Satisfy your sweet tooth while staying true to a low-carb lifestyle with this Keto Eclair Cake. It’s a rich, creamy, and chocolatey dessert that’s perfect for hot summer days. If you love eclairs but want to avoid added sugars and carbs, this recipe is for you.
Why This Keto Eclair Cake?
Conventional eclair cake is a no-bake icebox cake that tastes like a chocolate eclair. It’s often made with store-bought ingredients that aren’t ideal from a nutritional standpoint. This keto version, however, uses homemade keto graham crackers and sugar-free pastry cream to deliver the same delicious flavor without derailing your diet.
Ingredients You'll Need
Don’t be intimidated by the three layers! Many ingredients are used in multiple steps.
For the Graham Crackers:
- Almond Flour: Almond flour works best for gluten-free graham crackers.
- Butter: Use super cold butter.
- Sweetener
For the Filling:
- Gelatin: Plain gelatin is needed to ensure the filling sets up correctly.
- Heavy Cream: The whipping cream will be included in the topping and filling.
- Cream Cheese: Adds richness to the eclair cake.
- Vanilla Extract: Enhances the flavor.
- Coconut Milk: Use unsweetened coconut milk.
- Sweetener
For the Chocolate Topping:
- Butter
- Sweetener
- Cocoa
- Heavy Cream
- Vanilla Extract
Making the Keto Graham Crackers
These keto graham crackers are the foundation of the cake.
- Combine the almond flour, cold butter, and sweetener in a food processor.
- Process for 1-2 minutes until the dough comes together in a ball.
- Roll the dough between two sheets of parchment paper until it’s 1/4 inch thick.
- Gently transfer the bottom piece of parchment paper and dough to a large cookie sheet.
- Score rectangles with a pizza cutter.
- Bake at 350°F (175°C) for 14-16 minutes until golden brown.
- Let cool completely.
Preparing the Sugar-Free Pastry Cream Filling
This creamy filling is what makes the cake taste like an eclair.
Read also: Easy Low-Carb Cheese Crackers
- Bloom the gelatin by sprinkling it over cold water (1.5 tablespoons). Let it sit for 5 minutes.
- Add hot water (1.5 tablespoons) and stir until the gelatin dissolves.
- Whip the heavy cream in a stand mixer until stiff peaks form. Transfer to a separate bowl.
- Mix the cream cheese, sweetener, and vanilla in the stand mixer until smooth.
- Add the bloomed gelatin and combine well.
- Slowly add the coconut milk.
- Fold in half of the whipped cream, then fold in the remaining whipped cream by hand.
Crafting the Sugar-Free Chocolate Ganache Topping
This decadent ganache is the perfect finishing touch. Be sure to use unsweetened chocolate, not sugar-free chocolate. Sugar-free chocolate will make the ganache too thin and it won’t firm up properly.
- Combine the cocoa, sweetener, and butter in a small saucepan.
- Heat over medium-low heat until the butter and sweetener melt.
- Whisk until smooth.
- Remove from heat and add the cream and vanilla.
- Whisk until smooth. The consistency should be like a ganache.
Assembling Your Keto Eclair Cake
Now comes the fun part.
- Layer 1/3 of the graham crackers on the bottom of a 9x9 inch pan.
- Top with half of the pastry cream filling.
- Repeat the layers: another 1/3 of graham crackers, the remaining pastry cream, and the final layer of graham crackers.
- Pour the chocolate topping over the top layer of graham crackers, spreading to the edges.
- Chill for at least 2-3 hours to firm up the pastry cream.
Tips for Perfection
- Make Ahead: The cake is great for prepping a day or two in advance.
- Chill Time: Don't rush the chilling process! This allows the flavors to meld and the cake to set properly.
- Serving: It’s best when served within the first 2-3 days of being prepared.
Storing Your Keto Eclair Cake
- Refrigerate: Keep the cake refrigerated in an airtight container when not serving.
- Freeze: For longer storage, wrap it tightly in a double layer of foil and plastic and freeze for up to 2 months. Thaw the cake overnight in the refrigerator.
Serving Suggestions
This keto dessert makes 16 servings, making it perfect for sharing. It’s best to eat it chilled, allowing the flavors to blend together. Some people even enjoy eating it straight from the freezer!
Nutritional Information
This recipe makes 16 servings. Keep in mind that nutritional information is an estimate and can vary based on specific ingredients and brands used.
Variations and Substitutions
- Different Pudding Flavors: Experiment with different sugar-free instant pudding mix flavors (though using instant pudding is not recomended).
- Dairy-Free: To make this recipe dairy-free, use a dairy-free cream cheese alternative, coconut cream instead of heavy cream, and ensure your chocolate is dairy-free as well.
Common Questions
- Can I freeze this chocolate éclair cake recipe? Yes, you can! Wrap it tightly in a double layer of foil and plastic and freeze for up to 2 months. Thaw the cake overnight in the refrigerator.
- Is this no bake eclair cake a good recipe to prep ahead of time? Yes, this is a great recipe to prepare ahead of time. Just assemble everything as directed then let chill for a minimum of 3-4 hours or up to overnight. The cake can be made up to 2 days in advance.
- Can I use almond milk instead of regular milk? It is not recommended to use almond milk for this recipe, as the pudding will not set up correctly. Oat milk or dairy-free creamer may be better alternatives.
Read also: Keto Calorie Counting: A Detailed Guide
Read also: Magnesium Supplements for Keto