This stunning gluten-free dessert is keto-friendly, brimming with cranberries, and sure to be the star of your holiday table after your meal. The luxurious cream cheese glaze coats the tender crumb like icing without the added carbs, making for a stunning presentation and a delicious treat for all.

To make the pound cake

1. 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. In a second bowl, beat the butter with the sweetener until fully combined and fluffy. Beat in the eggs one at a time, then beat in the orange zest and extracts.
3. 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. Spoon into the prepared Bundt pan and spread evenly. Bake 45 minutes, or until the edges are golden and the cake is firm to the touch.
5. Let cake cool in the pan for 20 minutes, then carefully loosen the edges and flip out onto a wire rack to cool completely.

To make the cream cheese glaze

1. Beat the cream cheese and butter until smooth. Beat in the sweetener and vanilla until well combined. Beat in the water one tablespoon at a time, until a pourable consistency is achieved.
2. Drizzle glaze over the cooled cake. Garnish cake with sugar-free dried cranberries and orange zest, if desired.