In a medium saucepan, pour in heavy whipping cream and heat over medium-low while stirring occasionally until steaming.

Remove from heat and let cool until warm but touchable, about 5 minutes.

In a large mixing bowl, whisk egg yolks until smooth and slightly frothy. Gradually pour in a quarter of warm cream while whisking continuously.

Return the saucepan with remaining warm cream to low heat and add tempered egg yolk mixture. Whisk continuously and gradually add Swerve Confectioner’s Sugar Substitute, heating until thickened.

Remove from heat and stir in vanilla and banana extracts until combined.

Allow to cool slightly, then whisk vigorously for a minute or two.

Cover the pudding with plastic wrap directly touching the surface and refrigerate for at least 2-3 hours.

Once chilled, whisk gently and serve in bowls, garnished with whipped cream and vanilla wafers.