KETO CHOCOLATE ECLAIR CAKE

KETO CHOCOLATE ECLAIR CAKE. Made with keto graham crackers and filled with sugar-free pastry cream, this decadent chocolate eclair cake. Pour on some delicious chocolate ganache. It’s a dreamy low-carb dessert!

CAN YOU MAKE THIS IN ADVANCE?

For prepping a day or two ahead, this is a great keto cake. In fact, it firms up when letting it sit overnight and helps and cut into nice slices.

That said, within a few days, it really should be made and consumed. As both the filling and the ganache will change inconsistently, it’s not really a freezable recipe.

Course: Dessert
Cuisine: American
Keyword: keto chocolate eclair cake
Prep Time: 25 minutes
Cook Time: 20 minutes
Chill Time: 4 hours
Total Time: 4 hours 45 minutes
Servings: 12 servings
Calories: 294kcal

Ingredients

Pastry Cream Filling

1 cup unsweetened almond milk
3 egg yolks

¾ cup powdered Swerve Sweetener divided
pinch salt
2 tablespoon butter cut into two pieces

½ teaspoon vanilla extract
¾ cup heavy whipping cream

Chocolate Ganache

½ cup heavy whipping cream

2 ½ ounces unsweetened chocolate chopped
¼ cup powdered Swerve Sweetener
½ teaspoon vanilla extract

Layers

1 recipe keto graham crackers
US Customary – Metric

Instructions

Pastry Cream Filling

Over medium heat in a medium saucepan, bring the almond milk to a simmer.
Whisk the egg yolks with ½ cup of the powdered sweetener and the salt in a medium bowl until it gets pale yellow.

Slowly, into the yolks, whisk about half of the hot milk to temper them, then back to the saucepan, return the yolk/cream mixture, whisking continuously. Cook until it gets thickened, whisking continuously.
Remove from heat and whisk in the vanilla extract and butter. Let cool to room temperature.
Beat the heavy whipping cream in a large bowl with the remaining ¼ cup of powdered sweetener until it holds stiff peaks. Into the whipped cream, fold the pastry cream until no streaks remain.

Chocolate Ganache

Over medium heat in a small saucepan, bring the cream to a simmer. Take it away from heat and add the chopped chocolate. To melt, let sit for FIVE minutes.
Add the vanilla and sweetener and whisk until it gets smooth.

To Assemble

With graham crackers, line the bottom of a pan(8×8 inch), cutting to fit as needed. Over the graham crackers, spread half the filling. Repeat with another layer of the remaining filling and graham crackers.

Top with one more layer of graham crackers and over top, spreading to the edges, pour the chocolate ganache. To firm up, refrigerate at least FOUR hours before serving.