Preheat oven to 400 degrees F.

In a medium saucepan, combine berries with half of the erythritol, water, vanilla and lemon juice.

Bring to a simmer over medium heat, stirring often.

Add arrowroot and continue to stir until thickened, about 1 minute.

In a large bowl, beat the egg whites until they form soft peaks.

Gradually add in the remaining erythritol, 2 Tbsp at a time, and continue to beat for about 3 minutes.

Gently swirl in 3/4 cup of the berry mixture, leaving streaks in the egg whites.

Spoon remaining berry mixture into 1/2 cup ramekins for each serving.

Top with the souffle mixture, sprinkle with almonds and bake until golden on top, about 6 minutes.

Cool slightly, then serve.