Preheat the oven to 200ºC (392ºF)
Put the water, cream, butter, salt and sweetener in a large saucepan, and heat gently until the butter melts.
Remove from the heat and add the Psyllium husk powder, almond and coconut flour. Add the baking powder. Mix well to prevent the lump forming.
Return to the stove at low heat and mix with a wooden spoon or heat-resistant spatula until the mixture forms a dough that leaves the side of the pan clean.
Remove from the stove and let it cool for a few minutes. Gradually add eggs (one by one), beating well between each addition with a whisk. The dough needs to be smooth and glossy. (keep the egg white for later)
Line a large baking sheet with a parchment paper and put the dough into a pastry bag and squeeze it to create 10 cm long oval shapes. (allow space for rising, approx 2 cm)
Glaze them with the egg white and bake for 20 minutes. Leave them in the oven to cool down and don't open the oven.
While the Éclairs are cooling down, whip the cream and add vanilla, spices and sweetener. When the cream is firm, add in the greek yoghurt and mix well.
When the pastry is cooled, fill the piping bag with the cream and pipe in the filling until full. Put into the freezer for at least 20 minutes.
Place all the ingredients for the icing in a saucepan and heat them over medium temperature until they combine and form a smooth chocolate texture.
Pour the icing on cold Éclairs and decorate them with berries, crushed nuts or coconut flakes.