Chocolate Eclaire Dessert

Chocolate Eclaire Dessert

Yield: 16 servings
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Cooling Time: 2 hours
  • Total Time: 2 hours, 30 minutes


For the Graham Crackers:

  • 2 cups almond flour
  • ⅓ cup Swerve
  • ¼ teaspoon salt
  • 6 tablespoons unsalted butter, cold

For the Cream Layer:

  • 1 tablespoon unflavored gelatin powder
  • 3 tablespoons water
  • 1 ½ cups heavy cream
  • 4 ounces cream cheese, softened
  • ⅔ cup Confectioners Swerve
  • 1 teaspoon vanilla
  • ½ cup unsweetened almond milk

For the Chocolate Layer:


  1. Preheat oven to 350°F.
  2. In a large bowl, whisk together the 2 cups almond flour, ⅓ cup Swerve, and ¼ teaspoon salt.
  3. Cut in the cold butter until the dough starts to come together.
  4. Press the dough together in the bowl to form a ball.
  5. Transfer the ball to a piece of parchment paper the size of a cookie sheet.
  6. Cover with another piece of parchment and roll until the dough is ¼-inch thick.
  7. Remove the top layer of parchment, then cut the dough into 2-inch x 2 inch squares.
  8. Bake the graham dough until it browns, about 13 minutes.
  9. Set aside to cool.
  10. Meanwhile, make the cream layer.
  11. Place a large bowl in the refrigerator to chill for 10 minutes.
  12. Add the 1 ½ cups of heavy cream to the bowl and beat with an electric mixer until soft peaks form.
  13. Place the whipped cream in the refrigerator.
  14. In a small bowl, sprinkle the gelatin over the water.
  15. Allow to bloom for 10 minutes.
  16. In a large bowl, beat together the cream cheese and Confectioners Swerve with an electric mixer until softened and well-mixed.
  17. Add the vanilla and almond milk, then mix once more.
  18. Heat the bloomed gelatin in the microwave in 10-second increments until melted.
  19. Mix the melted gelatin into the cream cheese mixture.
  20. Fold the whipped cream into the cream cheese mixture ⅓ at a time.
  21. Set aside.
  22. Place the ½ cup semi-sweet chips and ⅔ cup heavy cream in a medium heat-proof bowl.
  23. Microwave in 30-second intervals, whisking until melted and well-mixed.
  24. Allow the chocolate mixture to cool until no longer hot.
  25. While the chocolate is cooling, begin to assemble the dessert.
  26. Break the graham cracker pieces apart and place ⅓ of them into the bottom of a 9-inch x 9-inch casserole dish.
  27. Top with half of the cream mixture, spreading evenly.
  28. Top with another layer of graham crackers followed by the remaining cream.
  29. Finally, add the remaining graham crackers.
  30. Pour the slightly cooled chocolate mixture on the top and spread evenly.
  31. Place the dessert in the refrigerator for at least 2 hours to chill, or until firm.
  32. Cut into 16 pieces and serve.
  33. Store any remaining pieces, covered, in the refrigerator for up to 1 week.