Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper.

In a clean, dry bowl, beat the egg whites with the cream of tartar until stiff peaks form.

In another bowl, mix the egg yolks, cream cheese, and salt until smooth.

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

Scoop the mixture onto the prepared baking sheet in small rounds.

Bake for 25–30 minutes, or until golden brown. Let cool before serving.

Preheat your oven to 350°F (175°C). Grease a small loaf pan or line it with parchment paper.

In a bowl, whisk together the almond flour, baking powder, and salt.

Add the eggs and melted butter to the dry ingredients. Mix until smooth.

Pour the batter into the prepared loaf pan and smooth the top.

Bake for 30–40 minutes, or until a toothpick inserted in the center comes out clean.

Let cool before slicing.

In a jar or bowl, combine the chia seeds, almond milk, vanilla extract, and sweetener if using.

Stir well to prevent clumps, then let sit for 5 minutes. Stir again to evenly distribute the seeds.

Cover and refrigerate for at least 2 hours or overnight.

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

Steam or microwave the cauliflower rice until tender. Let cool, then squeeze out excess water using a clean kitchen towel.

In a bowl, mix the cauliflower, eggs, mozzarella, garlic powder, salt, and any herbs.

Spread the mixture into a flat rectangle or rounds on the baking sheet.

Bake for 20–25 minutes, or until firm and golden.

Wash and dry the berries. Arrange them in a bowl.

Top with whipped cream or Greek yogurt.

Sprinkle with crushed nuts or chocolate chips for added flavor.