These éclairs skip choux pastry. The shells are made from an almond flour and cocoa batter that you pipe into 4-inch strips and bake until firm. Once cool, you split them, fill them with whipped cream flavored with instant coffee, and drizzle melted sugar-free chocolate over the top. The recipe makes 6 and takes 35 minutes in all.
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Each éclair has about 3 grams of carbohydrates, so the recipe fits a keto plan. The filling is lightly whipped, so the coffee is noticeable without being heavy.
What Goes Into the Shells and Filling
Exact amounts are in the card at the bottom.
- Almond flour (1 cup), cocoa powder (1/4 cup, unsweetened) and erythritol (1/4 cup): the base of the batter. Erythritol keeps it sugar-free, and you can use another keto sweetener.
- Baking powder (1/2 teaspoon) and salt (1/4 teaspoon): they give the shells a little lift and balance the flavor.
- Eggs (3 large), melted butter (1/4 cup) and vanilla (1 teaspoon): the wet side. The eggs give structure. Room-temperature eggs mix into the batter more smoothly.
- Heavy cream (1/2 cup) and instant coffee granules (1 tablespoon): whipped together to soft peaks for the filling. Espresso powder in place of the granules gives a stronger coffee flavor.
- Sugar-free chocolate chips (1/4 cup): melted for the drizzle.
Piping and Filling
Mix the dry ingredients in one bowl and whisk the eggs, butter and vanilla in another until smooth. Add the wet mixture to the dry gradually and stir until you have a thick batter.
Pipe it onto a parchment-lined baking sheet in 4-inch strips with space between each, since they puff. If you have no piping bag, a zip-top bag with the corner snipped off works. Bake at 350°F for 15 to 20 minutes, until firm and slightly puffed.
Let the shells cool completely before filling. If you fill them warm, the cream melts and the shells go soft. Slice each one in half lengthwise, fill with the coffee cream and put the top back on. Melt the chocolate chips in a microwave-safe bowl in 30-second bursts, stirring until smooth, and drizzle it over the top.
Ways to Change Them
- Extracts: add a splash of almond or hazelnut extract to the batter.
- Berry filling: mash raspberries or strawberries and mix them into the whipped cream.
- Lemon: add 1 teaspoon of lemon zest to the batter.
- Spice: a pinch of cinnamon or nutmeg in the batter.
Serving
Fresh raspberries or strawberries, or a small fruit salad, go well with the chocolate and coffee. A spoonful of extra whipped cream or coconut cream on the side works too. For a drink, try coffee or herbal tea.
Nutrition per Éclair
One éclair has about 210 calories, 18 grams of fat (10 grams saturated), 3 grams of carbohydrates, 2 grams of fiber, 0 grams of sugar, 6 grams of protein and 200 milligrams of sodium. These are estimates.
FAQ
Can I make them ahead?
Yes. Bake the shells a day ahead, cool them completely and store them in an airtight container. Fill them just before serving so they stay crisp.
How should leftovers be stored?
Keep filled éclairs in an airtight container in the refrigerator for up to 3 days. Eat them chilled, or let them sit at room temperature for a few minutes.
What can replace the almond flour?
Coconut flour can work, but it absorbs more moisture. Use about one-fourth the amount of coconut flour and adjust the liquid slightly.
Can I use a different sweetener?
Yes. Monk fruit sweetener and stevia both work. Check the conversion on the package, because some are sweeter than erythritol and you will need less.
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Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Keto Chocolate and Coffee Éclair: Indulge Guilt-Free!
Ingredients
Instructions
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
In a mixing bowl, combine almond flour, cocoa powder, erythritol, baking powder, and salt. Mix well.
In another bowl, whisk together the eggs, melted butter, and vanilla extract until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring until a thick batter forms.
Using a piping bag or a zip-top bag with the corner snipped off, pipe the batter into 4-inch long strips on the prepared baking sheet, leaving space between each.
Bake for 15-20 minutes, or until the éclairs are firm and slightly puffed. Remove from the oven and let cool completely.
While the éclairs cool, whip the heavy cream with instant coffee granules until soft peaks form.
Once the éclairs are cool, slice them in half lengthwise and fill with the whipped coffee cream.
Melt the sugar-free chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth. Drizzle the melted chocolate over the filled éclairs.
Serve immediately or refrigerate for up to 3 days.
Notes
For added flavor, consider adding a pinch of cinnamon to the batter.
You can substitute the coffee granules with espresso powder for a stronger coffee flavor.
Nutrition
| Serving Size | 1 éclair |
|---|---|
| Calories | 210 calories |
| Sugar Content | 0g |
| Sodium Content | 200mg |
| Fat Content | 18g |
| Saturated Fat Content | 10g |
| Unsaturated Fat Content | 8g |
| Trans Fat Content | 0g |
| Carbohydrate Content | 3g |
| Fiber Content | 2g |
| Protein Content | 6g |
| Cholesterol Content | 100mg |