Place eggs, cream cheese, vanilla, sweetener, orange zest, and orange oil in a blender and blend well.
In a large bowl whisk together almond flour, coconut flour, baking powder, salt, and cinnamon.
Pour the blended wet ingredients into the bowl of dry ingredients and stir to combine completely.
Mix in the cranberries evenly.
Turn on oven to 325 degrees Fahrenheit and line a regular sized muffin pan with silicone or other liners.
Using an ice cream scoop or spoon, evenly fill the muffin tins about 2/3 full and place in the oven to bake for 20-25 minutes.
To prepare the frosting, cream together the cream cheese, almond milk, and orange essential oil or zest.
Add more almond milk to thin if necessary or drizzle over cooled muffins.