For the Loaf:

1 1/2 cups almond flour
1/2 cup coconut flour
1/4 cup granulated erythritol or monk fruit sweetener
2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsweetened almond or coconut yogurt
3 large eggs
2 teaspoons grated orange zest
1/2 teaspoon pure vanilla extract
1/2 cup melted coconut oil
1 1/2 cups cranberries, fresh or frozen, thawed and rinsed
For the Orange Syrup:

1/3 cup freshly squeezed orange juice
1/4 cup granulated erythritol or monk fruit sweetener
For the Simple Glaze:

1/2 cup powdered erythritol or powdered monk fruit sweetener
2 to 3 tablespoons fresh orange juice

Preheat the oven to 350°F (175°C). Grease the bottom and sides of one 9 x 5-inch loaf pan and line it with parchment paper, then grease the parchment paper.
Dry Ingredients:

In a mixing bowl, whisk together almond flour, coconut flour, sweetener, baking powder, and salt. Set aside.

Wet Ingredients:

In another bowl, whisk together almond or coconut yogurt, eggs, orange zest, vanilla extract, and melted coconut oil until well combined.
Combining Ingredients:

Slowly add the dry ingredients to the wet ingredients, stirring until you have a smooth batter.
Prepare Cranberries:

Toss cranberries in a tablespoon of almond flour to coat them lightly. Gently fold them into the batter.

Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.

Allow the loaf to cool in the pan for 10 minutes before transferring it to a wire rack placed on top of a baking sheet.
Orange Syrup:

While the loaf is cooling, prepare the orange syrup by heating orange juice and sweetener in a small saucepan over medium heat. Stir until the sweetener is completely dissolved, then continue to cook for an additional 3 minutes. Remove from heat and set aside.
Infusing with Syrup:

Use a toothpick to poke holes in the top and sides of the warm loaf. Brush the loaf with the prepared orange syrup, allowing it to soak in. Repeat this process until the entire loaf is infused with the syrup.
Simple Glaze:

In a small bowl, whisk together powdered erythritol or monk fruit sweetener and fresh orange juice until smooth and pourable. Adjust the consistency by adding more orange juice if needed. Drizzle the glaze over the cooled loaf, allowing it to drip down the sides.
Setting Glaze:

Let the glaze harden for approximately 15 minutes before slicing and serving the bread.
Enjoy your Keto Cranberry Orange Bread with Simple Glaze, a delicious low-carb treat perfect for those following a keto lifestyle!