Preheat the oven to 350 degrees Fahrenheit and generously spray two 8" cake pans with cooking spray (I also lined the pans with 8" parchment paper circles).

In a stand mixer bowl, add the eggs, egg whites, vanilla extract, granulated sweetener, almond milk, pear puree and caramel flavor. Stir on low while you complete the next steps.

In a medium-sized bowl, sift together the coconut flour, both cocoa powders, apple pie spice, baking powder, baking soda and salt.

Stand mixer still running, slowly add in the dry ingredients. After all is added in, mix on medium speed for ~20 seconds. Take bowl off mixer and scoop batter into the prepared pans, tap the pans on the counter to level the batter. Bake for ~45 minutes, or until surface springs back when tapped. Flip cakes onto a wire cooling rack and let cool completely before frosting.

In a microwave-safe bowl, add the shortening and almond milk and microwave at 20-second intervals, stirring between each one, until shortening is melted.

Stir in the extracts and salt.  Stir in the protein powder, then stir in the powdered erythritol. Frost cakes once completely cool. Refrigerate for ~10 minutes to firm up the icing, then slice and serve!