Preheat the oven to 320ºF (160ºC). Line an 8×8-inch pan with parchment paper.
Beat with a stand mixer or hand mixer in a large bowl with the sweetener and butter until fluffy at medium speed.
Beat in the eggs and vanilla extract at low speed until incorporated.
Add the almond flour and baking powder and beat on low to medium speed until combined.
Gently fold in the cranberries and white chocolate chips.
Pour or spoon the batter into the lined pan and smooth the top.
Bake for 20-25 minutes, until golden brown on top and a bit soft in the middle. To check doneness, insert a toothpick that should come out with just a bit of batter on it that you can ball up between your fingers – not completely dry or wet.
In a large bowl, use an electric mixer to beat the cream cheese and powdered sweetener until combined.
Gradually add melted white chocolate; beat until blended. Spread the icing over the blondies. Sprinkle with cranberries & cut into squares.
Store in the refrigerator until ready to serve.
Notes
*All Nutritional Data are Estimates Only Based on the Products I Used.*Yield: 12 Bars, Servings: 12, Serving Size: 1 Bar, Net Carbs per Serving: 7g, Amounts per Serving-