Preheat oven to 300°F / 150°C . Put ramekins in a deep tin or tray. Separate egg yolks from whites. Keep whites in the fridge to use them for other desserts like Floating islands or freeze them to use it for other meals like Egg drop soup. Whisk egg yolks in a mixing bowl until becomes light yellow and fluffy. Pour heavy cream into a medium size saucepan with the erythritol and the vanilla essence and put it on the cooktop. Turn cooktop to medium heat and bring the cream almost to boil when seeing bubbles on top take it off the heat. Pour hot cream into the mixing bowl with the beaten egg yolks whilst still whisking the mixture. Pour hot water into the deep tin/tray where the ramekins are. Pour the hot cream into the ramekins right up to the top. Use a spoon with the last drops to make it easier. Put tray in the oven and bake it until the sides set but the middle still jiggles. This should happen when the center internal temperature reaches 170-175°F (77-79°C) in about 20-30 minutes depending on oven. The top shouldn't be brown by any means. If we get a brown top that means we have overcooked the creme just like with cheesecake. Take them out of the oven and let them cool down to room temperature before putting ramekins in the fridge. Leave them in the fridge at least 4 hours or even better overnight. Sugar filled variation include a caramelized sugar on top that we simply skip now and serve theu00a0Keto Cru00e8me bru00fblu00e9e with cinnamon on top.