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

Drain the cottage cheese and blend until smooth.

In a clean bowl, whip the egg whites with cream of tartar until stiff peaks form, about 3-5 minutes.

In another bowl, whisk together egg yolks, blended cottage cheese, powdered sweetener, vanilla extract, and lemon zest until well combined.

Gently fold the yolk mixture into the whipped egg whites using a spatula.

Carefully fold in the fresh blueberries, ensuring even distribution.

Scoop the batter onto the lined baking sheet using a ¼ cup measure, slightly flattening each mound.

Bake for 25-30 minutes or until golden brown and firm to the touch.

Allow to cool on the baking sheet for a few minutes before transferring to a wire rack.