Preheat your oven to 350°F. Line a 10x15-inch jelly roll pan with parchment paper and grease it lightly. In a bowl, whisk together the almond flour, coconut flour, baking powder, pumpkin pie spice, and salt.
In a large bowl, beat the eggs and 2/3 cup erythritol together on high speed for 3 to 4 minutes until thick, pale, and doubled in volume. Beat in the pumpkin puree and vanilla extract on low speed.
Fold in the flour mixture gently until just combined. Spread the batter evenly into the prepared pan.
Bake for 12 to 15 minutes until the cake springs back when lightly touched. While the cake bakes, lay a clean kitchen towel flat and dust it with powdered erythritol.
Immediately after removing from the oven, flip the cake onto the prepared towel. Carefully peel off the parchment paper. Starting from the short end, gently roll the warm cake up inside the towel.
Let it cool completely while rolled up, about 1 hour. This trains the cake to hold its shape.
For the filling, beat the cream cheese, softened butter, 3/4 cup powdered erythritol, and vanilla extract together until very smooth and fluffy, about 3 minutes.
Carefully unroll the cooled cake and spread the cream cheese filling evenly over the surface, leaving about a half-inch border around the edges. Gently re-roll the cake without the towel, keeping it snug but not too tight.
Wrap the pumpkin roll in plastic wrap and refrigerate for at least 2 hours. Before serving, dust with powdered erythritol, trim the uneven ends, and slice into thick rounds.
