Eclairs
Yummy eclairs filled with pastry cream
Yields 20 éclairs (macros per eclair)
NET CARBS: 1.4g
FIBER: 2.1g
PROTEIN: 2.8g
FAT: 13.4g
CALORIES: 146
Ingredients
INGREDIENTS:
PASTRY CREAM:
2 large egg yolks at room temperature
¼ cup (50g) powdered sweetener (I used Lakanto)
⅔ cup (160mL) heavy whipping cream
3 tablespoons (45g) salted butter
1 teaspoon (5mL) vanilla extract
⅛ teaspoon (0.4g) xanthan gum
ECLAIR BATTER:
1 cup (100g) blanched almond flour
¼ cup (28g) coconut flour
1 teaspoon (2.5g) xanthan gum
1 teaspoon (4g) baking powder
1 cup (240mL) water
⅓ cup (80g) salted butter
1 teaspoon (5mL) vanilla extract
2 large eggs
CHOCOLATE GANACHE:
1 ½ ounces (43g) sugar-free chocolate
¼ cup (60mL) heavy whipping cream
Dessert, Bake
Preparation
Bake at 375°F (191°C) for 30-35 minutes or until slightly brown.