Preheat oven to 300 degrees F. Separate the eggs and whip the whites and cream of tartar until very stiff (I use a stand mixer and let it go for 5 minutes). Slowly fold in the protein powder to the whites. Combine softened cream cheese and natural sweetener. Using a spatula, very gently fold the cream cheese into the whites. Spray a lasagna pan with coconut oil spray and spoon the mixture into it in tube-like shapes (if the whites fall, put the mixture into greased muffin tins). Bake for 18 minutes. Remove pans from oven and let cool on a cooling rack.

To make the eclair filling, Whisk egg yolks, almond milk, and sweetener in a medium metal bowl to blend. Slowly mix in the melted butter so the eggs don’t cook unevenly. Set bowl over a saucepan of simmering water. Whisk mixture constantly and vigorously until thickened and an instant-read thermometer inserted into mixture registers 140°F for 3 minutes, about 5 minutes total (or coats the back of a spoon). Remove mixture from over water. Serve warm or chilled. (If serving chilled, it can be prepared 1-3 days ahead and refrigerated. Re-whisk before serving.)

To make the glaze, In a double boiler or microwavable bowl, combine ingredients. Microwave for 30 seconds. Stir well. Drizzle onto éclairs and let rest on cooling rack until glaze has set.