Preheat oven to 325F. In a medium-sized mixing bowl, add the coconut milk, vanilla extract, and heavy cream.

Add the eggs and begin to lightly whisk together. Do this gently to avoid aerating the eggs. Add the sweeteners and macadamia nut butter.

Continue stirring until everything is combined evenly. Fill a small baking pan with about an inch of water. Place ramekins in the baking pan, ensuring sure that they are submerged in about 1 inch of water. Fill the ramekins with the custard mixture.

Place in the oven and bake for about 40 minutes, or until a knife comes out clean. Once done, let cool for about 25 minutes while sitting in the water. Remove the ramekins from the water and allow to dry. Serve and enjoy!