In a small saucepan over medium heat, melt 1 tablespoon of the monk fruit sweetener with the honey until it turns a light amber color and becomes syrupy.
Pour the syrup into the bottom of a small heat-proof ramekin or a traditional Filipino llanera, swirling to coat the bottom evenly.
In a blender, combine the egg whites, egg yolks, Greek yogurt, whey protein, almond milk, vanilla extract, and the remaining monk fruit sweetener.
Blend on the lowest speed for 30 seconds until smooth, being careful not to incorporate too much air or foam.
Strain the mixture through a fine-mesh sieve twice to ensure a completely smooth texture, discarding any bubbles or lumps.
Pour the strained mixture into the prepared ramekin over the syrup.
Cover the ramekin tightly with aluminum foil and place it in a steamer basket over simmering water.
Steam on low heat for 25-30 minutes, or until the center is set but still has a slight jiggle.
Remove from the steamer and let it cool to room temperature, then refrigerate for at least 4 hours, preferably overnight.
To serve, run a thin knife around the edges and invert the flan onto a plate so the golden syrup flows over the top.