Low-Carb Buche de Noel (My Guest Post) Recipe
Low-Carb Buche de Noel (My Guest Post)
December 21, 2015 By elviira 2 Comments
If you would like to create something festive for the holidays, be sure to check my guest post for my blogger friend Lisa and her fantastic Low Carb Yum blog.
I’ve always wanted to develop a recipe for sugar-free, gluten-free low-carb Buche de Noel (Yule Log), and this year I finally managed to do that! Chocolate cake roll, filled with creamy filling and frosted with decadent chocolate frosting. Mmmm… delicious!
I finally cracked the code to a low-carb cake roll that won’t crack! Well, for the first time I did it with my newsletter recipe for a Peanut Raspberry Cake Roll more or less by accident, and after that wanted to check and ensure that the method really works. When creating the recipe for the Peanut Raspberry Cake Roll, I separated the eggs and whipped the egg whites for a fluffier cake, but after mixing the yolks with the dry ingredients, I noticed that the mixture was far too dry and crumbly. I added two whole eggs to the dough, folded in the egg whites and that seemed to do the trick! The consistency was just right and the cake didn’t crack while rolling.
With this chocolate cake for the Low-Carb Buche de Noel, I wanted to use coconut flour. It has fine texture and it’s much more affordable than for example almond flour, the price of which has skyrocketed during this year.
Anyway, I was afraid that I wouldn’t be able to produce flexible enough cake so that it would handle rolling without cracking, and that’s why I added 1 tablespoon psyllium husk powder to the dough, to give some flexibility. I also increased the amount of eggs and added some fluid, since psyllium and coconut flour are both absorbing substantial amount of fluid.
The result was a fluffy cake that was easy to roll. One of the key things is not to overbake the cake. I forgot one experiment in the oven for 25 minutes, and there was no hope I would have been able to roll it. However, it made nice pastries when I cut the cake in half, filled one half with whipped cream and a touch of sugar-free apricot jam and placed the second half on top. Then I just cut the whole thing into 2-inch (5 cm) pastries. My family loved them!
If you have any questions about making the Low-Carb Buche de Noel, please post them here to get quick reply, even I try to check Lisa’s blog often. In any case, Lisa has marvelous recipes on her blog and she is working really hard on them so be sure to try them out! And here is again the link to my Low-Carb Buche de Noel recipe on Lisa’s blog.
Have a relaxing holiday time!