Preheat oven to 325F and grease a 9-inch bundt pan very well.
In a large bowl, whisk together the almond flour, coconut flour, sweetener, protein powder, baking powder, cinnamon, salt, ginger, and cloves.
Stir in the pumpkin puree, eggs, butter, 1/2 cup water, and vanilla extract. If your puree is very thin, you probably won’t have to add more water. If it is thicker, add enough water to make the batter spreadable (it should not be so thin as to be pourable).
Transfer batter to prepared bundt pan and bake 55 to 60 minutes, or until cake is set and a tester inserted in center comes out clean. Remove and let cool 15 minutes, then transfer to a wire rack to cool completely.
In a small saucepan over low heat, melt butter with molasses or yacon syrup, stirring until smooth.
Remove from heat and stir in powdered sweetener, caramel extract and whipping cream. Drizzle over cooled cake.