Chocolate Eclair Cake – Low Carb and Gluten-FreeA decadent low carb,

gluten-free cake with layers of meringue, pastry cream and sugar-free

Ingredients Pastry Cream

• 1 ¼ cups whipping cream
• 3 egg yolks
• 1/4 cup Swerve Sweetener
• pinch salt
• 1 tbsp arrowroot starch*
• 2 tbsp butter cut into two pieces
• 1 ½ tsp vanilla extract
• 1/4 tsp stevia extract

Meringue Layers:

• 3/4 cup fine almond flour
• 1/3 cup powdered Swerve Sweetener
• 4 egg whites room temperature
• 2 tbsp granulated Swerve Sweetener
• 1/2 tsp vanilla extract
• 1/4 tsp cream of tartar
• pinch salt

Chocolate Ganache:

5 tbsp butter

2 ounces unsweetened chocolate

1/4 cup powdered Swerve Sweetener

1/2 tsp vanilla extract

INSTRUCTIONS

Pastry Cream:

1. Bring whipping cream to a simmer in a medium saucepan over medium heat.
2. In a medium bowl, whisk egg yolks with sweetener and salt, then whisk in arrowroot starch* until mixture becomes pale yellow and thick, about 30 seconds.
3. Slowly whisk about half of the hot cream into the yolks to temper, then return the yolk/cream mixture back to the saucepan and cook until thick and glossy, about 1½ minutes, whisking continuously. It thickens up suddenly and quickly, so watch carefully!
4. Remove from heat and whisk in butter, vanilla and stevia. Transfer to a small bowl and press plastic wrap flush to the surface. Chill in refrigerator at least 3 hours.
5. *If you don’t want to use arrowroot starch, you can whisk in 1/2 tsp of xanthan gum at the end to help thicken the pastry cream. This should be your last step before chilling.