Preheat oven to 350°F (175°C). Grease a 6-inch cake pan.
In a large bowl, whisk together almond flour, protein powder, baking powder, baking soda, cinnamon, Splenda, and salt.
In another bowl, beat eggs, then mix in Greek yogurt, applesauce, vanilla, and orange extract or zest until smooth.
Pour the wet mixture into the dry ingredients and stir until combined. Batter will be thick and slightly sticky.
Fold in cranberries and chocolate chips.
Spoon batter into prepared cake pan. Sprinkle dried orange peel on top.
Bake 30–35 minutes (mini versions may be done in 25–28 min) until golden brown and a toothpick comes out clean.
Cool completely before removing from the pan.
Dust lightly with Splenda for that festive snowy look.
