Prepare the Crust
Mix almond flour, melted butter, and erythritol until crumbly. Press evenly into a rectangular dish or silicone mold. Chill in the fridge while preparing the filling.
Make the Chocolate Filling
In a bowl, whip heavy cream until soft peaks form. In a separate bowl, blend cream cheese, cocoa powder, erythritol, and vanilla until smooth. Fold the whipped cream gently into the cream cheese mixture until fully combined.
Assemble the Éclair
Spread the chocolate filling evenly over the chilled crust. Smooth the top with a spatula.
Prepare the Chocolate Glaze
Melt sugar-free chocolate with heavy cream in a microwave or double boiler. Pour the glaze over the chocolate filling, spreading evenly.
Chill and Serve
Refrigerate for at least 2 hours or until set. Slice into individual portions and enjoy.
Serving and Storage Tips
