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Keto Éclair

1 from 2 votes
Prep Time 15 mins
Cook Time 20 mins
Total Time 55 mins
Course Keto Dessert
Cuisine French, Keto French, Keto Greek, Keto Mediterranean
Servings 15


  • 150 ml (2/3 cup) heavy cream organic
  • 200 ml (7/8 cup) water filtered
  • 120 g (1 cup) almond flour organic
  • 3 tbsp coconut flour organic
  • 1 tbsp psyllium powder organic
  • 1 tbsp stevia or monk fruit sweetener or according to your sweetener power
  • 4 medium eggs free-range
  • 1 large egg white free-range
  • 100 g (1/2 cup) butter grass-fed
  • 1 pinch sea salt
  • 1 tsp baking powder gluten free


  • 100 g (1/2 cup) Greek yoghurt preferably goat or sheep yoghurt
  • 100 ml 1/2 cup) heavy whipping cream organic
  • 2 tbsp vanilla extract organic
  • 1 tsp cinnamon
  • 1 tsp ground clove
  • 1 tbsp stevia or monk fruit sweetener or according to your sweetener power


  • 2 tbsp dark cacao powder organic
  • 1 tbsp coconut oil extra virgin, organic
  • 50 g (1/4 cup) butter grass-fed
  • 1 tbsp stevia or monk fruit sweetener stevia or monk fruit sweetener


  • Preheat the oven to 200ºC (392ºF)
  • Put the water, cream, butter, salt and sweetener in a large saucepan, and heat gently until the butter melts. 
  • Remove from the heat and add the Psyllium husk powder, almond and coconut flour. Add the baking powder. Mix well to prevent the lump forming.
  • Return to the stove at low heat and mix with a wooden spoon or heat-resistant spatula until the mixture forms a dough that leaves the side of the pan clean. 
  • Remove from the stove and let it cool for a few minutes. Gradually add eggs (one by one), beating well between each addition with a whisk. The dough needs to be smooth and glossy. (keep the egg white for later)
  • Line a large baking sheet with a parchment paper and put the dough into a pastry bag and squeeze it to create 10 cm long oval shapes. (allow space for rising, approx 2 cm)
  • Glaze them with the egg white and bake for 20 minutes. Leave them in the oven to cool down and don't open the oven.
  • While the Éclairs are cooling down, whip the cream and add vanilla, spices and sweetener. When the cream is firm, add in the greek yoghurt and mix well.
  • When the pastry is cooled, fill the piping bag with the cream and pipe in the filling until full. Put into the freezer for at least 20 minutes. 
  • Place all the ingredients for the icing in a saucepan and heat them over medium temperature until they combine and form a smooth chocolate texture.
  • Pour the icing on cold Éclairs and decorate them with berries, crushed nuts or coconut flakes.
Keyword Keto Éclair