Easy keto desserts don’t get much more indulgent—or simpler—than this Easy Keto Éclair Cake. Layers of moist almond- and coconut-flour “puff pastry” are filled with a rich sugar-free vanilla pastry cream, then topped with a glossy sugar-free chocolate ganache. Best of all, there’s no actual baking of pastry involved—just whisking, layering, and chilling. This dessert mimics the classic French pastry in cake form, making it perfect for keto holidays, dinner parties, or whenever you need a sweet, creamy treat that won’t kick you out of ketosis. And if you’re looking for more effortless low‑carb desserts, you’ll love the recipes in the Ultimate Keto Recipe Cookbook, which is packed with simple, delicious keto desserts and more.
Why Keto Éclair Cake Works
Traditional éclairs are made with choux pastry, pastry cream, and chocolate glaze—each component high in carbs and sugar. Our keto version transforms this into a no‑bake, grate‑and‑layer dessert by using:
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Almond Flour & Coconut Flour for the “puff pastry” layers
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Heavy Cream & Cream Cheese as building blocks for a custardy, low‑carb vanilla filling
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Sugar‑Free Sweeteners to replace granulated sugar and powdered sugar
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Sugar‑Free Chocolate and coconut oil to create a silky chocolate glaze
Each ingredient is chosen to emulate classic textures: almond flour’s fine grind mimics pastry, while coconut flour adds structure. The high‑fat dairy components produce a custard-like filling that sets firmly without eggs or cornstarch. And sugar‑free sweeteners provide sweetness without blood sugar spikes. The result is a layered dessert that’s creamy, rich, and entirely keto‑compliant.
Also Read: Sugar-Free Peach Cobbler for a Low-Carb Lifestyle
Essential Ingredients and Their Benefits
For the “Pastry” Layers
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Almond Flour (1¾ cups):
Rich in monounsaturated fats, vitamin E, and fiber, almond flour keeps net carbs low (about 2g net per ¼ cup) while providing a tender, moist texture. Its fine grind replicates the tenderness of pastry dough. -
Coconut Flour (¼ cup):
Highly absorbent and fiber‑dense, coconut flour adds structure and a slight coconut note. It also lowers net carbs further and helps the layers hold their shape when cut. -
Baking Powder (1½ tsp):
A small amount ensures the layers have slight lift and avoid a dense, gummy texture. -
Salt (¼ tsp):
Balances sweetness and accents other flavors. -
Unsalted Butter (6 tbsp, melted):
Provides flakiness and richness, with minimal moisture to avoid sogginess. Butter’s short‑gage properties help mimic choux pastry without actual puffing.
For the Vanilla Pastry Cream Filling
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Heavy Whipping Cream (1½ cups):
Whipped to stiff peaks, it forms the airy backbone of the filling, adding bulk and richness without carbs. -
Cream Cheese (8 oz, softened):
Offers tangy flavor and a stable base for the filling, boosting protein and fat. -
Powdered Sugar‑Free Sweetener (⅓ cup):
Erythritol or monk fruit powdered sweetener dissolves smoothly for a silky filling with zero net carbs. -
Vanilla Extract (2 tsp):
Adds aromatic depth reminiscent of classic pastry cream. -
Egg Yolk (optional, 1 large):
For extra custard authenticity, whisk in one egg yolk, which adds richness and helps the filling set more firmly. (Omit for egg‑free version.)
For the Chocolate Ganache Topping
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Sugar‑Free Dark Chocolate (4 oz, chopped):
Use at least 85% cacao sugar‑free bars or chips for deep chocolate flavor with minimal carbs. -
Coconut Oil (2 tbsp):
Thins the ganache and gives it a glossy sheen, while adding MCT fats for keto energy. -
Heavy Cream (¼ cup):
Creates a smooth, pourable consistency and intensifies the chocolate flavor.
Step‑by‑Step Instructions
1. Make the Pastry Layers
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Combine Dry Ingredients: In a large bowl, whisk together 1¾ cups almond flour, ¼ cup coconut flour, 1½ tsp baking powder, and ¼ tsp salt.
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Add Butter: Pour in 6 tbsp melted butter and stir until a soft, sticky dough forms. If it seems too crumbly, add 1–2 tbsp water or almond milk until it holds together.
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Press & Chill: Divide the dough in half. Press each half into the bottom of two identical rimmed baking sheets (or two 9×5 loaf pans lined with parchment), aiming for a ¼‑inch thickness. You can also press into rectangular containers if you prefer single-serve sizes. Chill for 15 minutes to firm up.
2. Prepare the Pastry Cream Filling
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Whip Cream: In a chilled bowl with beaters, whip 1½ cups heavy cream to stiff peaks. Set aside.
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Blend Base: In another bowl, beat 8 oz softened cream cheese with ⅓ cup powdered sweetener and 2 tsp vanilla until smooth. If using egg yolk, whisk it in now.
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Fold in Cream: Gently fold the whipped cream into the cream cheese mixture until fully combined, creating a light, smooth pastry cream.
3. Assemble the Cake
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Layer 1: Remove the chilled bottom “pastry” layer from the fridge. Spread half of the pastry cream evenly over it.
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Layer 2: Gently place the second chilled pastry layer on top of the cream.
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Chill Again: Cover and refrigerate for at least 1 hour (or up to overnight) to allow the layers to meld and the filling to set.
4. Make the Ganache & Finish
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Heat Cream & Oil: In a microwave-safe bowl, heat ¼ cup heavy cream with 2 tbsp coconut oil until just simmering.
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Add Chocolate: Pour over 4 oz chopped sugar‑free dark chocolate. Let sit 1 minute, then stir until smooth.
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Pour Over Cake: Remove the layered cake from the fridge. Place it on a wire rack over parchment. Pour the ganache evenly over the top, letting it drip down the sides. Return to the fridge for 15–20 minutes for ganache to set.
Nutritional Information
Each serving (based on 12 slices from a 9×13 pan) contains approximately:
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Calories: 320 kcal
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Fat: 30 g
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Protein: 6 g
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Total Carbs: 5 g
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Fiber: 3 g
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Net Carbs: 2 g
This macro balance—high fat, moderate protein, and very low net carbs—keeps you in ketosis while satisfying chocolate and pastry cravings.
Expert Tips for Perfect Results
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Use Powdered Sweetener: Powdered sweeteners blend seamlessly into creams and cannot be distinguished from sugar.
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Chill Between Steps: Proper chilling of dough and assembled layers prevents slippage and ensures clean slices.
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Sharp Knife Slices: For neat serving, dip your knife in hot water between cuts and wipe it dry.
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Flavor Boosters: Stir a pinch of xanthan gum into the pastry cream for extra stability if you’re making the cake ahead.
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Egg‑Free Option: Omit the egg yolk in the filling for a completely egg‑free dessert—still creamy and indulgent.
Delicious Variations
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Mocha Éclair Cake: Add 1 tsp instant espresso granules to the ganache for coffee flavor.
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Berry Éclair Cake: Spread a thin layer of sugar‑free berry jam on the bottom pastry before adding cream.
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Vanilla‑Bean Twist: Use vanilla‑bean paste instead of extract in the cream cheese layer for flecks of vanilla.
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Peanut‑Butter Éclair Cake: Swirl 2 tbsp natural peanut butter into half the pastry cream before layering.
Serving Suggestions
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Garnish: Top each slice with whipped cream, chocolate shavings, or a dusting of cocoa powder.
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Pairing: Serve with fresh raspberries or strawberries, or alongside a coupe of sugar‑free fruit compote.
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Portion Control: Because it’s rich, small slices (¼ of 9×13 pan = 2 g net carbs) are plenty. Offer mini squares for a party.
Frequently Asked Questions
Q: Can I make this ahead of time?
Yes—assemble the cake and ganache up to 24 hours in advance. Keep refrigerated, covered. Slices hold shape well.
Q: Is this recipe dairy‑free?
For dairy‑free: swap the cream cheese for vegan cream cheese, heavy cream for coconut cream, and butter for coconut oil or vegan margarine. The structure and taste remain deliciously similar.
Q: Can I use coconut flour only?
No—coconut flour alone is too absorbent and would yield a dry, crumbly base. Almond flour (with some coconut flour) gives the right texture.
Q: What if I don’t have a baking sheet?
Press dough into loaf pans or small individual molds lined with parchment. Adjust chilling time to ensure firmness.
Q: How long will leftovers last?
Store covered in the fridge for up to 5 days. The pastry layers soften slightly over time but remain tasty.
Q: Can I freeze it?
Yes—wrap individual slices in plastic wrap and freeze up to 1 month. Thaw in the fridge overnight.
Disclaimer
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