Whisk together the cream and vanilla until stiff peaks form, then cover and place in the fridge.

In a small saucepan, make the syrup by adding the blackberries, water and tablespoon of sweetener. Cook on a low heat and push down the fruit with a spoon to release the juice. After 10 minutes, press the mixture through a fine sieve, discard the pulp, and let the syrup cool.

Mix together the almond flour and melted butter, then divide evenly between four small bowls or ramekins.

In a stand mixer, beat the cream cheese, blackberry syrup and ¼ cup of sweetener together until smooth. Gently fold in the whipped cream.

Divide the topping between the four bowls, cover, and keep in the fridge until required.