Preheat oven to 170 degrees
Crack 2 eggs. Place the whites in the mixing bowl and the yolk in a separate bowl.
Add salt and cream of tartar to the egg whites and beat with a mixer on high speed until soft peaks form.
If you like your cloud bread dense, add 1/2 cup almond flour to the bowl with the egg yolks. Mix those together.
Fold the yoke mixture into the egg white mixture.
Cover a baking sheet with baking paper.
Drop big spoonfuls of the mixture onto the baking sheet. Shape into a more rounded form if desired.
Bake for 25 – 30 minutes.
Let cool on a rack.
Store in a container or zippered baggie in the refrigerator for a few days.