Preheat the oven to 300°F. *Baking cloud bread requires a lower oven temperature than traditional bread.

Prepare two nonstick baking sheets with cooking spray, or line them with parchment paper. If using parchment paper, also spray with oil, because the dough is quite sticky.

Using 2 bowls, separate the eggs. Place the egg whites in a medium sized mixing bowl and the egg yolks in a large mixing bowl. Set the bowl of egg whites aside.

To the large bowl with egg yolks, add softened cream cheese. Using an electric mixer on high speed, beat the yolks and cream cheese until thoroughly combined. Add seasoning as desired and mix again to combine. Set aside.

Thoroughly wash and dry the electric mixer beaters (or use a second set of beaters if you have them). Moisten a paper towel with white vinegar or lemon juice, and use it to wipe down the beaters. *This will remove any fat that could otherwise prevent the egg whites from whipping up.

Add cream of tartar to the bowl of egg whites. Using the electric mixer at its highest speed, beat the egg whites and cream of tartar together until stiff peaks form. This can take several minutes.

Gently fold one-third of the egg white meringue into the yolk mixture. Don’t over mix, but be sure the meringue is thoroughly combined. Then add the remaining meringue and gently stir until everything is well incorporated.

NOTE: Mix gently, as over mixing results in flat meringue. You want it to be light and airy.

Spoon the bread batter onto the prepared baking pans, about 2 tablespoons per bread slice. Leave about 2 inches in between each piece so the bread can expand.

Bake both pans of dough at the same time, for 20-25 minutes, or until edges of cloud bread are golden brown. Let them cool a couple of minutes on the pan before transferring to a cooling rack.