In a large bowl, combine the first cup of almond flour, 1/4 cup coconut flour, Swerve Brown, pumpkin pie spice, and salt. Mix well to form the base of the crumb topping.

Pour in the melted butter and mix until large crumbs form. Set aside half of this mixture for the topping.

To the remaining crumb mixture in the bowl, add the second cup of almond flour, 1/2 cup Swerve Sweetener, 1/3 cup coconut flour, and whey protein powder. Mix until a cohesive cake batter forms.

Press the cake batter evenly into a greased 8x8 inch baking dish.

Sprinkle the reserved crumb topping mixture evenly over the cake batter.

Bake at 350°F (175°C) for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Let cool completely before slicing and serving. This allows the cake to set and prevents it from crumbling.