Method :

In a medium bowl. Whisk the egg yolks with the sweetener until white, put close to you. In a saucepan, heat the cream, vanilla and salt to boiling point. Add a quarter of your hot cream, drizzled and whisking, to the bowl of egg yolks and transfer everything to the saucepan, whisking vigorously until it thickens. Remove from the heat and add your butter cubes, mixing until well melted. Transfer to the original bowl and cover with a filter of plastic wrap directly on the cream (this avoids a crust on the top) and put in the refrigerator until completely cooled.

Method :

In a small bowl, mix the Swerve powder with the cocoa powder and set aside. In a medium saucepan over low heat, melt the butter. Add the cocoa and sweetener mixture. Mix well, add the previously beaten eggs, mixing continuously until thickened. Remove from the heat, add the rest of the ingredients and transfer to a rectangular mold lined with parchment paper, pressing evenly. Place in the refrigerator.

Method :

Using a food processor, beat cream cheese and butter until creamy. Add the Swerve powder delicately. Finish by adding your perfectly cooled keto pastry cream and beat everything until smooth. Add your mixture to your crust and leave to set for at least 2 hours in the refrigerator.

Method :

In a bain-marie, melt everything. Add to the top of your preparation. Refrigerated again. Cut into around twenty pieces. (use a hot knife blade to cut your bars, this makes cutting easier)