Makes: 4 servings
2 large egg yokes
2 oz cream cheese
1 1/2 cups heavy whipping cream
1/2 tsp xanthan gum
zest of two lemons
2 tbsp sugar-free raspberry preserves
pinch of salt
2 tbsp Swerve
1/2 tsp vanilla extract
5 drops lemon essential oil (or 1/2 tsp lemon extract)
In a medium saucepan over low heat, combine Swerve, salt, xanthan gum, and zest.
Slowly wisk in whipping cream and cream cheese.
Slowly temper eggs into warm whipping cream.
Increase heat to medium and wisk until cream reaches a simmer. Remove from heat and add extracts and lemon oil.
Butter 4 6oz ramekins and divide the cream between the ramekins.
Gently swirl 1/2 tbsp of raspberry preserves into the cream in each ramekin and gently place one raspberry in the middle of each custard.
Place ramekins on a cookie sheet and place in a preheated 325 degree oven.
Pour water in cookie sheet until it reaches halfway up the ramekin.
Bake 30 minutes or until set. Let cool and then place in the fridge 1-3 hours before eating.
Serving size: 1 custard
Net carbs: 6.85 g
Fat: 40.39 g
Protein: 5 g