• Heat the oven to 375 degrees F. (190 degrees C)
• Put parchment paper on the bottom of a jelly roll pan and prepare it for baking.
• Spray parchment paper with a small amount of oil, then sprinkle it with powdered sweetener.
• Put baking powder, baking soda, almond flour, and spices in a bowl and mix well.
• In a large mixing bowl, beat the eggs until they are smooth.
• Once the sweetener has been added, beat until thick.
• Blend well after adding pumpkin puree.
• Mix dry ingredients and wet ingredients together using a silicone spatula or low speed.
• In a jelly roll pan that has been prepared, spread the mixture evenly.
• Place the pan in the oven and bake it for 15 minutes. Take a toothpick and check the doneness. As soon as the toothpick comes out clean, remove it from the oven.
• After unrolling the pumpkin roll, spread the filling on it. Refrigerate the rerolled rolls until ready to serve.
• On a towel, place the cake after it has been removed.
• From the cake's backside, peel off the paper.
• As you roll the cake up in the towel, be careful and slow.
• Cool it on a wire rack after tightly wrapping it.

TO MAKE FILLING: 

• Mix the cream cheese and vanilla with the sweetener and spices.
• Mix until creamy. (no lumps)
• Remove the towel carefully from the cake after unrolling it.
• Put an even layer of cream cheese filling on top of the cake.
• Slice walnuts and sprinkle on top. This is optional.
• Once again, roll up the cake.
• To make the cake moister, wrap it in plastic wrap and chill it for at least one hour before cutting and serving.
• Before serving, sprinkle powdered sweetener on top. It's optional.
• Make 12 pieces by slicing it
• Enjoy your meal.