First, for the liquids: Place the eggs, melted butter, stevia, and vanilla in a blender. Blend well until a thick foam forms and the ingredients are well combined.

Dry ingredients: Add coconut flour, cinnamon, and baking powder. Beat intermittently until well combined.

Absorption phase (very important): Let the dough rest in the mixing bowl for 5 to 10 minutes. The coconut flour will absorb the liquids and transform from a "liquid" to a "soft dough" with a consistency similar to heavy cream.

Add water gradually as needed.

Using a spoon: Moisten your hand with a little water (so the dough doesn't stick), take a tablespoon of dough and gently shape it into a long "finger" with your hand and place it in the tray.

Using a plastic bag: If you have a plastic food bag, put the dough inside and cut off one end (a wide opening), then squeeze it so the dough falls into the tray in straight lines 8-10 cm long.

Spaces: Leave a space between each finger and the next because they will swell slightly.

Preheat the oven to 180°C (350°F).

Place the tray in the oven and bake for 15-20 minutes, or until the eclairs have puffed up and turned golden brown.

Do not open the oven door during the first 15 minutes to prevent the eclairs from collapsing.

Once baked, turn off the oven and leave the eclairs inside with the door slightly ajar for 5 minutes to dry and retain their crispness.

Top the eclairs with cream cheese and a sprinkle of cinnamon as an outer layer, or try filling them with anything else, or create your own special layer. Enjoy!