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Preheat the oven to 350°F.
Line a baking sheet with parchment paper.
In a large bowl, combine the sea salt, erythritol, baking powder, and almond flour.
Whisk together the egg, orange zest, vanilla, and melted coconut oil.
Stir the wet mixture into the almond flour mixture until a uniform dough forms.
Press fresh or dried cranberries into the dough.
Stir in the cold cream with a spatula or fork until the dough comes together.
Place the dough onto the lined pan, forming a disc shape about 1 inch thick and 6 inches in diameter.
Cut into eight wedges and move the pieces about one inch apart.
Bake for 18 to 22 minutes until golden.
Cool completely on the pan.