• Preheat oven to 350F.
• Bloom gelatin in a small bowl with the cold water for 5 minutes.
• Prepare a 1/4 sheet pan (9 1/2" x 13" shallow pan) by adding either parchment paper or a silicone mat. Spray with coconut cooking spray.
• Mix all dry ingredients except gelatin in a large bowl and break up clumps until everything is well mixed. If you use more granular flours then blend those in the blender until more powdered.
• Beat eggs with a wire whisk for about 1 minute.
• Add other wet ingredients including the gelatin to the eggs and stir until well mixed - about 30 seconds.
• Add wet ingredients into bowl with dry ingredients. Mix with a spoon until all of the dry ingredients are wet. Do not overmix, approximately 1 minute.
• Pour batter into the prepared pan.
• Spread to cover the entire pan, making sure to get it all the way to the sides and corners. The batter is quite stiff, so smooth with an offset spatula to make as smooth of a surface as possible.
• Cook for 9-12 minutes until cake is cooked all the way through. Test with a toothpick or butter knife. If there are any dark patches it might need more time, but be careful not to overcook.
• Let cake cool in the pan for approximately 10 minutes. Then place a sheet of wax paper or parchment paper over the cake with a cutting board and quickly flip over the pan in one smooth motion.
• Let cake cool almost to room temperature.
• While the cake is cooking and cooling, make the chocolate cream cheese frosting below.
• Frost cake with approximately 3/8" layer of frosting and reserve the remaining frosting.
• Roll cake using the silicone mat to help start the roll. It may crack, but that is okay, since it will be covered with frosting at the end.
• Place rolled cake onto a serving dish. Chill in the fridge for approximately 30 minutes.
• Remove from the fridge and cover with the remaining frosting. Garnish with walnut halves and Lily's chocolate chips. Serve with whipped cream or Rebel or Keto Chow ice cream, if desired.

Chocolate Cream Cheese Frosting

• Whip butter and cream cheese in stand mixer for approximately 2 minutes on high.
• Add extracts and liquid sweeteners and mix for another 30 seconds.
• Add half of the powdered ingredients and mix again for 30 seconds.
• Scrape the sides of the mixer with a rubber spatula.
• Add the other half of the powdered ingredients and mix for another 2 minutes or until well blended, scraping the sides of the bowl twice.
• Remove the beaters.
• Stir a little bit by hand with the rubber spatula until the color is even.