Embark on a journey of sweet nostalgia with our Luxurious Keto Chocolate No-Bake Éclair. This childhood favorite has been meticulously transformed into a low-carb, gluten-free delight, featuring layers of meringue, velvety pastry cream, and a sinfully rich sugar-free chocolate ganache. As a dessert that holds a special place in many hearts, this éclair is not just a treat for the taste buds but a testament to the art of keto baking. Experience the magic of flavors and textures in every slice as you savor this elevated rendition of a classic.

Keto Chocolate No Bake Eclair

Keto Chocolate No Bake Éclair This cake is one of the most sweet desserts that I loved in my childhood, so I thought it deserved to be prepared for you again. Low-carb flavor, gluten-free with layers of meringue, pastry cream and sugar-free chocolate ganache.

Chocolate No Bake Keto Eclair – Don’t wait Try it out and it will amaze you with its taste.

Ingredients for Keto Chocolate No Bake Eclair

Pastry Cream:

  • 1 ¼ cups whipping cream
  • 3 egg yolks
  • 1/4 cup Swerve Sweetener
  • pinch salt
  • 1 tbsp arrowroot starch*
  • 2 tbsp butter cut into two pieces
  • 1 ½ tsp vanilla extract
  • 1/4 tsp stevia extract

Meringue Layers:

  • 3/4 cup fine almond flour
  • 1/3 cup powdered Swerve Sweetener
  • 4 egg whites room temperature
  • 2 tbsp granulated Swerve Sweetener
  • 1/2 tsp vanilla extract
  • 1/4 tsp cream of tartar
  • pinch salt

Chocolate Ganache:

  • 5 tbsp butter
  • 2 ounces unsweetened chocolate
  • 1/4 cup powdered Swerve Sweetener
  • 1/2 tsp vanilla extract


Pastry Cream:

Bring whipping cream to a simmer in a medium saucepan over medium heat.

In a medium bowl, whisk egg yolks with sweetener and salt, then whisk in arrowroot starch* until mixture becomes pale yellow and thick, about 30 seconds.

Slowly whisk about half of the hot cream into the yolks to temper, then return the yolk/cream mixture back to the saucepan and cook until thick and glossy, about 1½ minutes, whisking continuously. It thickens up suddenly and quickly, so watch carefully!

Remove from heat and whisk in butter, vanilla and stevia. Transfer to a small bowl and press plastic wrap flush to the surface. Chill in refrigerator at least 3 hours.

*If you don’t want to use arrowroot starch, you can whisk in 1/2 tsp of xanthan gum at the end to help thicken the pastry cream. This should be your last step before chilling.

Meringue Layers:

Preheat oven to 350F. On a large piece of parchment, trace three (3) 5×10 inch rectangles. Place parchment on a large baking sheet.

In a medium bowl, whisk together almond flour and powdered sweetener.

In a large, clean bowl, beat egg whites with granulated sweetener, vanilla extract, cream of tartar and salt until they just begin to hold stiff peaks.

Gently fold in almond flour mixture until fully combined.

Spread meringue mixture evenly onto each of the 3 traced rectangles. Bake 15 minutes, then turn off oven and prop open door with a wooden spoon. Leave inside until cool.

Chocolate Ganache:

In a medium saucepan over low heat, melt butter and unsweetened chocolate together, stirring until smooth.

Stir in powdered sweetener and vanilla extract.

Let cool 5 to 10 minutes, until thickened but still pourable.

To Assemble:

Peel one meringue layer carefully off parchment and lay on serving platter.

Spread with half of the pastry cream. Top with another layer of meringue and spread with remaining half of pastry cream. Top with final layer of meringue.

Pour ganache over top of cake and let drip down the sides.

Let set 1 hour before serving (you can refrigerate, but let it sit out 10 minutes before trying to cut, to soften ganache).

Nutritional values

Each serving has 5 g of carbs and 2 g of fiber. Total NET CARBS = 3 g.

Additional Tips and Insights:

Enhance with Nuts: Elevate the texture by adding crushed almonds or walnuts between the layers for a delightful crunch.

Make Ahead: This éclair is an excellent make-ahead dessert, allowing the flavors to meld together for an even richer taste.

Experiment with Flavors: Infuse the pastry cream with a hint of your favorite extract, such as almond or hazelnut, to add a unique twist to the classic recipe.

Perfecting the Meringue: Achieve the perfect meringue texture by ensuring that the egg whites are at room temperature and gently folding in the almond flour mixture.

Serving Suggestions: Pair each slice with a dollop of keto-friendly whipped cream or a sprinkle of cocoa powder for an extra touch of decadence.


Our Luxurious Keto Chocolate No-Bake Éclair is not just a dessert; it’s a culinary masterpiece that brings the joy of childhood memories to the forefront of the keto lifestyle. With layers of meringue, creamy pastry filling, and a heavenly chocolate ganache, this éclair is a celebration of flavor and innovation. Share this exquisite creation with loved ones or savor it as a personal indulgence – either way, it’s bound to become a cherished favorite. Welcome to the world of keto desserts redefined, where every bite is a delightful journey through layers of sweetness and sophistication.