Best Sugar Free Low Carb Keto Chocolate Eclair Recipe

5 from 1 vote

Prep Time 15

Cook Time 25

Total Time 1 5

Servings servings

Calories 326kcal

Author Brenda Bennett | Sugar-Free Mom

Preheat oven at 300 degrees F.
Place your egg whites in a stand mixer with vinegarand whip until stiff peaks. This should take about 10-15 minutes. Set aside.
Place the egg yolks in a high powered blender with the remaining ingredients and blend until smooth.
Spoon some of the yolk mixture into the whipped egg whites and blend until combined. Do this in 3 batches until combined.
Pour batter into a 12 capacity hot dog mold.
Bake on the middle shelf of oven for 23-25 minutes. Allow to cool before removing and slicing.
This makes 12 rolls.

Warm the cream in a medium saucepan over medium heat. While the cream is heating, whisk the egg yolks in a small bowl until they are light in color.
Once the cream is hot but not boiling, pour a small amount of the cream into the whisked egg yolks to temper them. Whisk to combine, then add a bit more (about half of the hot cream in total) to the yolks. Pour the tempered yolk mixture into the saucepan and reduce the heat to low while continuing to whisk the mixture.
Add the confectioners'-style sweetener and salt and continue to whisk until the mixture is at a rolling boil. Remove from the heat and whisk in vanilla extract and stevia.
Sprinkle xanthan gum over the filling and whisk until it is all absorbed. Allow to cool on the stovetop for about 30 minutes and then refrigerate for 2-3 hours before filling the eclairs.

Bring the cream to a boil in a small saucepan over medium-low heat. Meanwhile, add the chocolate chips to a small bowl.
Once the cream is boiling, sprinkle the chocolate chips over the cream and turn off the heat. Let stand for 5 minutes before stirring. After 5 minutes, stir until the ganache is completely smooth and there are no lumps.
Spoon and spread the ganache over the eclairs. Keep in mind, the longer the ganache sits, the thicker it becomes.

Net Carbs: 2.7g