Beat eggs in a mixing bowl over medium speed until frothy, about 30 seconds.
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.
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.
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.
Amount Per Serving
Calories 301Calories from Fat 279
% Daily Value*
Saturated Fat 19g95%
Vitamin A 1245IU25%
Vitamin C 1mg1%
* Percent Daily Values are based on a 2000 calorie diet.