Recipe

Healthy No-Bake Carrot Cake Breakfast Bars

Updated on 5 min read
Carrot Cake Breakfast Bars 10 Recipe

Quick Description

These Healthy No-Bake Carrot Cake Breakfast Bars are a perfect way to enjoy a wholesome, keto-friendly, and low-carb carrot cake-inspired treat. With coconut flour, almond butter, and pumpkin puree, these bars are naturally sweetened and packed with flavor — ideal for a quick breakfast or snack.

Servings & Timing

  • Servings: 8-10
  • Prep Time: 10 minutes
  • Chill Time: 40 minutes
  • Total Time: 50 minutes

Ingredients List

For the Bars:

  • 2 cups coconut flour
  • 1 teaspoon sea salt
  • 1 tablespoon cinnamon
  • ¼ cup granulated sweetener of choice (like Swerve, Monk Fruit, or Erythritol)
  • ¼ cup pumpkin puree
  • 2 tablespoons grated carrots
  • ¼ cup sugar-free maple syrup (or another low-carb syrup alternative, see post for substitutions)
  • ½ cup almond butter (or any nut or seed butter of choice)
  • 1 teaspoon vanilla extract
  • ½ cup milk of choice (unsweetened almond milk, coconut milk, etc.)

Instructions

Prepare the Pan:

  1. Line the Pan:
    • Line an 8×8 baking dish or loaf pan with parchment paper or aluminum foil. For thicker bars, use a loaf pan.

Mix the Dry Ingredients:

  1. Combine the Dry Ingredients:
    • In a large mixing bowl, combine the coconut flour, sea salt, cinnamon, granulated sweetener, and protein powder (optional) until well-mixed.

Add Wet Ingredients:

  1. Add Pumpkin and Carrots:
    • Add the pumpkin puree and grated carrots to the dry mixture and stir to combine.
  2. Melt Almond Butter and Syrup:
    • In a microwave-safe bowl or on the stovetop, melt the almond butter and sugar-free maple syrup together. Whisk in the vanilla extract until smooth.
  3. Combine Wet and Dry Ingredients:
    • Pour the wet ingredients into the dry ingredients and mix thoroughly until well combined.

Adjust Consistency:

  1. Adjust Thickness:
    • For soft and fudgy bars, add the milk of choice to achieve a thick batter. For firmer and chewier bars, add the milk only if needed to get the desired consistency.

Press into Pan:

  1. Transfer and Press:
    • Transfer the mixture into the lined baking dish. Press the mixture firmly to fill the pan evenly.

Chill and Firm Up:

  1. Refrigerate the Bars:
    • Refrigerate the bars for at least 10 minutes, or until the mixture firms up.

Add Frosting (Optional):

  1. Add Frosting (Optional):
    • Once the bars have set, you can top them with your favorite frosting. A sugar-free cream cheese frosting or Greek yogurt frosting would complement the flavor perfectly.
  2. Chill Again:
    • Refrigerate for another 30 minutes to allow the frosting to set and firm up before slicing.

Slice and Serve:

  1. Slice the Bars:
    • Once chilled and firm, slice into bars and enjoy!

Additional Notes

  • Sweetener Options: You can use any low-carb sweetener you prefer, such as Erythritol, Monk Fruit, or Stevia. Adjust to your preferred level of sweetness.
  • Protein Powder (Optional): If you’d like to increase the protein content, you can add vanilla protein powder or collagen powder to the dry ingredients.
  • Milk Alternatives: Use unsweetened almond milk, coconut milk, or any other plant-based milk. Adjust the amount to reach your desired consistency for the batter.

Dietary Info

  • Keto-Friendly
  • Low-Carb
  • Gluten-Free
  • Dairy-Free Option (if using dairy-free butter and milk)
  • Nut-Free Option (use seed butter such as sunflower seed butter for nut-free)

Ingredient Details & Substitutions

  • Coconut Flour: Coconut flour is highly absorbent, so it’s important to use the exact measurements. If substituting with almond flour, you’ll need to use four times the amount of almond flour (about 8 cups).
  • Sweetener: The sweetness level of low-carb sweeteners can vary. Taste the mixture and adjust accordingly.
  • Almond Butter: You can substitute almond butter with peanut butter or sunflower seed butter if desired.

Recipe Variations & Serving Suggestions

  • Carrot Cake Version: For an extra carrot cake flavor, add walnuts or raisins into the batter.
  • Frosting: Use cream cheese frosting or Greek yogurt frosting for added richness and flavor.
  • Spices: Add a dash of nutmeg or cloves to make the flavor more reminiscent of traditional carrot cake.

Storage & Make-Ahead

  • Refrigerate: Store in an airtight container in the fridge for up to 1 week.
  • Freeze: These bars can be frozen for up to 1 month. Thaw in the fridge or microwave before serving.

Nutrition (Per Serving)

  • Calories: 180 kcal
  • Protein: 4 g
  • Fat: 14 g
  • Carbs: 9 g
  • Net Carbs: 5 g
  • Fiber: 4 g

FAQs

Q: Can I make these bars without frosting?
Yes, the bars are delicious on their own. However, frosting adds a nice touch of richness and sweetness to complement the flavors.

Q: Can I use different flour instead of coconut flour?
If you prefer, you can use almond flour, but be aware that coconut flour is much more absorbent, so the texture may be slightly different. You may need to increase the amount of liquid if substituting.

Q: Can I make this recipe vegan?
Yes! You can use plant-based milk, dairy-free butter, and substitute flax eggs or chia eggs for the eggs to make it vegan.

Optional Personal Story

I’ve been making these Healthy No-Bake Carrot Cake Breakfast Bars for months, and they are one of my go-to snacks. The combination of coconut flour, carrot, and pumpkin is so comforting, and the texture is perfect — soft, moist, and filling. Plus, they’re quick to prepare and great for meal prep!

Call-to-Action

Make these Healthy No-Bake Carrot Cake Breakfast Bars today for a delicious, low-carb treat that you can enjoy for breakfast or as a snack!

You may also like...