Keto Carrot Oat Bars
Indulge in the guilt-free goodness of Keto Carrot Oat Bars, a low-carb twist on a classic treat! Packed with wholesome almond flour, fiber-rich psyllium husk, and naturally sweetened with erythritol or monk fruit, these bars offer a deliciously soft and chewy base with warm hints of cinnamon. Grated carrots add a touch of natural sweetness and moisture, while chopped walnuts bring a satisfying crunch to every bite. Perfect for keto enthusiasts and those seeking a healthier snack option, these bars are not only quick to prepare—just 15 minutes of prep time—but also bake to perfection in under 30 minutes. Whether enjoyed as a breakfast on-the-go or as an afternoon pick-me-up, these bars are an irresistible combination of flavor and nutrition. Perfectly portioned into 12 servings, they store well in the fridge for convenient snacking all week long!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 2 tablespoons Psyllium husk powder
- 1 teaspoon Baking powder
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 0.5 cup Erythritol or monk fruit sweetener
- 3 large Eggs
- 0.5 cup Unsweetened vanilla almond milk
- 0.25 cup Coconut oil, melted
- 1 teaspoon Vanilla extract
- 1 cup Grated carrots
- 0.5 cup Chopped walnuts
Instructions
Preheat your oven to 350°F (175°C) and line an 8x8-inch baking dish with parchment paper, ensuring some overhang on the sides for easy removal.
In a large mixing bowl, combine the almond flour, psyllium husk powder, baking powder, ground cinnamon, salt, and erythritol. Mix thoroughly to ensure ingredients are well-distributed.
In a separate medium bowl, whisk together the eggs, unsweetened vanilla almond milk, melted coconut oil, and vanilla extract until they are well-combined.
Pour the wet ingredients into the dry ingredients, stirring until a smooth batter forms.
Fold the grated carrots and chopped walnuts into the batter, ensuring they are evenly distributed throughout.
Transfer the batter into the prepared baking dish, using a spatula to spread it evenly across the dish.
Place the baking dish in the preheated oven and bake for 25 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean.
Remove the baking dish from the oven and let it cool completely in the pan before lifting out the parchment paper to slice into bars.
Cut the cooled bars into 12 even pieces, and store them in an airtight container for up to one week in the refrigerator.
Nutrition Facts
Calories |
2089 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 186.2 g | 239% | |
| Saturated Fat | 62.5 g | 312% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 1431 mg | 62% | |
| Total Carbohydrate | 190.4 g | 69% | |
| Dietary Fiber | 41.1 g | 147% | |
| Total Sugars | 13.4 g | ||
| Protein | 61.4 g | 123% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 762 mg | 59% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 921 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
