Preheat the oven to 300°F (150°C). Line a large baking sheet with parchment paper or a silicone baking mat.

Place the cottage cheese in a food processor or use an immersion blender to process until completely smooth and creamy with no remaining curds.

Carefully separate the egg yolks from the whites. Place the whites in a clean, grease-free mixing bowl and the yolks in a separate medium bowl.

Add the smooth cottage cheese, salt, and optional sweetener or garlic powder to the egg yolks. Whisk until the mixture is uniform and pale yellow.

Add the cream of tartar to the egg whites. Using a hand mixer or stand mixer with a whisk attachment, beat on high speed until stiff peaks form (the peaks should stand straight up when the whisk is lifted).

Add approximately one-third of the whipped egg whites to the yolk-cheese mixture. Gently fold with a spatula to lighten the base.

Add the remaining egg whites to the bowl. Using a slow folding motion, incorporate the whites until no large white streaks remain, being extremely careful not to deflate the batter.

Spoon the batter onto the prepared baking sheet into 10 even mounds (about 1/3 cup each). Use the back of a spoon to gently shape them into 4-inch rounds, roughly 3/4-inch thick.

Bake for 25 to 30 minutes, or until the tops are golden brown and the rounds feel firm and springy to the touch.

Remove from the oven and allow to cool completely on the baking sheet. The bread will firm up and develop a bread-like texture as it cools.