Step 1

Prepare a batch of the keto vanilla wafers and while the cookies cool on the baking rack proceed to make the pudding.

Step 2

To make the keto banana pudding, heat the heavy cream over low heat until hot using a medium-sized saucepan.

Step 3

Stir in the vanilla and banana extracts and then set aside to cool.

Step 4

In a medium-sized bowl, whisk the egg yolks, sugar-substitute using an electric mixer until the mixture is pale yellow.

Step 5

After the cream has cooled to the touch, pour one 1/4 of the heavy cream mixture into the egg mixture, xanthan gum, salt and whisk until well combined. This is to temper the egg yolks.

Step 6

Once the mixture has tempered add the remaining heavy cream and then pour the cream and egg mixture back into the saucepan and cook over low heat stirring continuously with a wooden spoon for about 7 minutes, or until the mixture begins to thicken. You'll know it's ready when the pudding is thick enough to coat the back of a wooden spoon without dripping.

Step 7

Then turn off the heat and stir in the softened butter and stir until well combined.

Step 8

Pour the pudding through a fine-mesh sieve into another medium-sized bowl. Place a sheet of cling wrap directly over the surface of the pudding to prevent a skin from forming.

Step 9

Move the pudding into the refrigerator and allow it to cool for at least one hour.

Step 10

To assemble the "banana" pudding dessert layer a trifle dish with half the pudding, followed by 12 cookies.

Step 11

Next top with another layer of pudding and then crumble the other 12 cookies on top or just leave them whole and crumble a few.

Step 12

Refrigerate the dessert to allow the flavors to meld and for the cookies to soften.

Step 13

Store leftovers in the refrigerator for up to 5 days.