Keto Buche de Noel

Keto Buche de Noel
Made from a moist cake layer and filled with a delicious creamy mascarpone filling, this Keto Buche De Noel is one of the best gluten-free and sugar-free dessert recipes that is perfect for this holiday season.
Prep Time 40minutes 
Cook Time 15minutes 
Total Time 55minutes 
Course: Dessert
Cuisine: American
Keyword: Keto Buche de Noel
Servings: 10 servings
Calories: 299kcal
Author: Ioana Borcea from


For The Cake Layer

  • 1 cup almond flour
  • 4 tbsp sweetener
  • 2 tbsp cocoa powder
  • 1 tbsp gelatin
  • 4 large eggs room temperature, separated
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1/4 tsp cream of tartar

For The Mascarpone Filling

  • 8 oz mascarpone cheese
  • 1 1/4 cups heavy whipping cream cold
  • 3/4 cup powdered sweetener
  • 1 tsp vanilla extract
  • 1/8 tsp salt

For The Chocolate Ganache

  • 8 ounces dark chocolate finely chopped
  • 1 cup heavy whipping cream


Make The Cake Layer

  • Preheat oven to 350°F/180°C and line a baking sheet with parchment paper.
  • In a large bowl, combine the almond flour, cocoa powder, and gelatin.
  • Add the egg yolks with the remaining 2 tbsp of the granulated sweetener in a different bowl and mix until light yellow and thickened. Then add in the vanilla extract.
  • Mix the egg whites with the salt and cream of tartar until frothy. Add in the remaining 2 tbsp sweetener and mix until stiff peaks form.
  • Fold the egg yolk mixture into the whites. Then add in the dry ingredients mixture and whisk slowly until well combined.
  • Spread the batter evenly into the prepared baking pan and bake for 12 to 15 minutes.
  • Remove from the oven and let it cool for a few minutes. Cover with another kitchen towel and while still warm, gently roll up inside the kitchen towel, starting from one of the shorter ends.
  • Let cool while preparing the filling.

Make The Mascarpone Filling

  • Add the mascarpone cheese, heavy cream, powdered sweetener, vanilla extract, and salt to a large mixing bowl and mix on high speed until soft peaks form.

Make The Chocolate Ganache

  • Add the chocolate to a medium-sized bowl and set aside. Heat the heavy cream until it begins to boil, then pour it over the chocolate.
  • Allow to sit for a few minutes, then whisk until smooth.
  • Let the ganache cool to room temperature, then transfer it to a large mixer bowl.
  • Mix on high speed until lightened in color and thick enough to spread.

Assemble The Buche de Noel

  • Unroll the cake layer and spread over the filling, leaving 2cm at the edges for an overspill of the filling as you roll.
  • Carefully roll up the cake and place it in the fridge to chill for 30 minutes.
  • Take out the cake from the fridge and cover it with chocolate ganache using a spatula.
  • Using a fork, create bark marks on the ganache and dust with powdered low-carb sweetener.


Serving: 1serving | Calories: 299kcal | Carbohydrates: 9g | Protein: 8g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 122mg | Sodium: 134mg | Potassium: 81mg | Fiber: 2g | Sugar: 1g | Vitamin A: 850IU | Vitamin C: 0.2mg | Calcium: 87mg | Iron: 1mg | Net Carbs: 7g


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