Preheat oven to 325°F; grease a 9x5-inch loaf pan or line with parchment paper and set aside.
In a medium bowl, whisk together flour, sweeteners, orange peel, baking powder, baking soda, xanthan gum, cinnamon, nutmeg, and salt; set aside.
In a large bowl, combine butter, eggs, and almond milk.
Mix dry mixture into wet mixture until well combined.
Fold in cranberries. Pour batter into prepared pan.
Bake until a toothpick inserted in the center of the loaf comes clean, about 1 hour and 15 minutes.
Transfer pan to a wire rack; let bread cool 15 minutes before removing from pan.
Notes
Sweeteners can be replaced with about ¾ to 1 cup of any low carb sugar replacement depending on sweetness desired.2 teaspoons of orange extract can be used in place of the dried peel.For more orange flavor, you can substitute the almond milk with a zero carb orange flavored drink and lessen the sweetener a bit.If you aren't following a gluten-free eating plan, the almond and coconut flour can be replaced with 2 cups of King Arthur Wheat Flour with the eggs reduced to only 4 and the xanthan gum omitted.