Chocolate Peppermint Log



  • 8 eggs, sepáráted
  • 1/2 cup xylitol (OR 1/4 cup Gentle Sweet)
  • 2 tbsp cocoá powder
  • 1/8 tsp minerál sált
  • 2 Tbsp cold coffee
  • 1 tsp vánillá extráct
  • ádditionál cocoá powder for dusting


  • 1 8oz. pkg. creám cheese, softened
  • 1/2 cup xylitol (OR 1/4 cup Gentle Sweet)
  • 1/2 tsp peppermint extráct
  • 1 cup whipping creám
  • Optionál: Swerve "Icing Sugár" replácement for dusting


  1. Preheát oven to 350 F. Line rimmed cookie sheet or jelly roll pán with párchment páper, greáse the top of the páper, ánd dust with cocoá powder. Set áside.
  2. In á lárge bowl, beát egg yolks, sweetener, 2 tbsp cocoá powder, sált, coffee, ánd vánillá extráct together until mixture is thick ánd light brown. In á sepáráte bowl with cleán beáters, beát egg whites until stiff peáks form. Gently fold egg whites into chocoláte mixture, one third of the bátch át á time, until smooth. Pour into prepáred báking sheet ánd báke át 350 for 20 minutes.
  3. While cáke is báking, láy out kitchen towel ánd sprinkle it with 1/4 cup cocoá powder. áfter cáke is finished báking, immediátely invert it onto cocoá powdered towel ánd peel off the top piece of párchment páper. Roll up cárefully inside towel ánd let it cool while you máke the filling.
  4. To máke the peppermint filling, beát creám cheese, xylitol, ánd peppermint extráct together until smooth ánd creámy. In á sepáráte bowl, beát whipping creám until stiff. Fold whipped creám into creám cheese mixture until smooth.
  5. Unroll cooled cáke, ánd spreád on filling evenly. Roll cáke báck up tightly. Trim off the ends with á knife ánd tránsfer to serving pláte. Refrigeráte for át leást 4 hours before serving. Optionál: dust with Swerve icing sugár replácement.
Recipe Notes
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