Keto Pumpkin Log Roll

cake:
1 c almond flour
3 T coconut flour
1 1/2 t baking powder
1 t xanthan gum
3 t cinnamon
1 t ginger
1/4 t cloves
3/4 t salt
5 eggs, separated
6 T Pyure sweetener, divided
3/4 c pumpkin puree
1 t vanilla

filling:
1 brick cream cheese, softened
3 T butter, softened
1/4 c Powdered Swerve sweetener
1/2 t liquid stevia
1 t vanilla

Preheat oven to 350° and line a 10x15 inch jelly roll pan with parchment paper and spray paper with pam.

Whisk together flours, baking powder, xanthan gum, spices and salt. Set aside.

In a separate bowl, whisk egg yolks with 3 T of the sweetener until they become pale yellow and thickened. Whisk in pumpkin and vanilla.

In mixer, beat egg whites until soft peaks form. Slowly add remaining 3 T sweetener, beating until stiff peaks form.

Gently fold egg yolk & pumpkin mixture into egg whites, then fold in flour mixture. Spread onto prepared pan and bake 20 minutes. Remove and let cool 15 minutes, then cover with another piece of parchment paper and a large cutting board. Flip over so cake is on cutting board and remove pan. Very gently peel off top parchment paper.

Whip filling ingredients until well combined. Spread on partially cooled cake leaving a 1/2 inch border all around. Gently roll, starting with a short side, using the bottom parchment to lift cake and avoid breaking as much as possible.

Refrigerate at least 1 hour. Carefully slice, as cake will be delicate. Makes about 12 slices about 3/4 inch thick.

~slightly modified from All Day I Dream About Food