Prepare the Cake:

1. Preheat the oven to 375 degrees F.  Grease a 15 x 10 x 1-inch jelly roll baking pan and line it with parchment paper, making sure to have an overhang.  Grease the parchment paper well with cooking spray and set the pan to the side.
2. In the bowl of a standmixer with the whisk attached, add the eggs and sweetener.  Whip on high speed for 6-8 minutes or until the eggs have tripled in volume and are light and fluffy.
3. While eggs are being whipped, add the almond flour, whey, canned pumpkin, pumpkin pie spice and baking powder and stir to mix everything together (the mixture will be very thick).
4. Once eggs are done being whipped, remove about 1/3 rd of the egg mixture and quickly mix it into the pumpkin mixture to thin the pumpkin mixture.
5. Next, take the thinned pumpkin mixture and carefully fold it into the whipped eggs, be careful not to deflate the eggs.
6. When the two mixture are fully combined, spread the batter on the prepared baking sheet and bake for 17-19 minutes or until the egdes just begin to brown and the cake springs back in the center.
7. Remove the cake from the oven and using the parchment overhang, lift the cake out of the pan and place it on a cooling rack.  Allow it cool for about 5 minutes before inverting it onto a second cooling rack that has been lined with a second piece of parchment paper.  Remove the first piece of parchment paper to allow some of the steam and moisture to be released.  Carefully, using the parchment overhang, roll the cake tightly.  Place the cake on a cooling rack and allow it to fully cool (about 2 hours)
8. As the cake cools, prepare the cream cheese frosting by whipping together the room temperature ingredients.
9. Once cake has cooled, carefully unroll the cake.  Spread the cream cheese filling over the cake and roll the cake back up.  Tightly wrap the cake in aluminum foil and place it in the fridge for 2 hours to firm.
10. Before serving, dust with additional powdered sweetner if desired.