Place blueberries, water, and Swerve in saucepan over medium high heat. Bring to a boil, then lower temperature to a simmer. Let cook until blueberries thicken.
Remove from heat and set aside.
Make the Custard
Place heavy cream and salt in a saucepan over medium heat. Slowly heat the cream until is just begins to bubble around the outer edges.
Remove from heat and add vanilla extract.
While the cream is heating up, separate the egg yolks from the egg and place in a mixing bowl. Using a hand mixer, blend the Swerve into the egg yolk until thick and creamy and the color turns a pale yellow.
Slowly pour about ⅓ of the hot cream mixture into the egg mixture, mixing with your hand mixer the entire time.
Whisk the egg/cream mixture into the remaining cream mixture until blended.
Assemble the Custard
Pre-heat oven to 350 degrees.
Place about 2 tablespoons of blueberry sauce into the bottom of each ramekin.
Gently pour the custard over top of the blueberry sauce, using about ¾ cup of custard mixture.
Baking your Custard
Place custards in a 9x12 baking dish.
Pour hot water in baking dish until it comes about halfway up your custard dish.
Carefully place in oven and bake 30-40 minutes, until custard is just set. It will still be wobbly in the center of the custard.
Remove from oven and cool completely.
Store in refrigerator up to 2 days.
Applying the final touch to your Creme Brulee
Sprinkle 1-2 teaspoons sweetener over top of the custard.
Using a blow torch, burn your sweetener until it turns brown and crystalizes.
Let set 2-3 minutes before serving, allowing the sweetener to harden.
Nutrition information calculated using myfitnesspal is provided as a courtesy, but will vary depending on the specific brands of ingredients you use. Please consult with your doctor regarding specific health needs.Net Carbs: 8