In a mixing bowl, combine almond flour, powdered sweetener, softened butter, cinnamon, and chopped pecans to make the crumb topping. Mix until crumbly. Set aside.

Preheat your oven to 350°F (175°C). Grease or line a 9-inch square baking pan with parchment paper.

In a large mixing bowl, whisk together eggs, vanilla extract, melted butter, heavy cream, and almond milk until smooth.

Gently add almond flour, coconut flour, powdered sweetener, baking powder, salt, and orange zest into the wet mixture. Stir until just combined, then fold in cranberries.

Pour the batter into the prepared pan, spreading evenly, and sprinkle the crumb topping over the batter.

Bake in preheated oven for 35-40 minutes. Check doneness with a toothpick.

Cool in the pan for 10-15 minutes before serving warm or at room temperature.