Keto No-Bake Éclair Cake

Here’s a fully keto No-Bake Éclair Cake—creamy, chocolatey, and perfect for chilling in the fridge 🍰

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Keto No-Bake Éclair Cake

Ingredients

“Graham” Layers

• 2 cups almond flour

• 3 tbsp powdered erythritol or monk fruit

• 3 tbsp melted butter

• ½ tsp vanilla

• Pinch of salt

(or use thin slices of keto vanilla cake if you prefer)

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Cream Filling

• 8 oz cream cheese, softened

• 1½ cups heavy whipping cream

• ½ cup powdered keto sweetener

• 1½ tsp vanilla extract

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Chocolate Topping

• ½ cup heavy cream

• ½ cup sugar-free chocolate chips

• 1 tbsp butter

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Instructions

1. Prepare graham layers:
   Mix almond flour, sweetener, butter, vanilla, and salt until crumbly. Press half into the bottom of an 8×8 dish.

2. Make cream filling:
   Beat cream cheese until smooth. Add sweetener and vanilla. Slowly beat in heavy cream until thick and fluffy.

3. Layer:
   Spread half the cream over the base. Add remaining almond mixture, pressing gently. Top with remaining cream.

4. Chocolate topping:
   Heat cream and butter until hot (not boiling). Pour over chocolate chips; stir smooth. Cool slightly and spread on top.

5. Chill:
   Refrigerate 4–6 hours or overnight for best texture.

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Storage

• Refrigerate up to 5 days

• Freeze up to 1 month

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Macros (approx. per slice, 9 slices)

• Calories: ~380

• Fat: 35g

• Protein: 6g

• Net Carbs: ~3g