1. Preheat the oven to three hundred fifty degrees and prepare a jelly roll pan with nonstick spray and parchment paper

2. Beat the eggs on high speed until thick pale and slightly fluffy

3. Add the sugar free cake mix canola oil and water and mix on low speed until smooth scraping the bowl as needed

4. Spread the batter evenly into the prepared pan and smooth the surface

5. Bake until the cake springs back lightly when touched in the center

6. Lay a clean kitchen towel flat and dust evenly with sugar free powdered sugar

7. Turn the warm cake out onto the towel and gently peel away the parchment paper

8. Roll the cake and towel together from the short side to form a log

9. Place the rolled cake on a cooling rack and allow it to cool completely

10. Place sugar free chocolate chips in a heat safe bowl

11. Heat the heavy cream until steaming then pour it over the chocolate chips

12. Allow the mixture to sit then whisk until smooth and glossy

13. Unroll the cooled cake carefully and spread ganache evenly leaving a small border

14. Roll the cake back up gently and coat the outside with remaining ganache