In a medium bowl, mix together berries with their liquid, coconut flour, egg, Truvia, baking powder and xanthan gum.
Pour into greased pan and bake at 350F for 20 minutes. Allow the pudding to cool for 10 minutes and then serve hot. You can top with whipped cream or keto ice cream.
This dessert is best served either piping hot when it’s a softer, pudding-like consistency that you can scoop, or straight from the fridge when it’s cold and holds it’s shape when cut into slices.