Servings: 10
Prep Time: 30 minutes
Cook Time: 15 minutes
Chill Time: 2 hours
Total Time: 2 hours 45 minutes
Ingredients:
Sponge Cake:
1 cup almond flour
1/4 cup unsweetened cocoa powder
1/4 cup erythritol
1 tsp baking powder
1/4 tsp salt
4 large eggs, separated
1/4 cup unsalted butter, melted
1 tsp vanilla extract
Filling:
1 cup heavy whipping cream, cold
2 tbsp erythritol (powdered)
1 tsp vanilla extract
Ganache:
1/2 cup sugar-free dark chocolate chips (e.g., Lily’s)
1/2 cup heavy cream
1 tsp vanilla extract
Decoration (Optional):
1 tbsp powdered erythritol (for dusting)
4 small almond flour cookies (shaped like mushrooms, optional)
Instructions:
Cake: Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and grease lightly.
In a bowl, mix almond flour, cocoa powder, erythritol, baking powder, and salt.
In a separate bowl, beat egg yolks with melted butter and vanilla until smooth. Stir into dry ingredients.
In another clean bowl, beat egg whites until stiff peaks form. Gently fold into the batter until just combined.
Spread batter evenly in the prepared pan. Bake for 12-15 minutes until set. Cool for 5 minutes, then invert onto a clean parchment-lined towel dusted with erythritol. Peel off the baking parchment and roll the cake in the towel from the short end. Cool completely.
Filling: Whip heavy cream, powdered erythritol, and vanilla until stiff peaks form.
Unroll cooled cake, spread filling evenly, and re-roll tightly (without the towel). Place seam-side down on a platter and chill for 30 minutes.
Ganache: Heat heavy cream until steaming (not boiling). Pour over chocolate chips and let sit for 2 minutes, then stir until smooth. Add vanilla. Cool slightly until spreadable.
Spread ganache over the cake, creating bark-like texture with a fork. Chill for 1 hour to set.
Dust with powdered erythritol for a snowy effect. Optionally, add almond flour cookie “mushrooms” as decoration. Slice and serve chilled.
Nutritional Information (per serving):
Calories: 240 kcal
Carbohydrates: 8g (Net Carbs: 3g)
Protein: 6g
Fat: 22g
Fiber: 5g
Sugar: 1g
Tips:
Use a clean, lint-free towel for rolling to prevent sticking.
Store leftovers in the fridge, covered, for up to 3 days.
For a festive twist, add a pinch of cinnamon to the filling or ganache.
#DiabeticFriendly #LowCarbDessert #KetoBucheDeNoel #HolidayStaple #ChristmasDessert
Diabetic Friendly Keto Bûche de Noël (Yule Log)
Servings: 10Prep Time: 30 minutesCook Time: 15 minutesChill Time: 2 hoursTotal Time: 2 hours 45 minutesIngredients:Sponge Cake:1 cup almond flour1/4 cup unsweetened cocoa powder1/4 cup erythritol1 tsp baking powder1/4 tsp…
