Preheat the oven to 300°.

Grab the butter and cream cheese for the frosting, and place them on the counter so they can soften as you prep the remaining ingredients.

Separate the egg whites from the egg yolks into two medium bowls -- I do this by cracking the egg in half and passing the yolk between the two halves of the egg shell, at the same time allowing the egg white to spill into the bowl. You can also crack the egg into your hand, and use your fingers as a "drain", allowing the egg white to spill into the bowl.

In the egg yolk bowl, add cream cheese and erythritol. Mix until there are no remaining lumps. If you plan to use the same utensil to mix the egg white, clean off the utensil and dry - you don't want any yolks in the egg white mixture.

In the egg white bowl, add the cream of tartar. Using an electric hand mixer mix until the eggs whites form firm peaks.

Gently fold the egg whites into the egg yolks, you want to keep as much of the air in the mixture as possible (the airy-er the fluffier)

Using a spoon, place by the dollop (depending on how large you'd like your bread slice to be) onto a parchment paper lined baking sheet, making sure to leave at least an inch between each dollop.

Bake for 25 minutes, or until they become golden brown.

While the bread is baking, place the ingredients for the frosting in a medium bowl and mix using an electric mixer, until everything is combined.

Once the bread is done cooking, pull it out of the oven and allow it to cool.

Spread a thin layer of frosting on the bread — I find this is best done when the frosting is soft, as oopsie bread is very delicate.

Sprinkle some berries or whatever you’d like on top and enjoy!