Easy Keto Éclair Cake – Creamy and Delicious
No‑bake layers of almond‑coconut “pastry” are filled with a vanilla cream cheese custard and topped with sugar‑free chocolate ganache—an indulgent keto twist on the classic éclair.
Equipment
- Two rimmed baking sheets or two 9×5‑inch loaf pans
- Mixing bowls
- Electric mixer or whisk
- Rubber spatula
- Saucepan or microwave‑safe bowl
- Wire rack
Ingredients
“Pastry” Layers:
- 1¾ cups almond flour
- ¼ cup coconut flour
- 1½ tsp baking powder
- ¼ tsp salt
- 6 tbsp unsalted butter melted
- Optional 1–2 tbsp water or almond milk
Vanilla Pastry Cream Filling:
- 1½ cups heavy whipping cream
- 8 oz cream cheese softened
- ⅓ cup powdered sugar‑free sweetener
- 2 tsp vanilla extract
- Optional 1 egg yolk
- Pinch of salt
Chocolate Ganache Topping:
- 4 oz sugar‑free dark chocolate chopped
- 2 tbsp coconut oil
- ¼ cup heavy cream
Instructions
Make Pastry Layers
- In a bowl, whisk almond flour, coconut flour, baking powder, and salt.
- Stir in melted butter until a soft dough forms (add water/almond milk if needed).
- Divide dough in half; press each into a rimmed baking sheet or loaf pan to ¼″ thickness.
- Chill 15 minutes.
Prepare Pastry Cream
- Whip heavy cream to stiff peaks; set aside.
- Beat cream cheese, sweetener, vanilla, (and egg yolk if using), and salt until smooth.
- Fold whipped cream into cream cheese mixture until uniform.
Assemble Cake
- Remove bottom pastry layer; spread half the pastry cream evenly over it.
- Top with second pastry layer; cover and chill 1 hour.
Make Ganache & Finish
- Heat cream and coconut oil until just simmering.
- Pour over chopped chocolate; let sit 1 minute, then stir until smooth.
- Pour ganache over chilled cake; return to fridge 15 minutes to set.
Notes
Nutrition (Per Slice)
- Calories: 320 kcal
- Total Fat: 30 g
- Protein: 6 g
- Total Carbs: 5 g
- Fiber: 3 g
- Net Carbs: 2 g