Preheat oven to 350° F.
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° F for one hour.
Let the jars cool completely then put the lid on and store in the fridge for up to a week.