Make the caramel sauce as directed in the recipe and let cool while preparing the cake.
Preheat oven to 325F and grease a bundt pan well (this could also be made in a 9-inch springform pan).
In a medium bowl, whisk together almond flour, protein powder, baking powder, baking soda and salt. Set aside.
In a large bowl, beat butter until smooth. Add Swerve and beat until lighter and well-combined, about 2 minutes.
Beat in eggs, scraping down beaters and sides of bowl with a rubber spatula as needed. Beat in vanilla extract.
Beat in half of the almond flour mixture, then beat in almond milk. Beat in remaining almond flour mixture until well combined.
Spread half the mixture in the prepared pan and use the back of a spoon to create a channel in the center of the batter, all the way around the bundt pan (if using a springform pan, simply create slightly higher sides around the edges of the pan.
Pour half of the caramel sauce into the channel (or spread half over the batter in the springform pan). Sprinkle with ¼ cup pecans.
Top with remaining batter and spread evenly with offset spatula to cover caramel and pecans.
Bake 35 to 45 minutes, or until cake is golden brown and just firm to the touch. A tester inserted in the center should come out clean (except for some caramel sauce!).
Remove and let cool 10 minutes then flip out onto a wire rack to cool completely.