If you’re following a low-carb diet but still crave something sweet, Keto Éclair Cake is the perfect treat. With a rich, creamy filling and a smooth chocolate topping, it’s indulgent yet satisfying. This cool, no-bake dessert is especially refreshing during hot summer months, and it’s both grain-free and gluten-free.
One of my all-time favorite desserts is the no-bake eclair cake from Tracey at The Kitchen is My Playground. I’ve often wanted to make a keto version, but honestly, the thought of recreating all the boxed ingredients was a bit intimidating.
Ingredients
Method
- In a food processor, combine the almond flour, sweetener, and butter. Until the dough comes together in a ball, process for 1-2 minutes.
- Between 2 sheets of parchment paper, roll out until thick(¼ inch). To a large cookie sheet, gently transfer the bottom piece of parchment paper and dough. With a pizza cutter, score rectangles.
- Until golden brown, bake at 350 for 14-16 minutes.
- By sprinkling over 1.5 tablespoons of cold water, bloom the gelatin. Let sit for 5 minutes. Until it dissolves, add 1.5 tablespoons of hot water and stir.
- Meanwhile, in a stand mixer, whip the heavy cream until stiff peaks form. Transfer to a separate bowl.
- In the stand mixer, mix the cream cheese, sweetener, and vanilla until it gets smooth. Add the bloomed gelatin and combine well. Slowly add the coconut milk.
- Add in half of the whipped cream. By hand, fold into the remaining whipped cream.
- In a small saucepan, combine the cocoa, sweetener, and butter. Until the butter and sweetener melt, heat over medium-low. Whisk until it gets smooth.
- Take away from heat and add the cream and vanilla. Whisk until it gets smooth(should be the consistency of a ganache).
- Assembly:
- On the bottom on a pan(9×9), layer ⅓ of the graham crackers, top with half the cream, repeat. With the chocolate topping, cover the top layer. To firm up the pastry cream, chill for at least 2-3 hours.
Notes
Nutrition:
- Serving: 1piece
- Calories: 309.4
- Carbohydrates: 6.1g
- Protein: 5.1g
- Fat: 31.2g
- Saturated Fat: 16g
- Trans Fat: 0.4g
- Cholesterol: 70mg
- Sodium: 123.4mg
- Potassium: 94.5mg
- Fiber: 2.5g
- Sugar: 1.2g
- Vitamin A: 786.3
- UVitamin C: 0.4mg
- Calcium: 61.2mg
- Iron: 1.1mg
Keto Eclair Cake
Ingredients & Tips
Even if you’ve converted recipes before, the thought of using whipped topping, vanilla pudding mix, and Graham crackers in a keto version can feel intimidating. I’ll admit, I was nervous too—but I decided to give it a try, and I’m so glad I did!
The good news? This low-carb keto eclair cake has three layers, but many of the ingredients repeat across layers, so it’s much simpler than it seems. Here’s what you’ll need:
Required Ingredients
- Almond Flour – Perfect for creating gluten-free “Graham crackers.” Sunflower seed flour is a good nut-free alternative.
- Sweetener – Use your preferred low-carb sweetener suitable for baking.
- Butter – Very cold butter is essential for the graham crackers. You’ll need a little extra for the chocolate ganache topping.
- Gelatin – Helps the filling set properly. Use unflavored gelatin to keep the taste authentic.
- Heavy Cream – Required in both the filling and topping for rich, creamy texture.
- Cream Cheese – Key for an indulgent, velvety filling.
- Erythritol Powder – Sweetens the filling without compromising smoothness.
- Vanilla Extract – Adds the signature flavor of vanilla pudding. Even a small amount makes a big difference.
- Unsweetened Coconut Milk – Can be substituted with almond milk if preferred.
- Cocoa Powder – Provides a rich chocolate flavor for the topping.
Serving Tips
- Chill the cake for at least 4–6 hours before slicing—overnight is ideal.
- Serve in small squares or rectangles for a decadent dessert portion.
- Garnish with fresh berries or a light dusting of cocoa for added presentation.
- Pair with unsweetened whipped cream for an extra creamy bite.
FAQs
Q: Can I make this ahead of time?
A: Absolutely! This cake actually tastes better when chilled overnight, allowing the layers to set and the flavors to meld.
Q: Can I make it nut-free?
A: Yes. Substitute almond flour with sunflower seed flour to avoid nuts while keeping the structure of the graham crackers.
Q: Is this recipe dairy-free?
A: Not as written, but you can substitute coconut cream for heavy cream and dairy-free cream cheese alternatives to make it dairy-free.
Q: How long will it last?
A: Store in an airtight container in the refrigerator for up to 5 days.
Q: Can I freeze it?
A: You can, but the texture may slightly change. Freeze individual slices wrapped tightly in plastic wrap for best results.
