In a medium saucepan, pour in the heavy whipping cream and place it over medium-low heat. Stir gently while heating until steam begins to rise, ensuring it doesn’t boil, which usually takes about 5-7 minutes.

In a separate bowl, whisk together the egg yolks until they are smooth. Gradually pour in a small amount of the warm cream while continuously whisking, which helps to temper the eggs.

Return the saucepan with the remaining warm cream to low heat, and slowly pour in the tempered egg mixture. Add the Swerve confectioner's sugar substitute and gently stir for about 5-8 minutes until the mixture thickens to a pudding-like consistency.

Once thickened, remove the saucepan from heat and stir in the vanilla and banana extracts, mixing well to ensure the flavors combine beautifully. Allow the mixture to cool for about 5 minutes.

After cooling slightly, cover the pudding mixture tightly with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Place it in the refrigerator and let it chill for at least 2-3 hours.

When you're ready to serve, spoon the chilled keto banana pudding into individual bowls or a large dish. Garnish each serving with a dollop of unsweetened whipped cream and sprinkle some High-Key vanilla wafer cookies on top.