Keto Yule Log
Published December 18, 2023 • Updated March 14, 2026
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I cracked three of these the old way before I figured out you only need to roll once. This sugar-free chocolate roulade has a spongy cocoa cake, whipped cream filling, and rich ganache, all at only 3g net carbs per slice.
I used to dread making this cake. The traditional Bûche de Noël process (roll the warm cake in a towel, let it cool, unroll, fill, re-roll) cracked on me three separate times before I gave up on that method entirely. This version skips the double-roll and gives you a crack-free cake every time.
What makes this recipe different?
- Only 3g net carbs per slice From the almond flour cake to the sugar-free whipped cream and ganache, I kept the carbs as low as I could without sacrificing that rich chocolate flavor. This is a low-carb roulade you can serve without hesitation at a holiday table.
- Roll once, no towel This is what changed everything for me. You leave the baked sheet cake right in the pan, spread the filling, and roll it one time using the parchment paper as your guide. No lifting, no towel wrap, no unrolling. I tested both methods side by side and the single-roll produces a tighter, cleaner spiral.
- Mousse-like chocolate ganache I skip buttercream and go with a whipped ganache that sets up thick like pudding. Run a fork through it to mimic bark texture. It covers imperfections and tastes better than any frosting I’ve put on a keto cake.
- Two eggs, not six Most keto dessert recipes overload on eggs to get structure. I use only 2 eggs (same count as a traditional roulade) and the cake stays spongy and light without that heavy, eggy aftertaste.
If you enjoy holiday baking projects, my keto pumpkin roll uses a similar rolling technique with cream cheese filling. My keto Christmas tree cakes are another December staple, and my cheesecake is what I make when I want something impressive without the rolling. For a fast chocolate fix any night, my chocolate mug cake takes about 90 seconds.
I landed on exactly 1/3 cup cocoa powder after testing with less. Anything under that and it starts tasting like a diet dessert instead of real chocolate cake. That ratio paired with the brown butter base is what gives this keto yule log its depth, and it’s why reader after reader keeps telling me the chocolate flavor hits harder than they expected.
What is a Bûche de Noël?
A Bûche de Noël is a French Christmas dessert shaped to look like a log on the fire. The traditional version involves rolling a thin sponge cake around a cream filling, then covering the whole thing in ganache and scoring it with a fork to mimic bark. I’ve made both the traditional way and this simplified version, and the result looks identical on the table. The difference is this one doesn’t crack apart on you.
Explore 684+ 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
-
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.
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Get My Macros + Recipes →Frequently Asked Questions
Can I make this keto yule log ahead of time?
I actually prefer making this the day before. The rolled cake (before ganache) can sit in the fridge overnight, and the flavors meld together in a way that's better than fresh. The ganache goes on the next morning, takes about 20 minutes to whip and spread, and then you're done. I've served this at Christmas brunch after prepping it entirely the night before.
Can you freeze a yule log cake?
I freeze the rolled cake (before ganache) all the time. Flash-freeze it uncovered on a sheet pan for about an hour so the surface firms up, then wrap tightly in plastic wrap and foil. It holds for up to 2 months. When you're ready, thaw overnight in the fridge and add ganache the day of. I wouldn't freeze it after the ganache is on because the texture gets grainy when it thaws. If you're planning a holiday dessert lineup, my strawberry shortcake also preps ahead well.
Can I substitute coconut flour for oat fiber?
I haven't tested coconut flour as a direct swap for the oat fiber in this recipe, but I'd expect it to work at about 1/3 the amount since coconut flour absorbs so much more liquid. Start with 2 tablespoons and adjust. The oat fiber gives the cake a lighter, spongier texture that coconut flour won't quite replicate, so my guess is your cake will be slightly denser.
Why does my cake crack when I roll it?
It's almost always overbaking. I pull mine at 12 minutes and check by pressing the center gently. If it springs back, it's done. Even an extra 2 minutes can dry out the edges enough to crack on the roll. My other tip: don't let the cake cool completely before rolling. A slightly warm cake is more pliable. If your oven runs hot, knock 5 degrees off and check at 11 minutes. And if it does crack, spread ganache over the outside and nobody will know.
What sweetener works best in the ganache?
I use a granulated erythritol blend for the cake and a powdered version for the filling, and both work well. For the ganache specifically, allulose is the better choice if you have it. Erythritol can crystallize as the ganache cools, leaving a slightly gritty texture and a cooling aftertaste. I've made it both ways and the allulose version is noticeably smoother. If erythritol is all you have, make sure your ganache is fully melted and smooth before you start whipping.
Can I skip the brown sugar substitute?
I've made this with all granulated sweetener and it works fine. The brown sugar substitute adds a subtle molasses depth to the cake, but it's not structural. You won't notice a big difference once the ganache and filling are on. I use the brown sugar sub when I have it, skip it when I don't.
How many net carbs per slice?
Each slice comes in at about 3 grams of net carbs, based on cutting the log into 12 even slices. That includes the cake, whipped cream filling, and ganache. I've served this to people who aren't keto and they had no idea it was low-carb.
The almond flour base was the part I almost skipped over. I've made other keto chocolate cakes that use it and they all ended up heavy and kind of gummy. This one came out with an actual soft texture, held together when sliced. Compared to anything else I've made in this category, this wins by a lot. Four stars because I want to make it once more before I fully commit, but I'm already planning the double batch.
Been keto for almost two years and I honestly thought good chocolate desserts were just gone from my life. Made this on a rainy Sunday and when that cocoa hit the oven I almost cried a little. This is the one.
That cocoa smell when it hits the oven is why I make this one even off-season. Two years is a long time to go without. Glad this is the one.
Made three or four other keto chocolate cake roll recipes over the past year and the rolling step wrecked every one of them. This skips all that and the almond flour base holds together without any of that cracking mess. The cocoa flavor comes through stronger than I expected at 1/3 cup too.
Most keto roll recipes use under 1/4 cup cocoa and you can tell. The full 1/3 is what makes this one taste like actual chocolate cake.
I've cracked apart at least three keto yule logs on the unroll. This sheet cake method is so obviously correct that I'm annoyed I didn't find it first.
Yeah, three was about where I switched approaches. Roll-and-unroll just doesn't work reliably enough, no matter how careful you are.
Made this on a cold Sunday with zero confidence because baking anything layered is usually where I fall apart. My youngest watched me plate it without saying a word, then after a few bites leaned over to my husband and asked if I had ordered it. The almond flour base held together so much better than I expected, and the cocoa flavor reads as rich, not diet. First time I've made something like this that I wasn't secretly embarrassed to serve.
Ha, getting that from a kid is the real benchmark. The 1/3 cup cocoa is exactly where I landed after a few tests, any less and it starts tasting diet.
Honestly thought rich chocolate log cakes were just gone from my life when I went keto. Made this on a cold Saturday and couldn't believe how well the almond flour base held together. The cream filling was everything. Four stars only because I slightly overbaked mine (my oven runs hot), but even a little dry it was the best thing I've eaten in months.
Hot ovens get this one every time. Knock 5 degrees off and check at 18 minutes. And if it comes out a little dry, extra ganache on the outside covers everything. The cream filling is what carries it anyway.
Swapped the brown sugar substitute for extra granulated sweetener since I didn't have any. Worked fine, maybe slightly less depth but still rich. The no-roll method is clutch.
Brown sugar just adds molasses depth, not structure, so extra granulated is fine. Glad the no-roll method worked!
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.