Spray liners with baking spray. This batter may make more than 12 depending on the liners you are using.
Preheat oven to 350 Degrees. Keep on bake, not convection bake if oven has that mode to keep from browning, but it's fine to use a convection oven too.
Orange Mixture
Wash Navel orange and trim off the bottom, if necessary.
Cut into quarters. Put in cold water. Bring to boil for 30 minutes. Drain. Reserve 1/4 cup water.
Add to Vitamix or super blender. Pulse until you have a texture of course puree, with a little bit of zest showing. Add orange extract. You may need to add a little of the reserved water in bottom of blender. Set aside to cool. This can be made up to 3 days ahead and refrigerated. It can also be made ahead and frozen.
Dry Ingredients
Whisk together almond flour, coconut flour, baking powder, salt, xanthan gum, Swerve granulated. Set aside.
Make Batter
Beat eggs for five minutes. I use my whipping wand.
Slowly stream in oil.
Add vanilla extract.
Add orange mixture to batter.
Add dry mixture beating on low.
Use an Ice cream scoop to scoop batter onto each liner.
Bake for 18 to 22 minutes depending on what liner you use. Use a food thermometer. It needs to be between 207 and 210 F.
Cool completely before adding glaze.
Glaze
Mix confectioner's with water and a dash of orange extract, until you have a pourable glaze you can drizzle.
Notes
Swerve Confection: You can also use another brand such as Lakanto.You can skip the glaze and sprinkle with confectioner's sweetener as an option.