These fluffy low-carb cloud buns are a delightful alternative to traditional bread, perfect for sandwiches or as a standalone snack.
Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper.
Using parchment paper ensures the buns won't stick and makes cleanup easier.
Separate the eggs, placing the whites in one bowl and the yolks in another.
Make sure no yolk gets into the whites to achieve the best peaks.
Add the cream of tartar to the egg whites and beat with an electric mixer until stiff peaks form.
Stiff peaks are achieved when the whites hold their shape and don't collapse.
In the yolk bowl, mix the cream cheese, sweetener, and salt until smooth.
Ensure the cream cheese is softened for easier mixing.
Gently fold the yolk mixture into the beaten egg whites using a spatula, being careful not to deflate the whites.
Use a gentle folding motion to maintain the airy texture.
Scoop the mixture onto the prepared baking sheet, forming 10 even rounds.
Use a spoon or ice cream scoop for uniform sizes.
Bake in the preheated oven for 25-30 minutes, or until golden brown.
Keep an eye on them during the last few minutes to prevent overbaking.
Remove from the oven and let cool on a wire rack. Store in an airtight container once completely cooled.
Cooling on a rack prevents condensation from making the buns soggy.
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