Banting Chocolate Eclairs

Please share recipe via link.

Dough:

1/2 cup Cream

200 ml Water

9 tbs (90g) Almond Flour

60 g Coconut Flour

2 tbs Psyllium Husk

1 heaped tbs Sweetener

100 g Butter

5 Eggs

Pinch of salt

Filling:

Vanilla

150 ml Cream

1 tbs Sweetener

Chocolate topping:

Chocolate of choice (lindt 85% or caring candies)

1 tbs Butter

1 tbs cream

Method:

Preheat oven to 200C.

Line a baking tray with baking paper.

In a pot, melt butter, cream, salt and water together until butter just melted.

Add almond, coconut flours aswell as psyllium.

Mix it well enough so that there are no lumps.

Place on low heat again, stir until the dough is stiff and comes away from the sides.

Remove from heat and cool slightly.

Add 4 eggs, one at a time - and mix until well incorporated.

Drop spoonfuls on baking sheet.

Seperate remaining eggs, and brush the top with eggs white.

Bake for 20 minutes, remove from oven, poke on the sides - then bake for a further 10 mins.

For the filing:

Whip ingrwdients together until stiff.

Once the eclairs have cooled, slice little holes into the side and pipe or spoon the mix in.

Refrigerate for 20 mins.

For the topping:

Shave chocolate into a microwave safe dish. Add butter. Place on high for 1:30 and mix well. Add 1 tbs cream and spoon over the filled rolls.

Allow to set, then enjoy!