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Sugar-free Chocolate Eclairs

 Sugar-free Chocolate Eclairs
Family and friends are in for a treat when you serve them these luscious eclairs. No one can even tell they're sugar free.—Dorothy Longhurst, Sandy, Utah
8 ServingsPrep: 25 min. Bake: 25 min. + cooling


  • 1/2 cup water
  • 1/4 cup butter
  • 1/2 cup all-purpose flour
  • 2 eggs
  • 1-1/4 cups cold fat-free milk
  • 1/4 teaspoon vanilla extract
  • 1 package (1 ounce) sugar-free instant vanilla pudding mix
  • 1 cup fat-free whipped topping
  • 1-1/2 cups cold fat-free milk
  • 1 package (1.4 ounces) sugar-free instant chocolate pudding mix


  • In a large saucepan, bring water and butter to a boil. Add flour all
  • at once, stirring until a smooth ball forms. Remove from the heat;
  • let stand for 5 minutes. Add eggs, one at a time, beating well after
  • each addition. Continue beating until mixture is smooth and shiny.
  • Transfer to a resealable plastic bag; seal.
  • Cut a 1-in. hole in one corner of bag. Pipe eight 3-1/2-in. logs onto
  • an ungreased baking sheet. Bake at 450° for 10 minutes. Reduce
  • heat to 400°; bake 15-20 minutes longer or until golden brown.
  • Transfer to a wire rack. Immediately cut a slit in each to allow
  • stream to escape; cool. Split and set the tops aside. Discard soft
  • dough inside.

2 of 2

Sugar-free Chocolate Eclairs (continued)

Directions (continued)

  • For filling, in a large bowl, whisk milk, vanilla and pudding mix for
  • 2 minutes. Let stand for 2 minutes or until soft-set. Fold in
  • whipped topping; set aside.
  • In another large bowl, whisk milk and chocolate pudding mix for 2
  • minutes. Let stand for 2 minutes or until soft-set. Spoon vanilla
  • filling into eclairs; replace tops. Spread with chocolate topping.
  • Yield: 8 eclairs.
Nutritional Facts: One eclair equals 170 calories, 7 g fat (4 g saturated fat), 70 mg cholesterol, 418 mg sodium, 19 g carbohydrate, trace fiber, 6 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.