While still fitting into a low-carb diet, Keto Eclair Cake will satisfy your sweet tooth. Topped with velvety smooth chocolate, it’s rich and has a creamy filling. During the hot summer months, this cool treat is the perfect dessert! It’s also grain-free and gluten-free.

One of my all-time favorite sweets is the no-bake eclair cake from Tracey at The Kitchen is my Playground. I’ve often considered making it a keto dish, but to be completely honest, I was frightened by the prospect of having to create all the various boxed ingredients.
Whipped topping, vanilla pudding mix, and Graham crackers?
Even for someone who has converted recipes before, it seemed overwhelming. But I ultimately made the decision to just try it, and I’m so glad I did.

Required Ingredients
The fact that this keto low carb eclair cake has three layers shouldn’t worry you. In each phase, a large number of the elements are repeated. Let’s examine what you will require in more detail.

Almond Flour – Almond flour yields the greatest gluten-free graham crackers ever. However, sunflower seed flour can be used in place of almond flour if you prefer a dessert free of nuts.
Sweetener: You must use the sweetener intended for graham crackers.
Butter: You must use really cold butter for the Graham crackers. Then, a little bit extra will be required for the chocolate ganache topping.
Gelatin – You’ll need some ordinary gelatin to make sure the filling sets up properly. Make sure you don’t use any flavored ingredients; else, the dish won’t taste good.
Heavy Cream: Both the topping and the filling must contain whipping cream. It imparts the most incredible flavor and texture to the keto dessert.
Cream cheese is necessary to make the eclair cake extremely rich. Simply put, without it, it isn’t the same.
Erythritol Powder: Using erythritol powder helps sweeten the filling without altering its creamy smoothness.
Although you don’t need a lot of vanilla extract, you will definitely notice its absence. In the traditional version of this, it aids in emulating the flavour of the vanilla pudding mix.
Ensure that you use unsweetened coconut milk. If you would want, you may also substitute almond milk.
Cocoa – The solution is to use cocoa powder to give the topping a rich chocolate flavour!B
Keto Eclair Cake
While still fitting into a low-carb diet, Keto Eclair Cake will satisfy your sweet tooth. Topped with velvety smooth chocolate, it’s rich and has a creamy filling.
25minutes mins
20minutes mins
309.4 kcal


Graham Crackers:
2 cups almond flour
⅓ cup Joy Filled Eats Sweetener
6 tablespoon cold butter
1 tablespoon gelatin
1.5 cups heavy cream
4 oz cream cheese
⅔ cup powdered erythritol
2 teaspoon vanilla
½ cup unsweetened coconut milk
Chocolate Topping:
½ cup cocoa powder
½ cup Joy Filled Eats Sweetener
¼ cup heavy cream
½ cup butter
2 teaspoon vanilla

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.
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).
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.
Serving: 1pieceCalories: 309.4Carbohydrates: 6.1gProtein: 5.1gFat: 31.2gSaturated Fat: 16gTrans Fat: 0.4gCholesterol: 70mgSodium: 123.4mgPotassium: 94.5mgFiber: 2.5gSugar: 1.2gVitamin A: 786.3IUVitamin C: 0.4mgCalcium: 61.2mgIron: 1.1mg