Keto Eclair Cake

Print Recipe

Prep Time 25

Cook Time 20

Total Time 45

Servings: 16

Course: Dessert

Cuisine: American

Calories: 309.4

Graham Crackers:

Filling:

Chocolate Topping:

Graham Crackers:

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.

Filling:

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.

Chocolate Topping:

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(9x9), 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.