Preheat the oven to 350 degrees.
Add the butter, cream cheese and 1 cup Swerve to a mixing bowl, and blend until smooth.
Mix in the almond flour, vanilla, orange extract, baking powder, eggs and heavy whipping cream until well combined.
Fold the cranberries into the batter.
Spread the batter evenly into a well greased bundt pan.
Bake for 40-45 minutes, or until browned and completely cooked through.
Cool the cake completely.
Once cooled, blend together the cream cheese and Swerve for the icing until smooth.
Add in the orange extract and heavy whipping cream, and beat until creamy.
Smooth the icing over the cooled cake.
Place the white chocolate chips and coconut oil into a microwave safe bowl, and heat at 30 second intervals until smooth and melted.
Garnish the cake with fresh cranberries.
Drizzle the white chocolate mixture over the cake.