Preheat oven to 325F and butter 4 mini loaf pans very well.
In a medium bowl, whisk together almond flour, protein powder, baking powder, baking soda and salt. Set aside.
In a large bowl, beat butter until smooth. Add granulated Swerve and beat until lighter and well-combined, about 2 minutes. Beat in eggs, one at time, scraping down beaters and sides of bowl with a rubber spatula as needed. Beat in stevia extract and lime zest.
Beat in half of the almond flour mixture, then beat in lime juice. Beat in remaining almond flour mixture until well combined.
Stir in chopped cranberries and divide among prepared pans.
Bake 30 minutes, or until top is golden brown and a tester inserted in the center comes out clean. Let cool in pan 5 minutes, then flip out onto a wire rack to cool completely.
For the glaze:
Combine powdered Swerve and lime juice in a small bowl and stir until smooth. Drizzle over cooled loaves.
Serves 16. Each serving has 7 g of carbs and 2.7 g of fiber. Total NET CARBS = 4.3 g.