Diabetic-Friendly No-Bake Éclair Cake

Sugar-Free • Low-Carb • No Oven • No Eggs

This version keeps all the dreamy layers you love but replaces the high-carb graham crackers with a chocolate almond crust that tastes like a brownie cookie base.

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📝 Ingredients

🍫 Low-Carb Chocolate “Cookie” Crust

• 1 ½ cups almond flour
• ¼ cup unsweetened cocoa powder
• ¼ cup melted butter
• ¼ cup powdered allulose or monk fruit
• ½ tsp vanilla
• Pinch of salt

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🍮 Sugar-Free Vanilla Cream Layer

• 8 oz cream cheese, softened
• 2 cups heavy whipping cream
• ⅓ cup powdered allulose
• 2 tbsp sugar-free vanilla pudding mix (OR 1 tsp vanilla + 1 tbsp instant gelatin for thickening)
• 1 tsp vanilla extract

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🍫 Glossy Sugar-Free Chocolate Ganache

• 1 cup sugar-free chocolate chips (Lily’s, ChocZero, etc.)
• ½ cup heavy cream
• 1 tbsp butter (for shine)

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👩‍🍳 Instructions

1️⃣ Make the Crust

1. Mix almond flour, cocoa powder, sweetener, melted butter, vanilla, and salt.
2. Press firmly into the bottom of an 8×8 or 9×9 pan.
3. Refrigerate 10 minutes to firm up.

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2️⃣ Make the Cream Layer

1. Beat cream cheese until smooth.
2. Add sweetener and vanilla, beat again.
3. In a separate bowl, whip heavy cream to stiff peaks.
4. Fold whipped cream into cream cheese mixture.
5. Spread evenly over the chilled crust.
6. Chill 30 minutes.

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3️⃣ Make the Ganache

1. Microwave cream until hot (not boiling).
2. Pour over chocolate chips.
3. Let sit 2 minutes, then stir until glossy.
4. Add butter and stir until smooth.
5. Pour over the chilled cream layer and spread gently.

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4️⃣ Chill

Refrigerate at least 4 hours (overnight is best for cutting clean slices).

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💗 Nutrition (per slice, 12 servings)

Approximate:

• Calories: 235
• Net Carbs: 3–4g
• Protein: 4g
• Sugar: 0g
• Fat: 22g

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✨ Tips for the Best Texture

• Use powdered sweetener only—granular can feel gritty.
• Freeze 20 minutes before slicing for super clean edges.
• Add 1 tsp espresso powder to the ganache for deeper chocolate flavor.