Preheat oven to 300F

Start heating Heavy Cream on medium-heat.

Split Vanilla Bean in half, lengthwise. Scrape Seeds out with a knife.

Add Seeds to Cream and whisk.

When Cream starts to bubble, reduce to heat to lowest setting. Cover pot and steep for 20 minutes.

In a mixing bowl, combine Egg Yolks, Stevia Powder, Salt, Vanilla Extract and Keto//Kreme. Whisk until mixture thickens.

When Cream mixture is done steeping, strain into separate bowl.

While whisking the Egg mixture, very slowly add the Cream.

Place 4 Ramekins in Baking Dish.

Pour Hot Water into Baking Dish so that water lines comes halfway up the sides of the Ramekins.

Pour Kremebrulee batter into Ramekins until they are almost full.

Bake on the middle rack until batter jiggles, but is slightly set on the surface (about 30-35 minutes).

Remove from oven and place in fridge for at least 4 hours (overnight is preferable).

Remove from fridge. Sprinkle 1 tbsp Truvia Brown sugar on each Ramekin.

To caramelize the sugar, either carefully broil or use a Culinary Torch to gently heat the surface until the top is a golden brown.