1 1/2 cup fresh firm blackberries. You can also use frozen blackberries or another option is cherries ((if using frozen do not defrost the berries)

1 Tbsp. fresh lemon juice and zest of 1 lemon

Preheat oven to 350 F and line a muffin pan with parchment paper liners

Add almond flour, baking powder, and salt into a food processor and blend

Add cream, eggs, butter, lemon juice, lemon zest, vanilla, and stevia and blend until creamy

Stir in blackberries and pecans by hand

Pour batter into prepared muffin pan and bake for 30 -35 minutes or until a toothpick inserted in the middle of the muffin comes out clean

Cool in the muffin pan