Preheat oven to 300°F.
Separate the eggs very carefully, there must be no yolk in the white.
In one bowl, mix together the egg yolks, cottage cheese OR cream cheese and stevia until smooth.
In a second bowl, add cream of tartar to the whites and beat the whites on high speed until they are fluffy and form stiff peaks.
Very carefully fold the egg yolk mixture into the egg whites until mixed, but try not to break down the fluffiness of the egg whites too much.
Lightly grease 2 cookie sheets with coconut oil.
With a large spoon, "scoop" the mixture into 10 even rounds on the sheets (roughly 3/4 inch thick and 4 to 5 inches across).
Bake on the middle rack for 30 min, watching carefully (each batch will take a somewhat different amount of time to cook) until they turn a light golden brown color.
Remove from the cookie sheets and cool on a rack or cutting board.
While warm they are crumbly and similar to cooked meringue - but don't let this fool you! Once completely cool, seal them in an airtight bag or container overnight. They will totally change their consistency to a softer texture that is nice and chewy.
Since the sides that were facing the pan are perfectly flat, you can top these with almost anything. They can be used to make sandwiches or even as a burger bun!