Low Carb
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Low Carb Chocolate Éclair Cups & Caramel Sauce

Custom Keto Diet

When the idea came to 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

Ingredients   [ For 4 to 5 people ]    [  Preparation time : 22 minute  –  Cooking time : 25 minutes  ]

Whipped Cream Layer

  • 1/2 cup Heavy Cream (120 ccs)
  • 1 tsp Stevia Powder
  • 1 tsp Vanilla Extract
  • A Pinch Salt

Caramel Sauce

  • 1 tbsp Unsalted Butter (14 g)
  • 3 tbsp Confectioners Swerve
  • 1/4 cup Heavy Cream (60 ccs)
  • A Pinch Xanthan Gum
  • 1 tsp Heavy Cream (or Water)

Toppings (Optional)

  • Chopped Nuts, Sliced Almonds, 

Chocolate Custard Cream Layer

  • 3 Egg Yolks
  • 1 tbsp Stevia Powder
  • 3/4 cup Heavy Cream (180 ccs)
  • 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

Preparation Method

Whipped Cream Layer

  1. Add all the ingredients into a mixing bowl and beat until stiff peaks form.
  2. Place into a piping bag. Transfer to the fridge.

Caramel Sauce

  1. In a saucepan over medium-low heat, combine the butter and Swerve.
  2. Bring to a boil, stir occasionally as needed and cook until browned (about 3 – 5 minutes). Turn off the heat.
  3. Add one teaspoon of the heavy cream. The mixture will rapidly bubble.
  4. When it ceases, add the remaining heavy cream. Stir over medium-low heat until it thickens.
  5. Turn off the heat and sprinkle with the xanthan gum. Whisk well to combine.
  6. 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.
  7. Add the heavy cream (or water) and mix well.

Assembly

  1. Remove the chocolate custard from the fridge. Remove the wrap carefully. Cream it with a whisk.
  2. Spoon 1/8 of the chocolate custard into each cup.
  3. Pipe the whipped cream over the chocolate custard.
  4. Place the caramel sauce into a piping bag and pipe over the whipped cream.
  5. Serve immediately or preferably refrigerate overnight.

Chocolate Custard Cream

  1. Whisk the egg yolks and stevia powder in a bowl until pale yellow.
  2. Add the xanthan gum. Mix well.
  3. Bring the heavy cream to almost a simmer in a saucepan.
  4. Add to the egg yolk mixture. QUICKLY whisk to combine, and then transfer the mixture to the saucepan.
  5. Keep stirring the mixture with a spatula over low – medium heat. 
  6. When it starts to thicken, turn off the heat and stir 20 – 30 more seconds.
  7. Add the vanilla extract and mix well.
  8. Add the unsweetened chocolate while still hot and let sit for a couple of minutes. Stir well until melted and creamy.
  9. Place a piece of cling wrap over the chocolate custard.
  10. Stick the wrap to the custard by pressing lightly to prevent a film from forming on top of the custard.
  11. Refrigerate for one hour or so.

Fat Head Cups

  1. Preheat the oven to 190 C / 375 F. Grease your muffin pan if not silicone.
  2. 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.
  3. Stir until well combined.
  4. Add an egg and stir.
  5. Add the rest of the ingredients and mix well.
  6. Wet your hand and knead well until uniform. 
  7. Divide the dough into eight equal portions and press each into the bottom and up the sides of the prepared muffin pan.
  8. Bake for about 18 minutes.
  9. Remove from the oven. Carefully with the back of a spoon, press the center back down if they have puffed.
  10. Remove from the pan and let cool completely on a wire rack.

Enjoy it!!

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