Made from a moist cake layer and filled with a delicious creamy mascarpone filling, this Keto Buche De Noel is one of the best gluten-free and sugar-free dessert recipes that is perfect for this holiday season.
Preheat oven to 350°F/180°C and line a baking sheet with parchment paper.
In a large bowl, combine the almond flour, cocoa powder, and gelatin.
Add the egg yolks with the remaining 2 tbsp of the granulated sweetener in a different bowl and mix until light yellow and thickened. Then add in the vanilla extract.
Mix the egg whites with the salt and cream of tartar until frothy. Add in the remaining 2 tbsp sweetener and mix until stiff peaks form.
Fold the egg yolk mixture into the whites. Then add in the dry ingredients mixture and whisk slowly until well combined.
Spread the batter evenly into the prepared baking pan and bake for 12 to 15 minutes.
Remove from the oven and let it cool for a few minutes. Cover with another kitchen towel and while still warm, gently roll up inside the kitchen towel, starting from one of the shorter ends.
Let cool while preparing the filling.
Make The Mascarpone Filling
Add the mascarpone cheese, heavy cream, powdered sweetener, vanilla extract, and salt to a large mixing bowl and mix on high speed until soft peaks form.
Make The Chocolate Ganache
Add the chocolate to a medium-sized bowl and set aside. Heat the heavy cream until it begins to boil, then pour it over the chocolate.
Allow to sit for a few minutes, then whisk until smooth.
Let the ganache cool to room temperature, then transfer it to a large mixer bowl.
Mix on high speed until lightened in color and thick enough to spread.
Assemble The Buche de Noel
Unroll the cake layer and spread over the filling, leaving 2cm at the edges for an overspill of the filling as you roll.
Carefully roll up the cake and place it in the fridge to chill for 30 minutes.
Take out the cake from the fridge and cover it with chocolate ganache using a spatula.
Using a fork, create bark marks on the ganache and dust with powdered low-carb sweetener.