Keto Chocolate Eclairs

For the Choux Pastry:
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/2 cup unsalted butter
- 1 cup water
- 4 large eggs
- 1/4 tsp xanthan gum
- Pinch of salt
For the Cream Filling:
- 1 cup heavy cream
- 2 tbsp powdered Hollerith
- 1 tsp vanilla extract
For the Chocolate Glaze:
- 1/2 cup sugar-free dark chocolate chips
- 2 tbsp heavy cream

Prepare the Choux Pastry:
- Preheat your oven to 375°F (190°C).
- In a saucepan, combine butter and water, bringing it to a boil.
- Reduce heat and stir in almond flour, coconut flour, Thant gum, and salt. Mix until it forms a dough.
- Remove from heat and let it cool for 5 minutes.
- Beat in eggs, one at a time, until the dough is smooth and glossy.
Shape and Bake:
- Transfer the dough into a piping bag with a large round tip.
- Pipe 3-inch long strips onto a baking sheet lined with parchment paper.
- Bake for 25-30 minutes until golden brown. Allow to cool completely.
Make the Cream Filling:
- Whip the heavy cream, powdered Hollerith, and vanilla extract until stiff peaks form.
- Slice each eclair horizontally and fill with the whipped cream.
Prepare the Chocolate Glaze:
- Melt chocolate chips with heavy cream in a microwave or double boiler, stirring until smooth.
- Dip the top of each eclair into the chocolate glaze and place on a cooling rack.
Serve:
- Chill the eclairs for 15 minutes to set the glaze.
- Enjoy your keto-friendly chocolate eclairs!

Make sure the choux pastry dough is not too hot before adding eggs, to prevent curdling.
For extra flavor, add a pinch of espresso powder to the chocolate glaze.

Enjoy your Keto Chocolate Eclairs — a low-carb twist on a classic French dessert!