Keto Red Velvet and Cheesecake Yule Log - Keys Nutrition - Keys Nutrition
Bûche Red Velvet Keto au Fromage à la crème - Keys Nutrition||Keto Red Velvet and Cheesecake Yule Log - Keys Nutrition

Keto Red Velvet and Cheesecake Yule Log - Keys Nutrition

A festive Red Velvet keto Yule log? Why not!🪵❤️
Ingredients Genoise :
- 6 eggs (whites and yolks separated)
- 1/2 cup pure cocoa powder (available here)
- 1/4 cup erythritol (available here)
- 1/4 cup cold water
- 1 teaspoon vanilla extract
- Red colourant
Method :
Preheat oven to 350F. In a food processor, combine yolks, water, vanilla, erythritol, cocoa powder and red food coloring until the dough turns red. Transfer contents to a medium bowl and set aside. In the same bowl of the food processor (well cleaned). Whip the egg whites (whip the whites until they are airy). Fold the whites very gently into your sponge mixture (if your mixture is over-mixed, it will become runny and brittle like a cookie at the end of baking) Spread the mixture evenly on a parchment paper-lined cookie sheet. Bake for 15 to 18 minutes. Cool.
Ingredients Creaming :
- 500g cream cheese, softened
- 1/2 cup of 35% cream
- 4 tbsp of Swerve powder (available here)
- 1/2 tsp. vanilla extract
Method :
Using a food processor, beat cream cheese and 35% cream until smooth. Gradually add the Swerve powder and the vanilla extract. Set aside in the refrigerator.

Assembly :
Take your sponge cake, unmould it and place it on a plastic film. Spread the icing on the sponge cake. Roll your log with the plastic wrap. Freeze. Once frozen, remove the plastic wrap and cover the log with a vanilla whipped cream.
Decorate to taste.
Makes 12 servings.

[Approximately 2.5g net carbs per serving.]
Credit: Isabelle Desgagné and Ketokat Duchesne
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