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Keto Eclair Cake - A No-Bake Low-Carb Dessert Favorite

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Prep Time 20 minutes
Total Time 20 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • For the “cookie” layers: 2 cups blanched almond flour
  • 2 tablespoons coconut flour
  • 1/3 cup powdered erythritol or allulose (to taste)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 4 tablespoons unsalted butter, melted
  • 1 large egg
  • 1 teaspoon vanilla extract
  • For the filling: 8 ounces cream cheese, softened
  • 1/2 cup powdered erythritol or allulose, plus more to taste
  • 2 teaspoons vanilla extract
  • 2 cups heavy whipping cream, cold
  • 1 box (about 1 ounce) unflavored gelatin, optional for extra firmness
  • 3 tablespoons water (for blooming gelatin, if using)
  • For the chocolate ganache: 3/4 cup sugar-free chocolate chips (dark or milk-style)
  • 1/2 cup heavy cream
  • 1 tablespoon butter
  • Pinch of salt
  • Tools: 9x9-inch or 8x10-inch baking dish
  • Electric mixer
  • Mixing bowls
  • Spatula
  • Parchment paper

Method
 

  1. Prep the dish: Line your baking dish with parchment paper, making a sling so you can lift the cake out later. This helps with clean slices.
  2. Make the cookie layer mixture: In a bowl, whisk almond flour, coconut flour, powdered sweetener, baking powder, and salt. Stir in melted butter, egg, and vanilla. Mix until a soft dough forms.
  3. Create two thin layers: Divide the dough in half. Press one half evenly into the bottom of the dish to form a thin, even crust. Set the other half aside for the top layer.
  4. Par-chill the base: Chill the bottom layer for 15–20 minutes while you make the filling. This helps it firm up and makes assembly easier.
  5. Optional: Bloom the gelatin: If you want a firmer slice, sprinkle gelatin over 3 tablespoons of cold water. Let it bloom for 5 minutes, then warm gently in the microwave for 10–15 seconds until melted. Set aside to cool slightly.
  6. Beat the filling base: In a large bowl, beat softened cream cheese, powdered sweetener, and vanilla until smooth and fluffy.
  7. Whip the cream: In a separate bowl, beat the cold heavy cream to stiff peaks. If using gelatin, stream the lukewarm melted gelatin into the whipping cream as you mix on low, then finish to firm peaks.
  8. Combine: Fold the whipped cream into the cream cheese mixture in two additions until smooth and airy. Taste and adjust sweetness if needed.
  9. Layer the filling: Spread half of the filling over the chilled bottom layer. Smooth the top.
  10. Add the second cookie layer: Press the reserved dough between two sheets of parchment into a thin rectangle the size of your dish. Peel off one sheet and flip onto the filling. Gently peel off the other sheet. Patch as needed. Top with the remaining filling and smooth the surface.
  11. Chill to set: Refrigerate for at least 3–4 hours, or until the filling is well set. Overnight gives the cleanest slices.
  12. Make the ganache: Heat heavy cream until steaming (not boiling). Pour over chocolate chips with butter and a pinch of salt. Let sit 2 minutes, then whisk until glossy.
  13. Finish the cake: Pour ganache over the chilled cake and spread evenly. Chill 30–45 minutes more until the top is set but sliceable.
  14. Slice and serve: Lift using the parchment sling, cut into squares, and enjoy.