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Preheat the oven to 350°F (176°C). Line a cookie sheet with parchment paper or a silicone baking mat.
Place the egg whites in a clean, dry mixing bowl. Add in your allulose and cornstarch.
Beat on high speed for 5–7 minutes, or until the whites form stiff peaks and hold their shape. Fold in cinnamon. Avoid overmixing, as this will deflate the egg whites.
Shape the cloud bread. Spoon the mixture onto the prepared baking sheet. Use the back of a spoon or spatula to gently smooth and flatten the tops.
Bake for about 30 minutes, or until the tops are just beginning to brown and the breads are set. Cool for a few minutes before serving. The cloud bread will be delicate when warm and will firm up as it cools.