When making cloud bread would it work if you replaced the eggs with aquafaba?

I know the aquafaba can be whipped into a meringue like substance for an egg white sub, but the recipe for oopsie/cloud bread usually also calls for a mix of the beaten egg whites into the yolks If you just used the aquafaba alone, you may get more of a stiff meringue vs the delicate texture of the cloud bread. You may want to consider other GF/low carb bread recipes that don't contain egg.