NKD Living Low Sugar Chocolate Yule Cake

NKD Living Low Sugar Chocolate Yule Cake

Need a show-stopping low sugar dessert recipe to impress your bubble buddies over the Christmas period? Check out NKD Living's indulgent festive yule log with decadent dark chocolate ganache & sticky hazelnut filling made with NKD Living Naked Syrup.
Click here to watch the recipe tutorial!
💚 100g Self-raising flour
💚 50g Cocoa powder 
💚 1 tsp Ground cinnamon 
💚 6 large Eggs
💚 2 tbsp Milk
💚 50g Hazelnuts, chopped
💚 NKD Living Naked Syrup (to coat hazelnuts)
💚 100g Dark chocolate, chopped
💚 150ml Double cream
💚 250ml Double cream


  1. Heat the oven to 180C/fan 160C/gas 4. Line a 25cm × 38cm swiss roll tin with baking paper.

  2. To make the sponge, sift the flour, cocoa and cinnamon into a large bowl and leave to one side. Separate the eggs, putting the whites and yolks into separate large clean bowls.

  3. Whisk the yolks with 1/2 the NKD Living Granulated Erythritol for 5 minutes or until thickened and pale.

  4. Whisk the egg whites, sprinkling in the remaining NKD Living Granulated Erythritol with a pinch of salt, until glossy and holding soft peaks.

  5. With a large metal spoon, add a 1/3 of the whites to the yolk mixture, folding to combine, followed by a 1/3 of the flour mixture. Repeat the process in 2 more additions, folding until evenly combined. Add the milk to loosen slightly.

  6. Pour the batter into the tin so it is evenly spread. Bake for 10-12 minutes or until firm to the touch.

  7. Turn out the sponge onto a piece of baking paper and peel off the old piece of baking paper. Roll the sponge up using the paper underneath – it may crack a bit but don’t worry, you’re going to cover it with ganache. Cool completely.

  8. Add chopped hazelnuts to a bowl & drizzle with NKD Living Naked Syrup.

  9. To make the ganache, put the dark chocolate into a medium bowl. Heat the cream until just simmering, pour over the chopped chocolate and gently stir until fully combined. Leave in the fridge to set for 20 minutes until spreadable.

  10. To make the filling, whip the cream with NKD Living Powdered Erythritol until just holding soft peaks. Unfold the swiss roll and spread the cream over the cooled sponge, leaving 2cm clear at the shorter ends of the cake. Roll the cake into a tight spiral and carefully transfer to a serving plate.
  11. Spread the ganache over the cake evenly and create a tree bark effect using a non-serrated knife. Leave to set in the fridge for 10-15 minutes.
  12. Scatter over sticky chopped hazelnuts.
  13. Enjoy!

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