Diabetic-Friendly No-Bake Peanut Butter Éclair Cake
✅ Why it works
- No refined sugar or syrupy pudding mixes
- Uses high-protein, low-carb ingredients
- No baking needed
🧾 Ingredients
Cream Layer
- 1 cup cream cheese (softened)
- ½ cup natural peanut butter (no added sugar)
- ½ cup plain Greek yogurt
- 2–3 tbsp erythritol or stevia (to taste)
- 1 tsp vanilla extract
“Cake” Layers
- 8–10 low-carb crackers or high-fiber biscuits
(or thin slices of low-carb bread, lightly toasted)
Chocolate Topping
- ½ cup dark chocolate (85% cocoa or sugar-free)
- 2 tbsp cream or coconut oil
👩🍳 Instructions
- Make cream filling
- Beat cream cheese, peanut butter, yogurt, sweetener, and vanilla until smooth
- Layer the cake
- In a small dish, add a layer of crackers
- Spread a layer of cream mixture
- Repeat layers (like lasagna), ending with cream on top
- Make chocolate topping
- Melt chocolate with cream or coconut oil
- Pour over the top and spread evenly
- Chill
- Refrigerate for at least 4–6 hours (overnight is best)
🍽️ Serving Tips
- Cut into small squares
- Sprinkle crushed peanuts on top for crunch
- Best served cold
⚖️ Diabetic Tips
- Keep portion to small slice (1/9 or 1/12 dish)
- Choose unsweetened peanut butter
- Dark chocolate should be 85%+ or sugar-free
🔢 Approx Nutrition (per serving)
- Carbs: ~8–12g
- Protein: ~6–9g
- Healthy fats help prevent sugar spikes
