Heat up the oven to 200C or 400 F

First of all, prepare all of the ingredients.

Please the egg whites into a container where you can mix them into fluffiness. Use your hand blender or mixer and mix the egg whites fully.

Once your egg whites are fully mixed and have a nice stiff peak, add cheese you have grated yourself and garlic powder.

Once everything is fully mixed add cheese and garlic and with a silicone spatula gently fold both additional ingredients into the egg whites.

Using a silicone spatula, gently fold both additional ingredients into the egg whites.

Prepare your baking Tin form, which you normally use for your cupcakes or muffins. This is the best form since the bottom of the tin has got a beautiful round shape and lets you get the perfectly same round-shaped Keto Cloud Egg Chrisps to form.

Spray the baking form fully to help your crisps easily taken out after they have been baked.

Using your silicone spatula, place egg white mixture into each muffin tin baking form evenly. This recipe should be enough for the form I have used which is 12 pieces.

Once all of the mixture is spread, use your hands and/or spatula and make sure each of the egg white mixture is spread throughout the round shape of your baking muffin tin.

Once all done, place it into the oven and bake for 10 minutes on 200 Celsius or 400 Fahrenheit.

If you want them even more crunchy but on the other side a bit dryer you can leave them on for 15 minutes.