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 5-10 minutes or until they are VERY light and fluffy (you are looking for "soft peaks"
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 10-12 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.
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 Filling:

1. Cut the strawberries into small chunks.  Place in the microwave for 30-60 seconds or until softened.  Allow to cool to room temperature.
2. Place softened butter and place it in a large bowl.  Beat on high for 1 minute.  Add in the cream cheese and beat again.  Add in the powdered sweetener, softened strawberries and vanilla and beat until light and fluffy.  Place in the fridge until ready to use.

Assemble the keto roll cake:

1. Carefully unroll the cake.  If frosting is "stiff" beat with mixer until light and airy. Spread frosting over cake, leaving a 1/2-inch border.
2. Carefully roll the cake back up into a cylinder and place in the fridge to firm, 2-4 hours.