Keto Cloud Bread

Add the cream of tartar to the egg whites and beat with an electric mixer on high for 3 to 4 minutes until stiff, glossy peaks form that hold their shape when the beaters are lifted.

In the second bowl, whisk the egg yolks with the softened cream cheese and salt until smooth and pale, then gently fold the yolk mixture into the whites in three additions so the batter stays airy.

Spoon the batter into 6 even mounds about 3 inches wide on the parchment, flattening the tops slightly, and bake for 25 to 30 minutes until golden brown and set.

Let the rounds cool on the pan for 5 minutes before transferring to a rack; they firm up as they cool and are best used the same day.