Add 2 egg yolks to a small bowl, beat, and set aside.

In a medium sauce pan, warm heavy whipping cream and stevia over medium-medium-high heat until hot but not boiling.

Meanwhile, in a small bowl, mix monkfruit, almond flour, salt, and xanthan gum.

Once the cream mixture is hot, add the dry ingredient mixture.

Continue stirring as the sauce begins to thicken. This could take anywhere from 2-5 minutes depending on the heat. It will start to lightly bubble and that is perfect. Keep stirring until slightly thicker.

Temper egg yolks: Pour a small amount of hot mixture into the egg bowl. Mix quickly and add back into the hot mixture. Continue stirring for another few minutes as sauce thickens even more. Once it is thick enough (pourable, but thick), add banana extract and mix well.

Remove from heat and add to storage jars/cups. Place saran wrap tightly over the top, touching the top of the pudding.

Let set in the fridge until thick. About 30 minutes.