The best Keto Chocolate No Bake Eclair

Ingredients:

Crust:

• 1 1/2 cups almond flour
• 1/4 cup powdered erythritol
• 1/4 cup melted butter

Cream Filling:

• 2 cups heavy cream
• 1/4 cup powdered erythritol
• 1 tsp vanilla extract

Chocolate Topping:

• 1/2 cup sugar-free dark chocolate chips
• 2 tbsp heavy cream
• 1 tbsp butter

Instructions:

1. Prepare the Crust:
   • In a mixing bowl, combine almond flour, powdered erythritol, and melted butter.
   • Mix until the ingredients are well combined and form a dough.
   • Press the dough evenly into the bottom of a baking dish (8×8 inch works well).
   • Place the crust in the refrigerator to set while preparing the filling.
2. Prepare the Cream Filling:
   • In a large mixing bowl, whip the heavy cream until it begins to thicken.
   • Add powdered erythritol and vanilla extract.
   • Continue to whip until stiff peaks form.
   • Spread the cream filling evenly over the chilled crust.
   • Return the dish to the refrigerator.
3. Prepare the Chocolate Topping:
   • In a microwave-safe bowl, combine the sugar-free dark chocolate chips, heavy cream, and butter.
   • Microwave in 20-second intervals, stirring in between, until the chocolate is melted and smooth.
   • Let the chocolate mixture cool slightly before pouring it over the cream layer.
   • Spread the chocolate topping evenly over the cream layer.
4. Chill and Serve:
   • Refrigerate the entire dish for at least 2 hours, or until set.
   • Once set, slice into squares and serve chilled.