Ingredients:

Cake - 

8 eggs

2 tsp baking powder

3 Tbsp Swerve or Lakanto Classic Sweetener

1 C Heavy Cream

3/4 C KetoFUEL

1/2 C Cocoa Powder

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Filling - 

8 oz Cream Cheese, softened

1/2 tsp Vanilla

1/2 C Confectioner's Swerve

2 C Sweetened Heavy Cream, Whipped

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Directions: 

For cake: Preheat oven to 350° F. Place all ingredients into a bowl and mix until smooth. Or...put them all into a blender and blend until smooth. Pour batter into a parchment lined jell roll pan (1/2 sheet size baking sheet) Bake for 10 minutes until  edges are done and browned. (Middle of cake springs back with a light touch.) Remove from oven and flip cake onto another sheet of parchment. Remove original parchment paper and discard. Allow to cool for 5 minutes or so. Starting on the longer edge, gently roll cake up with parchment paper that you flipped cake onto. Place on a cooling rack and allow to cool completely. While cake is cooling, put together filling.

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Filling: With a mixer, beat together cream cheese, confectioner's Swerve, and vanilla together until smooth and fluffy. Stir in the whipped cream gently until all is incorporated. 

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Unroll the cake roll and discard the parchment paper. Spread cream filling, evenly, all over the cake. Gently roll cake back up and wrap with plastic wrap. Refrigerate at least 4 hours before serving.  To serve, remove wrap and slice cake into 24 slices. Garnish with a few berries, if desired. (Also good served slightly frozen!) 

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