Also known as a Yule log cake, Bûche de Noël is a Swiss roll-style dessert popular during Christmas. The outside is usually frosted and decorated like a log.
On the Ingredients
- Almond flour is a grain-free flour made from ground almonds. It’s a favorite flour for keto and paleo baking.
- Psyllium husk powder is a soluble fiber that comes from a shrub-like herb called Plantago ovata that grows around the world, but especially in India. It’s used in many digestive supplements but also is used in gluten-free baking. It acts as a binder and adds elasticity and flexibility.
Keto Chocolate Bûche de Noël (Yule Log)
4
servings45
minutes10
minutes55
minutesAlso known as a Yule log cake, Bûche de Noël is a Swiss roll-style dessert popular during Christmas. The outside is usually frosted and decorated like a log.
Ingredients
- Cake
1 cup packed almond flour
¼ cup psyllium husk powder
¼ cup cocoa powder
½ cup Swerve confectioners “sugar”
1 tsp baking powder
½ tsp salt
4 tbs butter, melted
3 large eggs
½ cup heavy whipping cream
1 tsp vanilla
- Filling
1 cup Heavy Cream
1/4 cup monk fruit sweetener
1/2 tsp vanilla
- Frosting
4oz cream cheese (room temp)
2 tbs butter (room temp)
1/2 cup Swerve powdered sugar (sifted)
1 tbs heavy cream (or more as needed)
2 tbs cocoa powder (sifted)
- Optional
2 dried figs
Directions
- Preheat oven to 350°F.
- Combine almond flour, psyllium husk powder, cocoa powder, Swerve, baking powder, and salt in a mixing bowl. Sift the dry ingredients so that there are no clumps.
- In a separate bowl mix together the butter, eggs, heavy whipping cream, and vanilla. Add the wet ingredients to the dry ingredients and mix together.
- Pour the batter into a 9x13” jelly roll pan that has been greased and lined with parchment paper. Make sure it’s spread evenly. Bake for 10 minutes at 350°F. The cake will puff up and become a bit springy. It may start to brown on the edges.
- Let the cake cool for a few minutes. While it is still warm, use the parchment paper to help roll it up. Go very slowly and be gentle because the cake is fragile. The roll does not need to be super tight. Let the cake continue to cool.
- Make the frosting by combining the ingredients in a mixing bowl and beating until light and creamy. Leave out until the cake is fully cooled.
- Make the filling by whipping the cream with the sweetener and vanilla until you have whipped cream.
- When the cake is fully cooled, unroll it, being very careful not to break it. Spread the whipped cream inside, covering it evenly.
- Carefully roll the cake into a log, the whipped cream forming an interior swirl. Put it in the fridge for a half-hour.
- frost the cake with the frosting then use a fork to create a bark-like pattern on the surface.
- Optional, you can use dried figs cut in half to make some fungi for your log. Trip off the ends so the log cake presents its swirl on either end.
- Put it back in the fridge for at least a half-hour, or until ready to serve.
