No bake Chocolate Eclair Cake

Ingredients:

For the Cake Layers:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup unsweetened cocoa powder
• 1/4 cup powdered erythritol or monk fruit sweetener
• 1/4 cup melted butter
• 1 tsp vanilla extract
• 1/4 cup unsweetened almond milk

For the Cream Filling:

• 1 1/2 cups heavy whipping cream
• 3 tbsp powdered erythritol (or sweetener of choice)
• 1 tsp vanilla extract

For the Chocolate Glaze:

• 1/2 cup unsweetened dark chocolate (keto-friendly)
• 1/4 cup heavy cream
• 1 tbsp butter

Instructions:

1. Prepare the Cake Layers:

1. In a bowl, combine almond flour, coconut flour, cocoa powder, and powdered sweetener.
2. Add melted butter, vanilla extract, and almond milk. Mix until a dough-like consistency forms.
3. Divide the mixture in half. Roll each half between two sheets of parchment paper to form thin rectangular layers. Refrigerate for at least 20 minutes to set.

2. Make the Cream Filling:

1. Whip heavy cream with powdered sweetener and vanilla extract until stiff peaks form.
2. Spread a thick layer of the whipped cream over one of the cake layers.

3. Assemble the Cake:

1. Place the second layer of dough over the cream layer, gently pressing down.

4. Prepare the Chocolate Glaze:

1. Melt chocolate with heavy cream and butter in a double boiler or microwave in short intervals. Stir until smooth and glossy.
2. Pour the glaze over the top of the cake and spread evenly.

5. Chill and Serve:

1. Refrigerate the cake for at least 2 hours or overnight for best flavor and texture.
2. Slice and enjoy your decadent no-bake keto chocolate éclair cake!

Tips:

• Garnish with a few keto-friendly chocolate shavings or a dusting of cocoa powder for extra flair.
• Use a sugar-free chocolate syrup drizzle on top for added elegance.

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