Keto Yule Log
Published December 18, 2023 • Updated December 20, 2023
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The easiest Keto Yule Log recipe you will EVER make! This recipe simplifies the traditional Bûche de Noël by eliminating the need for rolling the spongy low-carb chocolate cake into a towel and then unrolling it to add the cream filling.
What makes this recipe different?
- It’s low-carb – From the gluten-free cake to the sugar-free whipped cream filling and the rich ganache, each slice of this roulade is keto with only 3 grams carbs per slice!
- Roll the cake once – To make it easy for novice bakers, there is no need to lift the sheet cake out of the baking sheet before rolling or no need to roll and unroll the cake in a towel prior to adding the filling. All of these extra steps only increase the chances that you cake is going to crack or break. Instead, this keto yule log cake recipe lets you leave the baked sheet cake in the pan while you spread on the filling and roll the cake ONLY ONE TIME for a crack-free experience.
- Silky chocolate ganache – Instead of using buttercream frosting, a delicious mousse-like chocolate ganache is spread around the cake. Run a fork through the silky ganache to mimic the rugged texture of a fireplace log.
- Perfectly moist – Instead of using a ton of eggs to make the keto cake which can easily dry out the chocolate cake, this recipe only uses 2 eggs (a typical amount seen in traditional non-keto roulade recipes) while keeping the spongy chocolate roll, light and airy.
What is a Bûche de Noël?
Explore 679+ keto recipe videos with step-by-step instructions, tips, and tricks to make keto easy.
Keto Chocolate Cake Ingredients
1 cup almond flour -
1/3 cup oat fiber
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1/3 cup unsweetened cocoa powder
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1 teaspoon baking soda
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1/2 teaspoon salt
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1 cup unsalted butter, softened
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3/4 cup granulated sugar-free sweetener
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1/4 cup packed brown sugar substitute
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1 tablespoon sour cream
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2 eggs, room temperature
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rimmed half baking sheet or jelly roll pan
Cream Filling Ingredients
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1 1/2 cups heavy whipping cream
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1/4 cup powdered sugar-free sweetener
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1 teaspoon vanilla extract
Chocolate Ganache Ingredients
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7 oz sugar-free chocolate chips
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1 cup heavy whipping cream
Step by Step Instructions
Step by Step Instructions
Prepare baking sheet
Preheat oven to 350 °F. Spray cooking oil on a rimmed half baking sheet or jelly roll pan and line with parchment paper. Set aside.
Dry ingredients
In a medium bowl, whisk together almond flour, oat fiber, cocoa powder, baking soda, and salt. Set aside.
- 1 cup almond flour
- 1/3 oat fiber
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet ingredients
In a large bowl, cream butter for 3-4 minutes with an electric mixer until light in color and fluffy. Stir in both sweeteners and cream until fluffy. Add sour cream and eggs. Mix until incorporated.
- 1 cup unsalted butter, softened to room temperature
- 3/4 cup granulated sugar-free sweetener
- 1/4 cup packed brown sugar substitute
- 1 tablespoons sour cream
- 2 eggs, room temperature
Cake batter
Slowly mix the dry ingredients into the wet ingredients. Stir until combined.
Spread cake batter
Evenly spread cake batter onto the baking sheet, reaching all the sides and ensuring the top is smooth.
Bake the cake
Bake at 350 °F for 12-14 minutes or until cake is set on top. Remove cake from oven and let sit in the baking sheet for 2-3 minutes. Run a knife along the edges to keep the cake from sticking to the edges. Leave in the cake pan to cool.
Cream filling
Meanwhile, prepare the filling. In a large bowl, beat heavy whipping cream until thickened. Add powdered sweetener and vanilla. Continue beating until stiff peaks form.
- 1 1/2 cups heavy whipping cream
- 1/4 cup powdered sugar-free sweetener
- 1 teaspoon vanilla extract
Spread filling
Once cake is cool enough to add filling without it melting, spread on an even layer of filling on top of the cake covering from edge to edge.
Roll the cake
To roll, start from one short edge of the sheet cake. Grab hold of the parchment paper underneath the cake and pull, using it as your guide to roll the cake tightly. Continue rolling all the way through. Place rolled cake in the freezer while work on the ganache. If cake cracks, don’t worry, you will cover it up with the ganache.
Chocolate ganache
Heat heavy cream in a small saucepan until it begins to simmer. Add chocolate to a medium bowl. Pour heated cream over chocolate and let sit for 2-3 minutes to soften the chocolate. Slowly stir until combined and melted. Let sit until room temperature or a little cooler. Then beat the chocolate mixture with an electric mixer until thickened and pudding like consistency.
- 1 cup heavy whipping cream
- 7 oz sugar-free chocolate
Cut a branch off
Removed rolled cake from the freezer. Let sit at room temperature for 10-15 minutes. Diagonally cut a 2-2.5 inch section off one end. Place the cake on the serving platter. Place the angled side against the side of the roll, forming a branch. Spread thickened ganache all over the top and sides of the cake.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
Made this for our Christmas dinner as a newly keto family, and it turned out great! It rolled pretty easily and didn’t crack much. The ganache covered everything beautifully, and the taste was rich without being overly sweet.
Can you substitute coconut flour for the oat fiber? Please let me know.
thank you
You should be able to. I haven't tried that substitution so I'm not sure how well it works but I would think it would substitute fine.