Chocolate Peppermint Log | THM: S

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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

Yield: 10-12 servings

Chocolate Peppermint Log | THM: S

Chocolate Peppermint Log | THM: S

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!

Prep Time 20 minutes
Cook Time 20 minutes
Additional Time 20 minutes
Total Time 1 hour


  • 8 eggs, separated
  • 1/2 cup xylitol (OR 1/4 cup Gentle Sweet)
  • 2 tbsp cocoa powder
  • 1/8 tsp mineral salt
  • 2 Tbsp cold coffee
  • 1 tsp vanilla extract
  • additional cocoa powder for dusting
  • 1 8oz. pkg. cream cheese softened
  • 1/2 cup xylitol (OR 1/4 cup Gentle Sweet)
  • 1/2 tsp peppermint extract
  • 1 cup whipping cream
  • Optional: Swerve "Icing Sugar" replacement for dusting


  1. Preheat oven to 350 F. Line rimmed cookie sheet or jelly roll pan with parchment paper, grease the top of the paper, and dust with cocoa powder. Set aside.
  2. In a large bowl, beat egg yolks, sweetener, 2 tbsp cocoa powder, salt, coffee, and vanilla extract together until the mixture is thick and light brown. In a separate bowl with clean beaters, beat egg whites until stiff peaks form. Gently fold egg whites into chocolate mixture, one-third of the batch at a time, until smooth. Pour into a prepared baking sheet and bake at 350 for 20 minutes.
  3. While the cake is baking, lay out a kitchen towel and sprinkle it with 1/4 cup cocoa powder. After the cake is finished baking, immediately invert it onto a cocoa powdered towel and peel off the top piece of parchment paper. Roll up carefully inside the towel and let it cool while you make the filling.
  4. To make the peppermint filling, beat cream cheese, xylitol, and peppermint extract together until smooth and creamy. In a separate bowl, beat whipping cream until stiff. Fold whipped cream into cream cheese mixture until smooth.
  5. Unroll cooled cake, and spread on filling evenly. Roll cake back up tightly. Trim off the ends with a knife and transfer to a serving plate. Refrigerate for at least 4 hours before serving. Optional: dust with Swerve icing sugar replacement.


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.

My other favorite THM Roll Cakes:

Gingerbread Pumpkin Roll (S)

Mocha Roll (S)

Linked up with South Your Mouth

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18 thoughts on “Chocolate Peppermint Log | THM: S”

  1. 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

    • 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.

  2. 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?

  3. 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.

  4. 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.

  5. 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.


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