Boil the heavy cream and sugar substitute for 6 minutes.

Stirring to make sure the mixture does not boil over.

Take the cream mixture off the stove and add the citrus juice, orange extract, and sea salt and mix well.

Pour the keto posset into four 1/2 cup ramekins.

Chill for at least 6 hours or overnight to allow mixture to fully congeal.

Optional Top with lemon and lime rind and fresh blueberries.