Indulge in a luscious, layered dessert that evokes the classic flavors of a French eclair, all without the baking fuss and high carbs! This Dreamy Low-Carb No-Bake Eclair Cake features tender keto-friendly “cracker” layers, a smooth and creamy vanilla filling, a rich sugar-free chocolate topping, and a final drizzle of white chocolate. It’s an easy-to-assemble, make-ahead dessert perfect for impressing guests or treating yourself while adhering to a keto or low-carb lifestyle.
Yields: 9 servings Prep Time: 45 minutes (includes making cracker layers & whipped cream) Chill Time: 4+ hours (Overnight strongly recommended) Total Time: Approx. 4 hours 45 minutes (plus essential chilling time)
Ingredients:
For the Keto Cracker Layers:
- 1 Batch Keto “Graham Cracker” Layers (See Sub-Recipe 1 Below), baked, cooled, and broken into pieces
For the Creamy Vanilla Filling:
- 8 oz (226g) Full-Fat Cream Cheese, fully softened to room temperature
- 1/2 cup (approx. 96g) Powdered Low-Carb Sweetener (e.g., erythritol, allulose blend – adjust to taste)
- 1 tsp Pure Vanilla Extract
- 1 1/2 cups Prepared Sugar-Free Whipped Cream (See Sub-Recipe 2 Below)
For the Sugar-Free Chocolate Topping:
- 1/2 cup (approx. 80g) Keto Brown Sugar Substitute (packed, e.g., Swerve Brown – See Note 1)
- 1/4 cup (22g) Unsweetened Cocoa Powder
- 1/4 cup (57g) Unsalted Butter
- 1/4 cup (60ml) Heavy Cream
- 1 Tbsp Pure Vanilla Extract
For the Sugar-Free White Chocolate Drizzle:
1/2 cup (85g) Sugar-Free White Chocolate Chips (e.g., ChocZero, Lily’s – See Note 2)
Note 1: Using a keto brown sugar substitute adds depth to the topping. If unavailable, use an equal amount of regular powdered low-carb sweetener. Availability may vary by location (e.g., in Kfar Qasim, Israel, check larger or specialty stores/online).
Note 2: Sugar-free white chocolate chips can sometimes be tricky to melt smoothly. Melt gently and stir well. Availability might also vary by location.
Sub-Recipe 1: Keto “Graham Cracker” Layers
- Ingredients: 1 1/2 cups (168g) Fine Almond Flour, 1/3 cup (approx. 64g) Powdered Low-Carb Sweetener, 1/2 tsp Ground Cinnamon (Optional), 1/4 tsp Salt, 4 Tbsp (57g) Cold Unsalted Butter (cubed), 1 large Egg (lightly beaten), 1/2 tsp Vanilla Extract.
- Instructions:
- Prep: Preheat oven to 325°F (160°C). Line a large baking sheet with parchment paper.
- Mix: Whisk dry ingredients. Cut in cold butter until coarse crumbs form. Stir in egg and vanilla until dough forms.
- Roll: Roll dough thinly (1/8 inch) between two sheets of parchment into a large rectangle. Remove top parchment.
- Bake: Slide dough (on bottom parchment) onto baking sheet. Bake 12-18 mins until edges are golden and center is set. Watch carefully.
- Cool: Cool completely on the baking sheet to crisp up. Break into pieces sized for an 8×8 pan.
Sub-Recipe 2: Sugar-Free Whipped Cream
- Ingredients: 1 1/2 cups (360ml) Heavy Whipping Cream (very cold), 3-4 Tbsp Powdered Low-Carb Sweetener (to taste), 1 tsp Pure Vanilla Extract.
- Instructions:
- Chill: Freeze mixing bowl and beaters for 15 mins.
- Whip: Combine ingredients in chilled bowl. Beat with electric mixer until stiff peaks form. Use 1 1/2 cups for recipe.
Equipment:
- 8×8 inch Square Baking Pan
- Large Baking Sheet
- Parchment Paper
- Rolling Pin
- Electric Mixer (Handheld or Stand)
- Large Bowl, Medium Bowl, Small Bowl
- Medium Saucepan
- Whisk
- Spatula
Instructions:
Part 1: Prepare Layers & Filling
- Make Crackers: Prepare, bake, and completely cool the Keto “Graham Cracker” Layers (Sub-Recipe 1). Break into pieces appropriate for layering in the 8×8 pan.
- Make Whipped Cream: Prepare the Sugar-Free Whipped Cream (Sub-Recipe 2). Set aside 1 1/2 cups.
- Make Filling Base: In a large bowl, beat the fully softened cream cheese with an electric mixer until completely smooth and lump-free. Beat in the 1/2 cup powdered sweetener and 1 tsp vanilla extract until smooth.
- Combine Filling: Gently fold the 1 1/2 cups of prepared whipped cream into the cream cheese mixture using a spatula until just combined. Avoid overmixing.
Part 2: Assemble the Cake 5. First Cracker Layer: Arrange roughly one-third of the broken keto cracker pieces in a single layer covering the bottom of the 8×8 inch pan. 6. First Filling Layer: Spread half (1/2) of the vanilla filling mixture evenly over the cracker layer. 7. Second Cracker Layer: Arrange another one-third of the keto cracker pieces over the filling. 8. Second Filling Layer: Spread the remaining half (1/2) of the vanilla filling evenly over the second cracker layer. 9. Top Cracker Layer: Arrange the final one-third of the keto cracker pieces on top.
Part 3: Make & Apply Chocolate Topping 10. Combine Dry Topping Ingredients: In a small bowl, whisk together the Keto Brown Sugar Substitute and cocoa powder. 11. Heat Wet Topping Ingredients: In the medium saucepan, heat the 1/4 cup butter and 1/4 cup heavy cream over medium heat until butter is melted and mixture is hot, just beginning to simmer gently around the edges. 12. Combine Topping: Remove saucepan from heat. Immediately whisk in the cocoa/sweetener mixture until mostly combined. Return to low heat and whisk constantly for 1-2 minutes only until smooth and slightly thickened. 13. Finish & Cool Topping: Remove from heat. Stir in the 1 Tbsp vanilla extract. Let the chocolate topping cool for 5-10 minutes – it should thicken slightly but remain pourable. 14. Top the Cake: Pour the slightly cooled chocolate topping evenly over the final cracker layer in the pan, spreading gently if needed.
Part 4: Chill Thoroughly (Essential Step) 15. Chill: Cover the pan loosely with plastic wrap (avoid touching the topping). Refrigerate for at least 4 hours, but overnight is strongly recommended for the best texture and flavor melding.
Part 5: Drizzle & Serve 16. Melt White Chocolate: Just before serving, place the sugar-free white chocolate chips in a small, dry microwave-safe bowl. Microwave in 15-20 second intervals, stirring thoroughly after each, until just melted and smooth. Do not overheat. 17. Drizzle: Remove the chilled cake from the refrigerator. Drizzle the melted white chocolate decoratively over the chocolate topping using a spoon or piping bag. 18. Serve: Cut the cake into 9 squares using a sharp knife (wiping the knife clean between cuts helps). Serve cold.
Storage: Keep leftovers tightly covered in the refrigerator for up to 5 days.
Nutritional Information (Approximate, Per Serving – 1/9th of recipe):
- Calories: ~530 kcal
- Total Fat: ~50 g
- Saturated Fat: ~26 g
- Cholesterol: ~150 mg
- Sodium: ~190 mg
- Total Carbohydrates: ~22 g (Includes non-impact carbs from sweetener & fiber)
- Dietary Fiber: ~5 g
- Total Sugars: ~3 g (Naturally occurring)
- Sugar Alcohols/Allulose (Estimate): ~12 g (Subtracted for Net Carb calculation)
- Net Carbohydrates: ~5 g (Total Carbs – Fiber – Estimated Sugar Alcohols/Allulose)
- Protein: ~5 g
Important Disclaimer: Nutritional information is an estimate calculated using standard food databases for the specified ingredients (e.g., almond flour, cream cheese, heavy cream, butter, cocoa, erythritol/allulose based sweeteners, specific brands of sugar-free chocolates). Actual values can vary significantly based on chosen brands (especially sweeteners and chocolates), precise measurements, and variations in sub-recipe yields. Net carbs are estimated by subtracting fiber and assumed carbohydrates from sugar alcohols/allulose; confirm this aligns with your dietary tracking method.
