Pre-heat the oven to 400FIn 2, 1 cup ramekins, add ½ cup blueberries and ½ tablespoon swerve sweetener. Mix to combine.
In a food processor, add pecans, almond flour, butter, 1 tablespoon swerve sweetener, ground flax, cinnamon, vanilla, and kosher salt. Pulse until ingredients are combined.
Spread the mixture on top of the blueberries. Place the ramekins on a baking sheet and bake in the center of the oven for 15-20 minutes or until the topping becomes toasty brown. Serve with 1 tablespoon heavy cream drizzled over top of each.