Mix together the almond flour, coconut flour, salt, xanthan gum, and baking powder.
For the smoothest cake you can sift the dry ingredients (I didn't this time).
Cream together the butter and cream cheese.
Add the sweetener, scrape the sides, and mix.
Add the eggs, one at a time. I cracked all of the eggs into a measuring cup and added one yolk at a time.
Stop mixer and scrape sides and bottom of the bowl. Mix again.
Add the orange zest and the extracts.
Preheat oven to 325 degrees. Add the dry ingredients. Mix.
Wash your cranberries. I found so many little leaves (that I must be drinking in my shakes!) that I was shocked. Remove any debris and nasty berries.
Add to cake batter. Carefully mix. Pour into a Bundt pan that has been sprayed with non-stick spray.
Bake in the preheated oven for 50-55 minutes. Don't overbake.
Remove from the oven when done and allow to cool for about 15 minutes. Carefully use a spatula to go along the edge of the cake.
Very carefully invert onto a plate that is big enough to hold the cake.
If you want to make the glaze, add 1/2 c sweetener and 1/2 cup water to a saucepan. Allow to come to a simmer (if using allulose, don't go above medium heat). Whisk in orange and vanilla extracts. Whisk in xanthan gum.
Whisk for a minute or so.
Brush the syrup all over the cake.
If making the sugared cranberries, add cranberries to the saucepan. I added about 1/3 of a cup. Allow to simmer for a minute or so, until a couple cranberries pop.
Carefully remove to a plate.
On a plate (I used a Styrofoam plate) add some granulated sweetener. I used Serve. carefully roll cranberries in the sweetener.
Allow the cranberries to dry for a little bit. I made the frosting and frosted the cake while they dried. I placed them on parchment paper.
Cream together powdered sweetener, heavy cream, and cream cheese.
Scrape edges and add extracts. Mix again.
Frost and decorate however you want.
Now cut a slice and eat.
I plan on freezing slices on a cookie sheet and storing in the freezer. I will pull some slices out for a plate for Thanksgiving. Store in fridge or freezer.