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Low carb Chocolate Eclair:

Dough

75 g heavy cream

3 1⁄2 to 4 oz water

50 g unsalted butter

Pinch of salt

1 tbsp of sweetener

40 g lupin flour

30 g Oat Fiber or King Arthur Keto Wheat Flour

4 tbsp almond flour

10 g Psyllium husk

2 eggs

1 tbsp. Baking powder.

Preheat oven to 350-375

In a bowl combine: psyllium husk, baking powder, and, flour. Set aside.

Put water, cream, butter, salt, and sweetener in a saucepan on medium heat. Stir until butter melts.
Remove from heat and stir in the flour mixture; stir rapidly to prevent lumps from forming.

Return to low heat and mix with a wooden spoon until the mixture becomes dough. A bit firm but still jiggly.
Remove from heat and into a big bowl. Let cool for 3-5 minutes.

With a mixer beat eggs into the dough one at a time. Combine well. The dough should be smooth and glossy.
Let dough rest for 5-7 minutes to thicken.

Line a cookie sheet with parchment.
Put the dough into a pastry bag or Ziploc bag. Cut off the tip. Squeeze out 3-4" long tube shapes leaving 2" between each tube. They will rise and expand. Brush with an egg wash ( egg white or egg yolk mixed with 1-2 tbsp of water)
Place in oven for 16-20 minutes depending on the heat of your oven.

Filling:

1-1/4 c heavy cream

3 egg yolks

4-6 tbsp of sweetener

2 tbsp unsalted butter

2 tsp vanilla

1/2 xanthan gum

1/2 cup of whipped heavy cream or you can use the sugar-free store-bought

Instructions:

Pour cream into a pot on low heat. When it's slightly warm to the touch drop egg yolks in one at a time stirring constantly.

Now stir in sweetener, salt, and vanilla. Adjust heat to medium-low. Stir for another 5 minutes.

Remove from heat and sprinkle xanthan gum over top of the milk mixture. Stir or whisk vigorously until the mixture thickens.

Pour into a bowl. Press plastic wrap down on the custard and refrigerate for 2 hours or overnight.

Whip cream: whip until thick and creamy (sweetener is optional)

Once the custard is cold you can fold the cool whip into the custard. I put it in my stand mixer then added the whipped cream and whipped it until it was thick and fluffy.

To fill eclairs turn over to flat side. Use a slender piping tip or donut tip to insert filling.

Frosting/ganache

Lily's milk chocolate chip

Powder erythritol monkfruit sweetener

Organic Valley heavy cream

Heat cream then mix in the other ingredients. Spread on top of the eclairs. (ganache is not calculated cause I only put it on 4 of the 14 eclairs)

Nutrition Info Per Serving

Nutrient Value

Calories 212

Total Carbs 4.7g

Net Carbs 0.7g

Fiber 4.0g

Starch 0.3g
Sugar 0.3g
Added Sugar 0.0g
Sugar Alcohols 0.0g
Allulose --
Protein 2.8g
Fat 21.6g
Monounsat. Fat 0.8g
Polyunsat. Fat 0.3g
Omega-3 Fat 0.0g
Omega-6 Fat 0.3g
Saturated Fat 8.9g
Cholesterol 107.9mg

Also, join me at r/DishingOutFlavorMyWay

Kitchen Staple list:


Nature Eats Almond flour
[ Ссылка ]

Arrowhead Mills Coconut flour(2net carbs per serving)
[ Ссылка ]

King Arthur's Keto Wheat flour
[ Ссылка ]

Modern Mountain Lupin Flour
[ Ссылка ]

Modern Mountain Keto Pizza Crust
[ Ссылка ]



Nature Eats Pecan Flour
[ Ссылка ]


Modern Mountain Oat fiber (I use this one))
[ Ссылка ]

Oat fiber

[ Ссылка ] (Life Source Foods )

[ Ссылка ] (Naturtonix)


Anthony's Erythritol Monkfruit Confectioner
[ Ссылка ]

Nature Sweet Allulose
[ Ссылка ]

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