A dessert my husband and I both enjoyed growing up is Vanilla Slices, also known as Eclair Cake, or Custard Slices. Essentially, it was a layer of graham crackers, followed by a layer of custard or vanilla pudding, another layer of graham crackers, whipping cream, crackers, and a chocolate topping of some sort – either an icing sugar glaze with chocolate feathering, or a chocolate ganache. It was incredibly delicious and a highly requested birthday treat!
This low-carb Eclair Cake is the Trim Healthy Mama version of our childhood classic, and thanks to the use of pre-packaged Wasa crackers, it’s nearly as easy to make!
Light Rye Wasa Crackers, the ones I used in this recipe, are plan-approved. You can have one in an S setting, 2 in a Fuel Pull, and 3 in an E. Because this Eclair Cake is an S dessert and the cake involves 3 layers of crackers, you need to be mindful of your portion size to avoid an accidental Crossover (however, I think a Crossover in this case is absolutely worth it on special occasions!).
Light Rye Wasa Crackers
To stay in S mode, your slice of Eclair cake should be about the width of a third of a Wasa Cracker.
I was hesitant at first about how the flavor of a Light Rye Wasa cracker would taste in place of the traditional graham cracker, but it turned out perfectly! After a night in the fridge, the crackers had softened into just the right pastry-like layers. I could cut through them with a knife, but they weren’t mushy either.
A big custard and vanilla pudding lover, I could eat a whole bowl of the Eclair Cake custard filling by itself. It’s quite simple to make and doesn’t require any special ingredients. You just need to constantly whisk, whisk, WHISK to make sure your eggs don’t scramble while the custard is cooking!
After the custard filling and another layer of Wasa crackers comes a whipped cream layer. I sweetened mine with xylitol, but you can also use Gentle Sweet in half the amount, or Super Sweet in a quarter of the amount.
The top layer of crakers is covered with a chocolate ganache made from a chopped up bar of 85% dark Lindt and heavy cream. Personally, I think the dark ganache perfectly compliments the creamy, sweet custard and whipped cream layers, but if it’s too dark for your liking, you can melt down a stevia-sweetened chocolate bar (like Lily’s), Lily’s chocolate chips, or Trim Healthy Mama chocolate chips and stir that with whipped cream instead.
I highly recommend cutting your Wasa crackers into thirds before you layer them in your cake. It will ensure proper portions sizes and making cutting slices much neater!