CHOCOLATE ÉCLAIR CUPS WITH CARAMEL SAUCE – Low Carb, Keto, Gluten Free, Sugar Free
I make vanilla custard cream so often because I love it, but I’ve never tried making it into chocolate custard cream, although it’s not difficult at all. So I decided to make something éclair-like with chocolate custard cream.
When the idea came across my mind, I was thinking about making them into classic oblong shapes using fathead dough. However, I quickly changed my mind and decided to make with cups.
When I had a bite right after the assembly at my first attempt, I felt that the fat head cups were a bit salty, so I thought ‘this whole thing was a bad idea…’ However, after overnight refrigeration, that saltiness was kind of gone and the whole thing tasted so much better.
Because it’s cheese and a lot of heavy cream, the calories are pretty high. Please do not overeat…
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Chocolate Éclair Cups with Caramel Sauce / Low Carb / Keto / Gluten Free / Sugar Free
Chocolate Custard Cream Layer
- 3 Egg Yolks
- 1 tbsp Stevia Powder
- 3/4 cup Heavy Cream (180 cc)
- 1/4 tsp Xanthan Gum
- 2 - 3 tsp Vanilla Extract
- 1 oz Unsweetened Baking Chocolate, Finely Chopped (28 g)
- 1 tsp Heavy Cream (Optional: To be added after one hour refrigeration)
Fat Head Cups
- 1 1/2 cups Shredded Mozzarella (160 g)
- 2 oz Cream Cheese (56 g)
- 1 Egg
- 3.5 - 4 tbsp (30 g) Coconut Flour (OR 3/4 cup (85 g) Almond Flour)
- 1/2 tsp Stevia Powder
- 1/2 tsp Aluminum-Free Baking Powder
- 1/2 tsp Xanthan Gum
- 1/2 tsp Cinnamon
Whipped Cream Layer
- 1/2 cup Heavy Cream (120 cc)
- 1 tsp Stevia Powder
- 1 tsp Vanilla Extract
- A Pinch Salt
- 1 tbsp Unsalted Butter (14 g)
- 3 tbsp Confectioners Swerve
- 1/4 cup Heavy Cream (60 cc)
- A Pinch Xanthan Gum
- 1 tsp Heavy Cream (or Water)
- Chopped Nuts, Sliced Almonds, etc
Chocolate Custard Cream
Whisk the egg yolks and stevia powder in a bowl until pale yellow.
Add the xanthan gum. Mix well.
Bring the heavy cream to almost a simmer in a saucepan. Add to the egg yolk mixture. QUICKLY whisk to combine, and then transfer the mixture to the saucepan.
Keep stirring the mixture with a spatula over low - medium heat. DON’T STOP!
When it starts to thicken, turn off the heat and stir 20 - 30 more seconds. Add the vanilla extract and mix well. (* It doesn't have to be very thick because the chocolate will be added and the custard will be thicker after refrigeration anyway.)
(Strain the custard through a fine mesh sieve if necessary to make it smooth.) Add the unsweetened chocolate while still hot and let sit for a couple of minutes. Stir well until melted and creamy.
Place a piece of cling wrap over the chocolate custard. Stick the wrap to the custard by pressing lightly to prevent a film from forming on top of the custard.
Refrigerate for one hour or so.
Fat Head Cups
Preheat the oven to 190 C / 375 F. Grease your muffin pan if not silicone.
In a large saucepan, melt the mozzarella cheese and cream cheese over low heat until it can be stirred together and remove from the heat. (Or microwave 1 - 1.5 minutes.)
Stir until well combined.
Add an egg and stir.
Add the rest of the ingredients and mix well.
Wet your hand and knead well until uniform. (* Reheat the dough if it gets crumbly. Add flour little by little (like 1/2 tsp at a time) if the dough is too sticky.)
Divide the dough into eight equal portions and press each into the bottom and up the sides of the prepared muffin pan. (* Wetting your hands helps.)
Bake for about 18 minutes (* a couple of minuites shorter if not silicone).
Remove from the oven. Carefully with the back of a spoon, press the center back down if they have puffed.
Remove from the pan and let cool completely on a wire rack.
Whipped Cream Layer
Add all the ingredients into a mixing bowl and beat until stiff peaks form.
Place into a piping bag. Transfer to the fridge.
In a saucepan over medium - low heat, combine the butter and Swerve. Bring to a boil, stir occasionally as needed and cook until browned (about 3 - 5 minutes). Turn off the heat.
Add one teaspoon of the heavy cream. The mixture will rapidly bubble. When it ceases, add the remaining heavy cream. Stir over medium - low heat until it thickens.
Turn off the heat and sprinkle with the xanthan gum. Whisk well to combine.
Turn on the heat again and stir over medium - low heat for about 20 - 30 seconds or until it gets thicker. Turn off the heat.
Add the heavy cream (or water) and mix well.
Remove the chocolate custard from the fridge. Remove the wrap carefully. Cream it with a whisk. (* Optional: Add the heavy cream if too thick to cream it.) Spoon 1/8 of the chocolate custard into each cup.
Pipe the whipped cream over the chocolate custard.
Place the caramel sauce into a piping bag and pipe over the whipped cream. (* If the caramel sauce has crystalized, stir over low heat gently until creamy.)
(Optional) Sprinkle the toppings on top.
Serve immediately or preferably refrigerate overnight.
Calories 371 kcal, Protein 10.2 g, Total Fats 34.0 g, Total Carbohydrates 5.9 g, Dietary Fiber 2.1 g, Sugar 2.2 g (I didn’t count Swerve as carbs as it doesn’t affect blood sugar levels.)
I make chocolate custard cream and fat head cups first, and put the custard into the cups and chill overnight. On the following day, I make whipped cream and caramel sauce. (Or you can make them all and build up in one day, and chill overnight.) I personally think that they taste better after overnight refrigeration rather than serving right away.
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