Description

These glazed paleo éclairs are a grain-free delight, featuring a light, airy texture and a choice of flavorful sugar-free glazes like orange, coffee, or matcha green tea.

Ingredients

Units Scale

2 Organic Eggs
20 g Erythritol
100 g Sweet Potato Starch
40 g Coconut Milk
30 g Moscato Wine
1 tsp Apple Cider Vinegar
15 g Honey
15 g Cream of Tartar

Instructions

Preheat the oven to 350°F (175°C).
In a bowl, beat the eggs together with the erythritol until well combined.
Sift in the sweet potato starch gradually, mixing continuously to avoid lumps.
Add the coconut milk, Moscato wine, apple cider vinegar, honey, and cream of tartar to the mixture. Stir until you have a smooth batter.
Transfer the batter into a piping bag fitted with a large round tip.
Pipe the batter onto a baking sheet lined with parchment paper, forming éclairs about 4 inches long.
Bake in the preheated oven for 15-20 minutes, or until the éclairs are golden brown and firm to the touch.
Remove from the oven and let cool completely on a wire rack before glazing.
Once cooled, glaze the éclairs with your choice of sugar-free icing, such as orange, coffee, or matcha green tea.

Notes

For extra indulgence, fill the éclairs with Carob Nutella or Paleo Lemon Curd. Slice them lengthwise and spread the filling inside. Store the éclairs in an airtight container at room temperature for up to 2 days. The glazes can be customized to your preference, allowing for a variety of flavors and colors.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dessert
Cuisine: Italian

Nutrition

Serving Size: 1 éclair
Calories: 120
Sugar: 3
Sodium: 30
Fat: 4
Carbohydrates: 18
Fiber: 1
Protein: 3
Cholesterol: 55