#1 Low Carb & Keto Diet App Since 2010
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prep time
2 h 15 min
cook time
10 min
ready time
2 h 25 min
No-bake Low Carb Vegan Breakfast Bars
These simple no-bake Vegan Keto breakfast bars are so easy to make and taste incredible. If you usually have a morning sweet tooth, then these breakfast bars are the ideal way to start your day. They've got the perfect crunch from the pumpkin seeds and a texture similar to cookie dough. They make a great make-ahead breakfast since they can last in the fridge for up to 2 weeks. And best of all, you don't need an oven to make them.
Can you have these Keto Vegan breakfast bars as a snack?
Absolutely! These no-bake Keto bars make for a great on-the-go snack. To make them more fun to eat, you can shape them into balls by scooping out about 1 tablespoon of the dough mixture and rolling it between the palms of your hands to form round snack balls. Drizzle some Keto-friendly dark chocolate on top of the balls and enjoy them as a snack wherever you are. If you have kids around, these make for a great school snack.
Are there any variations to these Keto Vegan breakfast bars?
To add more crunch to these bars, add a mixture of nuts and seeds like chia seeds, sunflower seeds, flaxseeds, sesame seeds, or raw chopped nuts like walnuts or almonds. Another great addition would be cacao nibs since they are low in carbs. An alternative to the powdered erythritol would be any powdered or liquid sugar-free sweetener of your choice. A good rule of thumb is to taste your mixture as you go to ensure it is not too sweet or bland.
Are there any other Vegan Keto breakfast ideas?
There are many sweet and savory Vegan Keto breakfast ideas that you can make in under 30 minutes that actually taste delicious. A few sweet options include chia puddings, Keto Vegan almond flour waffles, Keto Vegan muffins, and Keto Vegan pancakes. For some savory options,Keto scrambled tofu and Vegan frittata bites are good options to start with.
Net Carbs
7.2 g
Fiber
3.9 g
Total Carbs
17.3 g
Protein
9.2 g
Fats
21.7 g
266 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Peanut butter
1 cup
Powdered Erythritol (Icing Sugar)
4 tbsp
Water
6 tbsp
Coconut flour
0.33 cup
Pumpkin seeds
0.25 cup, whole pieces
Coconut cream (liquid from grated meat)
2 tbsp
Dark chocolate bar, sugar free
30 g
Recipe Steps
steps 5
2 h 25 min
Step 1
In a medium bowl, add the peanut butter, powdered erythritol, and water. Whisk until smooth and creamy.Step 2
Add the coconut flour and pumpkin seeds. Combine with a spatula until fully incorporated. The mixture should be thick but not dry. If the mixture turns out dry, add a couple of tablespoons of water, one tablespoon at a time, while gently mixing.Step 3
Transfer the mixture to an 8 by 8-inch baking dish. Firmly press down using the spatula to smooth the top. Cover the dish with plastic wrap. Transfer the plate to the fridge for 2 hours to firm.Step 4
Meanwhile, make the chocolate ganache. Chop the dark chocolate into fine pieces. Place a double boiler over medium heat on the stovetop. Stir 2 tablespoons of coconut cream and dark chocolate until a smooth consistency is obtained.Step 5
Once the mixture is firm, cut it into 8 equal bars. Drizzle the chocolate over the bars and enjoy.
