DirectionsStep1Preheat oven to 350 convection or 365 conventional.Step2Separate egg yolks from egg whites.Step3Whip egg whites until stiff peak stage then 30 seconds longer.Step4Using a double boiler, melt the chocolate chips and butter until combined.Step5Remove chocolate and butter from heat and add egg yolks, vanilla, salt, cocoa powder, espresso powder and confectioners swerve.Step6Add about a third of the chocolate mixture to the egg whites. Gently fold. Repeat until all of the chocolate mixture is incorporated into the egg whites and no white remains.Step7Line 13x9 jelly roll sheet with parchment paper.Step8Spray parchment paper with coconut oil or coat with butter. Dust the oiled parchment paper with cocoa powder to prevent the cake from sticking.Step9Spread cake mixture evenly into the pan making sure to get into the corners.Step10Bake in the preheated oven for 13-15 minutes or until a toothpick inserted into the cake comes out clean.Step11Use an electric mixer to beat the heavy whipping cream until soft peaks form.Step12Add the rest of the filling ingredients to the cream and beat until fully combined and stiff peaks form.Step13Remove the parchment paper and cake from the baking sheet and allow to cool for 5 minutes with the top of the cake covered with damp paper towels.Step14Remove paper towels from the top of cake and place another piece of parchment paper on the top.Step15Carefully flip the cake over so that the top of the cake now faces the bottom. Gently peel the parchment paper from the bottom of the cake.Step16Place a clean sheet of parchment back on the bottom and carefully flip the cake once again so that the original top of the cake is back on top.Step17Remove the top piece of parchment and use the bottom sheet of parchment to gently roll the cake from the short end. Allow cake to rest for one minute.Step18Gently unroll the cake so that it's flat again.Step19Add the parchment paper back to the top of the cake.Step20Gently press the cake with your hands to flatten and press together any cracks.Step21Remove parchment from top of cake.Step22Spread the cake filling on top of the cake out to the edges leaving about an inch and half of space at one short end.Step23Starting at the short end of the cake that has the filling all the way to the edge, use the parchment paper to gently roll the cake removing the parchment as you go.Step24Continue rolling until you get to the end. The filling will push out to the end and fill out the rest of the cake. The seam at the end of the cake should end up facing down as you finish rolling.Step25Be sure to move the cake onto the plate you'll use for serving since it's difficult to move.Step26Use two long spatulas, one under each end of the cake to move it onto the serving plate making sure the seam side of the cake faces down.Step27Add all ingredients to a bowl. Use an electric mixer to combine mixture until all ingredients are fully incorporated.Step28Use a rubber spatula to remove all frosting from the bowl and place on top of the cake.Step29Using a spatula then a butter knife, cover the entire cake evenly with frosting so that no cake or filling is showing.Step30Make sure to leave a lot of texture on the icing so that it simulates tree bark.Step31Add a tablespoon of confectioners swerve to a bowl and add cranberries that are damp with water. Stir to coat cranberries in the swerve, they look better if not fully covered.Step32Strip leaves from the bottoms of the rosemary sprigs and place ends in the cake. I like to do this in sets of 3 to emulate holly.Step33Place covered cranberries near the center of the rosemary sprigs.Step34Sprinkle the top of the cake gently with confectioner's swerve to simulate snowIngredientsIngredients4 Large Eggs (separated)7 ouncesSugar-Free Chocolate Chips (dark or milk chocolate)¼ cupButter2 ½ teaspoonsVanillaadd dashSalt5 tablespoonsCocoa Powder1 tablespoonEspresso Powder1 cupConfectioners Swerve⅚ cupHeavy Whipping Creamadd dashSalt¼ cupButter (melted)6 Rosemary Sprigsadd Rosemary Leavesadd Cranberriesadd Confectioners SwerveSee moreNutritionalNutritional285 Calories25 gTotal Fat136 mgCholesterol4 gCarbohydrate122 mgSodium4 gProteinFrom healnourishgrow.comRecipeDirectionsIngredientsNutritionalExplore furtherUltimate Keto Christmas Yule Log Carb Managercarbmanager.comYule Log Cake Recipe - Buche de Noel - Low Carb Yumlowcarbyum.comKeto Yule Log With Sugar-Free Chocolate Ganache …fatkitchen.comBest Bûche de Noël Recipe - How To Make Yule Log Cake - …delish.comBest Yule Log Recipe - How to Make a Chocolate Yule Log …thepioneerwoman.comRecommended to you based on what's popular • Feedback
Christmas Yule Log, Buche de Noel - Keto Low Carb …
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WebDec 10, 2023 · Here’s what you’ll need: Chocolate Roll Eggs: The main structure for our fluffy sponge. Powdered Low-Carb Sweetener: Sweetens without the carbs. Allulose or …
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WebDec 22, 2023 · December 22 at 12:00 PM Keto Friendly Yule Log 🪵 Full Low Carb Bûche de Noël Recipe Included (4.5g net carbs per slice!) Farm Girl 456 subscribers 1 waiting Premieres Dec 22, …
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 …
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Web12 Servings 480 Calories 46.6g Fat 4.1g Protein 3g Net Carb 16g Total Carbs The Yule Log cake, also known as Bûche de Noël, is a traditional holiday dessert that usually …
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WebDec 19, 2020 · This Keto Boozy Chocolate Yule Log, also known as a Bûche De Noël in French, filled with sugar-free mascarpone cream is the perfect low-carb dessert for the festive season. I added a touch of rum …
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WebDec 22, 2023 · Heat over low heat until cream is hot but not boiling. Stir through chopped chocolate until smooth. Step 10: Transfer to a bowl, cover with plastic wrap and …
WebNov 20, 2023 · 1. Preheat your oven to 350°F (175°C) and line a 10×15 inch (25×38 cm) jelly roll pan with parchment paper. 2. In a large bowl, beat the egg yolks with 1/4 cup of …
WebInstructions. Preheat your oven to 350°F. Line the bottom and sides of a (12x17 inch) jelly roll pan with parchment paper, and set aside. Make the chocolate cake: In a medium bowl, combine your flour, cocoa powder, …
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WebDec 21, 2023 · 3 tbsp unsalted butter, 1 tsp vanilla extract. Remove the bowl and use a large spatula to fold in half of the whites and half of the flour mixture. Be gentle. It's okay …
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WebNov 7, 2023 · 0 By Alisa Fleming on November 7, 2023 Alisa's Favorite Dairy-Free Recipes, Dairy Free Desserts, Dairy-Free Recipes, Highlights of the Season You might know it as a traditional Christmas cake in Europe. …
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WebDec 29, 2020 · In a separate bowl, whisk together the egg yolks and sugar until the mixture is thick and pale yellow. Add the vanilla extract,cocoa powder and flour. Lightly fold the whisked egg whites into the chocolate …
WebDec 14, 2020 · Whipping together vanilla extract, unsweetened cocoa powder, heavy cream, powdered sugar, and unsalted butter will deliver a mouthwatering filling! Chocolate Ganache Topping My tried and true …
WebNov 22, 2019 · Easy Chocolate Yule Log Cake Bûche de Noël Recipe This classic Yule Log Cake has tender chocolate sponge cake filled with mascarpone whipped cream and covered with whipped chocolate …
WebNov 18, 2020 · In a medium saucepan set over medium heat, bring the water and 3/4 cup (150g) of sugar to a simmer, whisking until the sugar has dissolved. Remove the pan from heat and allow to cool for 5 minutes. …
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WebDec 23, 2023 · First, make a small circle. Push the edge inward gently to make the round shape. 2. Once the small circle is created, hold the parchment paper with the other …