Low-Carb Eclair Cake

A dessert my husband and that i each loved growing up is Vanilla Slices, additionally called Eclair Cake, or Custard Slices. essentially, it changed into a layer of graham crackers, observed via a layer of custard or vanilla pudding, any other layer of graham crackers, whipping cream, crackers, and a chocolate topping of a few sort – both an icing sugar glaze with chocolate feathering, or a chocolate ganache. It changed into noticeably delicious and a fantastically requested birthday deal with!

This low-carb Eclair Cake is the Trim healthy Mama model of our formative years conventional, and way to the use of pre-packaged Wasa crackers, it’s nearly as smooth to make!


  • 15 Wasa Light Rye Crackers, cut into thirds


  • 1 cup heavy cream
  • 1/3 cup unsweetened cashew or almond milk
  • 1/3 cup xylitol (OR use Gentle Sweet in half the amount)
  • 1/4 teaspoon xanthan gum
  • 2 large whole eggs
  • 3 large egg yolks
  • 1/4 tsp of mineral salt
  • 2 teaspoons vanilla extract
  • 1 teaspoon unflavored gelatin sprinkled over 1 Tbsp water
  • 2 tablespoons butter


  • 1 cup whipping cream
  • 3 tbsp xylitol (OR 1 1/2 tbsp Gentle Sweet)


  • 1 3.5oz bar of 85% dark chocolate
  • 1/4 cup whipping cream


  1. Layer 1/3 of cracker pieces in the bottom of an 8x8" pan and set aside.
  2. To make the vanilla custard layer, heat cream and nut milk together in a saucepan over medium-low heat. Meanwhile, in a heat-proof mixing bowl, mix sweetener, xanthan gum, and salt together. Whisk in the two whole eggs and 3 large yolks.
  3. When the cream mixture is simmering, turn off the heat, and slowly pour into the egg mixture, whisking constantly.
  4. Put the saucepan back on the stove and scrape cream mixture back into the pan.Turn the heat to medium low and begin whisking the cream mixture. It will start to thicken after 2-3 minutes. Whisk and cook for another 2 minutes, but DO NOT let the mixture boil or the eggs will scramble.
  5. Turn off the heat and remove the saucepan from the stove, still whisking briskly for another minute. Whisk in the vanilla, butter, and proofed gelatin. Pour cream through a strainer to catch and remove any bits of egg that may have been cooked.
  6. Pour custard over first layer of crackers. Top with second layer of crackers and set in fridge.
  7. Beat together whipping cream layer ingredients until stiff. Spread over second layer of crackers. Layer with third layer of crackers. Set in fridge.
  8. Melt ganache ingredients in a saucepan over low heat, stirring until smooth. Spread evenly over top layer of crackers. Refrigerate for 8 hours or overnight before serving.
  9. Full recipe in https://northernnester.com/eclair-cake/

source https://kitchenstronger.blogspot.com/2019/04/low-carb-eclair-cake.html