Cake: Preheat oven to 350 degrees F. Line a 10 x 15 jelly roll pan with parchment paper. Spray heavily with Pam Coconut Oil Spray. Prepare a cotton tea towel by sprinkling it with 1 tablespoon cocoa powder and 2 tablespoons Gentle Sweet. In in mixer bowl, beat egg whites until frothy. Add cream of tartar, Gentle Sweet, and vanilla. Beat until egg whites are glossy and semi-stiff. Sift together THM Protein Powder, Cocoa powder, baking powder, salt, espresso powder, and Xanthan Gum. Fold into beaten egg whites. Beat egg yolks until smooth. Fold into egg white mixture. Spread cake batter over parchment paper. Bake for 8-10 minutes or until cake springs back when you touch. Flip cake upside down on prepared tea towel. Carefully remove the parchment paper. Roll cake and towel up together starting with the narrow end. Allow cake to cool at room temperature.

Filling: Whip filling ingredients together until smooth and thickened. Carefully unroll cooled cake. Spread filling over the cake. Roll the cake. Refrigerate.

To assemble log pieces: Cut 3 inches of the cake roll off. Trim to fit against the side of the roll.

Frosting: Place the chocolate into a mixing bowl. Heat the heavy whipping cream to almost a boil. Pour over chocolate in mixing bowl. Allow the cream and chocolate to set for 5 minutes. Mix with a mixer until smooth. Turn the mixer off and allow the frosting to cool and thicken to the consistency of peanut butter. Add vanilla. Mix until the ganache is light and fluffy. Frost the cake roll adding lines to resemble bark.

Decorating: Cranberries can be dipped in water and rolled in Gentle Sweet to give them a frosted look. Add rosemary springs and frosted cranberries for an elegant presentation.