Keto Mini Eclairs
Indulge in these delightful *Keto Mini Eclairs*, a guilt-free twist on the classic French dessert that’s perfect for low-carb and sugar-free lifestyles. Crafted with a delicate almond and coconut flour choux pastry, these bite-sized treats are filled with luscious whipped cream and topped with a silky sugar-free chocolate glaze. Each step of this recipe is designed to keep the carbs low without sacrificing the rich, indulgent flavors we all love. Easy-to-follow instructions and wholesome keto-friendly ingredients make these eclairs an irresistible addition to your dessert repertoire. Whether for a special occasion or a satisfying snack, these keto eclairs are bound to impress while keeping you on track with your health goals.
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Recipe Information
Ingredients
- 1 cup Almond flour
- 2 tablespoons Coconut flour
- 1 teaspoon Baking powder
- 1 pinch Salt
- 0.25 cup Unsalted butter
- 0.5 cup Water
- 2 tablespoons Erythritol
- 3 large Eggs
- 1 teaspoon Vanilla extract
- 1 cup Heavy cream
- 0.25 teaspoon Xanthan gum
- 0.5 cup Sugar-free dark chocolate chips
- 1 tablespoon Coconut oil
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a medium saucepan, combine water, butter, and erythritol over medium heat. Bring to a boil, then remove from heat.
Add almond flour, coconut flour, baking powder, and salt to the saucepan. Stir vigorously until a dough forms.
Transfer the dough to a mixing bowl and let cool for about 5 minutes.
Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in vanilla extract.
Transfer dough to a piping bag fitted with a large round tip. Pipe 3-inch lines onto the prepared baking sheet.
Bake in the preheated oven for 20-25 minutes, or until golden brown and firm. Allow to cool completely.
For the filling, whip heavy cream with 1 tablespoon of erythritol and xanthan gum until stiff peaks form.
Once the eclairs have cooled, use a small sharp knife to cut each in half lengthwise. Fill with whipped cream using a piping bag.
For the glaze, melt chocolate chips and coconut oil in a microwave-safe bowl in 30-second intervals, stirring until smooth.
Dip the tops of each eclair in the chocolate glaze, then allow to set on a wire rack.
Chill in the refrigerator for at least 1 hour before serving.
Nutrition Facts
Calories |
2560 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 224.0 g | 287% | |
| Saturated Fat | 108.7 g | 544% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 860 mg | 287% | |
| Sodium | 912 mg | 40% | |
| Total Carbohydrate | 125.2 g | 46% | |
| Dietary Fiber | 41.8 g | 149% | |
| Total Sugars | 5.8 g | ||
| Protein | 50.9 g | 102% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 307 mg | 24% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 985 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
