Preheat oven to 350F and line an 11x17 inch baking sheet with parchment paper. Grease the paper very well.
In a medium bowl, whisk together the almond flour, coconut flour, baking powder, xanthan gum, cinnamon, ginger and salt. Set aside.
In a medium bowl, beat egg yolks on high with ¼ cup of the sweetener, until they become pale yellow and thickened. Beat in pumpkin puree and vanilla extract.
In large bowl, beat the egg whites until soft peaks form. Slowly add remaining sweetener, beating until stiff peaks form.
Fold egg yolk mixture into egg white mixture, then gently fold in the almond almond flour mixture until well combined. Spread into prepared baking pan and bake 15 to 18 minutes, or until cake just springs back when touched.
Remove and let cool 10 to 15 minutes, then cover with another sheet of parchment and a large cutting board or another large baking sheet. Flip everything upside down and remove the top baking sheet. Very gently peel off the parchment paper on which the cake was baked.
Keep the cake covered with parchment and a tea towel to keep in moisture as it cools. Let cool but don't leave too long before filling and rolling (should just be barely warm still, to avoid cracking, but too warm and it will melt the filling).
Whip cream with powdered sweetener, instant coffee and vanilla extract until stiff peaks form. Do not overbeat.
Spread cake evenly with filling, leaving a ½ inch border. Gently roll from a short side, using the bottom parchment to lift the cake to avoid cracking as much as possible.
Cover and freeze until firm. Remove from freezer 15 minutes prior to serving. Dust with powdered sweetener. Return any leftover cake to the freezer.
Serves 10. Each serving has 5.17 g of carbs and 2.1 g of fiber. Total NET CARBS = 3.07 g.Food energy: 207kcal Saturated fatty acids: 8.18g Total fat: 18.08g Calories from fat: 162 Cholesterol: 115mg Carbohydrate: 5.17g Total dietary fiber: 2.10g Protein: 5.87g Sodium: 150mg