Prepare the Peanut Butter Cookie Cups:

1. Preheat the oven to 350 degrees F.  In a food processor, process the almond flour, sweetener and peanut nuts until nuts have broken down (about 30 seconds).  Add in all the other cookie cup ingredients and process until the mixture begins to clump together. 
2. Spray a muffin tin pan well with cooking spray.  Divide the cookie mixture evenly between the 12 muffin wells. 
3. Press the mixture down into each well firmly to create a "cup".  Bake for 10 minutes.  Remove and allow to cool fully before removing the cookie cups from the muffin tin.

Prepare the Banana Pudding:

1. In a heavy bottoms small sauce pan, combine the heavy cream, almond milk and sweetener.  Bring to a boil and remove it from heat.  In a heatproof bowl, whisk the egg yolks.  Remove about 1/4 cup of the heated heavy cream mixture and, while wishing, add it slowly to the egg yolks.
2. Take the egg yolk mixture and whisk it back into the heavy cream.  Return the saucepan to the oven and cook the mixture (while whisking continuously) on medium heat for about 5 minutes or until it just begins to thicken.  Whisk in the banana extract, vanilla extract and a pinch of salt.  Taste the mixture and add additional banana extract if necessary.  Whisk in the butter and allow the mixture to cool.
3. Once it has come to room temperature, place it in the fridge to cool completely for about 2 hours.

Prepare the Whipped Cream Topping:

1. In a large bowl, combine the heavy cream, allulose and vanilla.  Start beating the mixture on low speed until it begins to thicken and then beat on high until hard peaks form.  Sift in 3/4 tsp xanthan gum, 1/4 tsp at a time, while beating the heavy cream to make sure that the xanthan does not clump together.  Place the whipped cream in the fridge.

To Assemble the Mini Banana Pudding Cookie Cups:

1. Place about 1-2 tbsp of the pudding into the cookie cup.  Add some whipped cream.  Right before serving, top the whipped cream with crushed peanuts, if desired.