Set the oven to 350°F and fit parchment into a 9x13-inch rectangular baking pan. Leave parchment extending above the sides so the finished slab is easier to lift.

Use a mixer to combine the softened butter with the brown sugar substitute, incorporate the eggs and first portions of orange and vanilla extracts, then mix in the separately combined flours, ginger, baking powder, and salt. The butter should blend without hard lumps, and the dry mixture should have no visible streaks once incorporated.

Fold the first portions of white chocolate chips and cranberries through the batter, distribute it evenly in the prepared pan, and bake for 20 minutes before leaving it to cool completely. Look for a set center and lightly golden edges, with no warmth remaining before frosting.

Beat the softened cream cheese with the keto honey and remaining orange and vanilla extracts, then cover the cooled blondie with an even layer. The frosting should look smooth and spread without dragging up the crumb.

Microwave the reserved white chocolate chips in 30-second bursts, stirring after each burst, optionally adding 1 teaspoon coconut oil for a more fluid drizzle. Stop heating once stirring produces glossy chocolate that flows from the spoon.

Scatter the reserved cranberries across the frosting, add extra white chocolate chips if desired, and trail the melted chocolate over the surface. A thin drizzle leaves the cranberry topping visible and gives each slice a little chocolate finish.

Divide the slab into 12 square portions, then slice each portion diagonally to make 24 triangles. Wipe the blade between cuts to keep frosting from smearing onto the next slice.