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Preheat your oven to 325°F (160°C).
Arrange 6-8 ramekins in a baking dish.
In a medium saucepan, combine the heavy cream and unsweetened almond milk. Heat over medium heat until the mixture is hot but not boiling, then remove from heat.
In a large mixing bowl, whisk together the powdered erythritol, egg yolks, vanilla extract, and salt until well combined and slightly thickened.
Slowly pour the hot cream mixture into the egg mixture, whisking constantly to prevent the eggs from curdling. Strain the mixture through a fine-mesh sieve into a measuring cup.
Pour the custard mixture evenly into the ramekins.
Pour hot water into the baking dish around the ramekins to create a water bath. Bake for 35-40 minutes at 325°F (160°C) until set.
Let the custards cool and then refrigerate for at least 2 hours.
Before serving, garnish with ground nutmeg if desired.