• To make the gizmo filling, place the ground beef and sausage in a large skillet and sauté over medium-high heat, breaking up meat with a wooden spoon as it cooks. Sauté until brown and cooked through, about 10 minutes. Drain off and discard any fat in the pan. Add the marinara and stir well. Allow to simmer on low while you make the protein sparing buns.

PROTEIN SPARING BREAD SUB BUNS

• Preheat the oven to 325 degrees F. Line 2 rimmed baking sheets with parchment paper and spray with avocado oil spray. 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 egg white powder, allulose, gelatin, salt and cream of tartar if using and whip the whites for a few minutes until VERY stiff.
• Form the mixture into sub rolls on the prepared baking sheets.
• Bake for 15 minutes or until cook through and golden brown. Allow to cool completely before removing from the pans.

ASSEMBLY

• Turn oven to broil. Slice the cooled protein sparing buns open and place on the rimmed baking sheet. Fill with 1/8th of the gizmo mixture. Top with a slice of mozzarella if desired. Broil for 2 minutes or until cheese is melted and enjoy!
• Store extras in separate air tight containers in the fridge for up to 5 days. Can be frozen.