Keto No Bake Eclair Cake

KETO CHOCOLATE NO BAKE ÉCLAIR

Keto Chocolate No Bake Eclair Cake is one of the sweetest desserts I hope everyone will like it. It is also gluten free with low carb flavor.

INGREDIENTS:

Pastry Cream:

  • 1 ¼ cups whipping cream
  • 3 egg yolks
  • 1/4 cup Swerve Sweetener
  • pinch salt
  • 1 tbsp arrowroot starch*
  • 2 tbsp butter cut into two pieces
  • 1 ½ tsp vanilla extract
  • 1/4 tsp stevia extract

Meringue Layers:

  • 3/4 cup fine almond flour
  • 1/3 cup powdered Swerve Sweetener
  • 4 egg whites room temperature
  • 2 tbsp granulated Swerve Sweetener
  • 1/2 tsp vanilla extract
  • 1/4 tsp cream of tartar
  • pinch salt

Chocolate Ganache:

  • 5 tbsp butter
  • 2 ounces unsweetened chocolate
  • 1/4 cup powdered Swerve Sweetener
  • 1/2 tsp vanilla extract

INSTRUCTIONS

Pastry Cream:

  • Bring whipping cream to a simmer in a medium saucepan over medium heat.
  • In a medium bowl, whisk egg yolks with sweetener and salt, then whisk in arrowroot starch* until mixture becomes pale yellow and thick, about 30 seconds.
  • Slowly whisk about half of the hot cream into the yolks to temper, then return the yolk/cream mixture back to the saucepan and cook until thick and glossy, about 1½ minutes, whisking continuously. It thickens up suddenly and quickly, so watch carefully!
  • Remove from heat and whisk in butter, vanilla and stevia. Transfer to a small bowl and press plastic wrap flush to the surface. Chill in refrigerator at least 3 hours.

*If you don’t want to use arrowroot starch, you can whisk in 1/2 tsp of xanthan gum at the end to help thicken the pastry cream. This should be your last step before chilling.

Meringue Layers:

  • Preheat oven to 350F. On a large piece of parchment, trace three (3) 5×10 inch rectangles. Place parchment on a large baking sheet.
  • In a medium bowl, whisk together almond flour and powdered sweetener.
  • In a large, clean bowl, beat egg whites with granulated sweetener, vanilla extract, cream of tartar and salt until they just begin to hold stiff peaks.
  • Gently fold in almond flour mixture until fully combined.
  • Spread meringue mixture evenly onto each of the 3 traced rectangles. Bake 15 minutes, then turn off oven and prop open door with a wooden spoon. Leave inside until cool.

Chocolate Ganache:

  • In a medium saucepan over low heat, melt butter and unsweetened chocolate together, stirring until smooth.
  • Stir in powdered sweetener and vanilla extract.
  • Let cool 5 to 10 minutes, until thickened but still pourable.

To Assemble:

  • Peel one meringue layer carefully off parchment and lay on serving platter.
  • Spread with half of the pastry cream. Top with another layer of meringue and spread with remaining half of pastry cream. Top with final layer of meringue.
  • Pour ganache over top of cake and let drip down the sides.
  • Let set 1 hour before serving (you can refrigerate, but let it sit out 10 minutes before trying to cut, to soften ganache).

NUTRITIONAL VALUES

  • Per serving: Carbs: 5g | Fiber: 2g | Total Net Carbs: 3g.

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