Almond Flour Healthy Carrot Cake Breakfast Bars

These Carrot Cake Breakfast Bars are made with wholesome ingredients like almond flour, almond butter, grated carrots, walnuts, and shredded coconut for a delicious and healthy breakfast bar. Naturally gluten free!

Packed with nutritious ingredients, these almond flour carrot cake breakfast bars include all the flavors of carrot cake, in bar form that’s healthy enough to enjoy for breakfast!

The main ingredients for this easy recipe are almond flour, almond butter, eggs, coconut sugar, grated carrots, shredded apple, walnuts, and shredded coconut.

I have included all sorts of options below for changing up these ingredients using what you have on hand.

With chewy texture and classic dessert flavors, these homemade breakfast bars are a healthy way to have your cake and eat it too. You could compare them to healthy granola bars with a softer texture.

Inspired by my Almond Flour Carrot Cake Cookies, these breakfast bars celebrate everyone’s love for carrot cake in guilt-free fashion.

Let’s discuss the healthy ingredients for this gluten free breakfast bar recipe.

Ingredients for Almond Flour Carrot Cake Breakfast Bars:

Almond Flour: Taking the place of regular all-purpose flour, almond flour contains some protein and is a good source for dietary fiber and healthy fats. Creating a dense texture, you would never guess these easy breakfast bars are gluten free.

I haven’t tested the recipe using any other kind of flour yet. If you feel adventurous and you want to give it a try, let us know in the comments below which flour you used, how much, and how it turned out.

Unsweetened Almond Butter: Rather than using regular butter, I like using almond butter for healthy fats. It acts as a sort of glue to help hold the ingredients together in addition to providing solid nutrition.

Eggs: A couple of eggs help keep all of the ingredients held together nicely and add protein and choline to the meal.

Coconut Sugar: To keep the breakfast bars lower in sugar, I use coconut sugar. If you don’t typically bake with coconut sugar, feel free to swap it out for regular cane sugar, brown sugar, or your favorite sugar-free sweetener.

Grated Carrots, Grated Apple, Shredded Coconut, Raisins, and Walnuts (or Pecans): These are the carrot cake goodies! What makes carrot cake a carrot cake is this combination of ingredients right here.

Baking Powder: The leavening agent.

Ground Cinnamon and Sea Salt: Ground cinnamon adds warm flavor to complement the carrot cake vibe. Sea salt enhances all of the flavors. I also like adding ground ginger or fresh ginger for that unique ginger zing.

Looking for ways you can customize this healthy breakfast bars recipe? Here are some ideas.

Recipe Customizations:

• For keto carrot cake breakfast bars, use sugar-free sweetener instead of coconut sugar and omit the raisins.
• Feel free to swap out the raisins for dried cranberries or chopped dried apricots.
• Use walnuts instead of pecans.
• Swap the shredded coconut for more almond flour if you’d like.
• Listen, if you need to add chocolate chips, you just go for it. 
• For extra moisture and chewy bars, add 2 tablespoons of melted coconut oil, butter, or avocado oil.
• Swap 1/3 cup of almond flour for quick-cooking oats or old-fashioned oats.
• Use this as a great base recipe for all your future breakfast bars by swapping out the carrot cake additions with your favorite add-ins.
• Use peanut butter, cashew butter, or sunflower seed butter instead of almond butter. Just note that you will be able to taste this ingredient.
• Add 2 teaspoons of chia seeds, hemp seeds, or flax seeds for some omega-3s.

Now that we’ve covered the basic ingredients, let’s make these tasty breakfast bars!

How to Make Carrot Cake Breakfast Bars:

Preheat the oven to 350 degrees Fahrenheit and line a 8-inch baking pan with parchment paper. 

In a large mixing bowl, stir together the eggs, almond butter, and vanilla extract until well combined. If your almond butter has been chilling in the refrigerator, microwave it for 30 seconds, or until it is easy to stir but not too hot.

Note: you can also use a food processor to prepare this recipe instead of mixing everything in a large bowl.

Add the rest of the breakfast bar ingredients to the mixing bowl and mix well until everything is combined and a thick batter forms.

Spread the carrot cake mixture into an even layer in the prepared baking pan.

Bake on the center rack of the preheated oven for 15 to 18 minutes, or until the edges are golden brown and the mixture appears to be set up.

Remove the breakfast bars from the oven and allow them to cool completely to room temperature before slicing. If you slice the bars while they are warm, they have a tendency to crumble.

For clean slices, wait until the bars are cool. To speed up the process, you can refrigerate the whole batch after the baking dish has cooled off to the touch.

Enjoy breakfast bars with another protein source and enjoy! 

Storage Tips:

1. Room Temperature: Cover the baking pan in plastic wrap and keep at room temperature for up to 3 days.
2. Refrigerator: Store in the refrigerator covered in plastic wrap (or in an airtight container) for up to 7 days.
3. Freezer: Transfer any remaining leftover bars to a large zip lock bag and freeze for up to 3 months.

If you love a sweet treat for breakfast or snack and you try to keep it mindful, these carrot cake bars are your new shiny object!

If you’re into healthy breakfast bar recipes, also try these reader favorites.

More Breakfast Bar Recipes:

• Banana Peanut Butter Oat Bars
• Almond Flour Breakfast Bars  
• 4-Ingredient Strawberry Breakfast Bars  
• Chocolate Banana Oatmeal Breakfast Bars  
• Healthy Blueberry Breakfast Bars  

Queue up the Greek yogurt and carrot cake bars for breakfast!

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