Festive Yule Log

  • Preparation time: 30 minutes
  • Cooking time: 10 minutes
  • Recipe makes 8 portions
  • 2.6:1 ratio

This ketogenic diet recipe provides approximately:

Nutritional content per 1 portion per 8 portions
Fat 15.5g 13g LCT 124.3g 104.3g LCT
2.5g MCT 20g MCT
Protein 4.2g 33.4g
Carbohydrate 1.8g 14.6g
Energy (calories) 164kcal 1311kcal


Ingredients Quantity
Butter, room temperature 25g
Sweetener e.g. Sukrin® gold 14g
MCTprocal 32g
Carbohydrate free baking
powder e.g. Barkat
Ground almonds 64g
Chocolate powder e.g. Dr
Oetker Fine Dark 100%
Egg, beaten 25g
water 50g
Keyo® 150g
Sugar-free icing sugar, sieved
e.g. Sukrin® Melis icing sugar


  1. Pre heat oven to 200˚C/180˚C fan/gas mark 6.
  2. In a bowl, add butter and sweetener, beat with a spoon for 1 minute until fluffy.
  3. Add , baking powder, ground almonds and chocolate powder, use fingers
    to rub the mixture to a sandy texture.
  4. Add egg and water, beat until a smooth batter is formed.
  5. Line a 30x20cm baking tray with non-stick baking paper and evenly spread sponge
    mixture to cover.
  6. Bake in the oven for 8 to 10 minutes. Lay another sheet of baking paper onto a clean
  7. Remove from the oven and place the sponge face down onto new baking paper and
    remove the tray. Allow the cake to cool.
  8. Carefully peel off the baking paper on top of the sponge.
  9. Spread a full pot of evenly on top of the sponge.
  10. Take one of the shortest edges of the sponge and using the baking paper underneath,
    roll up the sponge tightly, making sure the filling stays inside. Roll the sponge off the
    parchment on to a plate.
  11. When rolled dust with sugar-free icing sugar, add Christmas decorations on top.

and are foods for special medical purposes and must be used under medical
supervision. This recipe has been specifically designed for use in a ketogenic diet.
Refer to labels for allergens and other product information.

Always check with your dietitian what is suitable for you.