Separate Eggs: Start by separating the egg yolks from the whites. Place the egg yolks in a mixing bowl and set aside the egg whites for later use.

Mix Sweetener: To the egg yolks, add the granulated erythritol. Mix until well combined.

Heat Cream: In a saucepan, heat the heavy whipping cream over medium heat until it starts to simmer. Remove from heat immediately.

Temper Eggs: Slowly pour a small amount of the heated cream into the egg yolk mixture while continuously whisking. This is to temper the eggs and prevent them from curdling.

Combine Mixtures: Gradually pour the tempered egg mixture back into the saucepan with the remaining cream while whisking constantly.

Flavoring: Stir in the banana extract and vanilla extract until fully incorporated.

Thicken: In a small bowl, mix the xanthan gum with a small amount of the hot pudding mixture until it forms a slurry. Pour the slurry back into the saucepan and whisk until the pudding thickens.

Butter Addition: Add the unsalted butter to the pudding and stir until melted and fully incorporated.

Whip Egg Whites: In a separate mixing bowl, beat the egg whites with cream of tartar and salt until stiff peaks form.

Fold Egg Whites: Gently fold the whipped egg whites into the pudding mixture until no white streaks remain.

Chill: Transfer the pudding mixture into serving dishes and refrigerate for at least 2 hours, or until set.

Serve: Once chilled, garnish with additional whipped cream or slices of fresh banana if desired, and enjoy your keto banana pudding!