• Preheat oven to 350 degrees F. Line a 8x8 baking pan with parchment paper.
• Using an electric mixer, beat together melted butter, cream cheese and brown swerve. Add in egg, vanilla, and orange extract and beat until well mixed.
• In a small mixing bowl, whisk together baking powder, salt, almond flour, and coconut flour. Slowly add the dry ingredients to the wet ingredients, beating constantly until just blended.
• Fold in white chocolate chips and dried cranberries. Spread the dough evenly into the bottom of the prepared baking dish, smoothing the top with a rubber spatula.
• Bake for 22-25 minutes until golden brown at the edges (the bars will set more as they cool).
• Remove from the oven and place the baking dish on a wire rack to cool completely.

Once the bars are completely cool, start to make the frosting

• To make the frosting, beat cream cheese and powdered swerve together with an electric mixer until smooth. Add vanilla and mix well.
• In a smaller bowl, combine white chocolate chips and coconut oil and place in the microwave for 45 seconds. Take out of the microwave and stir together until smooth.
• Pour half of the melted white chocolate into the cream cheese frosting and beat together until smooth.
• Frost the cooled bars with the cream cheese frosting. Sprinkle evenly with dried cranberries and, using a fork, drizzle the remaining white chocolate over the top to create streaks with the chocolate.
• Let the bars set for about 20 minutes before cutting into 16 triangles.