A bright, moist sugar-free cranberry orange loaf cake made with almond flour and finished with a smooth citrus glaze.

Scale

1¾ cups almond flour

¼ cup coconut flour

⅔ cup allulose

2 tsp baking powder

¼ tsp salt

3 large eggs

½ cup unsalted butter, melted

⅓ cup sour cream

¼ cup fresh orange juice

1 tbsp orange zest

1 tsp vanilla extract

¾ cup cranberries, halved

½ cup powdered allulose

1–2 tbsp orange juice (glaze)

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1. Preheat oven to 350°F.

2. Mix dry ingredients.

3. Whisk wet ingredients separately.

4. Combine wet and dry mixtures.

5. Fold in cranberries.

6. Bake 45–55 minutes.

7. Cool and glaze before serving.

Cool completely before glazing.

Tent loaf if browning early.