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Mini Keto Bûche de Noël Recipe

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A low-carb, festive twist on the traditional Yule Log! This Mini Keto Bûche de Noël is rich, chocolatey, and filled with creamy goodness—perfect for those on a keto diet who want to enjoy a holiday dessert without the carbs.

Ingredients

Scale

For the Cake:

  • 3 large eggs (room temperature, separated)
  • 1/2 cup almond flour (superfine, sifted)
  • 1/4 cup unsweetened cocoa powder
  • 1/3 cup powdered erythritol
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon vanilla extract (or peppermint extract)
  • Pinch of salt

For the Filling:

  • 1/2 cup heavy whipping cream
  • 2 tablespoons powdered erythritol
  • 1/4 teaspoon vanilla extract
  • 1 tablespoon cocoa powder (optional for chocolate filling)

For the Ganache Frosting:

  • 1/2 cup heavy cream
  • 1/4 cup sugar-free chocolate chips
  • 1 tablespoon butter

Optional Toppings:

  • Shaved dark chocolate, chopped nuts, edible glitter

Instructions

  • Preheat Oven: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking sheet with parchment paper and lightly spray with oil.
  • Make the Cake Batter:
    • Separate egg yolks and whites into separate bowls.
    • Beat yolks with erythritol and vanilla extract until pale and creamy.
    • In a separate bowl, beat egg whites with cream of tartar and salt until soft peaks form.
    • Gently fold the egg whites into the yolk mixture, then sift almond flour and cocoa powder over and fold until combined.
  • Bake the Cake: Spread batter evenly on the baking sheet and bake for 8-10 minutes or until it springs back lightly. Don’t overbake.
  • Roll the Cake:
    • Let the cake cool for 5 minutes, then flip onto a parchment-dusted surface. Carefully peel off the top parchment and roll the cake from the short side with the new parchment. Let cool.
  • Prepare the Filling: Beat heavy cream, erythritol, vanilla, and optional cocoa powder until stiff peaks form.
  • Fill the Cake: Unroll the cake, spread filling evenly, and re-roll it.
  • Ganache Frosting:
    • Heat heavy cream until simmering, remove from heat, add chocolate chips, and stir until smooth. Add butter for shine.
  • Frost the Yule Log: Pour ganache over the cake and smooth it out with a spatula. For a wood texture, drag a fork over the ganache.
  • Decorate: Add any toppings you like and refrigerate for at least an hour to set.

Notes

  • Use room-temperature eggs for easier whipping.
  • Chill the finished Yule log for cleaner slicing.
  • Store leftovers in the fridge for up to 3 days.

Please note: The recipe or ingredients shown in the video might vary slightly from what’s listed here. Use the video as an illustration, but for the best results, you might want to stick to the recipe provided in this article.

Nutrition

Find it online: https://www.wellnesswarrior.org/mini-keto-buche-de-noel/