In a medium saucepan, pour in the heavy whipping cream and set over medium-low heat. Stir gently until the cream steams but does not boil, about 4-5 minutes.

Remove the saucepan from heat and let the cream cool slightly for about 2 minutes. In a separate bowl, whisk the egg yolks. Gradually add warm cream to the yolks, whisking constantly.

Return the saucepan to low heat, stirring continuously for about 5-7 minutes until the mixture thickens to a pudding-like consistency.

Remove from heat and mix in the Swerve confectioner’s sugar substitute, stirring well until dissolved. Add the vanilla and banana extracts.

Let the mixture cool for about 5 minutes, stirring occasionally. Cover with plastic wrap pressed against the pudding to avoid a film.

Transfer the pudding to the refrigerator and chill for 2-3 hours.

Once chilled, spoon the pudding into serving dishes and top with whipped cream and crumbled High-Key vanilla wafer cookies.