Easy Yule Log Recipe

Yule Log Cake Recipe Buche de Noel Low Carb Yum

WebJun 12, 2020 · A Buche de Noel yule log cake that is both low carb and gluten free. So delicious, holiday guests will never know it's a sugar free …

1. Preheat the oven to 375 °F (175 °C).
2. Line a baking sheet or jelly roll pan with parchment paper.
3. Combine the coconut flour, psyllium husk powder, cocoa powder and the baking powder in a small bowl. Mix well until there are no lumps. You can also sift the mixture.
4. Beat the egg whites until stiff peaks form. Set aside.

Preview

See Also:

Show details

Keto Bûche de Noël All Day I Dream About Food

WebDec 10, 2019 · The classic yule log cake has been keto-fied! A delicious keto cake roll with sugar-free chocolate frosting. This amazing low carb …

1. Preheat the oven to 350 and line an 11x17 inch rimmed baking sheet with parchment paper. Grease the paper and pan sides very well. Dust thoroughly with 1 tablespoon of the cocoa powder.
2. In a small bowl, beat the cream cheese with 1/4 cup whipping cream until smooth.
3. When ready to fill, uncover the cake and gently peel off the parchment from what is now the top of the cake. Spread the frosting evenly overtop, leaving a ½ inch border around all the edges.
4. Prepare the chocolate buttercream as directed. Spread the frosting over the tops and sides of the cake roll, leaving the cut ends exposed for visual interest. (feel free to cover the uncut end of the roll entirely with frosting).

Preview

See Also:

Show details

Keto Yule Log With SugarFree Chocolate Ganache …

WebA Soft, Moist Keto Chocolate Sponge Cake brushed with a sugar-free espresso (or booze!) Simple Syrup, Vanilla Marscapone Whip Filling, …

1. Preheat oven to 350°F. Line a 17×12 inch jelly roll sheet pan with parchment paper (you can spray avocado oil on the pan before lining to keep the paper from slipping around). Make sure the parchment paper covers the pan on all sides to prevent the cake sticking. You’ll use the parchment paper later to lift the cake out of the pan and roll it up.
2. Sift the Almond Flour, Lupin Flour, and Cocoa Powder into a medium sized bowl. Add baking powder & baking soda (if using another brand of cocoa powder than me, then see note 2 for adjusting these two appropriately!) and salt and whisk to combine. Set Aside.
3. In a large bowl, combine the Room Temperature Eggs (see note 1 if your eggs are cold) & Allulose together in a Stand Mixer or Large Bowl and whisk together on high speed until soft peaks form (they should be triple in size by then!). Add half of the almond flour, lupin, cocoa mix from above & fold it into the whipped eggs (using a spatula is best!).
4. Mix Together sour cream, melted butter and vanilla extract and whisk together until well combined. Set Aside.

Preview

See Also:

Show details