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To a small saucepan over medium heat, add the cranberries, ¼ cup granulated erythritol, and 2 tbsp of water. Bring to a boil, then drop the heat to low and let it simmer for 10 minutes. Take the cranberry sauce off the heat and whisk in the xanthan gum. Set the sauce aside to cool.
Preheat your oven to 350 F/ 180 C and line an 8” springform pan with parchment paper. To a large bowl, add the almond flour, coconut flour, ¾ cup granulated erythritol, baking powder, and salt. Whisk to combine.
To another bowl, add the melted butter, eggs, almond milk, orange zest, orange extract, and vanilla extract. Whisk well, then pour it over the dry mixture. Whisk to combine.
Pour 2/3 of the cake batter into the prepared pan. Spread the cranberry sauce over the batter. Add the remaining batter.
Bake for 40-45 minutes, or until the top is golden and an inserted toothpick comes out dry. Remove from the oven and let it cool for 30 minutes. Remove the cake from the pan and cut it into 12 slices.
To a small bowl, add the powdered sweetener and 2 tbsp water. Whisk until a smooth glaze forms. Set it aside.
To serve, place a slice of cake on a plate. Drizzle with 2 tsp of glaze. Serve immediately.