Preheat oven to 300°F.

Separate eggs.

Combine egg yolks, Splenda, salt, and cream cheese in a bowl.

Mix egg yolk mixture until well combined.

In a separate bowl, whip egg whites and cream of tartar until stiff peaks form.

Gently fold the egg yolk mixture into the egg white mixture, being careful not to deflate the whites.

Spray a cookie sheet with non-stick spray.

Spoon the mixture onto the prepared cookie sheet, forming 6 mounds.

Flatten each mound slightly.

Bake for approximately 30 minutes, or until slightly soft.

Let cool on the baking sheet for a few minutes.

Transfer to a wire rack to cool completely.

Store in a bread sack or ziplock bag to prevent drying.