Step 1

Preheat oven to 325F and grease a 10x15 inch rimmed sheet pan very well.

Step 2

In a large bowl, whisk together the almond flour, sweetener, coconut flour, 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 eggs, vanilla extract, cream and water and stir until well combined. Spread in prepared baking pan.

Step 5

Bake 15 to 20 minutes, until cake is set and a tester inserted in the center comes out clean.

Step 6

In another medium saucepan, combine butter, cocoa powder, cream, and water. Bring to a simmer, stirring until smooth. Stir in vanilla extract. Add powdered sweetener 1/2 a cup at a time, whisking vigorously to dissolve any clumps. Whisk in xanthan gum.

Step 7

Pour over warm cake and sprinkle with pecans. Let cool until frosting is set, about 1 hour.