This Keto Bûche de Noël, also known as a Yule Log Cake, is a show-stopping low-carb Christmas dessert made with a fluffy chocolate sponge, creamy mascarpone filling, and whipped chocolate ganache. It’s sugar-free, gluten-free, and every bit as decadent as the traditional version.
Known as Bûche de Noël in French, this beautiful Keto Yule Log Cake is a festive Christmas dessert made from a soft, flourless chocolate sponge rolled with creamy filling, then topped with a rich chocolate whipped cream. It’s finished with a dusting of powdered sweetener to look just like snow on a classic Yule log.
The holiday season is the perfect time to bake something special. Along with my favorites like keto gingerbread cookies, gingerbread loaf, orange chocolate cake, this low-carb Bûche de Noël always steals the show.
Trust me — you’re going to love this sugar-free Yule log cake. It’s rich, light, and so much better than store-bought versions loaded with sugar and carbs.
You might think this elegant dessert takes hours to make, but you’ll be pleasantly surprised by how easy and fun it actually is to prepare. With a little rolling and a touch of cocoa magic, you’ll have a show-stopping keto Christmas cake that looks impressive and tastes even better.
This French-inspired low-carb Bûche de Noël is a beautiful European tradition that brings festive cheer to your holiday table.
Why You’ll Love This Keto Yule Log Cake Recipe
There’s so much to love about this Keto Yule Log Cake — it’s rich, festive, and surprisingly easy to make. Here’s why it’ll become one of your go-to low-carb Christmas desserts:
- Gluten-free and sugar-free: Made with wholesome, low-carb ingredients so everyone can enjoy a slice.
- Full of chocolate flavor: A soft cocoa sponge rolled with creamy filling and covered in silky chocolate ganache.
- Perfect for the holidays: It looks impressive on your Christmas table and tastes even better.
- Low in carbs: Each slice has just 7g net carbs, making it the ideal keto chocolate dessert to celebrate with.
Ingredients for This Keto Bûche de Noël
You only need a few simple, pantry-friendly ingredients to make this keto Bûche de Noël. You probably have most of them in your kitchen already!
For The Cake Layer
- Almond Flour: Use superfine blanched almond flour for the best, smooth texture.
- Sweetener: I used powdered erythritol, but Allulose, Monk Fruit, or any preferred keto sweetener will work.
- Cocoa Powder: Go for unsweetened, high-quality cocoa powder for a deep chocolate flavor.
- Gelatin: Helps create a flexible cake layer that rolls easily without cracking.
- Eggs: Separate the yolks and whites — this gives the cake structure, volume, and softness.
- Vanilla Extract: Use a good-quality vanilla extract to enhance the chocolate flavor.
- Cream of Tartar: Stabilizes the egg whites; you can replace it with a little white vinegar if needed.
Mascarpone Whipped Cream Filling
- Mascarpone Cheese: Thick, creamy, and neutral in flavor — perfect for a light mousse-like texture. You can swap it with cream cheese, but mascarpone gives a smoother, richer result.
- Heavy Cream: Adds fluffiness and creaminess. Coconut cream works as a dairy-free option.
- Sweetener: Sift it first to avoid any lumps in your filling.
- Vanilla Extract: Adds a sweet, warm aroma.
- Salt: Just a pinch to balance and enhance all the flavors.
Whipped Chocolate Ganache
- Chocolate: Use unsweetened or sugar-free chocolate chips for a rich ganache that fits your macros.
- Heavy Cream: Creates that silky, luscious texture for the frosting.
How to Make This Keto Bûche de Noël
Don’t be intimidated by how beautiful this cake looks — making this Keto Bûche de Noël is surprisingly easy! Just follow these simple steps to create a stunning low-carb Yule log cake that’s perfect for the holidays.
Make the Cake Layer:
Whisk almond flour, cocoa powder, gelatin, and salt. In another bowl, beat egg yolks with sweetener and vanilla until creamy. In a separate bowl, beat egg whites with cream of tartar until stiff peaks form. Gently fold everything together, then spread the batter evenly on a parchment-lined pan. Bake at 350°F (175°C) for 12–15 minutes until it springs back when touched. Roll the warm cake in parchment and let it cool completely.
Make the Filling:
Beat mascarpone, heavy cream, sweetener, vanilla, and salt for 2 minutes until fluffy. Chill until ready to use.
Make the Ganache:
Heat cream until hot, pour over chopped sugar-free chocolate, and whisk until smooth. Cool, then beat until thick and fluffy.
Assemble the Cake:
Unroll the cooled sponge, spread the mascarpone filling, and roll it back up. Cover with whipped ganache and dust with powdered sweetener for a snowy finish.
Tips for Making the Best Keto Bûche de Noël
- Smooth the batter: Use a silicone spatula to spread the cake evenly, then gently tap the pan to level it out.
- Mascarpone swap: If you can’t find mascarpone, use the same amount of cream cheese – it works perfectly.
- Roll while warm: Roll the sponge in parchment or a clean kitchen towel right after baking. This helps it keep its shape and prevents cracks when filled.
- Add fruit (optional): Fold in a few fresh berries like raspberries, strawberries, or blueberries for a bright, festive touch.
Storing Ideas
- Fridge: Store your Keto Bûche de Noël in an airtight container in the fridge for up to 5 days. It stays soft, creamy, and full of flavor.
- Freezer: To freeze, place the cake on a parchment-lined tray and freeze for 1–2 hours until firm. Then wrap it tightly in plastic wrap and store it in an airtight container.
- To serve: Remove the plastic wrap and let the cake thaw in the fridge overnight before serving. It’ll taste just as rich and delicious as freshly made!
More Keto Christmas Dessert Recipes
Keto Bûche De Noël (Low-Carb Yule Log Cake)
Description
Ingredients
For The Cake Layer
- 1 cup almond flour superfine, blanched
- 4 tbsp sweetener divided
- 2 tbsp cocoa powder
- 1 tbsp gelatin
- 4 large eggs room temperature, separated
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/4 tsp cream of tartar
For The Mascarpone Filling
- 8 oz mascarpone cheese room temperature
- 1 1/4 cups heavy whipping cream cold
- 3/4 cup powdered sweetener
- 1 tsp vanilla extract
- 1/8 tsp salt
For The Chocolate Ganache
- 8 ounces dark chocolate finely chopped
- 1 cup heavy whipping cream
Instructions
Make the Cake Layer
- Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together almond flour, cocoa powder, and gelatin.
- In another bowl, beat the egg yolks with 2 tbsp sweetener until thick and pale yellow. Add vanilla extract.
- In a clean bowl, whip the egg whites, salt, and cream of tartar until frothy. Add the remaining 2 tbsp sweetener and beat until stiff peaks form.
- Gently fold the yolk mixture into the whites, then add the dry ingredients and mix slowly until combined.
- Spread the batter evenly into the pan and bake for 12–15 minutes, or until the top springs back when lightly pressed.
- Let cool for a few minutes, then cover with a clean kitchen towel and gently roll it up while still warm. Set aside to cool completely.
Make the Mascarpone Filling
- In a large mixing bowl, combine mascarpone, heavy cream, powdered sweetener, vanilla, and salt.
- Beat on high speed until soft peaks form. Refrigerate until ready to use.
- Make the Chocolate Ganache
- Place chopped chocolate in a medium bowl.
- Heat heavy cream until it just starts to boil, then pour it over the chocolate.
- Let sit for 2–3 minutes, then whisk until smooth and glossy.
- Allow to cool to room temperature, then beat until lightened in color and thick enough to spread.
Assemble the Bûche de Noël
- Unroll the cooled cake and spread the mascarpone filling evenly, leaving a small border around the edges.
- Carefully roll the cake back up and chill for 30 minutes.
- Cover the log with whipped chocolate ganache, smoothing it with a spatula.
- Use a fork to create bark-like lines and dust with powdered sweetener for a snowy look.
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.
This is a nice tasting recipe and I made it exactly as written, but unfortunately my cake cracked when I rolled it, and there seemed to be way too much mascarpone filling and ganache for the amount of sponge… I had loads left over. The ganache hid the cracks somewhat, but I don’t see how I could’ve filled in any more mascarpone filling inside without the whole thing coming apart and spilling out. Thanks for sharing, nonetheless, and maybe some day I’ll be able to make a Yule log that looks as nice as yours!