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Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper.
In a small bowl, whisk together the eggs, pumpkin puree, and vanilla extract until smooth.
In a large bowl, combine almond flour, coconut flour, sweetener, pumpkin pie spice, baking powder, xanthan gum, and sea salt.
Stir the wet mixture into the dry ingredients until fully combined. Batter will be thick but spreadable. Spread evenly into the prepared pan.
Bake for 10–12 minutes, or until a toothpick inserted in the center comes out clean.
Remove from oven, let cool for 5 minutes, then carefully roll the warm cake with parchment paper into a cylinder. Allow to cool completely.
In a medium bowl, beat together the butter, cream cheese, sweetener, and vanilla extract until smooth and creamy.
Gently unroll the cooled cake. Spread the cream cheese filling evenly over the cake, leaving a 1-inch border.
Roll the cake back up, applying gentle pressure so the filling doesn’t spill out.
Wrap and refrigerate for at least 1 hour (or overnight) before slicing. Slice into rounds and serve chilled.