Core and Advanced Plan
1/2 cup almond flour
1/2 cup erythritol (like Swerve)
1/4 tsp sea salt
Put the berries into four half-pint canning jars. Combine the almond flour, sweetener, and salt. Whisk it together with a fork and pour it on the fruit, and then top with a generous pat of organic butter. Put the jars in a square baking dish. Bake it at 350 for one hour.
Let the jars cool completely then put the lid on and store in the fridge for up to a week. You can also top with cocoa nibs, stevia sweetened whipped cream, or chopped nuts.