Cranberry Pound Cake

Ingredients

• [Cake] 3 1/2 cup Almond Flour
• [Cake] 1/4 cup Coconut Flour
• [Cake] 1 tbsp Baking Powder
• [Cake] 1/2 tsp Salt
• [Cake] 1/2 cup Butter
• [Cake] Swerve
• [Cake] 4 Large Egg
• [Cake] 4 Orange Zest
• [Cake] 1 tsp Orange Extract
• [Cake] 1 tsp Vanilla Extract
• [Cake] 1 cup Almond Milk
• [Cake] 1 cup Cranberries
• [Cream Cheese Glaze] 3 oz Cream Cheese
• [Cream Cheese Glaze] 1 tbsp Butter
• [Cream Cheese Glaze] Swerve
• [Cream Cheese Glaze] 1/2 tsp Vanilla Extract
• [Cream Cheese Glaze] 2-4 tbsp Water

Instructions

1. (Cake) Preheat the oven to 325F and grease a Bundt pan with both butter and then coconut oil spray. In a medium bowl, whisk together almond flour, coconut flour, baking powder, and salt.
2. (Cake) In a second bowl, beat the butter with the sweetener until creamy. Beat in the eggs, one at a time, then beat in the orange zest and extracts.
3. (Cake) Add half the almond flour mixture and beat in, then add the almond milk. Beat in the remaining almond flour mixture until well combined. Fold in chopped cranberries.
4. (Cake) Spoon into the prepared Bundt pan and spread evenly. Bake 45 minutes, until the edges are golden and the cake is firm to the touch.
5. (Cake) Let cool in the pan for 20 minutes, then carefully loosen the edges and flip out onto a wire rack to cool completely.
6. (Glaze) Beat the cream cheese and butter until smooth.
7. (Glaze) Beat in the sweetener and vanilla until well combined.
8. (Glaze) Beat in the water, one tablespoon at a time, until a pourable consistency is achieved.
9. (Glaze) Drizzle glaze over the cooled cake. Garnish cake with sugar-free dried cranberries and orange zest, if desired.