Step 1

In a large skillet over medium heat, add the pecans. Cook, stirring almost constantly, for 3 to 4 minutes, until lightly toasted.

Step 2

Add the butter and let melt, then toss to coat the pecans. Sprinkle with salt, toss to combine, and remove from heat. Set aside to cool.

Step 3

If the pecan pieces are on the larger side, chop them up a bit more after they cool. You want them to be finely chopped for this recipe.

Step 4

Preheat the oven to 325ºF and grease a large bundt pan (9-inch diameter or 8 to 10 cup capacity) very well.

Step 5

In a medium bowl, whisk together the almond flour, coconut flour, whey protein, and baking powder.

Step 6

In a large bowl, beat the butter and the sweetener together until light and creamy. Beat in the eggs and vanilla extract, then beat in the almond flour mixture. Add the water and stir on low until smooth.

Step 7

Beat in 1 1/4 cups of the buttered pecans until well distributed. Transfer the batter to the prepared pan and smooth the top. Bake 45 to 55 minutes, or until the top is golden brown and just firm to the touch.

Step 8

Remove and let cool 30 to 40 minutes in the pan before flipping out onto a wire rack to cool cool completely.

Step 9

In a large bowl, beat the cream cheese and butter until completely smooth, about 1 minutes. Then beat in the sweetener until well combined.

Step 10

Beat in the heavy whipping cream and vanilla extract until just combined, then add the remaining 1/2 cup of butter pecans and mix until well distributed.

Step 11

Spread the frosting over the top and sides of the cooled cake.