Cake: Preheat oven to 350 degrees F. Line a 10 x 15 jelly roll pan with parchment paper. Spray heavily with Pam Coconut Oil Spray. In in mixer bowl, beat egg whites until frothy. Add cream of tartar, Gentle Sweet, and vanilla. Beat until egg whites are glossy and semi-stiff. Sift together THM Protein Powder, Peanut flour, and spices. Reserve 4 teaspoons of the mixture. Fold the remaining mixture into beaten egg whites. Beat egg yolks until smooth. Fold into egg white mixture. Spread cake batter over parchment paper. Bake for 8-10 minutes or until cake springs back when you touch the top.

Preparing cloth to roll cake: While the cake is baking, combine the reserved peanut flour/spice mixture with 1 tablespoon Swerve Confectioners Sweetener. Sprinkle the mixture over a cotton tea towel. When the cake is finished, flip cake upside down on prepared tea towel. Carefully remove the parchment paper. Roll cake and towel up together starting with the narrow end. Allow cake to cool at room temperature.

Filling: Whip filling ingredients together until smooth and thickened. Carefully unroll cooled cake. Spread filling over cake reserving 1/2 cup to garnish the top of the cake roll if desired. Roll cake up. Wrap in plastic wrap until ready to serve.

To Serve: Sprinkle the roll with Swerve Confectioners Sweetener. Garnish with reserved filling.