Prepare the Roll Cake:

1. Preheat the oven to 375 degrees F.  Line a 10 x 15 inch jelly roll pan with parchment paper (making sure to have an overhang) and spray the parchment paper well with cooking spray.  Set it aside. (Tip - Spray the baking sheet to help the parchment paper stick)
2. Using a stand mixer, beat eggs for 5 minutes or until they are VERY light and fluffy. 
3. In a separate bowl, add all the remaining roll cake ingredients and stir to incorporate them (don't worry if there is some dry batter and it the batter is not smooth).  Add 1/4-1/3 of the whipped eggs into the mixing bowl and stir to create a somewhat wet batter.  Take the wet batter and carefully fold it back into the remaining whipped egg batter, trying to not deflate the eggs too much.  
4. Spread the batter into jelly roll pan to evenly coat the baking sheet.
5. Carefully place pan in the oven and bake for 12-15 minutes or until the top begins to brown and the sponge cake springs back when poked. 
6. Remove the baking sheet from the oven and using parchment paper overhang, carefully remove the roll cake and place it on a cooling rack or a cookie sheet.  Take a thin icing spatula (offset spatula) and run the spatula under the cake to make sure it does not have any spots that are stuck to the parchment.  Allow the cake to cool for 5 minutes.
7. Place a second piece of parchment paper over a cooling rack.  Use the cooling rack to help flip the cake over onto the second piece of parchment paper.  Carefully peel the top piece of parchment paper.  Allow the cake to cool slightly, about 3-5 minutes.
8. Taking the short end of the parchment paper, carefully roll the cake up, using the parchment paper to help you roll the cake.  Allow the cake to cool completely with the seem on the bottom, at room temperature for up to 4 hours.

Prepare the Strawberry Cream Filling:

1. Place the softened cream cheese and sweetener in the bowl of the stand mixer, fitted with the whisk attachment.  Whip until light and fluffy (about 1-2 minutes)
2. Add the whipping cream, vanilla and strawberry extract and beat on medium speed until frothy, then increase to high and beat until stiff peaks form.
3. Place the bowl in the fridge until ready to use. (Tip - if the whipped cream gets to firm, simply whip it with a hand held mixer until it softens and becomes spreadable.)

Assemble the roll cake:

1. Once cooled, carefully unroll the cake.  Spread a thin layer of sugar-free jam over the cake.
2. Next, spread the whipped cream filling over the layer of sugar-free jam. 
3. Tightly roll the cake back up (use the parchment again to help) and place it in the fridge to cool completely for at least 4 hours or overnight.