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Easy Low Carb Veggie Breakfast Bars

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These low carb veggie breakfast bars are a quick, healthy, and satisfying way to start your day, packed with roasted veggies, sharp cheddar, and a tender almond flour crust.

Ingredients

Scale
  • 1 cup zucchini, shredded (squeeze out excess moisture)
  • 1/2 cup red bell pepper, finely diced
  • 1/2 cup spinach, chopped (fresh or frozen, thawed and drained)
  • 1/4 cup onion, finely chopped
  • 3 large eggs, room temperature
  • 1 cup almond flour
  • 1/2 cup shredded sharp cheddar cheese
  • 2 tablespoons coconut flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon smoked paprika (optional)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil or melted butter
  • Optional add-ins: chopped fresh herbs (parsley or chives), crumbled cooked bacon or sausage, red pepper flakes

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your baking dish or line it with parchment paper.
  2. Shred the zucchini using a grater or food processor. Place it in a clean kitchen towel and squeeze out as much moisture as possible.
  3. Toss the shredded zucchini, diced bell pepper, chopped onion, and spinach with a drizzle of olive oil and a pinch of salt. Spread on a baking sheet and roast for about 10 minutes.
  4. In a large bowl, combine almond flour, coconut flour, baking powder, smoked paprika, salt, and pepper. Stir to mix evenly.
  5. In a separate bowl, whisk the eggs lightly, then add melted butter or olive oil.
  6. Add the roasted veggies and shredded cheddar cheese to the dry ingredients. Pour in the egg mixture and gently fold everything together until fully combined. If too runny, add a little more almond flour.
  7. Spread the batter evenly in your prepared pan, smoothing the top with a spatula.
  8. Bake for 25–30 minutes or until the top is golden and a toothpick inserted comes out clean.
  9. Let the bars cool in the pan for at least 10 minutes before slicing.
  10. Cut into 8 bars and serve warm or at room temperature.

Notes

Squeeze out excess moisture from zucchini to avoid soggy bars. Roasting veggies first reduces moisture and enhances flavor. Use room temperature eggs for better mixing. Tent with foil if bars brown too quickly. Chill bars briefly if crumbly before slicing. Can be stored in fridge up to 4 days or frozen up to 2 months.

Nutrition

Keywords: low carb, breakfast bars, veggie bars, healthy breakfast, keto breakfast, almond flour, savory breakfast

Find it online: https://swooshspice.com/easy-low-carb-veggie-breakfast-bars-recipe-for-a-healthy-start/