Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper and grease. Set aside.

Chop the chocolate by hand or in a food processor until fine crumbs.

Add the remaining dry ingredients into the food processor and blend until combined.

In a stand mixer or large bowl using an electric mixer, add the eggs and remaining ingredients for the cake and blend until combined.

Slowly pour in the dry ingredients into the wet and blend until all incorporated.

Remove immediately and add a sprinkle of cocoa powder over the cake. Bake in preheated oven for 10 minutes.

Remove immediately and add a sprinkle of cocoa powder over the cake.

Cover with a clean linen towel. Place another baking sheet pan the same size on top and flip over.

Immediately and carefully remove the parchment paper on this side. Sprinkle with more cocoa powder and another clean towel or use more parchment.

Roll up, starting at the short side, while the cake is still warm. Let cake cool completely before proceeding.

Once cooled, unroll carefully. Set aside.

In a small bowl, whisk together the syrup ingredients and use a pastry brush to cover the cake with the keto syrup.

Make the mascarpone cream filling in a stand mixer or separate bowl using a hand mixer, blend on high until smooth and spread this creamy mascarpone filling evenly over the entire cake.

Roll cake back up, cover with parchment and refrigerate for at least 2 hours.

Heat the heavy cream in a sauce pan over low heat or you can use a double boiler pan, until just gently simmering, do not boil. Remove from heat and whisk in the remaining ingredients. Taste and adjust sweetener if needed.

Cover cake with ganache and refrigerate. Use parchment over both rolled ends but leave the ganache on top uncovered in the fridge.

Allow to chill for 3 hours or overnight before serving.