These keto chocolate eclairs are a delicious treat for any occasion, blending soft pastry shells, creamy custard, and a glossy chocolate glaze—all low-carb and keto-friendly. Whether you’re planning a dessert for special occasions or just indulging your sweet tooth, these eclairs are the perfect dessert.
This recipe proves you don’t need wheat flour or loads of sugar to create a treat that tastes just like the real thing. Made with simple, wholesome ingredients, these eclairs are low in g net carbs and loaded with healthy fats, making them ideal for a low-carb diet. They’re easy to store, with instructions for freezing so you can enjoy them later without the hassle.
Why You’ll Love This Recipe
- Perfect for Special Occasions: Whether it’s a family gathering or a treat for yourself, these eclairs will impress.
- Keto-Friendly: Each serving is low in total carbs, helping you stick to your goals without sacrificing flavor.
- Easy Storage: Keep them fresh in an airtight container or freeze for long-term enjoyment.
Ingredients
Keto Pastry
- almond flour
- coconut flour
- psyllium husk
- baking powder
- stevia (or erythritol)
- salt
- water
- heavy cream
- unsalted butter
- eggs
Keto Custard
- heavy whipping cream
- egg yolks
- stevia (or erythritol)
- salt
- xanthan gum
- unsalted butter
- vanilla extract
Keto Chocolate Glaze
- keto-friendly dark chocolate
- heavy whipping cream
- stevia (or erythritol)
Watch me make this recipe in my quick video – it’s like cooking together in the kitchen!
Instructions
For the Keto Pastry
- Preheat your oven to 400°F (200°C) and line a baking sheet with sheets of parchment paper.
- Mix almond flour, coconut flour, psyllium husk, baking powder, erythritol, and salt in a large bowl.
- Heat water, heavy cream, and butter in a saucepan over medium heat until it boils. Stir in the dry ingredients until a dough forms.
- Cool the dough slightly, then beat in eggs one at a time until smooth and glossy.
- Pipe the dough into 12 long ovals on the prepared baking sheet. Bake for 20 minutes or until golden brown.
For the Keto Custard Filling
- Heat heavy cream in a saucepan until it just boils.
- Whisk egg yolks and gradually add half of the hot cream to temper the eggs. Return to the saucepan.
- Stir in erythritol, xanthan gum, butter, and vanilla extract. Cook until thick and creamy.
- Transfer to a bowl and cover with plastic wrap pressed onto the surface. Chill.
For the Keto Chocolate Glaze
- Melt unsweetened chocolate, cream, and erythritol in a microwave or over low heat. Stir until smooth.
Assembling the Keto Chocolate Eclairs
- Fill a piping bag with custard. Poke holes in the bottom of each pastry and fill, or slice in half and spread custard inside.
- Dip tops in chocolate glaze or drizzle with a fork. Chill to set before serving.
Tips for Success
- Eggs at Room Temperature: This ensures better texture in your pastry.
- Do Not Skip Stirring: Be sure to stir the dough thoroughly in the saucepan.
- Storage Tips: Use an airtight container to keep them fresh for up to 3 days.
FAQ
Q: Can I make a keto eclair cake?
A: Absolutely! Use keto graham crackers layered with custard and glaze for a quick keto chocolate eclair cake.
Q: How do I store and serve my keto chocolate eclairs?
A: You can store your keto chocolate eclairs in an airtight container in the refrigerator for up to 3 days. You can also freeze them for up to 3 months. To serve them, you can thaw them in the fridge overnight or at room temperature for an hour. You can also reheat them in the oven or microwave for a few seconds to make them warm and soft. You can enjoy your keto chocolate eclairs as they are or with some keto ice cream or whipped cream on the side. They are perfect for any occasion, from breakfast to dessert.
Q: What is the difference between heavy cream and heavy whipping cream?
A: Heavy cream and heavy whipping cream are both high-fat dairy products that are used to make keto desserts. They have similar nutritional values and can be used interchangeably in most recipes. The main difference is that heavy cream has at least 36% milk fat, while heavy whipping cream has at least 30% milk fat. Heavy cream is slightly thicker and richer than heavy whipping cream, but both will whip well and create a fluffy texture.
Q: How many net carbs are in one keto chocolate eclair?
A: Net carbs are the total carbs minus the fiber and sugar alcohols. One keto chocolate eclair has about 2.3 grams of net carbs, depending on the ingredients and the size of the eclair. This is much lower than a regular eclair, which can have up to 28 grams of net carbs. Keto chocolate eclairs are a great low carb dessert for anyone who follows a keto diet or a low carb diet.
Q: How do I make keto chocolate custard?
A: Keto chocolate custard is a creamy and rich filling for keto chocolate eclairs. It is made with heavy cream, egg yolks, sweetener, salt, xanthan gum, butter, vanilla extract, and unsweetened chocolate. To make keto chocolate custard, you need to heat the cream and chocolate in a saucepan, whisk the egg yolks with the sweetener and salt in a bowl, temper the eggs with the hot cream, return the mixture to the saucepan and cook until thickened, stir in the butter and vanilla, and refrigerate until set. You can find the detailed instructions and measurements in the recipe card below.
Q: Can I make keto eclair cake instead of keto eclairs?
A: Yes, you can make keto eclair cake instead of keto eclairs. Keto eclair cake is a layered dessert that uses keto graham crackers, keto pastry cream, and keto chocolate glaze. It is easier and faster to make than keto eclairs, and it serves a larger crowd. To make keto eclair cake, you need to layer keto graham crackers in a large baking dish, spread half of the keto pastry cream over the crackers, add another layer of crackers, spread the remaining pastry cream, add the final layer of crackers, and pour the keto chocolate glaze over the top. Refrigerate the cake until set and enjoy. You can find the recipe for keto graham crackers and keto eclair cake here.
Q: Can I make these keto chocolate eclairs dairy-free?
A: Yes, you can make these keto chocolate eclairs dairy-free. You can substitute the heavy cream with coconut cream, the butter with coconut oil, and the cream cheese with dairy-free cream cheese. You can also use almond milk or coconut milk instead of water in the pastry dough. These substitutions will make your keto chocolate eclairs suitable for anyone who is lactose intolerant or allergic to dairy. They will also add a subtle coconut flavor to your keto chocolate eclairs.
Q: Can you freeze eclairs?
A: Yes, you can freeze eclairs as a whole or in separate parts. To freeze eclairs, you need to let them cool completely, then place them on a baking sheet lined with parchment paper and freeze them until firm. Then you can wrap each eclair individually in plastic wrap and store them in a freezer bag or container for up to 3 months. To thaw eclairs, you can leave them in the fridge overnight or at room temperature for an hour. You can also reheat them in the oven or microwave for a few seconds to make them warm and soft.
More Keto Recipes to Check Out
They are all low-carb, gluten-free, sugar-free, and delicious. Whether you’re looking for more keto desserts, snacks, or dinners, you’ll find something to satisfy your cravings and keep you in ketosis.
Keto Dinner Recipes
- Keto Chicken Liver
- Keto Pesto Chicken Salad
- Devilishly Delicious Pepperoni Keto Egg Muffins
- Keto Mediterranean Chicken Dinner Recipe
Keto Dessert Recipes
- Keto Strawberry Low Carb Cheesecake Ice Cream
- Keto Strawberry Frozen Creme Fraiche
- Keto Mug Cake with Strawberries & Coconut
- Keto Coconut Ice Cream
Keto Chocolate Eclairs with Low Carb Custard Filling
Equipment
- 1 Spatula
Ingredients
Keto Pastry Recipe
- 2/3 cup almond flour
- 1.5 tbsp coconut flour
- 1.5 tbsp psyllium husk powder
- 1 teaspoon baking powder gluten-free
- 1/2 tbsp Stevia
- 1 pinch salt
- 1/2 cup water
- 1/3 cup heavy cream
- 1/3 cup unsalted butter
- 2 medium eggs
Keto Pastry Cream Recipe
- 5/4 cups whipping cream
- 3 egg yolks
- 4 tbsp Stevia
- 1 pinch salt
- 1/2 teaspoon xanthan gum
- 2 tbsp unsalted butter
- 3/2 teaspoon vanilla extract sugar free
Keto Chocolate Glaze
- 60 grams dark chocolate keto-friendly
- 1/3 cups heavy cream
- 1/2 tbsp Stevia
Instructions
Make the Keto Pastry
- Preheat your oven to 400°F (200°C) and line a baking sheet with sheets of parchment paper.
- Mix almond flour, coconut flour, psyllium husk, baking powder, erythritol, and salt in a large bowl.
- Heat water, heavy cream, and butter in a saucepan over medium heat until it boils. Stir in the dry ingredients until a dough forms.
- Cool the dough slightly, then beat in eggs one at a time until smooth and glossy.
- Pipe the dough into 12 long ovals on the prepared baking sheet. Bake for 20 minutes or until golden brown.
Prepare the Keto Custard Filling
- Heat heavy cream in a saucepan until it just boils.
- Whisk egg yolks and gradually add half of the hot cream to temper the eggs. Return to the saucepan.
- Stir in erythritol, xanthan gum, butter, and vanilla extract. Cook until thick and creamy.
- Transfer to a bowl and cover with plastic wrap pressed onto the surface. Chill.
Make the Keto Chocolate Glaze
- Melt unsweetened chocolate, cream, and erythritol in a microwave or over low heat. Stir until smooth.
Assemble the Keto Chocolate Eclairs
- Fill a piping bag with custard. Poke holes in the bottom of each pastry and fill, or slice in half and spread custard inside.
- Dip tops in chocolate glaze or drizzle with a fork. Chill to set before serving.
Video Recipe
Notes
- Eggs at Room Temperature: This ensures better texture in your pastry.
- Do Not Skip Stirring: Be sure to stir the dough thoroughly in the saucepan.
- Storage Tips: Use an airtight container to keep them fresh for up to 3 days.
Thank you so much for trying out my recipe! I truly hope it brings as much joy to your kitchen as it did to mine while creating it. Happy cooking and enjoy every bite!