Low-Carb Chocolate Yule Log Recipe (Buche De Noel)

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Get ready to add a festive flair to your holiday table with our Boozy Low-Carb Chocolate Yule Log, also known as Bûche De Noël in French. This recipe is a fantastic addition to any low-carb or keto-friendly dessert lineup. Imagine a light and fluffy grain-free sponge, infused with a hint of rum for that extra holiday cheer, and rolled up with a luscious sugar-free mascarpone cream filling. Topped off with rich chocolate ganache, this dessert is not just a treat for the taste buds but also a feast for the eyes. Perfect for those who love their holiday desserts with a twist, this Yule Log is sure to be a crowd-pleaser at any festive gathering. And if you love boozy treats, you need to try our Rum Pecan Pie too!

Why You’ll Love This Recipe

  • Keto-Friendly: A dream come true for those following a low-carb diet.
  • Diabetic-Friendly: No sugar, no starches, no blood sugar spikes!
  • Rich Taste: Enjoy the luxurious combination of rum, mascarpone, and chocolate.
  • Festive Joy: Perfect for holiday celebrations, adding a special touch to your table.
  • Fun to Make: Stunning homemade dessert you’ll love.
  • Customizable: Adaptable to include or exclude alcohol, fitting everyone’s preferences.

Ingredients & Substitutions

Heads up: For exact measurements, see the recipe card below.

Gathering the ingredients for this Boozy Low-Carb Chocolate Yule Log is the first step to creating a holiday masterpiece. Here’s what you’ll need:

Chocolate Roll

  • Eggs: The main structure for our fluffy sponge.
  • Powdered Low-Carb Sweetener: Sweetens without the carbs. Allulose or Swerve are good options.
  • Sugar-Free Extract: Adds a classic aroma. Pure vanilla powder can be used instead.
  • Dark Rum (Optional): For a festive touch.
  • Cream of Tartar: Stabilizes the egg whites. Apple cider vinegar would work just as well.
  • Almond Flour: Keeps it light and low-carb.
  • Raw Cacao Powder: Provides the chocolatey essence. Dutch process cocoa powder is an another option.
  • Psyllium Husk Powder: Helps with texture and binding.
  • Baking Soda: For leavening.
  • Pinch of Sea Salt: Enhances all the flavors.

Filling

  • Heavy Whipping Cream: For a creamy, airy texture.
  • Mascarpone Cheese: Richness in every bite. Full-fat cream cheese is another option you could use.
  • Low-Carb Sweetener (Optional): Extra sweetness, if you like.

Chocolate Ganache

  • Heavy Whipping Cream: The base for a rich ganache.
  • Dark Chocolate Chips: Essential for a luxurious topping. Use 90% dark chocolate. Sugar-free chocolate, or 85% chocolate can be used instead.
  • Garnishes (Optional): Beautify with low-carb sweetener, red currants, or berries.
Low-Carb Chocolate Yule Log Recipe (Buche De Noel).
Can I make this dairy-free?

Yes! Simply replace the mascarpone cheese or cream cheese in the filling with the thick part of coconut milk (creamed coconut milk) for a dairy-free alternative.

What if I want to use a different type of alcohol or make it alcohol-free?

No problem! Feel free to substitute the dark rum with bourbon, whiskey, or Grand Mariner (there’s a low-carb version too!). You could even use our Christmas Spice Extract. For an alcohol-free version, just omit the rum altogether. The recipe will still be delicious!

Are there other topping options I can try?

Definitely. While the recipe suggests red currants or berries, feel free to get creative. Try using sugar-free chocolate shavings, toasted nuts, or even a sprinkle of low-carb sweetener for a frosty look. Each option adds its own unique touch to your yule log.

How To Make Low-Carb Chocolate Yule Log

Start Preparing the Sponge. Preheat the oven to 320°F (160°C) fan assisted, or 355°F (180°C) conventional. Separate the egg whites from the yolks. Beat the yolks with vanilla, rum, and sweetener until pale. In a separate bowl, whip the egg whites with cream of tartar or apple cider vinegar until stiff peaks form.

Beating egg yolks with sweetener and rum.
Fluffy, whipped egg whites in a bowl.

Combine Dry Ingredients. In another bowl, mix together almond flour, cacao powder, psyllium husk, baking soda, and a pinch of sea salt.

Mix Wet and Dry Ingredients. Fold the dry ingredients into the egg yolk mixture. It will be a bit dry, but that’s expected. Then, gently fold in the egg whites, being careful not to over-mix and deflate.

Raw batter for low-carb chocolate yule log.
Raw batter for low-carb chocolate yule log with added fluffy egg whites.

Bake the Sponge and Then Cool. Pour the batter onto a greaseproof-lined baking tray 10 x 15″ (25 x 38 cm). Bake for 10-12 minutes. The sponge should be set but not overbaked. After baking, let it cool for 2 minutes, then flip onto a new piece of baking paper. Cover with a damp towel (not wet, just damp enough to loosen the baked on baking paper). Cool for another 2 minutes, and then gently peel off the paper.

Raw chocolate yule log batter poured into a lined baking tray.
Baked chocolate yule log sponge.

Roll the Sponge. While still warm, tightly roll the sponge away from you (lengthways) with the parchment paper. Then cover with a clean tea towel to cool whilst you prepare the filling.

Rolled baked chocolate yule log sponge.
Rolled baked chocolate yule log sponge shaped into a log.

Make the Filling. Whisk the heavy whipping cream until it’s just under soft peaks. Add the mascarpone cheese and optional sweetener. Whisk until thick, creamy and fluffy.

Whipped cream in a mixing bowl.
Whipped cream with mascarpone and vanilla filling for low-carb chocolate yule log.

Fill and Re-roll the Sponge. Unroll the cooled sponge, and then spread the filling evenly, leaving a small border, about ½ – 1″ (2 – 3 cm). Carefully roll it back up. Place it in the fridge on a lined tray to chill for 30 minutes.

Baked chocolate yule log sponge with creamy vanilla mascarpone filling.
Rolling baked chocolate yule log sponge with creamy mascarpone vanilla filling.

Prepare the Ganache. Heat the additional heavy whipping cream till hot but not boiling. Add the chocolate, let it rest for 5 minutes, then stir until smooth.

Making chocolate ganache with dark chocolate and cream.
Silky smooth dark chocolate ganache.

Decorate the Log. Once chilled, cover your boozy Low-Carb Chocolate Yule Log with ganache. Refrigerate for 20 minutes or until the ganache is set. Use a fork to create bark-like textures on the ganache. Finally, decorate with low-carb sweetener powder and berries of your choice (optional).

Low-Carb Chocolate Yule Log Recipe (Buche De Noel).
Low-Carb Chocolate Yule Log Recipe (Buche De Noel).

Tips for Best Low-Carb Chocolate Yule Log

Creating the perfect boozy Low-Carb Chocolate Yule Log is easy with these handy tips:

  • Gentle Folding is Key: When combining the egg whites with the yolk mixture, gently fold them together. This ensures your sponge stays airy and light.
  • Don’t Overbake: Keep an eye on your sponge. Overbaking can make it dry and difficult to roll without cracking.
  • Cooling is Crucial: Allow the sponge to cool just enough so it’s manageable but still warm when you roll it. This prevents cracking. Also, never add the filling if the sponge is still warm as it would split.
  • Even Filling Spread: When adding the filling, spread it evenly but leave a small border to prevent it from oozing out when you roll the sponge.
  • Ganache Perfection: Let the ganache sit for a few minutes after mixing with the hot cream. It thickens to the perfect consistency for spreading. 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.
Silky smooth dark chocolate ganache in a food processor.

Storage Instructions

How should I store the leftover Low-Carb Chocolate Yule Log?

Wrap any leftovers in cling film or store them in an airtight container. Keep it in the fridge, and it’ll stay fresh and delicious for up to 5 days.

Can I freeze the Chocolate Yule Log?

Yes, you can! Wrap individual slices or the entire log in cling film and then in foil. Freeze them for up to 2 months. When you’re ready to enjoy, thaw it in the fridge overnight.

Is it okay to prepare the Yule Log in advance?

Certainly! You can bake the sponge and prepare the filling a day ahead. Just keep them separately in the fridge. Assemble and add the ganache on the day you plan to serve for the best texture and flavor.

Tools for Low-Carb Chocolate Yule Log

  • Electric Mixer: Essential for getting those egg whites to the perfect stiffness and for mixing your yolk mixture until it’s beautifully pale.
  • Baking Tray or Sheet Pan: A 10 x 15 inch (25 x 38 cm) pan is ideal for baking the sponge.
  • Greaseproof Paper: To line your baking tray and also to roll the sponge.
Low-Carb Chocolate Yule Log Recipe (Buche De Noel).
Low-Carb Chocolate Yule Log Recipe (Buche De Noel).

Low-Carb Chocolate Yule Log

5 star from 1 vote
This low-carb Yule Log, also known as Bûche De Noël, features silky smooth dark chocolate ganache, a soft and fluffy keto sponge flavored with rum, and a rich sugar-free mascarpone cream filling. It's the perfect festive treat for a healthy holiday celebration.
Servings16
Prep Time30 minutes
Cook Time10 minutes
Chilling Time50 minutes
Total Time1 hour 30 minutes
Print Pin Rate

Ingredients
 
 

Chocolate Roll

  • 6 large eggs (divided)
  • 1 cup powdered low-carb sweetener (such as Allulose or Swerve)
  • 1 tsp sugar-free extract (or ½ tsp vanilla powder)
  • 2 tbsp dark rum
  • ½ tsp cream of tartar (or apple cider vinegar)
  • 1 ½ cups almond flour
  • ¼ cup raw cacao powder (or Dutch process cocoa powder)
  • 1 tbsp psyllium husk powder
  • ¼ tsp baking soda
  • pinch of sea salt

Filling

  • 1 cup cream (heavy whipping)
  • ½ cup mascarpone cheese (or full fat cream cheese)
  • 1-2 tbsp powdered low-carb sweetener (optional)

Chocolate Ganache

  • 1 cup cream (heavy whipping)
  • 8 oz dark chocolate chips (use 90%, or 85%, or sugar-free)
  • powdered low-carb sweetener, red currants or berries of choice to decorate (optional)

Instructions

  • Set your oven to 320 °F (160 °C), or 355 °F (180 °C).
  • Separate egg whites and yolks into different bowls. In the yolks, mix vanilla, rum, and sweetener until pale. Whip egg whites with cream of tartar to stiff peaks.
  • In another bowl, combine almond flour, cacao powder, psyllium husk, baking soda, and a pinch of sea salt.
  • Gently fold the dry mix into the egg yolk mixture, followed by the egg whites, ensuring not to overmix.
  • Pour the batter onto a lined baking tray 10 x 15 inch (25 x 38 cm) and bake for 10-12 minutes, watching to not over-bake.
  • Allow the sponge to cool slightly, then flip onto new baking paper, cover with a damp towel, cool for 2 minutes, and peel off the old paper.
  • While still warm, roll the sponge with the new parchment paper and let it cool under a tea towel.
  • For the filling, whisk cream until just under soft peaks, fold in mascarpone and optional sweetener, then unroll the sponge, making sure it's cooled down to room temperature. Spread the filling, and roll back up. Chill for 30 minutes.
  • Heat additional cream for the ganache until hot but not boiling, add chocolate, let rest for 5 minutes, then stir until smooth.
  • After chilling, cover the log with ganache, refrigerate for 20 minutes, then add fork-made bark marks on the ganache.
  • Optionally, decorate with low-carb sweetener powder and berries before serving.

Nutrition

Calories: 308kcalNet Carbs: 4.6gCarbohydrates: 7.3gProtein: 7gFat: 28.9gSaturated Fat: 14.4gSodium: 71mgMagnesium: 69mgPotassium: 238mgFiber: 2.7gSugar: 2.9g

Notes

  • Serving Size: 1 slice.
  • Storage Tips: Keep leftover Yule Log wrapped in cling film or in an airtight container in the fridge for up to 5 days. For longer storage, freeze it wrapped in cling film and foil for up to 2 months. Thaw in the fridge overnight when ready to enjoy.
  • Ganache Troubleshooting: If your chocolate ganache splits or becomes grainy, don’t worry. Simply transfer it to a food processor and pulse until smooth. Alternatively, adding a dash of warm water and stirring gently can also bring it back to the perfect consistency.
  • Serving Suggestions: For the best texture and flavor, serve the Yule Log at room temperature if it has been refrigerated. If frozen, allow enough time for it to thaw completely.
  • Decorating Tip: Get creative with your ganache decoration. Using a fork to create bark-like textures adds a rustic charm to your Yule Log. Feel free to garnish with low-carb sweetener powder and fresh berries for an extra festive touch.

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