Place all ingredients -except gluccie and eggs in saucepan over med high heat. Whisk to combine- continue whisking until sweetener has dissolved- about 2-3 minutes- do not let it boil.

Add gluccie and whisk briskly to be sure it completely dissolves - then remove mixture from heat.

Crack eggs into separate bowl and beat with a fork til creamy

Temper eggs by adding hot mixture 1 Tbsp at a time and whisking quickly after each addition. Do this about 5 times (5 Tbsp), then slowly pour tempered egg mixture into hot liquid, continually whisking quickly to not scramble eggs.

Return mixture to heat, and cook whisking for about 1-2 more minutes. Remove from heat and from pan asap as it will continue cooking and become eggy.

Pour into 2-3 ramekins. Eat hot or cold.