Step 1

Preheat oven to 325ºF and line a mini muffin pan with silicone or parchment liners, or use a silicone mini muffin pan. Lightly grease the silicone pan or liners. (This makes 30 bites so if you don't have more than one pan, you may need to work in batches.)

Step 2

In a large bowl, whisk together the almond flour, sweetener, protein powder, baking powder, and salt. Break up any clumps with the back of a fork.

Step 3

In a medium saucepan over medium heat, combine the butter, water, and cocoa powder, stirring until melted. Bring to a boil and then remove from heat. Add to the bowl.

Step 4

Add the eggs and vanilla extract and stir until well combined. Add additional water, 1 tablespoon at a time, until you have a pourable consistency.

Step 5

Divide the batter evenly among the prepared mini muffin cups. Bake 12 to 16 minutes, until the cakes are risen and the tops are just firm to the touch. Remove and let cool in the pan, then gently loosen and transfer to a wire baking rack.

Step 6

In the same medium saucepan, combine the butter, cocoa powder, sweetener, cream, and water. Bring to a simmer, stirring to dissolve the sweetener.

Step 7

Let simmer until it thickens to a syrupy consistency, 3 to 5 minutes. Remove and let cool a few minutes to continue to thicken. It should be like a thick glaze.

Step 8

Spoon over the cooled cake bites and sprinkle the tops with the chopped pecans, if desired. Refrigerate 20 minutes to help set the glaze.