Preheat your oven to 350°F (175°C). Grease and flour an 8-inch square baking pan.

In a large bowl, whisk together the almond flour, coconut flour, erythritol, baking powder, and salt.

In another bowl, mix the melted butter, eggs, and vanilla extract. Combine with the dry ingredients until smooth.

Pour the batter into the prepared baking pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool completely in the pan on a wire rack.

In a small saucepan, combine the erythritol, heavy cream, and butter. Cook over medium heat, stirring frequently, until the mixture reaches a caramel-like consistency (about 5-7 minutes).

Stir in the chopped pecans. Remove from heat and let cool slightly.

Once the cake has cooled, use the handle of a wooden spoon to poke holes all over the cake.

Pour the praline filling over the cake, ensuring it gets into the holes.

Prepare the Topping: In a medium bowl, whip the heavy cream, vanilla extract, and erythritol until stiff peaks form.

Spread the whipped cream over the top of the cake.

Garnish and Serve: Sprinkle additional chopped pecans over the whipped cream.

Chill the cake in the refrigerator for at least 2 hours before serving to allow the flavors to meld and the cake to set.