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Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper.
Separate the egg whites from the yolks, placing the whites in a large mixing bowl and the yolks in a separate bowl.
In the bowl with the egg yolks, add the softened cream cheese, erythritol, vanilla extract, and salt. Mix until smooth and fully combined.
In the bowl with the egg whites, use an electric mixer to beat the egg whites until stiff peaks form.
Gently fold the egg whites into the egg yolk mixture using a rubber spatula, being careful not to deflate the egg whites.
Spoon the batter onto the prepared baking sheet, forming small mounds.
Bake in the preheated oven for 25 to 30 minutes until golden brown and set.
Remove from the oven and let cool for a few minutes before transferring to a wire rack to cool completely.