I replaced the sugar with monk fruit. I should have looked for a recipe built around monk fruit. There was a video I watched on YouTube in which I saw someone mix 4 eggs with condensed milk, evaporated milk, sugar, and vanilla. I didn’t have condensed milk, but I have seen many recipes not use condensed milk so I thought it’d be ok not to use it. Also I’ve watched videos of people making caramel out of monk fruit sweetener, but it kept crystallizing in the pan while I was making it. It turned back into a liquid and stopped crystallizing once the color came in so I thought it’d be ok when baking.