Makes 6 cloud bread rounds
3 eggs, separated
⅛ tsp cream of tartar (optional)
¼ tsp garlic powder
3 Tbs cream cheese, sour cream, or thick yogurt
Pinch of salt
Preheat oven to 300 degrees. Line a sheet pan with parchment paper. Do not miss this step!
Whisk the egg yolks with your dairy of choice, salt and garlic powder.
Whip egg whites with cream of tartar, if using, until stiff.
Carefully fold in the egg yolk mixture into the whites, only adding in a little bit of the yolk mixture at a time until it is all used up.
Spoon the mixture onto the parchment lined sheet pan into 6 rounds. Do not flatten! Leave them fluffy and thick looking because they will shrink once cooled down.
Bake for 25-30 minutes or until the egg is cooked all the way through. You do not want the rounds to look liquidy in the middle.
Let the rounds cool for at least 1 hour to improve the texture. They are even better if you can wait 4 hours.
Store in an airtight container in the fridge if not consuming that same day.