In large bowl, beat whipping cream until stiff peaks form. Set the cream in the refrigerator.
Place Truvia, chocolate, eggs, and butter in a 1 quart saucepan. Melt together the ingredients over medium heat, stirring often. Once the mixture is thick enough to coat the back of a spoon, set aside for 5 minutes to cool slightly.
Slowly mix the chocolate mixture into the whipped cream, and stir gently until it is well-incorporated.
Pour into six 4 ounce ramekins and refrigerate until set, about 1-2 hours.
Don't cook the egg mixture over high heat, or you will unintentionally scramble the eggs. Low and slow.
Don't whisk the whipped cream and chocolate mixture together. Instead fold it over gently with a silicone spatula until there are no longer any white streaks.
Keto French Silk Pudding https://twosleevers.com/french-silk-pudding/