Preheat oven to 350 degrees F.

Grease a jelly roll pan with coconut oil (including the edges) and line with parchment

In a large mixing bowl, whisk together eggs, pumpkin puree, sweetener (erythritol + maple extract or maple syrup), coconut milk, melted butter, apple cider vinegar and vanilla until evenly incorporated.

In a separate small bowl, mix together hot water with gelatin. Add it to to other large mixing bowl.

In a separate large bowl, combine coconut flour, psyllium husks, cinnamon, salt, ginger and cloves and mix until evenly incorporated.

Slowly combine dry ingredients into wet ingredients. Stir until completely incorporated.

Pour into parchment-lined jelly roll pan and place into oven for 15-20 minutes. The cake will be done when you touch the center and it bounces back (kind of like jello).

Allow cake to completely cool.

While cake is cooling, combine ingredients for frosting and mix until fluffy.

When cake is completely cool, remove it from the pan but keep the parchment underneath.

Spread the cream cheese mixture evenly over the cake (again, make sure it’s completely cool or the frosting will melt).

Pick up one side of the cake by the parchment paper and slowly begin to roll the cake inward, forming a roll cake. Do this until you reach the end and you’re left with a cake that almost looks like a rolled up carpet.

Wrap the cake TIGHTLY in plastic wrap and place into refrigerator for at least 4 hours.

To serve, remove plastic wrap and slice.