Preheat oven to 375°F (190°C). Grease the baking dish with the butter, then place it on a rimmed baking sheet.
In a blender, combine the half-and-half, 3/4 cup of the heavy cream, the granulated sweetener, vanilla extract, xanthan gum, 3/4 teaspoon salt, and the eggs. Blend for 10 seconds. Add the almond flour and blend until smooth, about 30 seconds more. Pour the mixture into the prepared baking dish.
Scatter the blueberries evenly over the top of the batter, then bake until the top is golden brown and set and a toothpick inserted into the center comes out clean, 40 to 45 minutes. Let rest for 15 minutes
Meanwhile, in the bowl of a stand mixer fitted with the whisk attachment, add the remaining 3/4 cup heavy cream and 1 1/2 tablespoons of the powdered sweetener. Whip on medium-high speed until soft fluffy peaks form.
Dust the remaining 1½ tablespoons of powdered sweetener over the top of the clafoutis and serve warm or at room temperature with whipped cream.
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