Description
Delight in these Sugar-Free Butterscotch Éclairs featuring a crisp shell and a creamy, luscious butterscotch filling, perfect for any occasion.
Ingredients
Scale
- 1/2 cup Anthony’s lupin flour
- 1/4 cup vital wheat gluten
- 1 tsp light-colored psyllium husk powder
- 1/2 cup water
- 3 tbsp Kerrygold unsalted butter, cubed
- 1 tbsp Wholesome allulose
- 1 pinch fine sea salt
- 3 large eggs, room temperature
- 1 large egg white, room temperature
- 1 1/4 cups Silk unsweetened almond milk
- 1 tbsp Organic Valley heavy whipping cream
- 1/3 cup Wholesome allulose
- 1 tbsp arrowroot powder
- 2 large egg yolks
- 1 tbsp Kerrygold unsalted butter
- 1 tsp alcohol-free butterscotch extract
- 1/2 tsp pure vanilla powder
- 1 pinch fine sea salt
- 1/3 cup Wholesome allulose
- 1 tbsp water
- 1 tbsp Kerrygold unsalted butter
- 1 tbsp Organic Valley heavy whipping cream
- 3 tbsp Silk unsweetened almond milk, divided
- 1/2 tsp arrowroot powder
- 1/2 tsp alcohol-free butterscotch extract
- 1 pinch fine sea salt
Instructions
- Preheat your oven to 400°F. Line a large baking sheet with parchment paper.
- Whisk together the lupin flour, vital wheat gluten, and psyllium husk powder. Set aside.
- Combine water, butter, allulose, and sea salt in a medium saucepan. Bring to a boil.
- Remove from heat and add the dry mix all at once, stirring until smooth.
- Return the saucepan to medium heat, cook for 1 to 2 minutes while stirring until dough dries slightly.
- Cool the dough for 5 minutes, then beat in the eggs one at a time.
- Transfer the dough to a piping bag fitted with a large star tip.
- Pipe 12 éclairs on the prepared baking sheet, about 4 inches long.
- Bake for 12 minutes, reduce heat to 350°F and bake for 16-20 minutes until golden-brown.
- Pierce each end of every éclair to release steam.
- Place the éclairs in the turned-off oven for 8-10 minutes, then cool completely.
- Whisk together almond milk, heavy cream, allulose, arrowroot powder, egg yolks, and salt in a saucepan while cold.
- Cook over medium-low heat, whisking until thick and glossy.
- Remove from heat, mix in butter, butterscotch extract, and vanilla until smooth.
- Chill the filling for 1-2 hours until set, then pipe into each éclair.
- Make the glaze by cooking allulose with water until amber, then stir in butter, cream, and milk.
- Dissolve the arrowroot powder in almond milk, whisk into the glaze until thick.
- Cool the glaze, then spoon over each éclair and refrigerate to set.
Notes
Use room temperature ingredients for best incorporation. Can be made ahead and stored in an airtight container.
Nutrition
- Serving Size: 1 éclair
- Calories: 150
- Sugar: 1g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg