Preheat oven to 350 degrees F.
In a stand mixer add eggs, protein powder, salt, instant espresso, cinnamon and stevia.
Pour the almond milk, cream and coffee into a small saucepan over low heat on the stove.
Stirring constantly, heat till steaming, do not boil.
Pour a small amount into the stand mixer to temper the egg mixture.
Gradually pour in the rest in the mixer and blend on low until combined.
Pour this mixture into 4 greased ramekins.
Place the ramekins into a 9 by 13 baking dish.
Pour hot water half way up sides of ramekins in baking dish.
Sprinkle a little sugar free brown sugar substitute over each if you desire.
Bake 25-30 minutes.
Cool, then place some plastic wrap directly onto the custard so it doesn't develop a skin.
Refrigerate for 2-3 hours before serving.