Chocolate Eclairs with Custard Filling (Gluten Free, Sugar Free, Keto) (Edit recipe)

Make the keto pastry

1. Preheat your oven to 400u00b0F (200u00b0C) and line a baking sheet with sheets of parchment paper.
2. Mix almond flour, coconut flour, psyllium husk, baking powder, erythritol, and salt in a large bowl.
3. Heat water, heavy cream, and butter in a saucepan over medium heat until it boils. Stir in the dry ingredients until a dough forms.
4. Cool the dough slightly, then beat in eggs one at a time until smooth and glossy.
5. Pipe the dough into 12 long ovals on the prepared baking sheet. Bake for 20 minutes or until golden brown.

Prepare the keto custard filling

1. Heat heavy cream in a saucepan until it just boils.
2. Whisk egg yolks and gradually add half of the hot cream to temper the eggs. Return to the saucepan.
3. Stir in erythritol, xanthan gum, butter, and vanilla extract. Cook until thick and creamy.
4. Transfer to a bowl and cover with plastic wrap pressed onto the surface. Chill.

Make the keto chocolate glaze

1. Melt unsweetened chocolate, cream, and erythritol in a microwave or over low heat. Stir until smooth.

Assemble the keto chocolate eclairs

1. Fill a piping bag with custard. Poke holes in the bottom of each pastry and fill, or slice in half and spread custard inside.
2. Dip tops in chocolate glaze or drizzle with a fork. Chill to set before serving.