• Preheat oven to 375 degrees F. (190 degrees C)
• Line a Jelly Roll pan with parchment paper.
• Grease the parchment paper and sprinkle it with a small amount of powdered sweetener.
• Combine Almond flour, All-Purpose flour, baking powder, baking soda and spices in a mixing bowl.
• In a large mixing bowl, beat the eggs.
• Add sweetener and beat until thick.
• Add pumpkin puree and blend until well combined.
• Add dry ingredients to wet ingredients, mix on low speed or use a silicone spatular to mix.
• Spread into the prepared jelly roll pan
• Bake for 15 minutes in the oven. Check for doneness with a toothpick. When the toothpick comes out clean, remove it from the oven,
• Turn the cake out onto a towel.
• Peel off the paper from the back of the cake.
• Slowly and carefully roll the cake up in the towel.
• Wrap it tightly and cool on a wire rack.

Filling

• In a mixing bowl combine the cream cheese, vanilla, sweetener, and spice.
• Beat until creamy. (no lumps)
• Carefully unroll the cake and remove the towel.
• Spread the cream cheese filling evenly over the cake.
• Sprinkle with the walnut pieces (optional)
• Reroll the cake back up.
• Wrap the cake in plastic wrap and chill for at least one hour before cutting and serving.
• Before serving, sprinkle with powdered sweetener. (optional)

  Slice into 12 slices.
• Serve and enjoy