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It’s a low carb dessert that clocks in at only 4.1 net carbs compared to the original recipe that can have upwards of 40 net carbs!
Combine the cranberries, water, and sugar substitute, salt, orange zest, and orange extract and cook on the stovetop in a small saucepan over medium heat until the cranberries pop.
Remove from heat and set it aside.
In a medium-sized bowl combine the almond flour, baking powder, orange zest, and salt.
In another small bowl using a whisk combine the sugar substitute, softened butter, and sour cream. Once combined whisk in the eggs and vanilla or orange extract.