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Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper.
Separate the eggs: Place the egg whites in one bowl and the yolks in another.
In the egg whites bowl, add the cream of tartar. Using an electric mixer, beat the egg whites on high speed until stiff peaks form (around 3-5 minutes).
In the egg yolks bowl, add the softened cream cheese, vanilla extract, erythritol, baking powder, and a pinch of salt. Whisk until smooth and well-combined.
Gently fold the egg yolk mixture into the egg whites. Be careful not to deflate the whites. Mix until combined but still fluffy.
Spoon the mixture onto the prepared baking sheet in small mounds, shaping them into rounds or ovals.
Bake for 20-25 minutes or until golden brown and firm to the touch.
Let cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.