Boil about 1-2 quarts (depending on the size of your baking pan) of water and have it ready to use for the water bath.
Preheat oven to 300F.
Add the heavy cream to a saucepan and turn on medium high. Heat until you see tiny bubbles forming around the edges, but do not boil.
As the cream is heating up, add the eggs and ½ cup swerve in a bowl and whisk until well combined.
Once the cream is ready, remove from the heat and slowly pour into the egg and swerve mixture, whisking the entire time. Mix in the vanilla bean paste (or extract) and once combined, pour into 4 ramekins and set inside an oven safe pan. Note: I used 4 deeper ones in the pics and video, but this recipe makes 6 servings in the standard shallow creme brûlée ramekins.
Pour the boiling water in the pan, about halfway up the sides of the ramekins. Carefully place in the oven and bake for 50-60 minutes, or until the custard slightly jiggles when shaken. Remove the ramekins and leave at room temperature for 15 minutes, then place in the fridge for at least 1-2 hours or until set.
Once ready to serve, sprinkle about 2 ½ teaspoons of the swerve granular over the top of each ramekin. Using a kitchen torch, caramelize the swerve and allow to sit for 2 minutes until the swerve hardens. if you don't have a torch, you can use your broiler for about 1-2 minutes, watch closely not to burn it. Enjoy!
If you don't have vanilla bean paste, you can use the scrapings from a vanilla bean or use double the amount of vanilla extract.