Make the Keto Chocolate Swiss Roll Cake:

1. Preheat the oven to 375 degrees F.  Line a 15 x 10-inch jelly-roll pan with parchment paper and grease the parchment paper well with cooking spray and set it aside.
2. Use 2 large bowls and divide the egg whites from the egg yolks.  Beat the egg whites until stiff peaks form.  Set the bowl to the side.
3. To the bowl with the egg yolks, add the sour cream, sweetener, almond flour, cocoa powder, protein powder, salt, baking powder and vanilla extract.   Beat until all the ingredients are well combined.
4. Take 1/3rd of the stiff egg whites and stir them into the egg yolk bowl to loosen the mixture.  Next, carefully fold in the remaining 2/3rds of the egg whites until no white streaks remain.
5. Carefully pour the mixture into the jelly roll pan and evenly smooth the mixture.  Place the pan in the oven for 10-17 minutes (check the cake at the 15 minute mark just in case) or until the cake gently springs back when poked. Do not overbake the cake or it will be dry and will crack when rolled)
6. Remove the pan from the oven and using the overhang of the parchment paper, remove the cake from the baking tray and place it on a cooling rack.  If possible, take a large icing spatula and run it carefully under the cake to make sure that the cake is completely free from the parchment paper.    Allow the cake to cool for about 20 minutes to help release some steam (do NOT let the cake get cold as it will not roll well).  Starting at the short end, take the parchment paper and carefully roll the cake into a tight roll, placing the seem down.  Allow it to cool completely at room temperature.

Prepare the frosting:

1. In a large bowl, combine all the cream cheese frosting ingredients.  Beat on high until the frosting is nice and light and fluffy (about 3-5 minutes).

Assemble the Swiss Roll Cake

1. Carefully unroll the keto chocolate cake.  Using a large offset spatula, spread the frosting over the entire cake, leaving about a 1-inch border without frosting (this allows for the frosting to ooze slightly when rolled).
2. Carefully, using the parchment paper to assist you, roll the cake back up into a tight roll.  Wrap the parchment paper around the roll cake and then wrap it once more tightly with aluminum foil or wrap the cake in cling wrap.  Place the cake in the fridge for about 2-4 hours or until the frosting stiffens.

Prepare the Chocolate Ganache, if using

1. Once the frosting has stiffened, prepare the chocolate ganache.  Place the chocolate in a heat-proof bowl.  Warm the cream in a small saucepan over medium-low heat until it just begins to bubble around the edges (do not let it boil). Pour evenly over chopped chocolate; let sit for 30 seconds, then gently whisk, in concentric circles starting in the very center, until chocolate is melted and mixture is smooth. Whisk in butter, one cube at a time, until melted and completely smooth.  
2. Transfer cake roll to a wire rack set inside a sheet pan (this will catch any excess glaze). Pour glaze over top, spreading as needed to get any remaining exposed areas, until the top and sides of the cake are completely covered in glaze.