Keto Chocolate Eclair Cake
{Low Carb, Ketogenic, THM:S, Sugar Free}

Keto Chocolate Eclair cake is a refrigerator cake that is made of simple layers of keto graham crackers, keto custard, and topped with keto buttercream – and the delish, and none of the carbs.  

Keto Chocolate Eclair Cake

For a couple of years, I've been stumped how to make a Keto Eclair Cake.

This treat is favorite of our when camping – because it so simple and cool – but the custard part of the cake really stumped me.

At least, that is, until I came up with my keto pudding custard – and my special trick to make it ALWAYS turn out creamy and smooth without spending hours stirring custard on the stove!

So this is one of the first recipes I'm whipping up using the custard and I have to stay it turned out great!

If you're looking for an even easier Keto Chocolate Eclair cake, check out this instant pudding mix.  It has fairly clean ingredients and will save you a couple steps!

Ingredients for Keto Chocolate Eclair Cake

For The Graham Crackers:

Almond Flour
 Coconut Flour
Butter
Water
Lakanto Golden Sweetener*
Vanilla

For The Filling:

1 double batch of Keto Custard Pudding, baked and blended

For The Frosting:

Butter
Cocoa Powder
Heavy Cream
Vanilla Extract
Lakanto Confectioner's Sweetener
Salt

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How To Make Keto Chocolate Eclair Cake

Start by baking the graham crackers:

Preheat oven to 350 and line a baking sheet with parchment paper. Combine all ingredients in a bowl.

Roll out between 2 sheets of parchment paper until 1/4″ thick.  Bake 10-12 minutes until edges just start to brown.  

Remove from the oven, let cool, then cut into small rectangles for layering in the eclair cake. 

The graham crackers can be made a day or two in advance.

Next, bake the keto custard according to the instructions HERE. 

Blend, and store in the refrigerator until ready to assemble the cake.

Finally, make the Keto Buttercream:

Cream the butter in a large bowl 2-3 minutes until light and fluffy.

Add the remaining ingredients and whip until smooth.

When ready, assemble the Keto Eclair Cake:

Place a layer of keto graham crackers on the bottom of a 9×9 pan.

Top with 1/2 the custard, followed by another layer of graham crackers, and then the remaining 1/2 of the custard.

Ice with the buttercream.

Allow to set up at least one hour – but preferably overnight – in the refrigerator before serving.

Check out these other recipes you  might like:

Keto Pumpkin Cookies with Maple Cream Cheese Frosting
Keto Tater Tot Casserole
Keto Gumbo
Slow Cooker Crack Chicken
Keto White Chicken Enchiladas
Keto Cream Cheese Pancakes
Keto 7-Layer Bars
Chocolate Chip Peanut Butter Cookie Dough Fat Bombs
Keto Coffee At Starbucks {What To Order}
Keto Bagel Dogs
Copycat Starbucks Bacon Gruyere Sous Vide Egg Bites
Keto Cinnamon Roll in a Mug
Fluffy Keto Sugar Cookies
Keto Samoa Bars
Fathead Ketogenic Bagels
Keto Crockpot Ribs
Keto Lemon Bars

Continue to Content

Keto Chocolate Eclair Cake (Low Carb, Ketogenic, THM:S, Sugar Free}

Yield: 9 servings

Prep Time: 2 hours

Cook Time: 40 minutes

Additional Time: 1 hour

Total Time: 3 hours 40 minutes

Keto Chocolate Eclair cake is a refrigerator cake that is made of simple layers of keto graham crackers, keto custard, and topped with keto buttercream - and the delish, and none of the carbs.

Print

Ingredients

For The Keto Graham Crackers

• 1-⅓ cup Almond Flour
• 2 tsp Coconut Flour
• 2 T Butter
• 2 tsp Water
• ⅛ cup Lakanto Golden Sweetener*
• 1 tsp Vanilla

For The Pudding

• 2 Batches Keto Custard Pudding

For The Buttercream

• 1/2 cup Butter, softened
• 1/4 cup unsweetened Cocoa Powder
• 3 T Heavy Whipping Cream
• Pinch of Salt
• Dash of Vanilla
• 3/4 cups Lakanto Confectioner's Sweetener

Instructions

1. Start by baking the graham crackers:
2. Preheat oven to 350 and line a baking sheet with parchment paper. Combine all ingredients in a bowl.
3. Roll out between 2 sheets of parchment paper until 1/4" thick.  Bake 10-12 minutes until edges just start to brown.  
4. Remove from the oven, let cool, then cut into small rectangles for layering in the eclair cake. 
5. The graham crackers can be made a day or two in advance.
6. Next, bake the keto custard according to the instructions HERE. 
7. Blend, and store in the refrigerator until ready to assemble the cake.
8. Finally, make the Keto Buttercream:
9. Cream the butter in a large bowl 2-3 minutes until light and fluffy.
10. Add the remaining ingredients and whip until smooth.
11. Finally, assemble the Keto Eclair Cake:
12. Place a layer of keto graham crackers on the bottom of a 9x9 pan.
13. Top with 1/2 the custard, followed by another layer of graham crackers, and then the remaining 1/2 of the custard.
14. Ice with the buttercream.
15. Allow to set up at least one hour - but preferably overnight - in the refrigerator before serving.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Bob's Red Mill, Organic Gluten Free Coconut Flour, 16 Ounce
• 
  Kirkland Signature Almond Flour Blanched California Superfine, 3 Pound (Pack of 1)
• 
  Lakanto Monkfruit Sweetener

Nutrition Information:

Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 234Total Fat: 19gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 56mgSodium: 187mgCarbohydrates: 13gNet Carbohydrates: 12gFiber: 1gSugar: 6gProtein: 3g

xoxo,
Gretchen