Description
These beautiful éclairs have a light choux pastry made without grains, filled with a creamy pumpkin‑apple cinnamon filling. Finished with a glossy glaze and a dusting of cinnamon, they turn any day into a chic seasonal celebration.
Ingredients
Choux Pastry (makes 6–8 éclairs):
1/2 cup almond flour
1 tbsp coconut flour
1 tbsp psyllium husk powder
2 tbsp melted butter
2 large eggs
1/4 tsp baking powder
Pinch of salt
Pumpkin‑Apple Filling:
1/2 cup pumpkin puree
1/4 cup unsweetened apple purée or grated apple (no skin)
4 oz cream cheese, softened
2 tbsp powdered low‑carb sweetener
1/2 tsp cinnamon
Pinch of nutmeg
Glaze:
2 tbsp cream cheese or mascarpone
1 tbsp heavy (or coconut) cream
1 tsp powdered sweetener
Dash of cinnamon
Instructions
Preheat oven to 350 °F (175 °C). Line a baking sheet with parchment.
In a bowl, mix almond flour, coconut flour, psyllium husk, baking powder, and salt. Stir in melted butter and eggs until choux-like dough forms.
Pipe 4‑inch logs onto the sheet. Bake 20–25 min until puffed and golden. Cool fully.
Meanwhile, whip the filling ingredients until smooth and fluffy. Chill briefly to set.
Whisk glaze ingredients until glossy. Keep warm.
Slice éclairs lengthwise, fill with pumpkin‑apple cream, and gently press tops back on. Drizzle with glaze and dust with cinnamon.
Chill 15 min before serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 160/ Serving
- Sugar: 2g/ Serving
- Fat: 13g/ Serving
- Carbohydrates: 5g/ Serving
- Fiber: 2g/ Serving
- Protein: 5g/ Serving