1. To a 9-inch bundt cake pan, coat the inside with a thin layer of butter. Using a mesh strainer, dust a small amount of oat fiber over the butter to coat. Set aside. Preheat oven to 350 degrees.
2. To a large bowl, cream together softened butter and sweetener. Mix with an electric mixer until fluffy and smooth (2-3 minutes). Add eggs one at a time. Then stir in vanilla. Set aside.
3. In a medium bowl, add 2 cups almond flour, 1/4 cup oat fiber, 1 teaspoon baking powder, 1/2 teaspoon salt and pumpkin pie spice. Mix until combined.
7. To the prepared bundt pan, add 1/2 pumpkin cake batter. Smooth out with a spatula. Top with all of the chocolate cake batter. Smooth out again with spatula. Add remaining pumpkin batter. Spread to an even layer with the spatula.
8. Bake at 350 degrees for 50-55 minutes or until a knife comes out clean when inserted into the center of the cake. Loosen the edges with a knife. Let cool for several minutes (5-10). Then place a wire rack on top of the bundt cake and flip over to pop our the cake from the pan.
9. While cake is cooling, prepare the cream cheese glaze. To a medium bowl, mix together softened cream cheese with butter. Once fluffy, add sugar free powdered sweetener. Mix to combine. Add 2-3 tablespoons of nut milk or heavy cream.
10. Spoon cream cheese frosting on the top of the bundt cake. Using the back of the spoon push the glaze over the edge to drip down the sides. Top with crushed pecans if desired.