Preheat the oven to 350 degrees, and fill a 9x13 baking dish with a few inches of water.

In a saucepan over medium heat on the stove, combine the water and Swerve brown sugar substitute. Whisk until the sugar is dissolved.

Add the butter to the saucepan, and continue to cook and whisk the mixture until it turns into a deep caramel color, but do not let it burn.

Separate the caramel sauce evenly in the bottom of 4 ramekins.

In a mixing bowl, beat together the heavy whipping cream, confectioners sugar substitute and the vanilla until combined.

Whisk together the eggs and egg yolks in another bowl, and fold into the whipping cream mixture until completely combined.

Pour the custard mixture evenly into the ramekins, and then place ramekins into the baking dish that has the water in it.

Bake the flan for 30-35 minutes until the center is still slightly jiggly, but the edges are set.

Let cool slightly, and then turn the flan over onto a plate to serve. You can chill before serving as well if you prefer.