Preheat oven to 350°F (175°C). Grease and line a 9-inch cake pan.

In a large bowl, mix almond flour, cocoa powder, and baking powder.

In another bowl, beat butter, eggs, sweetener, and vanilla until smooth.

Add dry ingredients to wet ingredients and mix well.

Stir in heavy cream until batter is smooth.

Pour batter into cake pan and bake for 25-30 minutes.

Let cake cool completely.

For the caramel, heat sweetener, heavy cream, and butter in a saucepan until thickened.

Once the cake cools, spread caramel sauce over the top and sprinkle with toasted pecans.

Slice and serve!