Gather and prep all of your ingredients. Pre-heat oven to 350F.
Melt and mix the butter and cream cheese for the cake using a microwave or double boiler.
Add in the pumpkin and eggs. Then, mix all the wet ingredients well using a whisk or hand mixer.
In a separate bowl, combine all dry ingredients: almond flour, protein powder, allulose, baking powder, pumpkin pie spice, and salt.
Slowly add the dry ingredients into the wet, beating together until just combined.
Transfer the batter to a baking pan lined with parchment paper. We used a 9x9 pan. Bake for 28-30 minutes or until an inserted toothpick comes out clean. Allow to cool completely.
To make the frosting, use a hand mixer or whisk to beat the cream cheese, allulose, and vanilla extract. If needed, you can thin the frosting by adding heavy cream, 1-2 teaspoons at a time.
Pour the frosting over the cake and spread if needed.
Once the frosting is set, remove from the pan and discard parchment paper. Cut into squares and enjoy!