2 ingredient English muffins are wheat-free, gluten-free, and grain-free with no yeast or rising time required. They are made entirely from low-carb, low-oxalate, animal-based ingredients with no fiber – great for keto and carnivore diets!
Inspired by 2 Ingredient Chaffle (Carnivore Waffles) and carnivore burgers, I took another batch of chaffle bread dough and baked it in a muffin pan. These “English muffins” are fun to add to weekly meal prep with many ways to enjoy them.
Low Fiber English Muffins with Animal-Based Ingredients
Animal-based, low oxalate, and low-fiber baking is a challenge, so when something works, we celebrate as much as we can. I think this is a functional replacement for an English muffin because you can toast, broil, and bake them any way you like. Anyone on specific autoimmune protocols and elimination diets will appreciate this recipe!
This is a great freezer-friendly, kid-friendly, meal prep recipe for many diets:
- Gluten-free
- Grain-free
- Wheat-free
- Low-carb
- Keto
- Low oxalate
- Animal-based
- Keto carnivore
Gather 2 ingredients, plus butter for greasing the pan, and you can make a carnivore English muffin recipe!
If you’re loving the 2-ingredient recipes, check out our Carnivore Pancakes Recipe, it’s another breakfast idea and also requires minimal ingredients.
Ingredients
Butter – I favor unsalted grass-fed butter, but you can use what you like. Grease the pan enough so nothing sticks.
Cheese – I’m using mozzarella, but you can also use cheddar or Monterey Jack. Choose something that melts well.
Eggs – Just two. The eggs are useful for creating rise and giving body to this “bread”. (1)
Step-By-Step Directions
- Preheat the oven to 350°F (175°). Grease a 6-cup muffin pan. You can also use a 12-cup pan if that’s what you have. In this case, only fill six of the wells instead of all of them.
- Combine cheese and eggs together in a large mixing bowl.
- Divide the batter and fill each muffin space evenly.
- Bake for 20 minutes, until tops are golden brown.
- Run a knife around the edges to loosen each muffin. Remove from the pan and cool on a wire rack.
- Serve immediately or store as part of your carnivore meal prep.
How to Serve
Think of anything you already like to do with an English muffin and I bet you can make the same recipe with this low-carb bread option.
Here are some ideas to get you started:
- Toast in a toaster, toaster oven, or broiler before serving with butter or cream cheese
- Sandwich a sausage patty between two muffins grilled in a panini maker
- Create a carnivore breakfast sandwich with 1 slice of cheese, 2 slices of fried bacon, scrambled egg (plus hot sauce, if you’re into that), and two pieces of carnivore breakfast bread
- Serve open-faced with lox and cream cheese sauce
- Top with Canadian bacon, a poached egg, and hollandaise sauce like Eggs Benedict
I think you can also make carnivore breakfast pizza by baking all the dough in a greased 8×8-inch baking dish. Once the “crust” finishes baking, add your favorite toppings and arrange under the broiler for a few minutes until the cheese melts on top and things look toasty.
If you have a bagel pan, bake in it instead of a muffin pan and enjoy the perfect bagel shape with a recognizable center hole. The only difference is visual. Otherwise, the taste will be the same.
Are you getting a flood of ideas now that I said the word BAGEL? Feel free to be creative and adapt this recipe to meet your bread and bagel cravings.
How to Store
I’ve kept these in the fridge for up to 5 days without any issue.
They freeze well for at least a few weeks, but I haven’t tested longer. Leave them to thaw in the fridge overnight or out on the counter from the afternoon until evening dinner time. They thaw pretty quickly since each piece is relatively small.
MEAL PREP TIP: Freeze with layers of parchment paper in between, so you can easily remove one or two pieces at a time. This also helps prevent them from all freezing together in a big messy lump.
Nutritional Info for Carnivore Muffins
This recipe yields six total muffin pieces.
Each piece has the following nutrient profile:
- 108 calories
- 8 g protein
- 8 g fat
- 1 g total carbs
- 0 g fiber
- 1 g net carbs
Please note that the nutritional value will change if you substitute ingredients. Use a nutrition app like My Fitness Pal to recalculate and reflect your changes.
More Carnivore Breakfast Ideas
- Egg Smoothie (Carnivore Smoothie)
- Carnivore Egg-in-a-hole
- Three Cheese Keto Omelette
- Carnivore Casserole with Ground Beef
- Carnivore Breakfast Muffins
2 Ingredient English Muffin Recipe
Equipment
- 1 6-cup muffin pan
Ingredients
- 2 tsp butter
- 1½ cups mozzarella cheese shredded
- 2 large eggs
Instructions
- Preheat the oven to 350°F (175°). Grease a 6-cup muffin pan with butter.
- Combine cheese and eggs together in a large mixing bowl.
- Divide the batter and fill each muffin space evenly.
- Bake for 20 minutes, until tops are golden brown.
- Run a knife around the edges to loosen each muffin. Remove from the pan and cool on a wire rack.
Notes
Nutrition & Macros
To obtain the most accurate representation of the nutritional information in a given recipe, please calculate the nutritional information with the actual ingredients and amounts used, using your preferred nutrition calculator. Under no circumstances shall the this website and the author be responsible for any loss or damage resulting for your reliance on the given nutritional information.
Do you think you could freeze them in a food saver bag and the would fluff back up when thawed? Also, making the whole sandwich then sealing with the food saver? My husband is a truck driver and I’m trying to make stuff so he doesn’t eat so much processed stuff.
Hi April, I don’t have personal experience with a food saver but I don’t see why it wouldn’t work with this recipe. I think it’s worth a try! As far as freezing goes, the shape didn’t change one way or another for me. I hope this helps! Let me know if they are a great success with your husband 🙂
I have a food saver and I think I would freeze them without putting them in the food saver. Once they are frozen, then I would seal them in the food saver.
Thanks for chiming in here, Rita! I appreciate you sharing your experience and am sure it will help others.
I was wondering if this would work in the microwave ? I don’t have an oven. Thank you for your time Deb.
I think these will work in the microwave just fine, but I don’t have one and can’t test it for you. I suggest starting with half a recipe as a sample batch 🙂