Keto Éclairs: A French Brunch Indulgence
Find the perfect keto-friendly éclair recipe that will impress your guests and satisfy your sweet tooth. This decadent dessert combines rich chocolate ganache with a creamy vanilla filling and a caramelized sugar glaze for an unforgettable taste experience.
Allergens
Eggs, Dairy
Ingredients
- 1. 1/2 cup unsweetened almond flour 2. 3 large eggs 3. 1/4 cup granulated erythritol 4. 1/2 teaspoon kosher salt 5. 1/2 cup unsalted butter, melted 6. 1/4 cup cocoa powder 7. 1/2 cup heavy cream 8. 1/2 teaspoon vanilla extract 9. 3/4 cup granulated erythritol for the glaze 10. 1/4 cup water
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and grease six éclair molds.
- In a large bowl, whisk together almond flour, eggs, erythritol, and salt until smooth. Slowly add the melted butter, mixing until well combined.
- Fill a piping bag fitted with a plain tip with the batter. Pipe the éclair batter into the molds, filling them about two thirds full.
- Bake for 20 25 minutes or until golden brown. Remove from the oven and let cool completely on a wire rack.
- For the chocolate ganache, heat heavy cream in a saucepan over medium heat until simmering. Add cocoa powder and whisk until smooth. Pour over cooled éclairs and allow to set.
- In a small saucepan, combine erythritol and water, bringing it to a boil. Cook until it reaches a golden amber color. Remove from heat and carefully add vanilla extract. Drizzle the caramelized sugar glaze over the ganache and allow to set.
Chef’s Insight
Allow the éclairs to cool completely before adding the ganache and glaze; this ensures a cleaner finish and prevents the fillings from melting.
Notes
These éclairs may be more fragile than traditional versions due to the keto-friendly ingredients.