Preheat oven to 350 degrees.
Spray 2 8" round baking pans with oil and put parchment paper in the bottoms.
Mix butter, sweetener, vanilla, and almond extract until fluffy.
Add in Sour Cream and coconut oil and mix thoroughly.
Add Eggs and mix well.
Add in the dry ingredients and mix until combined.
Fold in the pecans.
Spread into two pans (batter will be thick).
Bake at 350 for 25-30 minutes. Check at 20 minutes to make sure you don't over cook.
Meanwhile, start the frosting. Place 1 cup of butter (2 sticks) into a pan and cook on medium until butter is browned, about 8 -10 minutes.
Remove brown butter to a heat proof dish and allow to cool for another 10 minutes or so at room temperature.
Place brown butter into fridge until solid, at least an hour.
When solid, place all ingredients into a mixer and mix until frosting consistency.
Frosting needs to remain refrigerated.