Enjoy dessert for breakfast with these low carb and keto-friendly carrot cake bars! No baking required, they need no carb breakfast one bowl and are topped with a delicious, thick frosting.
These healthy No Bake Carrot Cake Breakfast Bars are packed with protein and a well-rounded meal to kickstart your day! Thick, chewy and with a fudgy texture, these breakfast bars are naturally gluten free, vegan, dairy free, refined sugar free. Healthy No Bake Carrot Cake BREAKFAST Bars- Thick, chewy, fudgy and ready in no time, these delicious bars contain NO butter, oil, flour or white sugar, but taste like dessert! These healthy no bake carrot cake breakfast bars are an easy, quick and fuss-free breakfast, snack or even healthy dessert option! They are also perfect frozen as individual portions, which are perfect for a grab-and-go breakfast!
Unlike traditional breakfast bars, these require no baking. They also contain no butter, oil, flour, sugar, or grains, but you’d never be able to tell! Why make these carrot cake breakfast bars? Taste-wise, they are JUST like your favorite carrot cake, but with a healthy twist.
Naturally low carb and keto-friendly, they also fit the other main diets- Paleo, vegan AND gluten-free. The frosting gives it that decadent flavor, minus the guilt and PERFECT for breakfast. Healthy Carrot Cake Bars for breakfast! No baking required, they are topped with a thick frosting! Keto, Low carb, Sugar free, paleo, vegan and gluten free! Coconut Flour- A low carb and grain free flour, using coconut flour yields a cake-y, dough-y texture, perfect for a carrot cake base!
Granulated sweetener of choice- Adds sweetness, minus the calories and sugar! I used monk fruit sweetener, which is keto and low carb! Cinnamon- Adds some warm, spicy flavor! Grated Carrots- Finely shredded carrots or chopped carrots work. Carrots on their own are NOT keto approved, but the amount used here is so minimal, the carbs are negligible. Pumpkin puree- Unsweetened pumpkin puree adds moisture, color and replaces the need for any butter or starches.
Sugar Free Maple Syrup- Provides sweetness, along with holding the bars together. Almond Butter- Drippy, smooth almond butter with no added sugar. Vanilla extract- A must for anything cake related! Milk- To smooth out the batter. I used unsweetened almond milk, but any milk will do! If you follow a paleo diet, try this cream cheese substitute.
In a large mixing bowl, add your coconut flour and sweetener and mix well. In a microwave-safe bowl, add your syrup and almond butter and heat until warm, and whisk together, along with the vanilla extract. You’ll then want to add this to the dry ingredients and mix just until combined. Add your pumpkin puree, and shredded carrots, and mix until fully incorporated. Using a tablespoon, add your milk of choice until a thick and smooth batter remains. Finally, transfer the batter into the lined pan and refrigerate until firm.
After it has firmed up, frost the bars and slice them up. Can I add protein powder to these breakfast bars? Let’s talk frosting for a moment! Carrot cake breakfast bars should always be stored in the refrigerator, to avoid them spoiling. They will keep fresh for at least 2 weeks. To freeze- These carrot breakfast bars are freezer friendly, meaning they can be stored in the freezer.
I recommend wrapping the bars individually, as they make it SO much easier to grab one for a quick, grab and go breakfast idea. Place bars in a ziplock bag, and write the date 6 months from the day they are made, as they keep for 6 months. Thick, chewy and with a fudgy texture, these breakfast bars are naturally gluten free, vegan, dairy free, refined sugar free, keto, paleo and grain free. In a large mixing bowl, combine flour, protein powder, cinnamon, sea salt, granulated sweetener of choice and mix well. Add in the pumpkin puree and shredded carrots. In a microwave safe bowl or stovetop, melt your almond butter with maple syrup.