Preheat oven to 350F. In a large mixing bowl, combine the almond flour, psyllium husk powder, matcha powder, powdered sweetener, baking powder, and salt.

Sift the dry ingredients, so that there are no clumps.

In a separate bowl, mix together the butter, eggs, heavy whipping cream, and vanilla. Add the wet ingredients to the dry ingredients and combine. The dough will be very thick.

Spread the dough out over parchment paper in a large rectangle. Use a second piece of parchment paper and a rolling pin to make the dough nice and flat.

Bake for 10 minutes. The cake will puff up and become a bit springy. It may start to brown on the edges.

Let the cake cool for a few minutes. While still warm, use the parchment paper to help roll it up. Go very slowly and be gentle because the cake is fragile. The roll does not need to be super tight. Let the cake continue to cool.

To create the filling, add the water to a bowl and sprinkle over the gelatin. Allow the gelatin to bloom for 5 minutes before placing in the microwave for 15–20 seconds. Whisk together until smooth, and pour the mixture into the bottom of a mixing bowl. Add the vanilla, heavy whipping cream, and powdered sweetener. Whip, using a stand mixer or a hand mixer, until the cream becomes stiff.

Once the cake has cooled, carefully unroll it and spread over the whipped cream filling.

Roll the cake back up, ensuring that there are no air pockets.

Let the cake firm up in the freezer for about 10 minutes before slicing, taking care to wipe the knife clean in between each slice. Serve and enjoy!