packets sugar substitute
- 1 tablespoon unsweetened cocoa powder
- 1/2 teaspoon vanilla extract
Grease a jellyroll pan; line with parchment, leaving a 2-inch border, grease again. Set aside. Heat oven to 375 degrees. Sift sugar substitute, cocoa powder and bake mix.
In a large bowl, with an electric mixer on high speed, beat egg yolks until pale yellow and fluffy. Beat in cocoa mixture on low just until blended.
Beat egg whites with salt until stiff peaks form. Fold 1/3 of the whites into yolk mixture to lighten it, then fold in the rest. Spread batter evenly in prepared pan. Bake 12 to 15 minutes, until cake springs back when lightly touched. Cool cake in pan on wire rack.
While cake is cooling, whip cream and sugar substitute until medium peaks form. (Do not overbeat.) When cake is cool, slide cake from pan with parchment underneath. Place on counter top.
Spread filling over cake, leaving a 1/2-inch border. Roll up cake from narrow end, using parchment to help. Cut 1-inch diagonal pieces from each end. Transfer roll to a serving platter; place cut diagonal pieces on either side to form log "stumps". Slip pieces of waxed paper underneath roll.
For frosting: In a large mixing bowl gradually whisk cream into melted chocolate. With an electric mixer on medium speed, beat in butter, sugar substitute, cocoa powder and extract. Beat until smooth and fluffy. Spread frosting over log. Run fork tines through frosting to make a bark-like texture.
This recipe yields 10 servings.
Carbohydrates: 7.5 grams
Net Carbs: 5.5 grams
Fiber: 2 grams
Protein: 8.5 grams
Fat: 31.5 grams