Keto Friendly Yule Log 🪵 Full Low Carb Bûche de Noël Recipe Included (4.5g net carbs per slice!)

A Yule Log or Bûche de Noël is a traditional Christmas cake, often served as a dessert near Christmas. This Keto Friendly version, made using the Farm Girl Devil's Chocolate Cake mix will serve a crowd and each slice is only around 4.5g of net carbs!
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Yule Log
makes 12 servings

What you’ll need…
For the cake
4 large eggs, lightly beaten
½ cup (120 mL) vegetable oil
2 tbsp (30 mL) whipping cream
1 tsp (5 mL) vanilla extract
1 pack Farm Girl Devil’s Chocolate Cake Mix

For the filling
1 cup (240 mL) whipping cream, well chilled
2/3 cup (160 mL) keto friendly powdered sweetener
1 tsp (5 mL) vanilla extract
2 tbsp (30 mL) cocoa powder
1 cup (240 mL) cream cheese, softened

For the whipped ganache
¾ cup + 2 tbsp (210 mL) whipping cream
1-255g (8oz) bag keto friendly semi-sweet chocolate chips

To decorate
fresh rosemary sprigs
keto friendly powdered sweetener

What to do…
1. Preheat oven to 350°F (170°C.) Coat a large baking tray with non-stick cooking spray then line with parchment paper.
2. To prepare the cake: In a large mixing bowl, beat eggs then add oil, whipping cream and vanilla extract and mix to combine. Add Farm Girl Devil’s Chocolate Cake Mix and mix until a smooth batter forms.
3. Spread batter into an even layer on prepared baking tray. Bake in center of preheated oven for 12-15 minutes or until cake pulls away from the edges slightly and is firm in the middle.
4. Allow cake to cook for a few minutes, then using the parchment paper lift it onto a clean kitchen towel. Starting with the shorter edge, roll the warm cake up into a log using the kitchen towel. Do this slowly and gently. Allow the cake to cool completely while wrapped up in the towel.
5. To prepare the filling: In a large mixing bowl, beat the 1 cup/240 mL whipping cream, powdered sweetener, and vanilla to soft peaks. Sift in cocoa powder and mix on low to incorporate. In a separate smaller bowl, beat the cream cheese briefly until smooth. Add softened cream cheese to the whipped cream and beat in until firm peaks form.
6. Carefully unroll the cooled cake, some cracks are normal and nothing to worry about. Spread the filling evenly onto the cake, leaving a 1 cm/0.5-inch border on the sides and a 5 cm/2-inch gap at the top edge.
7. Using the towel or parchment paper, tightly roll the cake back up removing the parchment paper as you go. Wrap the Yule Log in plastic wrap and chill for at least one hour or overnight.
8. To prepare the whipped ganache: In a small pot, bring the remaining whipping cream to a boil. Immediately pour over the chocolate chips in a small bowl. Let rest 1-2 minutes then begin stirring until the ganache is smooth, shiny and free of any chocolate lumps.
9. Transfer the ganache to a large bowl and beat until lightened in colour and thickened to an icing like consistency.
10. To finish the Yule Log: Spread the whipped ganache evenly onto the chilled Yule Log, covering the entire surface. Using a fork, make lines in the ganache to resemble wood grains or tree bark. Decorate as desired using sprigs of rosemary and dusting with more powdered sweetener. Enjoy!