Keto Chocolate Eclair Cake


  • 1/4 cups whipping cream
  • 1/4 cup Swerve Sweetener
  • 1 tbsp arrowroot starch
  • 2 tbsp butter
  • 1/2 tsp vanilla extract
  • 1/4 tsp stevia extract
  • 3 egg yolks
  • salt

Meringue Layers:

  • 3/4 cup almond flour
  • 1/3 cup powdered Swerve Sweetener
  • 4 egg whites
  • 2 tbsp granulated Swerve Sweetener
  • 1/2 tsp vanilla extract
  • 1/4 tsp cream of tartar
  • salt

Chocolate Ganache:

  • 2 ounces unsweetened chocolate
  • 1/4 cup powdered Swerve Sweetener
  • 1/2 tsp vanilla extract
  • 5 tbsp butter


1-Pastry Cream:
Let the whipping cream simmer in a medium saucepan over medium heat.
In a separate bowl, mix egg yolks with sweetener and salt, then add the arrowroot starch while mixing for about 30 seconds.
whisk half of the hot cream into the yolks mixture, then put the mixture into the saucepan and cook it for about 30 second over medium heat while whisking continually so that it does not thickens
Remove from heat and add the butter, vanilla and stevia. Transfer to a different bowl, cover it with plastic then put it in the refrigerator for about 3 hours.

2-Meringue Layers:
Preheat oven to 350F. Trace three 5×10 inch rectangles on a large piece of parchment. Then place it in a baking sheet
Mix almond flour and powdered sweetener In a medium bowl,.
In a separate large bowl, mix egg whites with granulated sweetener, vanilla extract, cream of tartar and salt until it starts to thicken.
Mix the previously prepared almond flour mixture with the egg whites mixture
Spread the mixture onto each of the 3 rectangles, and then bake for 15 minutes. Let it cool down in the oven for about a few minutes.

3-Chocolate Ganache:
melt butter and mix it with unsweetened chocolate In a medium saucepan over low heat until it becomes smooth.
Let it cool down for 5.
4-To Assemble:
Take one meringue layer and place it on a serving plate.
Top it with half of the pastry cream. Put another meringue layer on top of it and add the remaining cream. Top with final layer of meringue and pour the ganache on top of it. Let it rest for 1 hour then


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