Keto Recipes

Keto Eclairs

Keto Eclairs are a low-carb, sugar-free take on the classic French pastry. These delicate pastries consist of light choux pastry filled with a rich, sugar-free vanilla custard and topped with a glossy chocolate glaze. Enjoy the indulgent flavors of an eclair without the guilt. Here’s how to make them.

Recipe: Keto Eclairs

Ingredients:

Choux Pastry:
  • 1/2 cup water
  • 1/4 cup unsalted butter
  • 1/2 cup almond flour
  • 2 tablespoons coconut flour
  • 2 large eggs
  • 1/4 teaspoon salt
For the Sugar-Free Vanilla Custard:
  • 1 cup unsweetened almond milk
  • 2 large egg yolks
  • 2 tablespoons Erythritol or another sugar substitute
  • 1 1/2 tablespoons cornstarch (or a low-carb thickener like arrowroot powder)
  • 1 teaspoon vanilla extract
For the Chocolate Glaze:
  • 1/4 cup unsweetened chocolate chips or dark chocolate (85% cocoa or higher)
  • 2 tablespoons unsalted butter
  • 1 tablespoon powdered Erythritol or another sugar substitute
  • 1/2 teaspoon vanilla extract
Nutrition Facts

(8 Eclairs):

  • Calories: 150
  • Total Fat: 13g
  • Saturated Fat: 6g
  • Sodium: 90mg
  • Total Carbohydrates: 5g
  • Dietary Fiber: 2g
  • Sugars: 1g
  • Protein: 3g
Servings:

This recipe makes approximately 8.

Instructions:

1. Prepare the Choux Pastry:
  • In a saucepan, combine the water and unsalted butter. Heat over medium heat until the butter is melted and the mixture comes to a boil.
  • Reduce the heat and add the almond flour and coconut flour. Stir vigorously until the mixture forms a dough and pulls away from the sides of the saucepan.
  • Transfer the dough to a mixing bowl and let it cool for a few minutes.
  • Preheat your oven to 375°F (190°C).
  • Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
  • Add the salt and mix well.
  • Line a baking sheet with parchment paper.
  • Transfer the choux pastry dough to a pastry bag fitted with a large round tip. Pipe the dough into 3-4 inch long eclair shapes on the prepared baking sheet.
  • Bake for 25-30 minutes, or until the eclairs are golden and puffed. Remove from the oven and let them cool completely.
2. Make the Sugar-Free Vanilla Custard:
  • In a saucepan, whisk together the almond milk, egg yolks, Erythritol, and cornstarch over medium heat. Keep whisking until the mixture thickens, and then remove from heat.
  • Stir in the vanilla extract.
  • Let the custard cool.
3. Fill the Eclairs:
  • Slice each eclair in half horizontally.
  • Spoon or pipe the cooled sugar-free vanilla custard into each eclair.
  • Replace the top halves.
4. Prepare the Chocolate Glaze:
  • In a microwave-safe bowl, melt the unsweetened chocolate and unsalted butter in 30-second intervals, stirring until smooth.
  • Stir in the powdered Erythritol and vanilla extract.
5. Glaze the Eclairs:
  • Dip the tops of each eclair into the chocolate glaze.
6. Enjoy:
  • Your Keto Eclairs are ready to savor. Store any leftovers in the refrigerator.
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