Preheat oven to 350 convection or 365 conventional.
Separate egg yolks from egg whites.
Whip egg whites until stiff peak stage then 30 seconds longer.
Using a double boiler, melt the chocolate chips and butter until combined.
Remove chocolate and butter from heat and add egg yolks, vanilla, salt, cocoa powder, espresso powder and confectioners swerve.
Add about a third of the chocolate mixture to the egg whites. Gently fold. Repeat until all of the chocolate mixture is incorporated into the egg whites and no white remains.
Line 13x9 jelly roll sheet with parchment paper.
Spray parchment paper with coconut oil or coat with butter. Dust the oiled parchment paper with cocoa powder to prevent the cake from sticking.
Spread cake mixture evenly into the pan making sure to get into the corners.
Bake in the preheated oven for 13-15 minutes or until a toothpick inserted into the cake comes out clean.
Use an electric mixer to beat the heavy whipping cream until soft peaks form.
Add the rest of the filling ingredients to the cream and beat until fully combined and stiff peaks form.
Remove the parchment paper and cake from the baking sheet and allow to cool for 5 minutes with the top of the cake covered with damp paper towels.
Remove paper towels from the top of cake and place another piece of parchment paper on the top.
Carefully flip the cake over so that the top of the cake now faces the bottom. Gently peel the parchment paper from the bottom of the cake.
Place a clean sheet of parchment back on the bottom and carefully flip the cake once again so that the original top of the cake is back on top.
Remove the top piece of parchment and use the bottom sheet of parchment to gently roll the cake from the short end. Allow cake to rest for one minute.
Gently unroll the cake so that it's flat again.
Add the parchment paper back to the top of the cake.
Gently press the cake with your hands to flatten and press together any cracks.
Remove parchment from top of cake.
Spread the cake filling on top of the cake out to the edges leaving about an inch and half of space at one short end.
Starting at the short end of the cake that has the filling all the way to the edge, use the parchment paper to gently roll the cake removing the parchment as you go.
Continue rolling until you get to the end. The filling will push out to the end and fill out the rest of the cake. The seam at the end of the cake should end up facing down as you finish rolling.
Be sure to move the cake onto the plate you'll use for serving since it's difficult to move.
Use two long spatulas, one under each end of the cake to move it onto the serving plate making sure the seam side of the cake faces down.
Add all ingredients to a bowl. Use an electric mixer to combine mixture until all ingredients are fully incorporated.
Use a rubber spatula to remove all frosting from the bowl and place on top of the cake.
Using a spatula then a butter knife, cover the entire cake evenly with frosting so that no cake or filling is showing.
Make sure to leave a lot of texture on the icing so that it simulates tree bark.
Add a tablespoon of confectioners swerve to a bowl and add cranberries that are damp with water. Stir to coat cranberries in the swerve, they look better if not fully covered.
Strip leaves from the bottoms of the rosemary sprigs and place ends in the cake. I like to do this in sets of 3 to emulate holly.
Place covered cranberries near the center of the rosemary sprigs.
Sprinkle the top of the cake gently with confectioner's swerve to simulate snow.
Be sure to check out the video to see the rolling and decorating process!
Christmas Yule Log, Buche de Noel - Keto Low Carb Recipe https://healnourishgrow.com/christmas-yule-log-keto/