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Directions

• Preheat the oen to 325 degrees F and grease an 8×8″ baking dish with non stick spray.
• Melt the butter in a small saucepan over medium heat.  Add the syrup, cinnamon and pecans. Stir to combine and then remove from the heat. 
• Carefully pour the pecan mixture into the bottom of the prepared baking pan, and spread into an even layer. Set aside. 
• In a large bowl, using an electric mixer, beat the butter until it’s light and fluffy, Add the vanilla and the sweetener. Continue mixing until the sweetener is mostly melted into the butter. 
• Add the eggs and heavy cream, and mix until well integrated. At this point, it won’t be a smooth mixture – that’s OK Set this mixture aside. 
• In a separate bowl, combine the almond flour, protein powder, salt, cinnamon, and baking powder.
• Gradually add the wet ingredients to the dry, working in batches until it has all been mixed together and is smooth. 
• Pour the cake batter over the pecan layer, smooth the top and bake in the preheated oven for 40-45 minutes or until a toothpick inserted into the center of the cake comes out clean.