Preheat oven to 300F. In a medium saucepan over medium heat, whisk together cream, half and half, and confectioner’s Swerve. Heat until cream just begins to simmer, whisking frequently.
Remove from heat and add chopped chocolate. Let sit 3 or 4 minutes, until chocolate is melted. Add vanilla extract and whisk until smooth.
In a medium bowl, whisk egg yolks with ginger paste and salt until well combined. Slowly pour chocolate mixture to egg yolks, whisking constantly to combine.
Divide custard among 6 ramekins or tea cups. Set into a larger baking dish and fill with enough boiling water to reach halfway up the sides of the cups. Cover with foil and poke several holes in the foil. Bake 30 to 40 minutes, or until custards are set around the edges but still jiggle slightly in the center.
Remove from water bath immediately, let cool, and then wrap tightly in plastic wrap and refrigerate for at least 4 hours. Serve with lightly sweetened whipped cream and garnish with a light sprinkle of the lightly dried ginger.
Serves 6. Net Carbs = 4.41 gFood energy: 317kcal Total fat: 28.93g Calories from fat: 260 Cholesterol: 173mg Carbohydrate: 6.37g Total dietary fiber: 1.96g Protein: 4.26g