Preheat the oven to 300 degrees F (150 degrees C).
Separate the eggs.
Add the cream cheese and sweetener to the yolks.
Whip the egg whites with the cream of tartar until you get very stiff peaks.
Fold the egg yolk mixture into the egg white mixture using a spatula, taking care not to break the mixture down too much.
Now spoon the mixture on to a greased cookie sheet, making 8 or 9 circles, each of which is 4 inches wide by ¾-inch high (10cm wide by 2cm high).
Bake for half an hour or until lightly browned.
Let them cool on a rack then transfer to a Ziploc bag or covered container and refrigerate for 24 hours or until crumbly and more bread-like.
