Bûche de Noël–Low Carb Yule Log

BucheDeNoel

Cake:
Vegetable oil spray for pan
1 C granular sugar substitute
1/4 C unsweetened cocoa powder
2 T coconut flour
9 large eggs, separated
1/4 t salt

Filling:
1 C heavy cream
1/4 C granular sugar substitute

Frosting:
2 ounces unsweetened chocolate, melted and cooled
1/3 C heavy cream
1 stick butter, softened
1/4 C + 1T granular sugar substitute
1T unsweetened cocoa powder
1/2 t vanilla extract

1.  Preheat oven to 375°F. Spray a jellyroll pan with oil spray; line with parchment, leaving a 2-inch border, spray again. Set aside.

2.  In a large bowl, whisk together 1 cup sugar substitute, 4 tablespoons cocoa powder and coconut flour.

3.  In another large bowl, beat egg yolks with an electric mixer on high speed until pale yellow and fluffy, about 3 minutes. Turn speed down to low and slowly mix in cocoa mixture until just combined.

4.  In another bowl, beat egg whites and salt with an electric mixer on high speed until stiff peaks form, about 3 minutes. Fold 1/3 of the whites into yolk mixture until just combined. Fold in remaining egg whites. Spread batter evenly in prepared pan. Bake 15 minutes, until cake springs back when lightly touched and pulls away from sides of the pan. Cool cake in pan on wire rack for 30 minutes to 1 hour.

5.  While cake is cooling, prepare filling and frosting. For the filling, whip 1 cup cream and 4 tablespoons sugar substitute in a medium bowl until stiff peaks form (do not overbeat).  Keep cold until needed.

6.  For the frosting, gradually combine 1/3 cup heavy cream and melted chocolate in a large bowl. With an electric mixer on medium speed, beat in butter, 5 tablespoons sugar substitute, 1 tablespoon cocoa powder and 1/2 t vanilla. Beat until smooth and fluffy, about 4 minutes.

7.  When cake is cool, slide cake from pan with parchment underneath. Place on counter top. Spread filling over cake. Roll up cake from narrow end, using parchment to help. Cut 1-inch pieces from each end. Transfer roll to a serving platter; place cut diagonal pieces on either side to form log stumps. Set aside.

8.  To assemble: Use a generous dab of frosting to attach stumps to main log. Frost entire log, and run fork tines through frosting to create a bark-like texture.

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