Enjoy dessert for breakfast with these low carb and keto-friendly carrot cake bars! No baking required, they need just 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. Paleo, grain free, dairy free.
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?
Can we highlight the texture for just a second- Thick, chewy and depending on when you enjoy it, can be ridiculously fudgy or ‘just’ firm.
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.
How to make raw carrot cake breakfast bars
For the carrot cake base
- 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. If you don’t follow a ketogenic diet, you can use any syrup you like (e.g. agave, pure maple syrup).
- 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!
For the frosting-
- Cream cheese– Dairy free or traditional. If you follow a paleo diet, try this cream cheese substitute.
- Granulated sweetener- To add sweetness.
- cinnamon- Just because!
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!
If you want a protein packed frosting (much less traditional tasting), go for the option using protein powder (I always use this vegan protein powder, this casein protein powder, and this paleo friendly protein powder).
Storing Carrot Cake Bars
Carrot cake breakfast bars should always be stored in the refrigerator, to avoid them spoiling. Place them on the plate (or keep them in the pan they are baked in!) and cover them completely.
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.
To thaw- Thaw carrot cake bars at room temperature (day of!) or in the fridge overnight (to eat the next day).
More delicious breakfast recipes
- Keto Overnight Oatmeal
- Blueberry Breakfast Cake
- Lemon Poppy Seed Breakfast Cake
- Keto Breakfast Cookies
- Keto Breakfast Muffins
Healthy No Bake Carrot Cake Breakfast Bars
For the bars
- 2 cups coconut flour
- 1 teaspoon sea salt
- 1 tablespoon Cinnamon
- 1/4 cup granulated sweetener of choice
- 1/4 cup pumpkin puree
- 2 tablespoon grated carrots
- 1/4 cup sugar free maple syrup See post for substitutions
- 1/2 cup almond butter can sub for any nut or seed butter
- 1 teaspoon vanilla extract
- 1/2 cup milk of choice *
For the high protein frosting
For the coconut butter frosting
- Line a 8 x 8 baking dish or loaf pan with parchment paper or aluminium foil and set aside- For thicker bars, use a loaf pan.
- 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. Whisk in the vanilla extract and pour into the dry mixture. Mix very well until fully incorporated.
- For a more soft and fudgy carrot cake bar, add milk of choice until a relatively thick batter is formed. For a firm and chewy bar, add milk of choice only if needed to desired thickness. Transfer to lined baking tray and press firmly in place.
- Refrigerate for at least 10 minutes, or until firm. Once firm, add frosting of choice and refrigerate for another 30 minutes to firm up before slicing.
To make frosting/s
- Combine all ingredients and mix well until a thick frosting is formed. Cover the carrot cake bars and refrigerate for a further 10-15 minutes, for frosting to firm up. For a thick cream cheese frosting, use the full 8 oz tub. For a thinner frosting, use 1/2 to 3/4.
** Adjust accordingly- For a sweeter frosting, feel free to add more.
Breakfast bars are best kept refrigerated. They are also freezer friendly too.