Preheat oven to 300 degrees F.

Separate the eggs and whip the whites and cream of tartar until very stiff (I use my beloved stand mixer and let it go for 5 minutes).

Slowly sift in the protein powder into the whites.

Combine softened cream cheese (OR YOLKS) 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 CUSTARD: Whisk egg yolks, almond milk, and natural 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 and chill for at least 1 hour in the fridge. (It can be prepared 1-3 days ahead and refrigerated. Re-whisk before serving.)

Place in a ziplock bag.

Cut the corner of the bag and pipe the mixture into the éclairs.

To make CHOCOLATE EASY OPTION: Chop the bars into small pieces.

In a double boiler or microwavable bowl, combine ingredients.

Microwave for 30 seconds. Stir well.

Drizzle onto éclairs and let rest on a cooling rack until glaze has set.

To make HOMEMADE CHOCOLATE: Place the butter and chopped chocolate in a double boiler (or in a heat-safe dish over a pot of boiling water).

Stir well until just melted (don't burn the chocolate!), add in the cream, and natural sweetener.

Stir until smooth and thick.

Smooth all over the top of the cooled eclairs.