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Big Mac on Carnivore Bread

My children have never been to McDonald’s but they love burgers! They usually have burgers for breakfast.

I thought it would be fun to recreate a Big Mac and make it on my Carnivore Bread recipe.

As you can see in our YouTube video, Kai LOVED this recipe!


To make my carnivore bread, I used Further Food Gelatin!

Further Food gelatin and collagen peptides are both excellent sources of collagen. Both their Collagen & Gelatin are sourced from the highest quality, grass-fed, pasture-raised, hormone-free, and antibiotic free bovine collagen.

The benefits of collagen and gelatin are astounding! Just eating my delicious carnivore bread helps support skin elasticity & hydration, longer hair & nails, stronger bones & joints, faster recovery between workouts, increased flexibility, improved digestion, and it even keeps you feeling full and satiated for longer!

Further Food Collagen Peptides dissolve instantly in any recipe, and Gelatin Powder naturally thickens recipes. It’s perfect for making my carnivore Hawaiian Rolls, jello, sugar free gummies, no bake cheesecake, or panna cotta!

Use code MARIAMINDBODY is for 20% off site-wide !

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Big Mac on Carnivore Bread

Prep Time 10 minutes
Cook Time 12 minutes
Course Beef and Lamb, Bread, Dairy Free, Main Course, Nut Free, Sauces and Condiments
Cuisine American
Servings 4 servings
Calories 606.6




  • 1/2 cup mayo (I used my homemade Carnivore Mayo)
  • 1/4 cup dill pickles diced
  • 3 tablespoons tomato sauce (or sugar free Ketchup)
  • 1/2 teaspoon stevia glycerite (or a few drops of monk fruit)
  • 1/8 teaspoon Redmond Real salt
  • 1/8 teaspoon fish sauce optional for umami


  • 1 pound ground beef 85% lean (I used Butcherbox patties)
  • 3/4 teaspoon Redmond Real salt
  • 4 slices cheddar cheese (omit for dairy free)
  • 1/2 cup shredded lettuce
  • 1/4 cup yellow onions diced
  • 1 teaspoon sesame seeds toasted
  • dill pickles thick slices (for garnish)


  • Preheat the oven to 325 degrees F. Spray a parchment lined baking sheet with tallow spray (or avocado oil spray) and set aside.
  • Separate the eggs (save the yolks for another recipe like my keto ice cream, hollandaise, mayo or lemon curd), and place the whites into a large bowl or stand mixer. Add the allulose, Further Food gelatin, salt and cream of tartar if using and whip the whites for a few minutes until VERY stiff.
  • Turn the mixer to low and gently mix the egg white protein powder into the whites. Slowly add in the egg yolks one at a time (if using). Do not over mix or the bread will end up like styrofoam.
  • Divide the carnivore bread mixture onto the prepared baking sheet in 4 large rounds to replicate hamburger buns. Top with sesame seeds if desired.
  • Bake for 15 minutes or until cook through and golden brown.
  • Allow to cool completely before removing from the pans.
  • Store leftovers in the fridge for up to 4 days or in the freezer for up to a month.


  • TIP OF THE DAY: I like to make sauces like this days ahead of time and store in the fridge to make meals easier.
  • Place all the ingredients into a small bowl and stir well to combine. Taste and adjust sweetness to your liking.


  • Divide the beef into 8 balls and form into a flattened hockey puck shape. Season the outsides with salt.
  • Heat a large cast iron skillet to medium high heat.
    To make one Big Mac (feel free to make all 4 at once if you want), place 2 burger patties onto the skillet and cook for 2 minutes. Flip the burgers and place a slice of cheddar cheese on top of each patty. Place a cover over the skillet to help melt the cheese. Continue to cook the burgers to your desired doneness. Remove from the pan and set aside.
  • Slice the carnivore buns into thirds and place 1 patty onto the bun, top with the middle piece of the bun, then another burger patty. Top the burger with Big Mac sauce, shredded lettuce, diced onions and sliced pickles. Then place the top bun on the Big Mac. Serve immediately.



Calories: 606.6 | Fat: 46g | Protein: 42.9g | Carbohydrates: 3g | Fiber: 0.3g | P:E Ratio: 0.9


Doesn’t Felicia look AMAZING? I’m SO proud of her!

“Every morning when I get up I thank God for Maria Emmerich and her husband Craig! I will never be able to convey my thanks for showing me the way to lose weight.

I tried every diet possible, I was in TOPS (Take Off Pounds Sensibly)at the age of 12, I tried WW, and a few other well known diet  programs. None of them ever worked long term. I’d lose a few pounds and gain it right back.

 Wish I could send you a huge bouquet of flowers Maria, but once again I will just send you my thanks and deepest gratitude!

I don’t have many pictures of myself at 420+ pounds. So I have to go way back to find pictures to share. Hit 200 pounds this morning. I have to say it feels unbelievable!

On this first cool first day of Fall is a good day to do food prepping. I started out making two batches of Maria Emmerich’s Hard Boiled Egg Pudding, then two batches Maria’s Carnivore Bagel recipe.

This recipe (in her newest Cookbook) is so versatile that I made bagels, pizza crusts, a savory loaf, cinnamon waffles, and cinnamon bread too. All with just a slight adjustment to Maria’s recipe. (I add cinnamon, vanilla and maple extract to the cinnamon loaves/waffles). I made chicken breasts and legs in the crock pot and still have the bone broth simmering away.

Staying prepped for each week helps me stay on track. I am never tempted to cheat as my meals are ready to grab and go! KETO ON my friends!” Felicia

Most people I consult are doing keto totally wrong. Get fast results with the my Mind-blowing Keto School!

Click HERE to check out my supplement plans!

Maria Emmerich

Maria is a wellness expert who has helped clients follow a Ketogenic lifestyle to heal and lose weight for over 20 years. She has helped thousands of clients get healthy, get off medications and heal their bodies; losing weight is just a bonus. She is the international best selling author of several books including "Keto: The Complete Guide to Success on the Ketogenic Diet.".


  • Sandi says:

    What is the purpose of the egg white protein powder? How does it effect the end result?

  • Sandro says:

    Is Allulose absolutely necessay or may be left out?

  • Bonnie says:

    Is the nutrition info for the entire recipe, or per serving? I am just getting started using the macros from your calculator.

  • Hoggie says:

    I watched your video on this and my hamburger buns looked amazing up until I let them cool. The went from almost fluffy balls of joy to pancakes after ten mins out of the oven. I thought they were going to be perfect. The right color, the right consistency out of the stand mixer, just great and then, pffffft.
    I did add the two egg yolks. Should I omit those? I had stiff peaks after whipping, I even bought the same brands of ingredients as you.
    Any tips to keep them from collapsing?

    Signed, Need to get this right.

    • Maria Emmerich says:

      1. Please watch my YouTube video making it to see technique.  https://youtu.be/jbrDcFAx9X4?si=JRqfNee9DdcdCEwM
      2. Use real eggs and separate the whites. Carton egg whites are more likely to fall. 
      3. Whip the heck out of them! Everyone under-whips the whites!
      4. Don’t use protein powders that have fat. Fat causes whites to fall.
      5. Do not touch the whites with any water. Not a drop.
      6. Don’t make it on a humid day unless you have AC. The whites will fall. 
      7. Leave it in the oven after it bakes. I leave it in for at least 30 minutes. 
      8. Slice it the next day when completely cool. 
      9. Or try adding 1/4 cup more protein powder. Some brands are different. 
      10. If it’s too stiff like styrofoam, do not whip a long time after you add the protein powder. You have over mixed the protein powder into the whites.

  • Hoggie says:

    I bet that cool in the oven is the trick. Thanks!

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