Preheat oven to 300 degrees F (150 degrees C.). Place all the ingredients into a blender or food processor and puree until smooth (it may fluff up if you blend it too much). Taste and adjust sweetness to your liking (add more cocoa powder if desired too). Use a spatula to scoop into 4 2 ounce ramekins.

Place the ramekins into a pie dish and fill the pie dish with water, about 1/2 way up the ramekins (this ensures even baking and creamy texture). Bake for 15-20 minutes or until just set and a little jiggly in the middle. Remove from oven and chill completely.

Once chilled, sprinkle 1 teaspoon Swerve on each custard. Use a creme brulee torch or a broiler oven to melt the natural sweetener. Watch carefully if using a broiler oven so it doesn't burn). Allow topping to chill for a few minutes in the fridge, it will harden. Serve.