Keto Gingerbread Yule Log with Cheesecake Cream - Keys Nutrition - Keys Nutrition
Bûche Keto au Pain d’épices avec Crème Cheesecake - Keys Nutrition|| Keto Gingerbread Yule Log with Cheesecake Cream - Keys Nutrition

Keto Gingerbread Yule Log with Cheesecake Cream - Keys Nutrition

That gingerbread cookie taste ... festive log version. Low carb! ⛄️
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Ingredients Genoise :
- 1 1/2 cups almond flour (available here)
- 1/2 teaspoon baking soda
- 1 tablespoon pure cocoa powder (available here)
- 1 1/2 teaspoons ground cinnamon
- 1 1/2 teaspoons ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 4 large eggs
- 1/4 cup unsweetened almond (or coconut) milk
- 3 to 4 tablespoons (to taste) sweetener of choice (available here)
- 2 tbsp. melted butter
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Method :
Preheat oven to 350F. In a bowl, combine all dry ingredients and set aside. Using a food processor, whip the eggs with the sweetener until they turn white. Add the melted butter. Alternating with the almond milk, add the floury ingredients and blend until smooth. Spread evenly on a cookie sheet lined with parchment paper. Bake for 15 to 18 minutes. Cool.
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Ingredients Creaming :
- 1 package (250g) softened cream cheese
- 2 tbsp. soft butter
- 1/3 cup Swerve powder (available here)
- 1/2 tsp. vanilla
- 1/4 cup of 35% cream
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Method :
Using a food processor, beat cream cheese and butter until creamy. Add 35% cream, Swerve and vanilla. Blend again until smooth. Place in a bowl.
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Ingredients Frosting :
- About 1 cup 35% whipping cream
- 1/2 cup Swerve powder (available here)
- 1/2 teaspoon vanilla extract
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Method :
Using a food processor, whip the 35% cream to a whipped consistency. Add vanilla extract and Swerve. Refrigerate until final assembly.
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Assembly :
Take your sponge cake, unmold it and place it on a plastic wrap. spread the icing. Roll your log with the plastic wrap. Freeze. Once frozen, remove the plastic wrap and cover the log with whipped cream. Decorate to taste.
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Makes 12 servings.
[2.5g net carbs per serving] .
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Credit: Nancy Beaulieu and modifications by Alexandra Mineau
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