Step 1

Preheat oven to 350 degrees.

Step 2

Beat eggs in a mixing bowl over medium speed until frothy, about 30 seconds.

Step 3

Combine the cream, Swerve, and salt in a small saucepan and heat over medium-low heat until small bubbles start to form around the edges; do not let it boil. Stir in the vanilla, Pour the mixture slowly into the eggs, whisking constantly.

Step 4

Divide the mixture between 6 (4-ounce) ramekins. Grate or sprinkle the tops with nutmeg. Place the ramekins in a baking dish with tall sides and fill with enough hot water to come halfway up the sides of the ramekins.

Step 5

Bake for 30-40 minutes or until set but still a little jiggly, don’t overbake. Let cool then refrigerate for 1 hour or until set.