Gather and prep all of your ingredients. Pre-heat oven to 325F.

In a skillet over medium heat, add the pecans and allulose. Cook until lightly toasted and fragrant, stirring constantly, about 3 minutes. Add in the butter and salt, allowing butter to melt. Toss together and set aside.

In a bowl, combine the almond flour, coconut flour, protein powder, and baking powder. Whisk together well until no lumps are formed.

In a separate bowl, beat the butter and allulose together until light and creamy, then beat in the eggs and vanilla extract.

Slowly add the almond flour mixture into the wet, beating as you add. Then slowly add in the almond milk until the consistency is smooth.

Add about 2/3 of the buttered pecan mixture to the batter and fold until combined well. Transfer the batter to a prepared bundt pan and bake for 45-50 minutes or until the top is golden brown.

Allow the cake to cool for 30 minutes, then remove it from the pan and place it on a wire rack to cool completely.

In a bowl, beat the cream cheese and butter until smooth. Beat in the powdered allulose until well combined. Add the heavy cream and vanilla, and mix until just combined.

Spread the frosting generously over the top of the cooled cake.

Sprinkle the remaining leftover buttered pecan mixture over the top of the frosting. Cut, serve, and enjoy! Any leftovers can be covered and stored in the refrigerator for 5-7 days.