Preheat the oven to 325F and grease a 9x5 inch loaf pan very well.
In a large bowl, whisk together the almond flour, sweetener, protein powder, cocoa powder, baking powder, spices and salt. Add the eggs, melted butter, water, and vanilla extract and mix until full incorporated.
Pour into the prepared loaf pan and smooth the top. Bake 50 to 60 minutes, until the cake is golden and the center is firm to the touch. A tester inserted in the center should come out clean.
Remove from the oven and let cool 20 minutes. Then loosen the edges with a knife and flip out onto a wire rack to cool completely.
In a medium bowl, beat the cream cheese until smooth, then beat in the sweetener until well combined. Add the cream a few tablespoons at a time until a spreadable consistency achieved. Beat in the maple extract.
Spread the frosting over top of the cooled cake and sprinkle with the chopped pecans.