For the Cake:

• Preheat oven to 350℉.
• Using a hand mixer, beat together the coconut oil, sugar and vanilla until fluffy.
• Add in the eggs one at a time and beat each in well before adding the next egg.
• In a separate bowl, whisk together flour, baking powder, baking soda and salt. 
• Alternate between mixing in half of the milk and half of the flour mixture into the coconut oil, sugar, and vanilla until all of the milk and flour mixture is mixed in. You should get a batter by this point. 
• Using a standard size ice cream scoop, portion out the batter onto a parchment lined baking pan. Bake for 12 minutes. 
• Let the cakes cool for 5 minutes and then transfer them to a wire cooling rack before letting them cool completely.

For the Banana Pudding Mousse:

• Let coconut milk and maple syrup come to a light boil on medium heat.
• While it’s in the process of heating, in a separate small bowl, whisk together egg yolk and arrowroot powder. 
• Take out about ½ cup of the boiling milk mixture, and quickly whisk that into the egg mixture. This helps keep the eggs from scrambling when added to the hot milk mixture.
• While constantly whisking the rest of the hot milk in the pot, add the egg/hot milk mixture.
• Let come back up to a boil again while whisking non-stop. You should see it starting to thicken up.
• After about 1 minute of a light boil, turn off heat. 
• Transfer to bowl and mix in the mashed banana. 
• Set pudding in fridge to cool for 30 minutes. 
• Then gently fold thawed Coco Whip in until a uniform mousse forms. Put the mousse back in the freezer for 30 minutes.

Assemble:

• Fill a piping bag with the mousse and pipe a thick layer of the cream mixture onto the flat side of half of the cakes.
• Place three banana slices on the cream and cover with a ½ teaspoon of melted chocolate. 
• Cover with another cake and drizzle more chocolate on top. Enjoy!

• Preheat oven to 350℉.
• Mix together butter, sugar, vanilla and egg until well combined.
• Place one tablespoon of cookie mixture onto the baking sheet, spread out just enough so the frozen nut butter cup fits in the center of it. 
• Put the frozen nut butter cup on top of the cookie mixture. 
• Place one more tablespoon of the cookie mixture on top of the cup and seal the edges so that there is no open spots. 
• Let the cookies sit for 5 minutes and then bake them for 12 minutes.
• Once slightly cooled, enjoy!

For the Keto Oreo Cookie:

• Preheat oven to 275℉.
• Combine butter(or coconut oil) with the monk fruit, baking soda and cocoa powder.
• Add in the egg and mix with a rubber spatula. This may look lumpy and separated(That’s okay!).
• Add flours and mix until you get a thick uniform dough.
• Spread out into an even layer on a cookie sheet and bake for 40 minutes. Then cool completely.

For the Cheesecake Filling:

• Place the cream cheese into a medium mixing bowl with the powdered monkfruit. 
• Using an electric mixer, beat until well combined. 
• Crumble up ¾ of the cookie into the cream cheese
• Roll into small meatball shapes. 
• Place on a baking sheet and let sit 10 minutes in the freezer.

Assemble:

• Take a cake pop stick and dip it ¼ of the way into the melted chocolate. 
• Place the stick into the cake pop. Return cake pops to the freezer for 5 minutes to let the chocolate set up.
• Then take the whole pop and dip it into the chocolate. 
• Once the chocolate has set up in the freezer, place cookie crumbs on top of the cake pops. Enjoy!