Step 1: Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper. This ensures your Cloud Bread doesn't stick and bakes evenly.
Step 2: In a clean, dry bowl, whip the egg whites with the cream of tartar using an electric mixer until very stiff peaks form. The peaks should hold their shape firmly when the whisk is lifted. If making savory Cloud Bread, you can add a pinch of salt here.
Step 3: In a separate bowl, combine the egg yolks with the softened cream cheese. If making sweet Cloud Bread, add the low-carb sweetener and vanilla extract here. Mix until smooth and well combined, ensuring there are no lumps of cream cheese.
Step 4: Gently fold about one-third of the whipped egg whites into the egg yolk mixture to lighten it. Then, carefully fold in the remaining egg whites in two additions. Be very gentle to preserve as much air as possible; over-mixing will deflate the Cloud Bread mixture.
Step 5: Spoon the Cloud Bread mixture onto the prepared baking sheet, forming 12-16 round discs, each about 3-4 inches in diameter and an inch thick. Leave space between each disc as they will expand slightly during baking.
Step 6: Bake for 20-25 minutes, or until the Cloud Bread pieces are golden brown and firm to the touch. The baking time may vary slightly depending on your oven.
Step 7: Remove the Cloud Bread from the oven and let them cool completely on the baking sheet or a wire rack. This allows them to set properly and prevents them from deflating too much. Once cooled, they are ready to enjoy!
Step 8: Store any leftover Cloud Bread in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. For longer storage, freeze them for up to a month.