Gather all the ingredients.
In a small bowl, add 1 envelope of gelatin with 3 tbsp water. Mix to combine.
Separate egg yolks from egg whites and place yolk in a large mixing bowl. You can discard the egg whites or make some eggs with it!
Add 1/3 cup of Swerve/Monkfruit into the mixing bowl with the egg yolks and whisk together until pale yellow.
Heat 1 cup of half and half in the microwave for 30-60 seconds or until slightly warm. Note - it's very important that the half and half isn't hot, otherwise you'll cook the eggs resulting in rubbery pudding.
While whisking, pour the warmed half and half very slowly into the egg yolk to temper the mix. Pouring the warm half and half too fast without whisking can result in cooking the eggs and a rubbery pudding texture.
Pour egg yolk mixture into a medium sauce pan and cook over low heat stirring constantly for 1-3 minutes until mix starts to slightly bubbly or reaches 160F. Note - do not let mixture come to a full boil, otherwise you'll have clumpy pudding.
Next, pour in the heavy cream, vanilla extract and gelatin into the egg yolk mixture. Whisk until fully combined.
Pour mixture into ramekins and refrigerate for approximately 4 hours or until firm.