In small saucepan, heat 1/2 cup granular sweetener with blackstrap molasses on medium-low until melted. Once melted, stir to blend and quickly pour into the bottom of a 2-quart round baking dish or 9.5 inch deep dish pie pan. Let stand for about 10 minutes.
In medium saucepan, heat cream and water to a boil. Remove from heat.
In medium bowl, whisk together eggs, salt, and 1/2 cup granular sweetener. Stir 1 cup of warm cream mixture into egg mixture. Return all to pan and mix well. Stir in vanilla. Pour over the carmelized sweetener in the prepared pan.
Place baking dish in a larger baking pan. Fill larger pan with boiling water to a depth of about 1 inch.
Bake at 325°F for 55-60 minutes are until center is set (mixture should wiggle a bit). Remove baking dish with flan and set on a wire rack. Allow to cool for about an hour then place in refrigerator to chill completely. Run a knife along the edge of the baking dish to release the sides of the flan and invert onto a rimmed serving plate. Store in refrigerator.
Makes 6 servingsNutrition per serving: 294 calories, 27.3g fat, 131.2 mg sodium, 18.9g carbs with erythritol, 0g fiber, 18.4g erythritol, 0.5g net carbs, 5.2g protein