Preheat the oven to 350 degrees.
Blend together the almond flour, ¼ cup Swerve, egg, xanthan gum, baking powder, ground ginger, butter and sour cream until well combined.
Fold in the dried cranberries and keto white chocolate chips.
Spread the mixture into a 9x9 baking dish lined with parchment paper.
Bake for 25-30 minutes until lightly browned and cooked through. Cool to room temperature.
Beat together the cream cheese, ⅓ cup Swerve, vanilla and heavy whipping cream until smooth and creamy.
Spread the topping over the bars.
Sprinkle on the remaining dried cranberries and one tablespoon of the white chocolate chips.
Place the remaining chocolate chips and coconut oil into a microwave safe bowl, and heat at 30 second intervals until completely melted.
Drizzle the melted chocolate over the bars.
Allow the topping to set.
Cut the bars into pieces and serve.