Ingredients:

For the Cake:

1. 6 large organic eggs, room temperature, whites and yolks separated
2. 3/4 CUP powdered monk fruit sweetener, sifted
3. 1/2 CUP finely ground organic almond flour
4. 1/4 CUP organic unsweetened cocoa powder
5. 1/4 CUP additional powdered monk fruit sweetener
6. 1 TSP aluminum free baking powder
7. 1 TSP xanthan gum
8. 1/4 TSP sea salt

For the Filling/Frosting:

1. 8 oz sugar-free or low sugar organic dark chocolate, chopped
2. 1½ CUPS unsweetened organic coconut cream
3. 1/4 CUP avocado oil (replacing coconut oil)
4. 1 CUP powdered erythritol sweetener, sifted
5. 1½ TSP pure vanilla extract or vanilla bean paste
6. Pinch of sea salt

Instructions:

Bake the Cake:

1. Preheat the oven to 350°F (175°C). Line a 17×12-inch rimmed baking sheet or jelly roll pan with parchment paper and lightly grease it.
2. In a stand mixer, whip the egg whites with a pinch of salt until foamy. Gradually add half of the powdered monk fruit and whip until medium peaks form (about 6 minutes).
3. In a separate bowl, whisk the egg yolks with the remaining powdered monk fruit until pale and creamy (1-2 minutes).
4. In another bowl, sift together almond flour, cocoa powder, monk fruit, baking powder, xanthan gum, and sea salt.
5. Gently fold the dry ingredients into the egg yolk mixture until just combined.
6. Incorporate the whipped egg whites: fold in 1/3 at a time, being careful not to deflate the batter.
7. Pour the batter into the prepared baking sheet, spread evenly, and bake for 10-12 minutes, or until the cake springs back when touched lightly.
8. While the cake is still warm, flip it onto a clean sheet of parchment paper. Remove the baking parchment, then roll the cake (with the new parchment) from one short end to the other. Let it cool completely (about 25 minutes).

Make the Filling/Frosting:

1. Place the chopped chocolate in a heatproof bowl.
2. In a saucepan, heat the coconut cream and avocado oil over medium-low heat until small bubbles form along the edges (do not boil).
3. Pour the heated mixture over the chocolate and let sit for 1 minute. Add the powdered sweetener, vanilla extract, and a pinch of sea salt, then stir until smooth.
4. Refrigerate the chocolate mixture for 40 minutes to thicken.
5. Whip the cooled chocolate mixture in a stand mixer with a whisk attachment until fluffy (about 2 minutes).

Assemble the Cake:

1. Unroll the cooled cake and spread two-thirds of the frosting evenly over the surface, leaving a 1/2-inch border.
2. Gently roll the cake back up, peeling away the parchment paper as you go. Place the roll seam-side down on a clean sheet of parchment and refrigerate for 40 minutes to set.
3. Once set, frost the outside of the cake with the remaining frosting. Use a fork to create a tree-bark effect if desired, and dust with a light sprinkle of powdered erythritol for a snowy look.