Preheat the oven to 325F and line a large baking sheet with parchment paper or a silicone liner.
In a medium bowl, whisk together the almond flour, baking powder, ginger and salt. In a large bowl, beat butter with sweetener until well combined. Beat in egg and vanilla extract.
Beat in almond flour mixture until well combined, then stir in chopped cranberries. Scoop dough and roll into 1 inch balls. Place a few inches apart on prepared baking sheet and press flat with the palm of your hand to about 1/3 inch thick.
Bake 12 to 15 minutes, until lightly browned and and not quite firm to the touch. They will not seem quite cooked through, but they will firm up as they sit. Let cool on pan.
In a medium bowl, beat cream cheese with powdered sweetener until well combined. Slowly beat in melted cocoa butter until combined and smooth. Beat in vanilla extract.
Spread frosting over cooled cookies. Sprinkle with dried cranberries.
White Chocolate Drizzle:
In a small bowl, whisk melted cocoa butter and powdered sweetener until smooth. Drizzle over cookies and let set, about 30 minutes.
Serves 18. Each serving has 3.59 g of carbs and 1.54 g of fiber. Total NET CARBS = 2.05 g.Food energy: 145kcal Saturated fatty acids: 5.03g Total fat: 13.15g Calories from fat: 118 Cholesterol: 17mg Carbohydrate: 3.59g Total dietary fiber: 1.54g Protein: 3.30g Sodium: 120mg