Eclair Blanc – A Keto Dream of Chocolate, Custard, and Airy Delight

Allergens

Eggs, Milk (Dairy)

Ingredients

• 1. Almond Flour (2 cups) 2. Unsweetened Cocoa Powder (3 tbsp) 3. Granulated Sweetener (½ cup) 4. Butter (¾ cup) 5. Eggs (4 large) 6. Whole Milk (1 ½ cups) 7. Vanilla Extract (2 tsp) 8. Heavy Cream (¼ cup) 9. Powdered Sweetener (3 tbsp) 10. Unsweetened Chocolate (2 oz) 11. Salt (¼ tsp)

Instructions

1. Begin by sifting almond flour and cocoa powder together in a large bowl, then set aside. In another bowl, melt butter and whisk in granulated sweetener until well combined. Next, heat milk with vanilla extract. Slowly add this mixture to the butter sweetener mixture, stirring constantly. Whisk eggs one at a time, mixing well after each addition. Add the dry ingredients to the wet mixture gradually, stirring until smooth. Pour half of the batter into a separate bowl and add 2 tbsp of powdered sweetener to it. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Fill piping bags fitted with large round tips, one with the chocolate mixture and the other with plain batter. Pipe 4 inch long logs onto the parchment lined sheet, spacing them about 2 inches apart. Bake for 15 20 minutes until golden and crisp. Allow to cool completely on a wire rack.

Chef’s Insight

For an added touch of sophistication, dust the tops of the eclairs with cocoa powder or edible gold leaf.

Notes

This recipe is perfect for those craving a little indulgence while following the Keto diet.