Keto Chocolate Eclair Bars

Classic chocolate eclairs have always been one of my favorite bakery treats. The mix of rich cream and chocolate is hard to beat.

Traditional versions are full of sugar and flour, which does not work when you eat low carb. That is why I made these keto chocolate eclair bars at home.

You get a simple buttery crust, a silky vanilla cream layer, and smooth chocolate on top. It gives you the exact same flavors without any of the extra carbs.

They are also much easier to make than real pastry puffs because you just layer everything in a single pan.

I like to keep a batch chilled in the fridge for whenever I want a sweet keto friendly dessert that feels special.

Why You’ll Love This Recipe

Authentic Bakery Taste – You get the classic taste of French eclairs without any of the sugar.

Silky Vanilla Custard – Folding real whipped cream into rich homemade custard creates an amazingly velvety texture.

No Tricky Pastry – Skip the delicate choux pastry work with this simple press-in almond flour crust.

Rich Chocolate Ganache – The warm chocolate topping cools into a luscious, glossy layer that melts in your mouth.

Recipe Ingredients

For the Crust

• 1 1/2 cups Almond Flour
• 1/4 cup Powdered Erythritol
• 5 tbsp Butter, Melted
• 1/4 tsp Salt

For the Vanilla Cream

• 2 tsp Unflavored Gelatin
• 2 tbsp Cold Water
• 1 cup Heavy Cream
• 1/2 cup Unsweetened Almond Milk
• 4 large Egg Yolks
• 1/3 cup Powdered Erythritol
• 1/4 tsp Xanthan Gum
• 1 tbsp Butter
• 2 tsp Vanilla Extract
• 3/4 cup Heavy Cream, For Whipping

For the Ganache

• 3/4 cup Sugar Free Dark Chocolate Chips
• 1/3 cup Heavy Cream
• 1 tbsp Butter

How To Make

Step 1

Preheat the oven to 350°F and line an 8×8-inch pan with parchment paper. Mix the almond flour, erythritol, salt and melted butter, press firmly into the pan and bake for 10 to 12 minutes until golden at the edges. Cool completely.

Step 2

Sprinkle the gelatin over the cold water and let it bloom. Heat 1 cup heavy cream and the almond milk in a saucepan until steaming.

Step 3

Whisk the xanthan gum into the powdered erythritol, then whisk this with the egg yolks until pale. Slowly stream in the hot cream while whisking, then pour everything back into the saucepan.

Step 4

Cook over medium-low heat, stirring constantly, for 4 to 6 minutes until thick enough to coat the spoon. Off the heat, stir in the bloomed gelatin, butter and vanilla until melted.

Pour into a bowl, press plastic wrap onto the surface and chill for 40 to 45 minutes, until cool but not set.

Step 5

Whip 3/4 cup heavy cream to stiff peaks. Whisk the cooled custard until smooth, then fold in the whipped cream.

Step 6

Spread the vanilla cream over the crust and chill for 2 hours, until set.

Step 7

Heat 1/3 cup heavy cream until steaming and pour it over the chocolate chips and butter. Let sit for 2 minutes, stir until glossy, then cool for 10 minutes.

Step 8

Pour the ganache over the cream layer and spread gently. Chill for 1 more hour, then slice into 16 bars.

Tips

Blend the Xanthan Gum Thoroughly

Xanthan gum can form stubborn jelly pockets if it touches warm liquid without being mixed first.

I recommend whisking it really well into the dry powdered erythritol before you add any egg yolks or milk.

This separates the fine powder so it dissolves smoothly and thickens your custard without leaving behind any gummy lumps.

Stick to Powdered Sweetener

You’ll get the best results if you use powdered erythritol instead of the granular kind for the cream layer.

Granular low carb sweeteners do not dissolve well in chilled dairy and will create a gritty texture once the bars cool.

From my experience, powdered sweetener melts right into the egg yolks and keeps the vanilla custard silky and smooth.

Let the Crust Cool Completely

From my experience, pouring filling over a crust that is still warm will make the base turn soft and soggy.

Almond flour crusts are very delicate straight out of the oven and need time to rest so the butter can firm up.

I recommend letting the baked crust sit on the counter until the bottom of the pan feels completely cold to the touch.

More Recipes

• Keto Boston Cream Pie Cupcakes
• Keto Chocolate Ganache Tart
• Keto Chocolate Swiss Roll
• Keto Cream Puffs
• Keto Vanilla Bean Custard Cups

Frequently Asked Questions

Can I make the cream filling without gelatin?

The gelatin is needed to give the cream enough firmness so you can slice the dessert into neat bars. Without it, the filling stays soft like pudding and will run out from the sides when cut.

If you cannot use gelatin, you can increase the xanthan gum to half a teaspoon, but the bars will stay very soft and will need to be served in bowls.