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This decadent chocolate eclair cake is made with keto graham crackers and crammed with sugar free pastry cream. Pour on some scrumptious chocolate ganache and it’s a dreamy low carb dessert!
I wager you didn’t anticipate to be consuming chocolate eclairs in your keto weight-reduction plan, did ya? Well in case you hadn’t observed, I wish to defy expectations. Particularly in the case of keto desserts.
In truth, I’ve made it my mission in life to show to the world that particular diets needn’t be boring or restrictive. Many individuals are stunned to search out that a keto weight-reduction plan isn’t all eggs, meat, and cheese. And they’re much more stunned to be taught that keto desserts may be simply pretty much as good, and even higher, than the traditional, carb crammed counterparts.
That’s why I love nothing greater than to take the sugariest desserts I can discover and work out a option to make them keto pleasant. Without sacrificing style or texture.
And this keto chocolate eclair cake proves it past a shadow of a doubt!
What is Eclair Cake?
Conventional eclair cake is a no bake icebox cake that tastes like a chocolate eclair. You can see an instance right here on My Baking Addiction.
It’s a simple recipe made with a complete bunch of storebought elements that aren’t superb for you. Graham crackers, boxed pudding, frozen whipped topping, and canned chocolate frosting.
Um, no. Let’s not even go there. My blood sugar is rising simply desirous about it.
But it certain is fairly, isn’t it? Definitely ripe for a keto makeover!
Revamping my Keto Eclair Cake recipe
I first wrote this recipe again in 2014. At that point, I took a unique method, and made cake with layers of meringue cake as an alternative of graham crackers.
It was scrumptious, but it surely was messy and the presentation wasn’t fairly as much as my present requirements. So I determined to present it one other go, this time with my selfmade graham crackers for the layers.
I additionally modified the filling to make it a bit fluffier and lighter. I nonetheless used the sugar free pastry cream from my Keto Boston Cream Pie, however I folded in some whipped cream as nicely.
And lastly, I revamped the keto chocolate ganache, making it much like the scrumptious glaze from my Keto Chocolate Cheesecake.
The finish result’s simpler to make and appears much more spectacular than my unique model. And it completely tastes like a chocolate eclair!
How to make keto eclair cake
Unlike the sugary model, we have now to make all the things from scratch. But that is nonetheless a very simple cake to make and I know you’ll like it. Here are my finest ideas for getting it proper.
The graham crackers
My keto graham crackers have been the very first of their sort and have stood the take a look at of time. And they make the right low carb layers for this eclair cake.
Be certain to make them nicely upfront of the cake, as they should cool correctly. You will want the entire batch (minus a number of bits and items) for this recipe.
The pastry cream
Sugar free vanilla pastry cream is simple to make but it surely does want fixed consideration. Don’t stroll away even for a second, as it might thicken too shortly and curdle.
I advocate utilizing an excellent heavy obligation pan over medium-low to medium warmth. Be certain to mood the egg yolks correctly by whisking in about half of the recent liquid. Slowly drizzle it in as you whisk. Then slowly drizzle the tempered yolks again into the remaining cream within the pan.
Once it thickens up, take away it from the warmth instantly. It wants to chill to room temperature earlier than you possibly can fold within the whipped cream.
Layering the cake
Cover the underside of an eight×eight inch pan with graham crackers. They gained’t match completely so you will have to interrupt or lower some to cowl the pan evenly.
Use half of the pastry cream filling and unfold it over the graham crackers, then add one other layer of crackers, one other layer of pastry cream, and prime with another layer of graham crackers.
Make the ganache
Sugar free chocolate ganache is one among my favourite methods to prime a keto cake. I’ve used it in so many recipes and it’s at all times scrumptious.
Be certain to make use of unsweetened chocolate right here, not sugar free chocolate. What’s the distinction? Well, unsweetened chocolate has NO sweetener in any respect, whereas sugar-free chocolate is sweetened with issues like erythritol, stevia, or different non-nutritive sweeteners.
Sugar free chocolate makes the ganache too skinny and it gained’t agency up correctly. So be certain you’re utilizing 100% cacao unsweetened chocolate.
Pour it on!
Nothing is extra stunning than chocolate ganache pouring over a scrumptious cake. Am I proper?
Can you make this Keto Eclair Cake upfront?
This is a good keto cake for prepping a day or two forward. In truth, letting it sit in a single day helps it agency up and lower into good slices.
That mentioned, it actually must be made and consumed inside a number of days. It’s not likely a freezable recipe, as each the filling and the ganache will change in consistency.
More scrumptious keto recipes
Keto Chocolate Eclair Cake
Servings 12 servings
Pastry Cream Filling
- 1 cup unsweetened almond milk (or hemp milk for nut free)
- three egg yolks
- three/four cup powdered Swerve Sweetener divided
- pinch salt
- 2 tbsp butter lower into two items
- ½ tsp vanilla extract
- three/four cup heavy whipping cream
- 1 recipe keto graham crackers
Pastry Cream Filling
In a medium saucepan over medium warmth, deliver the almond milk to a simmer.
In a medium bowl, whisk the egg yolks with half of cup of the powdered sweetener and the salt till pale yellow.
Slowly whisk about half of the recent milk into the yolks to mood them, then return the yolk/cream combination again to the saucepan, whisking continously. Cook till thickened, whisking repeatedly.
Remove from warmth and whisk within the butter and vanilla extract. Let cool to room temperature.
In a big bowl, beat the heavy whipping cream with the remaining 1/four cup powdered sweetener till it holds stiff peaks. Fold the pastry cream into the whipped cream till no streaks stay.
In a small saucepan over medium warmth, deliver the cream to a simmer. Remove from warmth and add the chopped chocolate. Let sit 5 minutes to soften.
Add the sweetener and vanilla and whisk till clean.
Line the underside of an 8×8 inch pan with graham crackers, chopping to suit as wanted. Spread half the filling over the graham crackers. Repeat with one other layer of graham crackers and the remaining filling.
Top with another layer of graham crackers and pour the chocolate ganache over prime, spreading to the sides. Refrigerate at the very least four hours to agency up earlier than serving.
Serving: 1serving = 1/12th of cake | Calories: 294kcal | Carbohydrates: 7.2g | Protein: 6.7g | Fat: 26.2g | Fiber: three.threeg