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Preheat the oven to 325ºF and grease a 9 to 10 inch bundt pan very well.
In a medium bowl, whisk together the almond flour, protein powder, baking powder, and salt.
In a large bowl, beat the butter with the sweetener until lightened and fluffy, about 1 minute. Beat in the eggs one at a time, scraping down the sides of the bowl and the beaters as needed, then beat in the extract.
Beat the almond flour mixture in two additions, alternating with the heavy cream. Beat in additional cream or a little water if the batter is stiff. Stir in ¾ cup of the pecans by hand until well distributed.
Dollop the batter into the prepared bundt pan and smooth the top. Bake 45 to 50 minutes, until the cake is golden brown and the top is just firm to the touch.
Remove and let cool 15 minutes in the pan, then transfer to a wire rack to cool completely.
While the cake is cooling, prepare the caramel sauce according to the directions and let cool until thickened.
Drizzle over the top of the cake, letting it drip down the sides. Sprinkle the top with the remaining chopped pecans.