Ingredients:
For the Cake Base:
- 1 box of keto-friendly vanilla protein powder or 1 1/2 cups almond flour
- 2 tbsp erythritol (or your preferred keto sweetener)
- 1 tsp baking powder
- 1/4 tsp salt
- 4 large eggs
- 1/4 cup unsweetened almond milk (or coconut milk)
- 2 tbsp butter, melted
- 1 tsp vanilla extract
For the Cream Filling:
- 1 1/2 cups heavy cream
- 8 oz cream cheese, softened
- 1/4 cup powdered erythritol (or preferred sweetener, adjust to taste)
- 1 tsp vanilla extract
For the Chocolate Topping:
- 1/2 cup sugar-free chocolate chips
- 2 tbsp butter
Instructions:
1. Prepare the Cake Base:
- Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking pan or line it with parchment paper.
- In a medium bowl, whisk together the almond flour, erythritol, baking powder, and salt.
- In another bowl, beat the eggs, almond milk, melted butter, and vanilla extract together until smooth.
- Add the wet ingredients to the dry ingredients and stir until well combined.
- Pour the batter into the prepared pan and spread it out evenly.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan.
2. Prepare the Cream Filling:
- In a medium bowl, beat the heavy cream with an electric mixer until stiff peaks form.
- In a separate bowl, beat the cream cheese and powdered erythritol until smooth.
- Gently fold the whipped cream into the cream cheese mixture and add the vanilla extract. Mix until everything is fully incorporated.
3. Assemble the Cake:
- Once the cake has cooled, spread the cream filling evenly over the top of the cake. Smooth it out into an even layer.
- Place the assembled cake in the refrigerator to chill for at least 2 hours, or preferably overnight, so the flavors can meld and the cream layer firms up.
4. Prepare the Chocolate Topping:
- In a small microwave-safe bowl, melt the sugar-free chocolate chips and butter together in 30-second intervals, stirring in between, until fully melted and smooth.
- Once the chocolate is melted, pour it over the chilled cake, spreading it evenly over the cream layer.
5. Chill and Serve:
- Return the cake to the fridge and let it chill for another 30 minutes to set the chocolate topping.
- Slice into squares and serve!
Tips:
- Sweetener: Adjust the amount of sweetener according to your taste preferences. You can use any keto-friendly sweetener such as stevia, monk fruit, or erythritol.
- Flavor variations: If you want to add a bit more flavor, consider mixing in a small amount of coffee extract or cocoa powder into the cream filling for a mocha variation.
- Chocolate topping: You can use sugar-free dark chocolate chips or melt a bar of sugar-free dark chocolate for the topping if you prefer a richer chocolate flavor.
Serving Suggestions:
- Serve Keto Eclair Cake as a dessert after a keto-friendly meal or at a special gathering.
- Pair with a cup of unsweetened iced coffee or keto-friendly whipped cream on top for extra indulgence.
This Keto Eclair Cake is the perfect dessert for satisfying your sweet tooth while staying on track with your keto diet. It’s creamy, rich, and incredibly easy to make! Enjoy!
