Carnivore Burger Buns

Preheat the oven to 400°F (Gas Mark 6) and line a baking tray with parchment paper.

In a large mixing bowl, combine the cottage cheese, collagen powder, chicken flour, shredded mozzarella, melted butter, the whole egg, the extra egg yolk, and a pinch of salt; whisk until the mixture is smooth and homogeneous.

In a separate bowl, whisk the egg white powder, water, and cream of tartar together until the mixture forms stiff peaks, similar to whipped egg whites.

Gently fold a few spoonfuls of the whipped egg‑white mixture into the cheese batter to loosen it, then carefully fold in the remaining whipped whites, preserving as much air as possible.

Using a wooden spoon or a small ice‑cream scoop, portion the batter into bun‑sized mounds (about 80‑100 g each) and place them on the prepared parchment, spacing them evenly.

Place the tray in the preheated oven and bake for 15 minutes; check the thinner buns at this point. If they are not yet golden, continue baking, checking every 5 minutes, up to a total of 30 minutes for thicker buns.

During the last 5 minutes of baking, carefully flip each bun upside down to promote even browning on the bottom side, then return to the oven to finish.

When the buns are golden brown and sound hollow when tapped, remove them from the oven and let them cool inside the oven with the door slightly ajar for 5 minutes to prevent collapse.

Transfer the buns to a wire rack to cool completely, then slice, toast if desired, and use them to assemble your carnivore burger.