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Cookie Butter & Maple Cheesecake Brownie Yule Log

A rich, fudgy brownie roll cake filled with homemade cookie butter and maple cheesecake buttercream, then coated in silky chocolate ganache. This Cookie Butter & Maple Cheesecake Brownie Yule Log is surprisingly easy to roll, naturally gluten-free and refined sugar free, and the ultimate festive dessert for the holidays.
Prep Time15 minutes
Cook Time10 minutes
Chilling Time45 minutes
Total Time1 hour 10 minutes
Course: Dessert
Keyword: gluten-free, grain-free, refined sugar free
Servings: 16 people

Ingredients

Rollable Brownie Base

  • 1 cup semi-sweet chocolate chips
  • 6 tbsp unsalted butter
  • 1/3 cup maple syrup
  • 2 large eggs room temp
  • 1 tsp vanilla extract
  • 1/2 cup almond flour
  • 2 tbsp cocoa powder
  • 2 tbsp tapioca flour
  • Pinch of salt
  • 1/4 tsp baking powder

Cookie Butter Filling

  • 1/2 cup cashew butter or almond butter runny
  • 2 tbsp melted coconut oil
  • 3 tbsp maple syrup
  • 1 tsp vanilla
  • 1/2 tsp cinnamon
  • Pinch of salt

Maple Cheesecake Buttercream

  • 3/4 cup unsalted butter room temp
  • 1/2 cup cream cheese
  • 1/4 cup maple syrup
  • 1 tsp vanilla

Chocolate Ganache

  • 4 oz semi-sweet or dark chocolate chips or finely chopped
  • 1/4 cup half-and-half

Instructions

Part 1 — Bake the Rollable Brownie

  • Preheat oven to 350°F (175°C). Line a 10×15-inch jelly-roll pan with parchment paper.
  • In a saucepan (or microwave), melt chocolate + butter together. Remove from heat and whisk in maple syrup.
  • Whisk in eggs and vanilla.
  • Add almond flour, cocoa, tapioca flour, salt, and baking powder. Mix until smooth.
  • Spread batter evenly in the pan. Bake 10–12 minutes, just until set. Soft = rollable. Don’t overbake.
  • Lift the brownie out using the parchment. Cover the top with plastic wrap and let it cool for 15 minutes—this prevents cracking.

Part 2 — Make the Cookie Butter Filling

  • Stir together cashew (or almond) butter, coconut oil, maple syrup, vanilla, cinnamon, and salt until smooth.

Part 3 — Make the Maple Cheesecake Buttercream

  • Beat butter and cream cheese until fluffy.
  • Add maple syrup and vanilla; whip until creamy.

Part 4 — Assemble the Yule Log

  • Remove plastic wrap and spread a thin layer of cookie butter filling over the brownie.
  • Add a layer of maple cheesecake buttercream on top.
  • Using the parchment to help, gently roll the brownie into a log.
  • Place seam-side down on a baking sheet and chill 30–60 minutes. If your log is more flat than round, don't worry; you can use your hands to shape it once it's cold.

Part 5 — Ganache Coating

  • Melt chocolate and half-and-half together until smooth. Cool briefly.
  • Spread the ganache over the chilled log.
  • Drag a fork across the top for a bark-like texture, or drizzle white chocolate for decoration.
  • Chill until set. Slice and enjoy!