Preheat your oven to 325° F. Spray 4 6 oz. ramekins lightly with nonstick spray (or 8 small ramekins).
In a medium saucepan, combine the heavy cream, vanilla extract, and dash of salt. Let it bubble up (not a complete boil) and then turn off the heat.
Whisk together your egg yolks and granular swerve in a medium bowl. Slowly whisk in your hot heavy cream mixture. Make sure you do this slowly and whisk constantly or your eggs will scramble!!
Divide the mixture between the ramekins evenly and set in a deep baking dish. Pour boiling water into the baking dish until it has reached the half way mark on the outside of the ramekins.
Bake for 40 minutes. Let cool until the crème brûlée is warm (not hot) and you can handle the ramekins with your hands.
Coat the top of the crème brûlées with about 1 tsp of swerve. Use a blow torch to create a caramelized shell.
Serve and enjoy! You can store leftovers in the fridge for up to 5 days
Servings 8
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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Please note that my nutrition label is approximate & rounds up slightly.