Keto Chocolate Eclairs Recipe

Recipe Category: Dessert


Keto Chocolate Eclairs Recipe


  • 150 ml (2/3 cup) heavy cream organic
  • 200 ml (7/8 cup) water filtered
  • 120 g (1 cup) almond flour organic
  • 3 tbsp coconut flour organic
  • 1 tbsp psyllium powder organic
  • 1 tbsp stevia or monk fruit sweetener or according to your sweetener power
  • 4 medium eggs free-range
  • 1 large egg white free-range
  • 100 g (1/2 cup) butter grass-fed
  • 1 pinch sea salt
  • 1 tsp baking powder gluten free


  • 100 g (1/2 cup) Greek yoghurt preferably goat or sheep yoghurt
  • 100 ml 1/2 cup heavy whipping cream organic
  • 2 tbsp vanilla extract organic
  • 1 tsp cinnamon
  • 1 tsp ground clove
  • 1 tbsp stevia or monk fruit sweetener or according to your sweetener power


  • 2 tbsp dark cacao powder organic
  • 1 tbsp coconut oil extra virgin, organic
  • 50 g (1/4 cup) butter grass-fed
  • 1 tbsp stevia or monk fruit sweetener stevia or monk fruit sweetener


  1. Preheat the oven to 200ºC (392ºF)
  2. Put the water, cream, butter, salt and sweetener in a large saucepan, and heat gently until the butter melts
  3. Remove from the heat and add the Psyllium husk powder, almond and coconut flour
  4. Add the baking powder
  5. Mix well to prevent the lump forming
  6. Return to the stove at low heat and mix with a wooden spoon or heat-resistant spatula until the mixture forms a dough that leaves the side of the pan clean
  7. Remove from the stove and let it cool for a few minutes
  8. Gradually add eggs (one by one), beating well between each addition with a whisk
  9. The dough needs to be smooth and glossy
  10. Keep the egg white for later
  11. Line a large baking sheet with a parchment paper and put the dough into a pastry bag and squeeze it to create 10 cm long oval shapes
  12. Glaze them with the egg white and bake for 20 minutes
  13. Leave them in the oven to cool down and don’t open the oven
  14. While the Eclairs are cooling down, whip the cream and add vanilla, spices and sweetener
  15. When the cream is firm, add in the greek yoghurt and mix well
  16. When the pastry is cooled, fill the piping bag with the cream and pipe in the filling until full
  17. Put into the freezer for at least 20 minutes
  18. Place all the ingredients for the icing in a saucepan and heat them over medium temperature until they combine and form a smooth chocolate texture
  19. Pour the icing on cold Eclairs and decorate them with berries, crushed nuts or coconut flakes

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