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Date Posted: 11 December, 2017 | Join The Conversation! Be the first to comment!

Low Carb Buche de Noel Log Cake

Christmas is just around the corner ,when walking into the grocery store all you can see are rows and rows of that good old Buche de Noel Log Cakes. One of my subscribers asked if I could make a Low Carb Buche de Noel Log Cake suitable for diabetics. Well with a bit of trial and error I came up with this recipe.

It is not exactly the same as the orginal but which ones are. This Low Carb Buche de Noel Log Cake is quite tasty and so much more healthier for you then all that sugar in the store bought cakes.

This recipe took a bit more work to put it together and I tried to make it a simple as I could.
It was actually fun baking with my silicone mat, it is so flexible it made it very easy to roll the cake into a log. You could also use parchment paper, it works very well also.

So lets get started and I will show you how to make it.


1/2 cup coconut flour

1 tablespoon psyllium husk powder

2 tablespoon cocoa powder

2 teaspoons baking powder

6 eggs seperated

3 eggs whole

1/4 cup whipping cream (35%)

2/3 cup powdered erythritol


1/2 cup whipping cream (35%)

8 oz mascarpone cheese

1/3 cup powdered erythritol


100 gram dark chocolate bar 85% cocoa

1/2 cup butter

1/2 cup powdered erythitol

8 oz cream cheese

1 tablespoon cocoa powder

1/2 teaspoon vanilla extract


In a small bowl sift flour, psyllium, cocoa and baking powder together, set aside.

Seperate 6 eggs and place the whites in a bowl, beat the egg whites until they create peaks.

In the 3rd bowl, with the electric mixer beat combine the egg yolks, whole eggs, erythritol and whipping cream until smooth.

Add the flour mix to the 3rd bowl of eggs, beat until smooth.

Carefully fold in the egg whites until mixed.

Using parchment paper or a silicone mat place on the bottom of a baking sheet.

Pour the cake batter onto the silicone mat in a rectangle shape.

Preheated oven 375F, place on middle rack, bake for approxiametly 14 minutes. Do not over bake, it will be hard to roll.

Remove from oven, if using a silicone mat it is very easy to move the mat off of the baking sheet onto a cooling rack. If using parchment paper place another piece of parchment paper on the top of the baked cake then place another baking sheet on top and flip the cake over onto the new baking sheet to let cool.


In a bowl add cream, mascorpone cheese and erythritol mix well with an electric mixer until the mixture makes peaks. Set in fridge until ready to use.


In a double boiler place water in the bottom pot , set the second pot inside but not letting the water touch the 2nd pot. Heat the water, add the chocolate bar in top pot to melt.

In a bowl add soft butter, cream cheese,cocoa, vanilla extract and the melted chocolate, mix well with an electric mixer.

Making our Log Cake

Your cake has cooled so now spread the filling over the top of the cake.

You are now going to roll your cake into a log, so lift up your parchment paper or silicone mat and slowly lift and roll and seperate the paper or silicone from the cake. You will find some of the filling will seep out and the cake will crack a little, but don’t worry, you will be covering it with the icing.

Cut a piece off of each end of the log cake to make it even. (don’t throw away make sure you eat it).

Now take and ice you Buche de Noel Log Cake with the icing. I used a tupperware decorating utensil to make the log makings.

Place the cake in the fridge until ready to serve.

Servings: 12

Yield: 2.3 net carbs

Stay Healthy and Live Well!


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