Preheat oven to 325F and place 4 ramekins in a large baking dish.

For the custard, place yogurt, Swerve, egg yolks, vanilla and cinnamon in a blender or food processor. Process until smooth.

Divide mixture evenly among ramekins in baking dish. Fill baking dish with hot water to within 1-inch of top of ramekins.

Bake 25 minutes. Custards should still be quite jiggly, and not at all puffed up. Remove and let cool in pan, then refrigerate for at least 1 hour.

Just prior to serving, sprinkle 1 tbsp Swerve over each custard. Use a kitchen torch to melt and caramelize Swerve.

Serve immediately.