Step 1

In a medium saucepan over medium heat, combine the Swerve Brown, butter, and cream. Bring to a boil, then reduce the heat and simmer, stirring frequently, 3 minutes.

Step 2

Remove from heat and stir in the salt and vanilla, then stir in the chopped pecans.

Step 3

Spread the mixture out on a silicone or parchment paper lined tray to cool. Once cool, crumble them into pieces with your hands.

Step 4

Preheat the oven to 325F and grease a 10x15 jelly roll pan very well. You can also do this in an 11x17 pan but it will be thinner and will bake faster.

Step 5

In a large bowl, whisk together the almond flour, sweetener, whey protein, baking powder, and salt. Stir in the eggs, melted butter, water, and vanilla extract until well combined.

Step 6

Spread the batter as evenly as possible in the prepared pan and bake 18 to 22 minutes, until golden brown and just firm to the touch. Remove and let cool completely.

Step 7

In a medium saucepan (can re-use the pan from the pralines) over medium heat combine the butter and sweeteners. Bring to a boil and cook 3 minutes, stirring frequently.

Step 8

Remove from heat and stir in the cream and vanilla extract. Cool 15 minutes, then whisk in the powdered sweetener until smooth.

Step 9

Pour over the cooled cake and spread evenly over top. Sprinkle the top of the cake with the crumbled pralines.