Whisk together the egg yolks and 1/2 cup powdered swerve in a medium bowl smooth and creamy. Add cream and vanilla and gently stir to combine. Place ramekins in a roasting pan and fill the pan up with hot water until the water is half-way up sides of ramekins. Pour egg mixture evenly into each ramekin (a little over 1/2 cup per serving).
Bake for 50 minutes. The custard should be set but still slightly jiggly.
Remove ramekins from the water bath, dry them off with a towel and let them cool in the fridge for at least an hour. You can also make the custard up to 2 days in advance to when you are serving it.
When you are ready to serve, sprinkle 1 teaspoon of Confectioners'-Style Swerve in a thin, even layer over the top of the cooked custard.
Use a kitchen torch to melt and caramelize the Swerve. If you do not have a kitchen torch, you can place the ramekins under the broiler, watching carefully, for 3-5 minutes.
This recipe makes 6 individual servings.
Serving: 1serving | Calories: 315kcal | Total Carbs: 18g | Protein: 4g | Net Carbs: 3g | Sugar Alcohols: 15g