Blackberry Charlotte
Blackberries add fiber and polyphenols to this charlotte, while almond flour keeps it tender without wheat flour. Eggs and butter make the dessert satisfying.
Divide butter (110 g) into two parts: use one to grease the dish, and the other portion is soft for the batter. Almond flour (110 g) is used for the dish and the batter: dust the dish with part of it. Arrange blackberry (500 g) over the bottom.
Beat the egg (150 g) with stevia (100 g) until smooth. Add the soft butter and remaining almond flour, plus table salt (1 g), then mix with a mixer.
Mix in vanilla (1 g), baking powder without starch (5 g), and xanthan gum (5 g). Pour the batter evenly over the blackberries.
Bake at 180 °C for 35 minutes until done.
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