Add the butter and cream cheese to low heat sauce pan.While it is melting down grate in some lemon zest, 15 drops of stevia and the juice of half of a lemon.

Stir until it starts to come together.Slowly add in 1 yolk at a time as you continue to stir with a whisk.

The end product should be a smooth, creamy texture.Cook it for a couple minutes additionally and then add the xanthan gum and combine.Remove from heat and pour the mixture into a bowl.

Cover the bowl loosely with plastic wrap and place in the fridge for two hours to set.