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.