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

In a large bowl, mix together the dry ingredients: almond flour, allulose, coconut flour, protein powder, baking powder and salt. Break up any clumps and whisk until combined well.

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

Add the chocolate mixture to the dry ingredients and lightly mix.

Add in the egg, vanilla extract, heavy cream and almond milk. Stir together again until well combined and a batter forms.

Spread the batter in a prepared, greased baking tray, then bake for 15-20 minutes or until cake is set (when a toothpick comes out clean when inserted into the center).

In a saucepan over medium heat, combine the ingredients for the glaze: butter, cocoa powder, heavy cream, and almond milk. Bring to a simmer, stirring until smooth. Add in the vanilla and powdered allulose, whisking until dissolved. Then, sprinkle in the xanthan gum and whisk vigorously to incorporate completely.

Pour the glaze over the warm cake and sprinkle with chopped pecans.

Let cool until the frosting has set, about 1 hour. Store in a covered container for up to 4 days or 8 days in the fridge. Enjoy!