Low Carb Cloud Bread

3 eggs, separated
3 Tablespoons cream cheese
¼ teaspoon baking powder (or cream of tartar)

**Optional: 1 Tablespoon Honey or some natural sweetener, salt, garlic powder, rosemary

Directions
Preheat oven to 150 degrees Celsius
Separate the eggs, there must be no yolk in the white.
In one bowl, mix together the egg yolks, cream cheese and honey until smooth.

In the second bowl add 1/4 teaspoon of baking powder (or cream of tartar if you prefer, I just didn’t like the taste of cream of tartar) to the whites and beat the whites on high speed until they are fluffy, form a nice peaks and hold their peaks.

Beat the egg whites until like a whipped cream consistency.

Slowly fold the egg yolk mixture into the egg whites and mix carefully, you don’t want to break the fluffiness of the egg whites too much.

Do this as quickly as possible or the mixture may start melting – Spoon the mixture into 10-12 even rounds on the baking sheet, sprinkle with rosemary or your favorite spices and put it in the oven.

Bake for 17-20 minutes on the middle rack. Then broil (cook the top) for 1 minute and watch it until they become nice and golden brown. At this point make sure you watch them so they don’t burn.
Remove from the oven and let cool and enjoy!