Prep your tools: Heat oven to 300°F (150°C). Line two baking sheets with parchment paper. Wipe your mixing bowl and whisk with a little vinegar or lemon juice to remove any grease.

Separate the eggs: Place egg whites in a large, clean bowl and yolks in a medium bowl. Be sure no yolk gets into the whites.

Whip the whites: Add cream of tartar and salt to the egg whites. Beat with a hand mixer or stand mixer on medium-high until stiff peaks form, about 3–5 minutes. The peaks should stand tall without drooping.

Make the yolk mixture: Add cream cheese to the yolks. Beat until smooth and lump-free. Mix in garlic powder or sweetener if using.

Fold gently: Add a large spoonful of whipped whites into the yolk mixture and fold to lighten it. Then gently fold the yolk mixture back into the whites in two additions. Use a spatula, making broad, soft strokes. Do not overmix—you want to keep as much air as possible.

Shape the rounds: Spoon the batter into 8–10 mounds on the lined baking sheets. Smooth the tops slightly with the back of a spoon. Aim for about 1/2 inch thick and 4 inches wide.

Bake: Place in the oven for 22–28 minutes, until golden on the edges and lightly set in the center. They should feel springy, not wet.

Cool: Let the rounds cool on the tray for 5 minutes, then move to a rack to cool completely. They will firm up as they cool.

Serve: Use immediately or store for later. They’re great for sandwiches, sliders, and breakfast toast.