Keto Bûche De Noël (Low-Carb Yule Log Cake)
This Keto Bûche de Noël is a rich, chocolatey Yule log cake filled with mascarpone cream and covered in whipped ganache. Sugar-free, gluten-free, and festive!
Servings: 10 servings
Calories: 299kcal
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.
Nutrition
Serving: 1serving | Calories: 299kcal | Carbohydrates: 9g | Protein: 8g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 122mg | Sodium: 134mg | Potassium: 81mg | Fiber: 2g | Sugar: 1g | Vitamin A: 850IU | Vitamin C: 0.2mg | Calcium: 87mg | Iron: 1mg | Net Carbs: 7g