Boozy Chocolate Yule Log - Keto Buche De Noel

Guys, I’ve nailed it the perfect chocolate yule log that doesn’t crack!

This Keto Boozy Chocolate Yule Log, also known as a Bûche De Noël in French, filled with sugar-free mascarpone cream is the perfect low-carb dessert for the festive season.

I added a touch of rum to get us all in the festive spirit but you can totally leave it out if you prefer a plain chocolate version. Just like our Keto Rum Pecan Pie, this low-carb dessert is kid-friendly as the alcohol will evaporate while the sponge bakes, leaving only the delicious rum flavour.

The grain-free sponge is light and fluffy and filled with a creamy mascarpone whipped cream centre and chocolate ganache. I chose to leave the filling unsweetened so it’s a nice complement to the moist cake and lush, silky smooth ganache but you can add a little low-carb sweetener if you prefer.

Check out my top tips in the method below on how to roll the perfect fluffy chocolate log without it cracking! Fingers crossed!

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This keto chocolate yule log freezes well too so if you don’t get through it all your can cut into slices, wrap in individual portions and keep in the freezer for up to 2 months. You can also half the mixture below to make a smaller log to serve 8.

If you need to make this keto recipe dairy-free, you can try using creamed coconut milk in the filling (the thick part of coconut milk once you refrigerate it) and coconut milk in the ganache.

For more roll inspiration, check out our Keto Chocolate Swiss Roll, Low-Carb Raspberry Swiss Roll and Keto Nutella Cake Roll. They’re all amazing.

Happy Christmas!

Step-by-step

1. Preheat the oven to 160 °C/ 320 °F (fan assisted), or 180 °C/ 355 °F (conventional). (To make this recipe dairy-free, check the tips in the post above.)

2. Separate the egg whites from the egg yolks. Place the egg yolks, vanilla, rum and sweetener in a mixing bowl and beat with an electric whisk until pale, about 2 minutes.

3. In a clean mixing bowl, whisk the egg whites (adding the cream of tartar as they start to foam) until stiff peaks form. If you don't have cream of tartar, use an equivalent amount of apple cider vinegar.

   

4. In a third mixing bowl, mix the dry ingredients together (almond flour, cacao, psyllium husk powder, baking soda and salt).

5. Fold into the egg yolk mix and the rum with a spatula. This will be dry, don’t worry.

6. Fold through the eggs whites. This will get hard so use an electric whisk towards the end but for just long enough for it all to combine and the batter is smooth. Don’t over-beat the batter or you will deflate all the eggs.

   

7. Pour the mix into a greaseproof lined baking tray or sheet pan (25 x 38 cm/ 10 x 15").

8. Bake for 10 - 12 minutes until just set. Don’t over bake or the sponge will be too dry to roll. Remove from the oven and allow to cool for 2 minutes.

9. Flip onto a clean sheet of baking paper and cover with a damp towel. (Not wet, just damp enough to loosen the baked on baking paper). Allow to cool for 2 more minutes and peel off the baking paper.

   

10. Whilst warm, tightly roll the sponge away from you (lengthways) with the parchment paper. Cover with a clean tea towel to cool whilst you prepare the filling.

    

11. To make the filling whisk the cream until the mixture is just under soft peaks. Fold through the mascarpone and optional sweetener.

    

12. Unroll the sponge, making sure the parchment is underneath. Spread over the filling leaving 2 - 3 cm/ 0.5 - 1" at the edges for over spill of the filling as you roll.

13. Carefully roll up once more making sure the join is under the bottom. Place in the fridge to chill on a greaseproof lined baking tray for 30 minutes whilst you prepare the ganache.

    

14. To prepare the chocolate ganache heat the cream till hot (not boiling). Add the dark chocolate and allow to rest for 5 minutes. Do not stir. When the time is up fold with a spatula until combined.

    

15. Tip

    If your ganache splits, simply transfer to a food processor and pulse until smooth. A dash of warm water can also help making your ganache silky smooth again.

    

16. Once the chocolate log is chilled, cover with chocolate ganache using a spatula (make sure you cover the ends too). Place back in the fridge for 20 minutes, or until fully set.

    

17. Take a fork and create bark marks on the ganache. Optionally, dust with powdered low-carb sweetener and decorate with red currants or berries of choice.

    

18. Slice and serve!

    

19. Store in the fridge for up to 5 days or freezer for up to 2 months.

    

Recipe

Boozy Chocolate Yule Log - Keto Buche De Noel

★★★★★4.6 (51 ratings)

How to make low-carb Yule Log, also known as Buche De Noel. Silky smooth dark chocolate ganache, soft and ...

Hands on

30m

Overall

1h 20m

Servings

16

4.6 g

Net carbs

7 g

Protein

28.9 g

Fat

308

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings16 servings32 servings48 servings64 servings

US + metricMetricUS

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Ingredients makes 16 servings

• Chocolate roll:
• 6 large eggs, divided
• 1 cup powdered Erythritol, Swerve or Allulose (160 g/ 5.6 oz)
• 1 tsp sugar-free extract or ¹/₂ tsp vanilla powder
• 2 tbsp dark rum (30 ml)
• ¹/₂ tsp cream of tartar or apple cider vinegar
• 1 ¹/₂ cups almond flour (150 g/ 5.3 oz)
• ¹/₄ cup raw cacao powder or Dutch process cocoa powder (22 g/ 0.8 oz)
• 1 tbsp psyllium husk powder (8 g/ 0.3 oz)
• ¹/₄ tsp baking soda
• pinch of sea salt
• Filling:
• 1 cup heavy whipping cream (240 ml/ 8 fl oz)
• ¹/₂ cup mascarpone cheese or full fat cream cheese (120 g/ 4.2 oz)
• Optional: 1-2 tbsp powdered Erythritol, Swerve or Allulose
• Chocolate ganache:
• 1 cup heavy whipping cream (240 ml/ 8 fl oz)
• 225 g 90% dark chocolate (7.9 oz)
• Optional: powdered sweetener, red currants or berries of choice to decorate

Instructions

1. Preheat the oven to 160 °C/ 320 °F (fan assisted), or 180 °C/ 355 °F (conventional). (To make this recipe dairy-free, check the tips in the post above.)

2. Separate the egg whites from the egg yolks. Place the egg yolks, vanilla, rum and sweetener in a mixing bowl and beat with an electric whisk until pale, about 2 minutes.

3. In a clean mixing bowl, whisk the egg whites (adding the cream of tartar as they start to foam) until stiff peaks form. If you don't have cream of tartar, use an equivalent amount of apple cider vinegar.

4. In a third mixing bowl, mix the dry ingredients together (almond flour, cacao, psyllium husk powder, baking soda and salt).

5. Fold into the egg yolk mix and the rum with a spatula. This will be dry, don’t worry.

6. Fold through the eggs whites. This will get hard so use an electric whisk towards the end but for just long enough for it all to combine and the batter is smooth. Don’t over-beat the batter or you will deflate all the eggs.

7. Pour the mix into a greaseproof lined baking tray or sheet pan (25 x 38 cm/ 10 x 15").

8. Bake for 10 - 12 minutes until just set. Don’t over bake or the sponge will be too dry to roll. Remove from the oven and allow to cool for 2 minutes.

9. Flip onto a clean sheet of baking paper and cover with a damp towel. (Not wet, just damp enough to loosen the baked on baking paper). Allow to cool for 2 more minutes and peel off the baking paper.

10. Whilst warm, tightly roll the sponge away from you (lengthways) with the parchment paper. Cover with a clean tea towel to cool whilst you prepare the filling.

11. To make the filling whisk the cream until the mixture is just under soft peaks. Fold through the mascarpone and optional sweetener.

12. Unroll the sponge, making sure the parchment is underneath. Spread over the filling leaving 2 - 3 cm/ 0.5 - 1" at the edges for over spill of the filling as you roll.

13. Carefully roll up once more making sure the join is under the bottom. Place in the fridge to chill on a greaseproof lined baking tray for 30 minutes whilst you prepare the ganache.

14. To prepare the chocolate ganache heat the cream till hot (not boiling). Add the dark chocolate and allow to rest for 5 minutes. Do not stir. When the time is up fold with a spatula until combined.

15. Tip

    If your ganache splits, simply transfer to a food processor and pulse until smooth. A dash of warm water can also help making your ganache silky smooth again.

16. Once the chocolate log is chilled, cover with chocolate ganache using a spatula (make sure you cover the ends too). Place back in the fridge for 20 minutes, or until fully set.

17. Take a fork and create bark marks on the ganache. Optionally, dust with powdered low-carb sweetener and decorate with red currants or berries of choice.

18. Slice and serve!

19. Store in the fridge for up to 5 days or freezer for up to 2 months.

Nutrition per serving, 1 slice

Carbs 6%Protein 9%Fat 85% of calories

Net carbs

4.6 g

Total carbs

16.8 g

Fiber

2.7 g

Sugars

2.9 g

Protein

7 g

Fat

28.9 g

Saturated fat

14.4 g

Calories

308 kcal

Sodium

71 mg · 3.09% RDA

Magnesium

69 mg · 17.1% RDA

Potassium

238 mg · 11.9% EMR

Nutrition by ingredient

Per 1 slice	Net carbs	Protein	Fat	kcal
Egg, whole, fresh, raw (free-range or organic eggs)	0.1 g	2.4 g	1.8 g	27
Erythritol (natural low-carb sweetener)	0.5 g	0 g	0 g	2
Vanilla extract, sugar-free, alcohol-based	0 g	0 g	0 g	1
Rum, distilled alcoholic beverage (~40% vol)	0 g	0 g	0 g	4
Cream of tartar, raising agent	0 g	0 g	0 g	0
Almond flour (blanched ground almonds, almond meal)	0.8 g	2 g	4.9 g	55
Cocoa powder, raw (cacao)	0.3 g	0.3 g	0.2 g	3
Psyllium husk powder	0 g	0 g	0 g	0
Baking soda, raising agent (bicarbonate of soda)	0 g	0 g	0 g	0
Salt, sea salt	0 g	0 g	0 g	0
Cream, heavy whipping, pouring, full-fat (30-40% fat)	0.4 g	0.3 g	5.7 g	55
Mascarpone cheese	0.1 g	0.4 g	2.6 g	26
Cream, heavy whipping, pouring, full-fat (30-40% fat)	0.4 g	0.3 g	5.7 g	55
Extra dark chocolate, 90% cocoa (cacao)	1.9 g	1.4 g	8 g	80
Total	4.6 g	7 g	28.9 g	308

Serving size 1 slice

• Gluten free
• Dairy free
• Nightshade free
• Avocado free
• Coconut free
• Fish free
• Shellfish free
• Beef free
• Pescatarian
• Vegetarian

• Recipe can be made dairy-free or coconut-free.