Bring mascarpone and cream cheese to room temp for easy mixing.
Preheat oven to 325 degrees Fahrenheit.
Cream together the mascarpone, cream cheese, monk fruit sweeteners, extracts, and zest.
Add your heavy whipping cream and mix in.
Add 1 egg and mix. Scrap down the sides of the bowl
Add the next whole egg. Mix. Scrap down the sides of the bowl.
Lastly mix in that egg yolk and scrap down the sides.
Pour your mixture into your baking pan or dish.
Cook for 40 minutes or until the edges are set and the middle still jiggles. Ovens will vary.
Allow to cool to room temp then place in fridge over night. If you can wait that long. ;)
Keep in mind that depending on what brands you get, nutrition may vary) My cream cheese and heavy whipping cream all had less than 1 gram of carbs per serving on their package. When it shows that I count it as 0.4 grams of carbs.