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–+ servings

Keto Chocolate Eclair Cake

This delicious dessert brings classic bakery taste straight to your table. It is wonderfully rich, low carb, and keto friendly.
Keto Chocolate Eclair Cake
Prep Time 25 minutes
Cook Time 24 minutes
Total Time 49 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 494 kcal
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Ingredients
  

For the Cake Layers

  • 2 cups Superfine Blanched Almond Flour
  • 3 tbsp Coconut Flour
  • 2/3 cup Granulated Erythritol Monk Fruit Sweetener
  • 2 1/2 tsp Baking Powder
  • 1/2 tsp Xanthan Gum
  • 1/4 tsp Salt
  • 6 tbsp Unsalted Butter, Melted
  • 4 large Eggs, Room Temperature
  • 1/3 cup Full-Fat Sour Cream
  • 1/4 cup Unsweetened Almond Milk
  • 2 tsp Vanilla Extract

For the Vanilla Cream

  • 8 oz Mascarpone Cheese, Cold
  • 1 3/4 cups Heavy Whipping Cream, Cold
  • 2/3 cup Powdered Erythritol Monk Fruit Sweetener
  • 1 tbsp Vanilla Extract

For the Chocolate Ganache

  • 4 oz Sugar-Free Dark Chocolate Chips
  • 1/2 cup Heavy Whipping Cream
  • 1 tbsp Unsalted Butter

Equipment

  • 9x13-inch baking pan
  • electric mixer
  • parchment paper

Instructions
 

  • Preheat the oven to 325°F (165°C). Line a 9x13-inch baking pan with parchment paper, leaving an overhang on the long sides so the cake can be lifted out easily.
  • In a large bowl, whisk together the almond flour, coconut flour, granulated sweetener, baking powder, xanthan gum and salt. Add the melted butter, eggs, sour cream, almond milk and vanilla extract and mix until smooth.
  • Spread the batter evenly in the pan and bake for 20-24 minutes, until golden and set in the center. Cool completely in the pan.
    Lift the cake out using the parchment and cut it in half crosswise to make two equal rectangles.
  • For the vanilla cream, add the cold mascarpone, cold heavy cream, powdered sweetener and vanilla extract to a large bowl. Beat on low for 30 seconds, then on medium-high for 2-3 minutes until thick, stiff peaks form.
  • Place one cake rectangle on a serving platter and spread all of the vanilla cream over it in a thick, even layer. Gently set the second rectangle on top and refrigerate for 30 minutes.
  • For the ganache, heat the heavy cream until just simmering and pour it over the chocolate chips and butter. Let it sit for 2 minutes, then stir until smooth and glossy. Cool for about 10 minutes, until thickened but still spreadable.
  • Spread the ganache over the top of the cake. Refrigerate for at least 4 hours, or overnight, so the layers soften slightly and slice cleanly like a real eclair.

Nutrition

Serving: 1servingCalories: 494kcalCarbohydrates: 10gProtein: 10gFat: 46g
Keyword eclair cake, keto dessert, low carb, sugar free
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