Preheat the oven to 355˚F. Line 18x13 -inch baking pan with a parchment paper (do not grease).
In a medium bowl, beat eggs with an electric mixer on high speed about 5 minutes or until very thick and lemon colored. Add stevia and beat on high speed about 5 more minutes.
In another bowl, whisk together the rice flour with baking powder and gradually add into the egg batter. Mix carefully from the bottom to catch hidden flour pockets until no longer see streaks of flour.
Pour into the baking pan, spreading to corners.
Bake 12 to 15 minutes or until a toothpick inserted in center comes out clean.
Immediately loosen cake from sides of pan and turn upside down onto a clean towel. Carefully remove parchment paper then roll cake into the towel. Let it cool to room temp.
Meanwhile, place the cottage cheese, Greek yogurt, stevia (or sweetener), and vanilla extract into a blender and puree until smooth and creamy. Frosting will be smooth and somewhat runny.
In a small bowl combine the milk and maple syrup for soaking.
Carefully unroll the cake and loosen from the towel. Brush the top evenly with the syrup.
10. Spread the apricot jam evenly over the cake and then the cheese frosting.
11. Roll the cake back up. Carefully transfer the cake to a serving platter and refrigerate for at least 1 hour before serving.
12. Garnish with powdered sugar and melted chocolate and enjoy!