Preheat your oven to 325°F (160°C). Place four ramekins or custard cups in a baking dish large enough to hold them comfortably.

In a saucepan over medium heat, warm the heavy cream until it begins to steam. Do not boil. Remove from the heat and leave to partially cool.

In a mixing bowl, whisk the eggs until well beaten.

Gradually add the erythritol, vanilla extract, and salt to the beaten eggs. While stirring, the sweetener must be well dissolved.

Slowly pour the warm cream into the egg mixture, stirring continuously to prevent curdling. This creates the custard base.

Pour the custard mixture through a fine-mesh strainer into a large measuring cup or bowl. This step helps ensure a silky-smooth custard.

Divide the custard mixture evenly among the ramekins.

Place the baking dish with the ramekins in the preheated oven. Carefully pour hot water into the baking dish to create a water bath, filling it about halfway up the sides of the ramekins. This gentle, even heating prevents the custard from curdling or cracking.

Bake for approximately 30-35 minutes, or until the custard is set around the edges but slightly jiggly in the center. Your oven will determine the exact timing.

Remove the ramekins from the water bath and let them cool to room temperature. Then, cover and refrigerate for at least 2 hours or until completely chilled.

When ready to serve, sprinkle a pinch of ground nutmeg on top of each custard, if desired.

Dive your spoon into the creamy keto custard and savor the delightful flavors without the guilt of excessive carbs.