Keto Chocolate Bar Recipe

Keto Chocolate Eclairs

Keto Chocolate Eclairs

Ingredients

• 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

Filling

• 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

Icing

• 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

Method

1. Preheat the oven to 200ºC (392ºF)
2. Put the water, cream, butter, salt and sweetener in a large saucepan, and heat gently until the butter melts
3. Remove from the heat and add the Psyllium husk powder, almond and coconut flour
4. Add the baking powder
5. Mix well to prevent the lump forming
6. 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
7. Remove from the stove and let it cool for a few minutes
8. Gradually add eggs (one by one), beating well between each addition with a whisk
9. The dough needs to be smooth and glossy
10. Keep the egg white for later
11. 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
12. Glaze them with the egg white and bake for 20 minutes
13. Leave them in the oven to cool down and don’t open the oven
14. While the Eclairs are cooling down, whip the cream and add vanilla, spices and sweetener
15. When the cream is firm, add in the greek yoghurt and mix well
16. When the pastry is cooled, fill the piping bag with the cream and pipe in the filling until full
17. Put into the freezer for at least 20 minutes
18. 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
19. Pour the icing on cold Eclairs and decorate them with berries, crushed nuts or coconut flakes

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