Festive Spiced Gingerbread Cream Roll

1. Preheat Oven and Prepare Baking Sheet

Preheat your oven to 350°F. Line a 12 by 17-inch rimmed baking sheet with parchment paper to ensure your cake doesn't stick.

2. Combine Dry Ingredients

In a medium bowl, whisk together the almond flour, powdered erythritol sweetener, cocoa powder, gelatin, ginger, cinnamon, and ground cloves. This will combine the dry ingredients thoroughly, giving your cake a uniform texture.

3. Beat Egg Yolks

In another medium bowl, beat the egg yolks with 2 tablespoons of granulated erythritol sweetener and the vanilla extract until the mixture is smooth and pale. This will help incorporate air and sweetness into the yolks.

4. Beat Egg Whites

In a large, clean bowl, beat the egg whites with the salt and cream of tartar until they are foamy. Gradually add the remaining 2 tablespoons of granulated erythritol sweetener and continue beating until stiff peaks form. This step is crucial as it gives the cake its light, airy structure.

5. Fold Mixtures Together

Gently fold the egg yolk mixture into the beaten egg whites. Incorporate the almond flour mixture gradually, folding carefully to keep the batter airy. You should stop folding once no streaks remain, ensuring the mixture is well combined but still light.

6. Bake the Cake

Spread the batter evenly onto the prepared baking sheet and bake for 10 to 12 minutes. The cake is done when the top springs back lightly when touched. Remove the cake from the oven and allow it to cool slightly.

7. Roll the Cake

While the cake is still warm, use a knife to loosen the edges, then flip it onto a piece of parchment paper. Peel off the original parchment paper and roll the cake up gently with a kitchen towel. This will help shape it and prevent cracking when you add the filling. Let it cool completely.

8. Prepare the Filling

For the filling, beat the softened cream cheese with ¼ cup of the heavy cream until smooth. Gradually add the remaining 1.25 cups of cream, powdered erythritol sweetener, and vanilla extract, whipping until the mixture is thick and fluffy.

9. Fill and Roll the Cake

Carefully unroll the cooled cake and spread the filling evenly over the surface. Roll the cake back up, this time without the towel, and transfer it to a platter.

10. Dust and Decorate

Dust the cake with additional powdered erythritol sweetener and, if desired, pipe any reserved filling on top for decoration. Refrigerate the cake for at least 1 hour to help set the filling and make it easier to slice.