Ingredients:
Choux Pastry:
- 1/2 cup water
- 1/4 cup unsalted butter
- 1/2 cup almond flour
- 2 tablespoons coconut flour
- 2 large eggs
- 1/4 teaspoon salt
For the Sugar-Free Vanilla Custard:
- 1 cup unsweetened almond milk
- 2 large egg yolks
- 2 tablespoons Erythritol or another sugar substitute
- 1 1/2 tablespoons cornstarch (or a low-carb thickener like arrowroot powder)
- 1 teaspoon vanilla extract
For the Chocolate Glaze:
- 1/4 cup unsweetened chocolate chips or dark chocolate (85% cocoa or higher)
- 2 tablespoons unsalted butter
- 1 tablespoon powdered Erythritol or another sugar substitute
- 1/2 teaspoon vanilla extract
Nutrition Facts
(8 Eclairs):
- Calories: 150
- Total Fat: 13g
- Saturated Fat: 6g
- Sodium: 90mg
- Total Carbohydrates: 5g
- Dietary Fiber: 2g
- Sugars: 1g
- Protein: 3g
Servings:
This recipe makes approximately 8.
Instructions:
1. Prepare the Choux Pastry:
- In a saucepan, combine the water and unsalted butter. Heat over medium heat until the butter is melted and the mixture comes to a boil.
- Reduce the heat and add the almond flour and coconut flour. Stir vigorously until the mixture forms a dough and pulls away from the sides of the saucepan.
- Transfer the dough to a mixing bowl and let it cool for a few minutes.
- Preheat your oven to 375°F (190°C).
- Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
- Add the salt and mix well.
- Line a baking sheet with parchment paper.
- Transfer the choux pastry dough to a pastry bag fitted with a large round tip. Pipe the dough into 3-4 inch long eclair shapes on the prepared baking sheet.
- Bake for 25-30 minutes, or until the eclairs are golden and puffed. Remove from the oven and let them cool completely.
2. Make the Sugar-Free Vanilla Custard:
- In a saucepan, whisk together the almond milk, egg yolks, Erythritol, and cornstarch over medium heat. Keep whisking until the mixture thickens, and then remove from heat.
- Stir in the vanilla extract.
- Let the custard cool.
3. Fill the Eclairs:
- Slice each eclair in half horizontally.
- Spoon or pipe the cooled sugar-free vanilla custard into each eclair.
- Replace the top halves.
4. Prepare the Chocolate Glaze:
- In a microwave-safe bowl, melt the unsweetened chocolate and unsalted butter in 30-second intervals, stirring until smooth.
- Stir in the powdered Erythritol and vanilla extract.
5. Glaze the Eclairs:
- Dip the tops of each eclair into the chocolate glaze.
6. Enjoy:
- Your Keto Eclairs are ready to savor. Store any leftovers in the refrigerator.
