Directions

• Cake:
  Preheat oven to 325°F and generously grease a 10×15-inch rimmed sheet pan.
  In a large bowl, whisk together almond flour, Swerve Sweetener, coconut flour, whey protein powder, baking powder, and salt until well combined.
  In a medium saucepan over medium heat, melt butter, water, and cocoa powder, stirring until smooth. Bring to a boil, then remove from heat and add to the dry ingredients.
  Stir in eggs, vanilla extract, heavy cream, and water until a smooth batter forms. Spread evenly in the prepared pan.
  Bake for 15 to 20 minutes, or until the cake is set and a toothpick inserted into the center comes out clean.
• Frosting:
  In a separate medium saucepan, combine butter, cocoa powder, heavy cream, and water. Bring to a simmer, stirring constantly until smooth.
  Remove from heat and stir in vanilla extract. Gradually add powdered Swerve Sweetener, whisking vigorously to dissolve any lumps.
  Sprinkle in xanthan gum and continue whisking until the frosting thickens slightly.
  Pour the warm frosting over the freshly baked cake, spreading evenly with a spatula. Sprinkle chopped pecans over the top.
  Allow the cake to cool until the frosting sets, approximately 1 hour.