Preheat oven to 325F and grease 3 (three) 9-inch or 8-inch round baking pans very well (if you only have two pans, you bake the cake layers in batches.
In a medium bowl, combine the almond flour, coconut flour, protein powder, baking powder, and salt.
In a large bowl, beat butter with sweetener until well combined and fluffy. Beat in the egg whites. Add half the almond flour mixture and beat in, scraping down the sides of the bowl and the beaters as needed.
Beat in the cream, water, and vanilla extract, then beat in the remaining almond flour mixture until well combined. Divide the batter among the prepared pans and spread to the edges. Smooth the tops.
Bake 20 to 25 minutes, or until edges are just golden and the cake layers are firm to the touch. Remove and let cool 10 minutes, then flip out onto a wire rack to cool completely.
In a large saucepan over medium heat, bring cranberries and water to a boil. Reduce heat and simmer until the berries have all burst and can easily be mashed with a fork, about 10 minutes. Whisk in sweetener.
Place on cake layer on a serving plate and top with half of the cranberry filling, spreading all the way to the edges. Repeat with a second layer and the remaining filling. Top with the final layer of cake.
White Chocolate Frosting:
In a large bowl, beat the cream cheese, butter, and sweetener together until well combined. Beat in whipping cream and vanilla until smooth.
Drizzle with melted cocoa butter and beat in until well combined. Spread frosting over top and sides of cake.
In a bowl, combine the cranberries and syrup. Sprinkle with sweetener. Place on top of the cake.
Serves 16. Each serving has 5.79g NET CARBS.Food energy: 392kcal Total fat: 34.41g Calories from fat: 309 Cholesterol: 77mg Carbohydrate: 9.51g Total dietary fiber: 3.72g Protein: 8.13g Erythritol: 31.9g