• 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.

BIG MAC SAUCE:

• 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.

BIG MAC:

• 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.