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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
  • Total Time
    Prep: 25 min. Bake: 25 min. + cooling
  • Makes
    8 eclairs


  • 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.
  • 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.
Nutrition Facts
1 each: 170 calories, 7g fat (4g saturated fat), 70mg cholesterol, 418mg sodium, 19g carbohydrate (0 sugars, 0 fiber), 6g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.
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Average Rating:
  • Cassandra
    Nov 25, 2020

    How amazing! This recipe is so simple and very time friendly. It will now be my go to dessert for family functions! Thank you so much!!!

  • btbc
    Oct 14, 2014

    Came across this recipe and was wondering if anyone Could tell me if i could use gluten free flour instead of reg flour and almond milk instead of reg milk and heavy cream in this recipe

  • daddyspunkin_n_mommaspuddin
    Apr 19, 2014

    I've made these twice now, and they are always good. I'm making them to take to my in-laws tomorrow. Both my father-in-law and my husband are diabetic so these more diabetic- friendly than regular eclairs. I do have one question that I wish someone could answer; is there a way to guarantee that they will form properly, or is it a hit and miss kind of thing? I always have a problem with the shells not hardening all the way in random spots. Is there a fix for this, something that I am doing incorrectly?

  • BizzyMom2
    Oct 17, 2013

    My family loves these eclairs!

  • sewmom8
    Feb 22, 2012

    Very tasty and easy. I did use a full box of pudding each for the filling and topping.

  • pepperpepperj
    May 3, 2011

    This was amazing! I had my family rate it on how many stars (on a scale of 1-5) they would give it and it got a 6! I thought this was amazing! The fat wasn't missed and neither was the carbs! It's a keeper!

  • 555444
    Mar 3, 2011

    These eclairs are sooo good. And VERY easy to make. Not real time consuming. Will be making them again.Thank you Dorothy for sharing your recipe.

  • trundgirl
    Jun 3, 2009

    I have made these a few times.. they are soooo good!

  • trundgirl
    May 28, 2009

    Oh my goodness, I can't wait to try these!

  • bettysgiftncrafts
    Nov 28, 2006

    No comment left