Preheat oven to 300 degrees.
Separate the eggs very carefully, there must be no yolk in the white.
In one bowl, mix together the egg yolks, the cream cheese and the packet of sweetener until smooth.
In the other bowl the cream of tartar to the egg whites and beat on high speed until they are fluffy and form nice peaks.
Very carefully fold the egg yolk mixture into the egg whites until mixed, but try and not break down the fluffiness of the egg whites too much.
Spray two cookie sheets with Pam or other fat-free cooking spray.
With a large spoon, "scoop" the mixture into 10 even rounds on the sheets
Bake on the middle rack for about 1/2 an hour. Here is when you have to watch them, as they could be done slightly sooner or later.
Remove from the pans and cool on a rack or cutting board.
While warm they are crumbly and similar to cooked meringue - but don't let this fool you! Once completely cool, seal them in a ziplock storage baggie or a tupperware over night. They will totally change their consistency, to something much more like bread - a softer texture that is nice and chewy. If you do not like softer chewy bread, then eat them as they are, nice and crisp.
Since the sides that were facing the pan are perfectly flat, you use these to spread things on, or make sandwiches, or even as a burger bun! The choice is up to you, and you will be quite amazed at how much like a bun these really are!