Net Carbs 5 grams
Fat 18 grams
Protein 7 grams
3 cups cranberries
1/3 cup granulated Swerve
1/4 cup water
2 1/2 cups almond flour
1/2 cup coconut flour
1/4 cup unflavored whey protein powder
1 Tablespoon baking powder
1/4 teaspoon salt
1/2 cup butter, softened
3/4 cup Swerve
4 large eggs, room temperature
1 Tablespoon orange zest
1/2 teaspoon orange extract
2/3 cup almond milk, room temperature
1/2 cup chopped pecans
3 Tablespoons Swerve Confectioners
1 Tablespoon water
Combine cranberries, 1/3 cup Swerve and water and bring to a boil. Reduce heat and simmer til berries pop and mash with a fork.
Preheat oven to 325F and grease a 9-inch springform pan.
Whisk together the flours, protein powder, baking powder and salt.
In another bowl, beat butter with 3/4 cup Swerve til smooth and beat in eggs, orange zest and orange extract. Beat in half of the almond flour mixture and then beat in almond milk. Beat in remaining flour mixture until well combined.
Spread 2/3 of batter into prepared pan and spread the cranberry sauce over. Stir pecans into remaining batter and spread over cranberry sauce.
Bake 40-50 minutes until top is golden brown and firm to the touch and a tester inserted into the middle has no raw batter on it. Remove and let cool at least a half hour, then run a sharp knife around the inside of pan and remove sides.
Stir together Swerve Confectioners and water and drizzle over cake.