Step 1

Preheat oven to 350 degrees F (175 degrees C). Line a 10x15 inch jellyroll pan (or rimmed baking sheet) with parchment paper. Spray well with avocado oil spray. Set aside.

Step 2

In a large clean bowl, whip egg whites with a pinch of salt and the cream of tartar until foamy (save the yolks for "healthified" creme brule, "healthified" coconut custard, OR "healthified" ice cream).

Step 3

Mix on high speed until very stiff (you will be able to put bowl upside down and the whites won't fall out).

Step 4

Meanwhile, in a medium bowl, sift the sweetener, cocoa powder and collagen together and set aside.

Step 5

Once the whites are stiff, gently fold in the cocoa mixture. Add your favorite extract flavor. Stir to combine.

Step 6

Place the mixture onto the prepared jellyroll pan.

Step 7

Bake for 15 minutes or until golden brown and cooked through.

Step 8

Dust a clean kitchen towel with powdered natural sweetener (Swerve or allulose) and invert warm cake onto towel. Peel off parchment paper.

Step 9

Starting at the short end, use the towel to tightly roll cake into a log. Let cool completely.

Step 10

To make the PSMF filling, place all the ingredients into a blender and puree until very very smooth. Taste and adjust sweetness to your liking. Place in the fridge in an airtight container for up to 4 days. The better your blender, the creamier and more delicious this filling will be.

Step 11

To make the option 2 filling, in a large bowl (or bowl of a stand mixer), place powdered sweetener, butter, cocoa powder, salt, and extract and mix on high speed until well combined and fluffy. Add the mascarpone cheese. Mix until combined; set aside.

Step 12

To make the frosting, Place all the ingredients in a metal bowl that fits inside a sauce pot then set the filled metal bowl aside. Bring a sauce pot filled ⅓ of the way with water to a soft boil, place the bowl into the sauce pot and let the water simmer under the bowl as you mix with an electric hand mixer. As the egg cooks it will thicken. It will take about 7 minutes of mixing. As the mixture gets hot and is thickened, remove the bowl from the saucepan and finish mixing it on the counter. The frosting is ready when the mixture forms stiff peaks when you lift the beaters.

Step 13

When cake is cool, unroll and spread filling evenly over cake. Roll cake back into a log, using the towel to help create a tight roll. Place seam side down on a baking sheet and refrigerate until well chilled, 1 hour.

Step 14

When ready to serve, trim ends and frost cake with chocolate protein sparing frosting. Dust lightly with powdered sugar and top with The Good chocolate curls (click HERE). Place cranberries and rosemary on log to create mistletoe.