Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper and lightly grease it to prevent sticking.

Separate the eggs. Place the whites in a clean, dry mixing bowl and the yolks in a separate bowl.

Add the cream of tartar to the egg whites. Beat with a hand mixer or stand mixer on medium-high until stiff peaks form. The whites should stand tall and glossy.

In the yolk bowl, add the softened cream cheese, salt, baking powder (if using), and sweetener. Mix until smooth and lump-free. Stir in garlic or onion powder if you want a savory flavor.

Gently fold one-third of the whipped whites into the yolk mixture to lighten it. Then carefully fold in the remaining whites, preserving as much air as possible. Don’t overmix—streaks are okay.

Scoop the batter onto the lined baking sheet in 6–8 mounds, leaving space between each. Smooth the tops lightly with the back of a spoon. Sprinkle with seeds or seasoning if you like.

Bake for 25–30 minutes, until the tops are golden and the centers feel set. Avoid opening the oven too early—this can cause collapse.

Let the oopsie breads cool on the pan for 5 minutes, then transfer to a rack to finish cooling. They will firm up as they cool.