Preheat oven to 300F. Begin by separating out the egg yolks and set aside.

Use a spice grinder to powder the erythritol. Be careful when taking the lid off, as the powder could float into the air. Letting the powder settle a few moments before removing the lid helps with this.

Mix the powdered erythritol with water in a small saucepan.

In a larger saucepan, combine the heavy cream, liquid stevia, salt, vanilla extract, and maple extract.

Bring both of the mixtures to a rolling boil. Once the cream reaches a boil, stir vigorously and turn the heat down to low. Keep stirring this occasionally as you work with the other mixture.

Once the water and erythritol have been boiling for a minute, add in the Low-Carb Maple Syrup.

Whisk the egg yolks well, until they take on a paler color.

Continue boiling the water and erythritol mixture until it has reduced to form a thin syrup.

Pour the water and erythritol mixture into the heavy cream and stir to combine.

Slowly add the cream mixture to the egg yolks, pouring in about one-quarter of the mixture at a time. You want to temper the egg yolks, so make sure not to add too much at once.

Pour the mixture into ramekins, about half full.

Fill a baking sheet two-thirds of the way full with water. Place the ramekins in the water and bake for 40 minutes.

Remove from the oven and let cool for 10–15 minutes. You can refrigerate these if you prefer more of a light custard or pudding texture. You can also eat them warm for a velvety soft, smooth texture.

Who are we kidding? Serve and enjoy!