With Christmas less than a month away, it was high time for me to bake something pepperminty! I decided to turn my favorite, on-plan, completely flourless chocolate roll cake into a low-carb Chocolate Peppermint Log, and oooooh boy, did it hit the spot!
This no special ingredient Trim Healthy Mama, keto, and gluten-free Chocolate Peppermint Log has just the right amount of festive peppermint flavor in the creamy filling, and it’s a cinch to make!
Don’t be intimidated by the roll; since there’s no flour in the cake, it rolls up like a dream and is virtually impossible to crack! The key is to flip your cake from the jelly roll pan onto the tea towel, and roll it up as soon as it comes out of the oven. Let it cool inside the towel, and after you’ve spread on the minty filling, it will spring right back into a roll with ease.
This Chocolate Peppermint Log is a fantastic choice for a yule log, and a great dessert to serve guests as it slices into 10-12 servings.
As I mentioned earlier, you don’t need any special ingredients to make this Chocolate Peppermint Log. In fact, you probably have everything on hand already:
- eggs (8 of ’em!)
- sweetener (I used xylitol), but you can also use Gentle Sweet in half the amount, or Super Sweet in a quarter of the amount)
- cocoa powder
- a little coffee (optional, but it enriches the chocolate flavor)
- vanilla extract
- mineral salt
- cream cheese
- whipping cream
- peppermint extract
- Optional: Swerve “Icing” sugar replacement for a dusting of “snow” on the top
This no special ingredient Trim Healthy Mama, keto, and gluten-free Chocolate Peppermint Log has just the right amount of festive peppermint flavor in the creamy filling, and without any flour in the cake, it's a cinch to roll up without cracking! Instead of xylitol, you can use Gentle Sweet in half the amount, or Super Sweet in a quarter of the amount. If you don't love a peppermint flavor, you can substitute a different extract in the filling.Chocolate Peppermint Log | THM: S
Ingredients
Instructions
Notes
My other favorite THM Roll Cakes:
Mocha Roll (S)
Linked up with South Your Mouth
This looks beautiful and delicious! A couple quesions- how big is your pan and do you just live the bottom of it or the sides as well? I am thinking of making this for Christmas Day. I’ve not yet done a really fancy/festive THM dessert as special occasions are generally an excuse to eat off-plan
A jelly roll pan is like 15X17 and i think i would use parchment paper, but who knows i’m not the author of this recipe-but am going to make the Peppermint one for Christmas!
what would the gentlemsweet equate tonin regulat sugar and confectioners sugar?
A jelly roll pan is usually a 15”x10” pan
Can this be made ahead and frozen? Would the filling be ok and being frozen?
I’m wondering the same as Juli. I have just made it, still in the cooling stage. Can it be frozen? It’s way too much for hubby and I and I wanted to try it out before making it for Christmas gatherings.
I froze individual slices, wrapped up in parchment, then in a sandwich bag. Tasty after it defrosts, not too exciting fozen. Yummy with coffee.
This looks so yummy! I’m wondering if it would work as a cupcake or as a layer cake? Would it rise enough or do you think it would be too flat?
Awesome! This looks so mouthwatering.
I substitute teach. This week I did culinary arts a couple of days. They did pumpkin rolls one day, and they were freezing them once done. Do you think yours could be frozen? If so it could be made ahead, then thawed out the morning of Thanksgiving/Christmas meal day. Could really be handy to make it ahead.
I don’t understand why this so dark in the picture when there are only 2 Tbsp in the cake it comes light brown.
I just made this cake today. Tastes great but mine fell flat. Any ideas where I could have gone wrong?
I made this today. It is really good, though all the eggs whipped up make it a tad bit rubbery. I used baking monk fruit in it. I will definitely make it again.
How much monk sugar did u use
Another triumph!! Will definitely make again!!
I just made this! I’m waiting for the cake to cool so I can put the filling in. It smells delicious!!! I can’t wait to try it.