Preheat oven to 300F. Separate the eggs into two clean, dry bowls.

Add the cream of tartar and salt to the egg whites. Using an electric mixer, beat the egg whites until soft, foamy peaks form.

In the other bowl, combine the cubed cream cheese with the egg yolks and beat until pale yellow in color.

Gently fold the egg whites into the yolk mixture, adding one half at a time.

Spoon the cloud bread batter onto a baking sheet lined with parchment paper.

Using a spatula, gently press down the tops of the keto cloud bread to form squares. Sprinkle the tops with garlic powder and bake for about 25 minutes.

Meanwhile, cook up the chicken and bacon with some salt and pepper.

To arrange the sandwiches, begin by combining the mayo and Sriracha and spreading it onto the keto cloud bread. Add the chicken on top of the spicy mayo.

Assemble each sandwich with cheese, chicken and bacon, halved grape tomatoes, and mashed avocado, seasoning to taste. Serve and enjoy!