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–+ servings

Keto Chocolate Eclair Bars

Enjoy a rich, bakery-style treat with these delicious dessert bars. This crowd-pleasing dessert is both low carb and keto friendly.
Keto Chocolate Eclair Bars
Prep Time 25 minutes
Cook Time 18 minutes
Total Time 43 minutes
Course Dessert
Cuisine American
Servings 16 bars
Calories 265 kcal
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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

Equipment

  • 8x8 inch baking pan
  • hand mixer
  • parchment paper

Instructions
 

  • Preheat the oven to 350°F and line an 8x8-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.
  • 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.
  • 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.
  • 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.
  • Whip 3/4 cup heavy cream to stiff peaks. Whisk the cooled custard until smooth, then fold in the whipped cream.
  • Spread the vanilla cream over the crust and chill for 2 hours, until set.
  • 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.
  • Pour the ganache over the cream layer and spread gently. Chill for 1 more hour, then slice into 16 bars.

Nutrition

Serving: 1servingCalories: 265kcalCarbohydrates: 5gProtein: 5gFat: 25g
Keyword eclair bars, keto chocolate, keto dessert, low carb
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