Ingredients

• 2 large eggs
• 2 cups heavy cream
• 1/2 cup powdered stevia plus extra to sprinkle on top
• 1/4 tsp sea salt
• 2 tsp vanilla extract
• Nutmeg (optional, for sprinkling)
• Sliced strawberries

Directions

• Preheat the oven to 350 degrees F
• In a medium bowl, beat the eggs at medium-low speed for about 30 seconds, until frothy.
• In a small saucepan, combine the cream, powdered stevia, and sea salt over medium-low heat. Heat, stirring occasionally, for a few minutes until it reaches 180 degrees F, or just before boiling. Small bubbles will form on the edges. Do not let it boil.
• Stir in the vanilla extract.
• While whisking the eggs constantly, pour the cream into the eggs very slowly in a thin stream.
• Divide the custard mixture evenly between 6 4-ounce ramekins or 3 8oz ramekins.  Sprinkle the tops lightly with nutmeg.
• Place the ramekins into a pan with tall sides, and fill the pan with enough water to reach halfway up the sides of the ramekins.
• Bake for 30 to 40 minutes, (45 to 55 minutes if using 8oz ramekins) until the custard is barely starting to set, but still jiggly. A knife inserted in the center should come out clean.
• Cool the custard completely to room temperature, until set.
• Sprinkle powdered stevia over the top and add sliced strawberries

Estimated nutrition for an 4oz serving:

Calories-303, Fat-30g, Protein 4g, Total Carbs-2g, Fiber 0g, Sugar 2g

Enjoy!