Baked Cream: 
6 egg yolks 
1/4 cup low carb white sweetener 
2 cups heavy cream 
2 tsp. vanilla 

Sauce: 
6 oz. raspberries 
3 tbsp. water 
2 tbsp. low carb white sweetener 
1 tbsp. low carb mint syrup (made from 2 cups water, 2 cups Splenda and 1 bunch of fresh mint - cook in saucepan on low heat for 1 hr.) 
1/2  stick butter (melted) 
Fresh mint to garnish 

Baked Cream Preparation:
Preheat oven 325-degrees. Whip egg yolks and low carb sweetener in mixer for 1 minute. Slowly add heavy cream and vanilla. Mix 4 -5 minutes. Pour into ramekins. Place ramekins in large roasting pan and place on oven rack with door open. Add enough water in roasting pan to come up 1/2 way of ramekin. Bake at 325-degrees for 1 hour in water bath. Remove ramekins with tongs. 

Sauce Preparation: 
Add raspberry, water and sweetener to small saucepan and cook on medium low heat for 15 minutes. As the mixture cooks, make sure to break up raspberries with bean masher or back of wood spoon. Pour sauce in food processor and add low carb mint simple syrup and melted butter to emulsify. Serve over warm ramekins of baked cream. 

Yields 6 Servings - approximately 5 net carbs per serving