Melt butter in a pot.
Add Swerve and cook on low heat until the mixture turns an amber brown and starts to boil.
Add heavy cream and cook on low heat until the mixture coats the back of a spoon or becomes sticky.
Place sauce in two ramekins. Place in the refrigerator for at least 30 minutes.
Alternatively, you can place the sauce in a 9x9 pan lined with parchment paper. Leave in the freezer to set up for roughly 30 minutes. Cut into 48 equal pieces.