Directions

1. Preheat the oven to 220°C.

2. In a bowl add the ground almonds, coconut flour, psyllium husk, xanthan gum and mix.

3. In a small saucepan, add the water, 30g butter, sweetener and salt. Bring to the boil, stirring continuously.

4. Once combined, simmer gently and add the flour mixture. Stir continuously until completely combined and a dough ball forms. It should pull away from the pan walls. This takes 1-3 minutes.

5. Transfer the dough to a bowl and allow to cool for 5 minutes.

6. Slowly add the egg whilst mixing continuously for 2 minutes.

7. Mix in the vanilla extract and baking powder.

8. Allow the dough to rest for 10 minutes.

9. Line a baking tray with greaseproof baking paper and spoon the dough into a piping bag (I used a strong freezer bag).

10. Pipe into 8 equal éclair of profiterole shapes.

11. Wet your fingers to smooth off any rough edges to give an even rise.

12. Bake for 15 minutes, then lower the temperature to 180°C and cook for a further 10-15 minutes.

13. Allow the éclairs/profiteroles to cool completely.

14. Slice your éclairs/profiteroles in half and fill each one with whipped cream.

15. Melt the chocolate and remaining butter and divide over the top of your pastries. Allow to set.