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.
Servings: 10 servings
Calories: 299kcal
Ingredients
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
Instructions
Make The Cake Layer
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Preheat oven to 350°F/180°C and line a baking sheet with parchment paper.
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In a large bowl, combine the almond flour, cocoa powder, and gelatin.
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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.
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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.
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Fold the egg yolk mixture into the whites. Then add in the dry ingredients mixture and whisk slowly until well combined.
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Spread the batter evenly into the prepared baking pan and bake for 12 to 15 minutes.
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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.
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Let cool while preparing the filling.
Make The Mascarpone Filling
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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
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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.
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Allow to sit for a few minutes, then whisk until smooth.
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Let the ganache cool to room temperature, then transfer it to a large mixer bowl.
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Mix on high speed until lightened in color and thick enough to spread.
Assemble The Buche de Noel
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Unroll the cake layer and spread over the filling, leaving 2cm at the edges for an overspill of the filling as you roll.
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Carefully roll up the cake and place it in the fridge to chill for 30 minutes.
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Take out the cake from the fridge and cover it with chocolate ganache using a spatula.
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Using a fork, create bark marks on the ganache and dust with powdered low-carb sweetener.
Nutrition
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
