Preheat oven to 350F and line an 11x17 inch rimmed baking sheet with parchment paper. Grease the parchment paper and pan sides very well.
In a medium bowl, whisk together the almond flour, powdered sweetener, cocoa powder, gelatin, ginger, cinnamon, and cloves.
In another medium bowl, beat the egg yolks with 2 tbsp of the granulated sweetener until lighter yellow and thickened. Beat in the vanilla extract
Using clean beaters and a large clean bowl, beat the egg whites with the salt and cream of tartar until frothy. Beat in the remaining two tbsp sweetener until stiff peaks form.
Gently fold the egg yolk mixture into the whites. Then gently fold in the almond flour mixture, taking care not to deflate them, until no streaks remain.
Spread the batter evenly into the prepared baking pan and bake 10 to 12 minutes, until the top springs back when touched.
Remove from the oven and let let cool a few minutes, then run a knife around the edges to loosen. Cover with another large piece of parchment paper and then a kitchen towel. Place another large baking sheet overtop and flip over.
Gently peel the parchment from what is now the top of the cake. While still warm, gently roll up inside the kitchen towel, starting from one of the shorter ends. Don't roll too tightly or it will crack. Let cool while preparing the filling.
Vanilla Cream Filling:
In a small bowl, beat the cream cheese with 1/4 cup whipping cream until smooth.
In a large bowl, beat the remaining whipping cream with the sweetener and vanilla extract until it holds soft peaks. Then add the cream cheese mixture and continue to beat until stiff peaks form. Do not over-beat. Remove 1/2 cup and set aside for decorating.
Gently and carefully unroll the cake. Do not try to lay it completely flat, let it curl up on the ends. Spread with the remaining filling to within 1/2 inch of the edges. Gently roll back up without the kitchen towel. Place seam side-down on a serving platter.
Sprinkle with some more powdered sweetener, if desired. Pipe remaining vanilla cream mixture in stars or other shapes down the center of the top of the cake.
Refrigerate 1 hour before slicing. Store in the refrigerator.
Serves 12. Each serving has 2.52g NET CARBS.Food energy: 206kcal Total fat: 18.06g Calories from fat: 162 Cholesterol: 107mg Carbohydrate: 3.99g Total dietary fiber: 1.47g Protein: 5.68g