Preheat your oven to 350F. Grease a baking dish and set it aside.

In a mixing bowl, combine the blueberries, 1/4 cup allulose, cinnamon, xanthan gum, and lemon juice. Mix well and pour into the prepared baking dish. Bake for 10-15 minutes.

While the fruit filling is baking, prepare the biscuit topping. In a large mixing bowl, whisk together the almond flour, baking powder, and sugar-free brown sugar. Add the egg, melted butter, and heavy cream, mixing until well combined.

Remove the baking dish from the oven. Using a cookie scoop or a 1/4 cup measure, scoop out portions of the biscuit topping and place them over the blueberries.

Bake again for 15-20 minutes, or until the biscuit topping is golden brown.

Remove from the oven and let it sit for 5 minutes before serving.