Chocolate No Bake Keto Eclair \u2013 Don\u2019t wait Try it out and it will amaze you with its taste.<\/p>\n
Pastry Cream:<\/strong><\/p>\n 1 \u00bc cups whipping cream 3\/4 cup fine almond flour 5 tbsp butter Pastry Cream:<\/strong><\/p>\n Bring whipping cream to a simmer in a medium saucepan over medium heat.<\/p>\n 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.<\/p>\n 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 1\u00bd minutes, whisking continuously. It thickens up suddenly and quickly, so watch carefully!<\/p>\n 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.<\/p>\n *If you don\u2019t 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.<\/p>\n Meringue Layers:<\/strong><\/p>\n Preheat oven to 350F. On a large piece of parchment, trace three (3) 5\u00d710 inch rectangles. Place parchment on a large baking sheet.<\/p>\n In a medium bowl, whisk together almond flour and powdered sweetener.<\/p>\n 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.<\/p>\n Gently fold in almond flour mixture until fully combined.<\/p>\n 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.<\/p>\n Chocolate Ganache:<\/strong><\/p>\n In a medium saucepan over low heat, melt butter and unsweetened chocolate together, stirring until smooth.<\/p>\n Stir in powdered sweetener and vanilla extract.<\/p>\n Let cool 5 to 10 minutes, until thickened but still pourable.<\/p>\n To Assemble:<\/strong><\/p>\n Peel one meringue layer carefully off parchment and lay on serving platter.<\/p>\n 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.<\/p>\n Pour ganache over top of cake and let drip down the sides.<\/p>\n Let set 1 hour before serving (you can refrigerate, but let it sit out 10 minutes before trying to cut, to soften ganache).<\/p>\n Nutritional values<\/strong><\/p>\n Each serving has 5 g of carbs and 2 g of fiber. Total NET CARBS = 3 g.<\/p>\n\n
\n3 egg yolks
\n1\/4 cup Swerve Sweetener
\npinch salt
\n1 tbsp arrowroot starch*
\n2 tbsp butter cut into two pieces
\n1 \u00bd tsp vanilla extract
\n1\/4 tsp stevia extract
\nMeringue Layers:<\/strong><\/p>\n
\n1\/3 cup powdered Swerve Sweetener
\n4 egg whites room temperature
\n2 tbsp granulated Swerve Sweetener
\n1\/2 tsp vanilla extract
\n1\/4 tsp cream of tartar
\npinch salt
\nChocolate Ganache:<\/strong><\/p>\n
\n2 ounces unsweetened chocolate
\n1\/4 cup powdered Swerve Sweetener
\n1\/2 tsp vanilla extract<\/p>\nFor Complete\u00a0Cooking\u00a0STEPS Please Head On Over To Next Page Or Open button (>) and don\u2019t forget to SHARE with your Facebook friends<\/h3>\n
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Instrucciones<\/h2>\n