1.   Combine and then whisk the egg yolk and granulated sweetener, until the yolks are a pale yellow. Add the pumpkin puree and the oil. Whisk to combine

2.   Place a fine mesh sieve over the bowl and add the dry ingredients: almond flour, coconut flour, baking soda, baking powder, salt, cinnamon powder, ginger powder, nutmeg powder and the glucomannan. Stir to pass through sieve. Fold in the dry ingredients and then set aside

3.   In a clean bowl, whip the egg whites until lightly frothy, then add the white vinegar or lemon juice. Whip to medium-soft peak stage

4.   Transfer 1-2 cups of the whipped whites into the batter and stir well. Add the rest of the egg whites, and gently fold to combine with the batter, do not over mix and deflate the batter

5.   Pour the batter onto a parchment lined 12 X 19 inch or 30 X 90 cm baking sheet. Use an offset spatula to spread the batter evenly over the surface of the parchment. Place into the middle position of your preheated 375 F or 190 C oven, and bake for about 10 minutes. Test center before removing from oven

6.   Place a clean tea towel onto the cooling rack, dust with 1 tsp of powdered sweetener, place over the cake, flip and invert. Gently peel off the parchment, and then use the tea towel to roll the cake. Place the roll onto the cooling rack. Let rest until the cake is at room temperature, about 1 hour

7.   While the cake is cooling, make the cream cheese filling. Whip cream, maple extract and sweetener together to very light fluffy stage. In a separate bowl, whip the cream cheese and butter, whipping on low speed. Whip 2 minutes, until light and well combined

8.   Unroll the cake and spread an even layer of the filling over the entire surface, leaving about 1 inch or 2.5 cm at one end uncovered. Roll the cake back up. Wrap in parchment and fold the ends of the parchment. Refrigerate for one to two hours. Before serving, dust with the powdered sweetener and trim off the ends with a sharp serrated knife