Chocolate Eclairs with Vanilla Filling

SERVINGS: 8 ECLAIRS

Light choux pastry, creamy vanilla filling, and a rich chocolate glaze—these eclairs may look fancy, but they’re easier than you think, and made with low-carb ingredients for a diabetic-friendly twist on a French classic.

Ingredients:

Choux Pastry

1 ½ cups almond flour
¼ cup coconut flour
½ tsp baking soda
¼ tsp salt
½ cup butter, melted
⅓ cup powdered monk fruit sweetener
2 eggs
1 tbsp vanilla extract

Vanilla Cream Filling

¾ cup heavy cream
2 tbsp powdered monk fruit sweetener
1 tsp vanilla extract

Chocolate Glaze

¼ cup sugar-free chocolate chips
1 tbsp butter
1 tsp almond milk (optional, to thin)

Instructions

1. Preheat: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Make the Choux Pastry: In a saucepan, bring water, butter, and sweetener to a simmer. Remove from heat and stir in almond flour and coconut flour until combined.
3. Cool: Let cool 3-5 minutes. Beat in eggs, one at a time, until dough is smooth. Stir in vanilla.
4. Pipe: Pipe into 8 short logs on the baking sheet. Bake for 28–30 minutes or until puffed and golden. Cool completely.
5. Make the Filling: Whip cream, sweetener, and vanilla until stiff peaks form. Slice cooled eclairs and fill with cream.
6. Make the Glaze: Melt chocolate chips and butter together. Stir until smooth. Add a splash of almond milk if needed.
7. Apply Glaze: Spoon glaze over tops of eclairs. Chill for 30 minutes before serving.

NUTRITION Per Serving % of Daily Value

Calories 210 —
Total Fat 18.4g —
Saturated Fat 9.2g —
Polyunsaturated Fat 0.6g —
Monounsaturated Fat 5.7g —
Trans Fat 0g —
Cholesterol 88mg —
Sodium 80mg ~3%
Total Carbohydrates 5.4g —
Dietary Fiber 1.4g —
Total Sugars 1.3g —
Protein 3.2g —
Vitamin A 150mcg ~17%
Vitamin C 0mg —
Vitamin D 0.2mcg ~1%
Potassium 75mg ~2%
Calcium 40mg ~3%
Iron 0.6mg ~3%

This AMAZING Recipe can be found in my Diabetic Desserts Cookbook here