Preheat oven to 400°F. In a mixing bowl, add egg whites and half the sweetener listed for the cake.

Using a whisk attachment, whip to medium stiff peaks. Stop when the meringue holds its shape.

In a separate bowl, combine the remaining sweetener for cake, almond flour, and flavoring.

Whisk to combine until homogenous.

Gently fold the dry mixture, 1/3 of it at a time, into the egg whites. Use the biggest rubber spatula you have; this ensures less frequent folding, thus keeping the air in the sponge intact.

Grease and cover with parchment (or baking foil) a jelly roll pan. Evenly spread the batter across the covered pan. Note: the pan pictured is 9 x 13 inch. Choose a size appropriate for your recipe. (The one pictured uses 112g of almond flour)

Bake for 10-12 minutes. Invert onto a parchment lined wire rack to cool.

In a medium bowl, beat the cream cheese until smooth.

Add the sweetener listed for filling. Continue to beat until fluffy and light.

Add vanilla extract and pumpkin spice. Beat until well incorporated.

In 1/2 additions, add the pumpkin puree, scraping the bowl after each addition.

Add the butter and beat until the mixture comes together. Your filling should be smooth and light. Adjust the sweetness with some liquid stevia, to taste. Refrigerate until ready to use. Make sure to re-whip until fluffy (by hand is fine) prior to using.

Evenly spread the filling over the sponge.

Gently roll to form into a log, using the parchment to lift the cake. I find that rolling the cake from the shorter side yields a thicker roll and less cracking. Refrigerate until ready to serve.