Preheat oven to 375. Line an 11x17 pan with parchment paper and then grease well.

Beat pumpkin, xylitol, stevia, eggs, and vanilla until smooth.

Combine the remaining dry ingredients until mixed well together.

Mix the wet and dry ingredients together.

Pour batter into lined 11x17 pan and smooth the top so it's evenly distributed.

Bake for 14-16 minutes - until the center is set.

While you let the cake cool, make the filling. You want the cake to be just slightly warm to the touch, but not at all hot. If it's too warm it will melt your filling, but if it's completely cool the cake will crack (it will still be good, it just won't be pretty).

Beat cream, maple flavoring, and xylitol until soft peaks form.

Add the collagen and continue to beat until stiff peaks form.

Once the cake has cooled to a luke-warm temperature cover it with a piece of parchment paper and place a large cutting board or another 11x17 pan over top of the cake. Carefully turn the cake over and peel the piece of parchment paper that is now on the top, off of the cake.

Spread the filling evenly on the cake.

Using the bottom piece of parchment paper, very carefully roll the pumpkin cake from the short side.

Cover the cake and place in the freezer for at least 2 hours or until firm. Remove the cake from the freezer a few minutes prior to serving. You can dust it with powdered sugar or sugar substitute or top with toasted walnuts. Slice and serve!

Chill the coconut milk overnight.

Being careful not to mix the solid coconut cream and liquid portion, carefully scrape the solid cream out of the can.

Place your hardened cream into a mixing bowl. Add the remaining ingredients and beat until smooth and creamy. Refrigerate immediately until you're ready to use.

Once the cake has cooled to a luke-warm temperature cover it with a piece of parchment paper and place a large cutting board or another 11x17 pan over top of the cake. Carefully turn the cake over and peel the piece of parchment paper that is now on the top, off of the cake.

Spread the filling evenly on the cake.

Using the bottom piece of parchment paper, very carefully roll the pumpkin cake from the short side.

Cover the cake and place in the freezer for at least 2 hours or until firm. Remove the cake from the freezer a few minutes prior to serving. You can dust it with powdered sugar or sugar substitute or top with toasted walnuts. Slice and serve!