To make the eclairs, preheat the oven to 350 degrees F. Place a piece of parchment on 2 large baking sheets. Spray with avocado oil spray and set aside.

Separate the eggs (save the yolks for another recipe like my keto ice cream, hollandaise, mayo or lemon curd), and place the whites into a large bowl or stand mixer. Add the allulose, salt and cream of tartar if using and whip the whites for a few minutes until VERY stiff.

Turn the mixer to low and gently mix the protein powder into the whites until just combined otherwise the eclairs will be tough.

Spoon the mixture into 12 tube-like éclair shapes (if the whites fall, put the mixture into greased muffin tins).

Place in the oven to bake for 12 minutes or until golden and cooked through. Turn the oven off and leave the pan in the oven for another 5 minutes. Allow to completely cool before filling with custard.

To make the custard, place the natural sweetener and strawberries in a food processor and purée until smooth. Place the mixture with 4 eggs in a medium saucepan and whisk to blend; add extract and coconut oil or butter. Whisk constantly over medium heat until mixture thickens and coats back of spoon thickly (do not boil), about 6 minutes. Pour mixture through strainer into medium bowl. Place bowl in larger bowl filled with ice water and whisk occasionally until custard is cooled completely, about 15 minutes. Can be made 1 day ahead.

Cut each éclair in 1/2 and divide the cooled custard into each éclair. Top with the other half of the éclair.

To make the chocolate glaze, place the heavy cream (or almond milk) into a saucepot over medium high heat. Chop the chocolate very fine. Once the cream is simmering, remove from the heat and immediately add the chocolate and natural sweetener. Stir until the chocolate is melted and the mixture has thickened to a glaze consistency. Add the vanilla and salt. Taste and adjust sweetness to your liking. Use to dip each éclair into. Double dip if you love chocolate!