Keto Eclair Cake will satisfy your sweet tooth while still fitting into a low-carb diet. It's rich, has a creamy filling, and is topped with velvety smooth chocolate. This cool treat is the perfect dessert during the hot summer months! It's also gluten-free and grain-free too.
I can't express how excited I am to share this keto eclair cake recipe with you! The no-bake eclair cake from Tracey at The Kitchen is my Playground has been one of my absolute favorite desserts for years and years. I've thought many times about converting it into a keto recipe but, to be honest, I was intimidated about having to make all the different packaged components.
Graham crackers AND vanilla pudding mix AND whipped topping?
It sounded daunting even to someone experienced at recipe conversion. But, I finally decided to just give it a shot, and I am so happy I did. With a couple of tweaks turning my almond flour pie crust into graham crackers and my low carb cheesecake fluff into a vanilla cream filling, I can finally have that old favorite in this low carb recipe!
Don't be alarmed that there are three different layers to this low carb keto eclair cake! Many of the ingredients are repeats in each of the steps. Let's look a little closer at what you will be needing.
- Almond Flour - To make the best gluten free graham crackers ever, using almond flour works the best. But, if you want a nut-free dessert you can sub in sunflower seed flour in place of the almond flour.
- Sweetener - You will need to use the sweetener for the graham crackers as well as the chocolate topping layer.
- Butter - For the graham crackers, you will need to use super cold butter. Then you will need a little bit more for the chocolate ganache topping.
- Gelatin - To ensure that the filling sets up correctly, you will need some plain gelatin. Make sure you don't use anything that is flavored, or it's not going to taste right.
- Heavy Cream - The whipping cream will need to be including in the topping and filling. It gives the keto dessert the most amazing flavor as well as texture.
- Cream Cheese - To make the eclair cake super-rich, cream cheese is a must. It's just not the same without it.
- Powdered Erythritol - Using powdered erythritol will sweeten the filling, and you won't lose any of the creamy texture.
- Vanilla - While you don't need a lot of vanilla extract, you will certainly miss it if you leave it out. It helps replicate the flavor from the vanilla pudding mix in the standard version of this.
- Coconut Milk - Be sure to use unsweetened coconut milk. You could also swap it for almond milk if you would rather.
- Cocoa - To give the topping a decadent chocolate flavor, using cocoa powder is the answer!
How To Make Keto Eclair Cake
If you love eclairs but hate all the added sugars and carbs, you are in luck. This is one of those desserts that you just can't forget about. It's that GOOD!
Keto Graham Crackers
I kept the graham crackers to a minimum so they are just enough to separate the layers. If you want thicker, heartier graham crackers double this portion of the recipe.
Step One: Mix together the almond flour, cold butter, and sweetener in a food processor. Process until a dough begins to form into a ball after 1-2 minutes.
Step Two: Roll the dough in between 2 sheets of parchment paper. Roll until it's ¼ inch thick. Then gently transfer the bottom piece of parchment paper to a cookie sheet. Then cut rectangles using a pizza cutter.
Step Three: Bake for 14-16 minutes or until they are golden brown.
Vanilla Pastry Cream Filling
Step One: Sprinkle the gelatin over cold water to allow it to bloom. Let it sit for 5 minutes, then add hot water and stir until dissolved.
Step Two: While the gelatin is blooming, start whipping the heavy cream. Use a stand mixer and whisk until stiff peaks have formed—place in a separate bowl.
Step Three: Combine the cream cheese, vanilla, and sweetener in a stand mixer. Once smooth, add in the bloomed gelatin and combine. Add in the coconut milk slowly.
Step Four: Mix in half of the whipped cream. Then fold in the rest of the whipped cream by hand.
Sugar Free Chocolate Topping
If this gets too hot it will separate. If that happens just add a little more cream while whisking. It will come back together.
Step One: Add the butter, sweetener, and cocoa to a small saucepan. Using medium-low heat and whisk until the butter and sweetener have melted. Combine until smooth and creamy.
Step Two: Take the pan off of the heat and mix in the cream and vanilla. Whisk until it's smooth and the consistency of ganache.
Keto Eclair Cake Assembly: Layer ⅓ of the graham crackers on the bottom on a 9x9 pan, top with half the cream, repeat. Cover the top layer with the chocolate topping. Chill for at least 2-3 hours to firm up the pastry cream. Enjoy!
Can I Make Keto Eclair Cake For A Crowd?
Sure! This keto dessert actually makes 16 servings for one cake. So, it's already going to feed a lot of people. You also make a double or triple batch to feed even more people.
Do You Eat Eclair Cake Cold?
Yes! It's best to eat when it's been chilled in the fridge for a few hours. This gives the flavors time to blend. There truly isn't much better than biting into a cool piece of this refreshing cake.
The eclair cake needs to be refrigerated and kept airtight. Never allow it to sit out longer than 1-2 hours, or it will start to spoil.
How Long Does Keto Eclair Cake Last?
It's best when served within the first 2-3 days of being prepared. As the cake sits, the layers will start to break down and lose their texture, so I don't recommend eating it after the first few days.
You can freeze it for longer storage. I enjoy eating it right from the freezer! Note that the graham crackers do soften with time but are still delicious.
- 2 cups almond flour
- ⅓ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 6 tablespoon cold butter
- ½ cup cocoa powder
- ½ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- ½ cup butter
- ¼ cup heavy cream
- 2 teaspoon vanilla
- Combine the almond flour, sweetener, and butter in a food processor. Process for 1-2 minutes until the dough comes together in a ball.
- Roll out between 2 sheets of parchment paper until ¼ inch thick. Gently transfer the bottom piece of parchment paper and dough to a large cookie sheet. Score rectangles with a pizza cutter.
- Bake at 350 for 14-16 minutes until golden brown.
- Bloom the gelatin by sprinkling over 1.5 tablespoons of cold water. Let sit for 5 minutes. Add 1.5 tablespoons of hot water and stir until it dissolves.
- Meanwhile, whip the heavy cream in a stand mixer until stiff peaks form. Transfer to a separate bowl.
- Mix the cream cheese, sweetener, and vanilla in the stand mixer until smooth. Add the bloomed gelatin and combine well. Slowly add the coconut milk.
- Add in half of the whipped cream. Fold into the remaining whipped cream by hand.
- Combine the cocoa, sweetener, and butter in a small saucepan. Heat over medium-low until the butter and sweetener melt. Whisk until smooth.
- Remove from heat and add the cream and vanilla. Whisk until smooth. It should be the consistency of a ganache.
- Layer ⅓ of the graham crackers on the bottom on a 9x9 pan, top with half the cream, repeat. Cover the top layer with the chocolate topping. Chill for at least 2-3 hours to firm up the pastry cream.