These easy keto breakfast bars have a sweet banana flavor and a tender, oatmeal-like texture. They’re packed full of healthy nuts, seeds, protein, and fiber to really satisfy.
These low carb breakfast bars taste like a cross between banana bread and oatmeal. And yet they have no bananas or oatmeal in them at all. Sounds impossible, right? But your eyes do not deceive you.
They’re the perfect keto convenience food for on-the-go breakfast. So easy to make, and completely sugar-free and grain-free.
And if you love that banana flavor, don’t miss my popular keto banana bread recipe!
Why this recipe rocks
Breakfast cereal bars usually contain high levels of sugars and carbs. But these bars come in at only 2.9g net carbs per serving.
And thanks to the addition of a little banana extract and some chocolate chips, they taste like an extra special treat. They also have a wonderfully chewy texture reminiscent of oatmeal bars.
Best of all, these keto breakfast bars come together in about 30 minutes, making them an ideal addition to your keto breakfasts.
Ingredients you need
- Flaked Coconut: Use unsweetened coconut to help provide an oatmeal texture. If you don’t like coconut, try using more sliced almonds.
- Sliced Almonds: Chose the thin-sliced almonds, rather than slivered or whole almonds, for that same oatmeal-like texture.
- Hemp Seeds: Feel free to swap in chia seeds or flax seeds if you prefer.
- Almond Flour: Make sure to choose a good, finely ground almond flour.
- Sweetener: I really like Swerve Brown for this recipe, to mimic that banana bread flavor.
- Collagen Powder: This provides some of the chewy texture, similar to my keto oatmeal. My favorite brand is Perfect Keto, but any plain collagen powder will do.
- Banana Extract: This is where the banana flavor comes in, and I really like the extract from Olive Nation. But you can skip it altogether or change it up with other flavorings and extracts.
- Chopped Nuts: Totally optional but I like the extra crunch in these breakfast bars.
- Sugar-Free Chocolate Chips: Again, these are optional but they do make the bars extra special.
- Pantry Staples: You will also need eggs, butter, vanilla, and baking powder
Step by Step Instructions
1. Grind the coconut, almonds, and hemp seeds together in a food processor until they resemble oat flakes. Then transfer this mixture to a large bowl.
2. Stir in the remaining dry ingredients, including the almond flour, sweetener, collagen powder, and baking powder. Then add the melted butter, egg, and the extracts. Stir in the chopped nuts.
3. Press the mixture into a 9×9-inch metal baking pan and sprinkle the chocolate chips overtop. Press the chips into the bars lightly.
4. Bake until the edges are golden brown. The center should still be fairly soft but it will continue to firm up as they cool.
Recipe Tips and FAQ
TIP: Unless otherwise specified, always bake bars like this in a metal pan. Glass and ceramic pans don’t conduct heat as efficiently and they will take quite a bit longer to bake through properly.
Most granola bars are not keto friendly, but these breakfast bars have a similar texture. You can certainly use them as a delicious and healthy granola bar replacement.
If you’re really not a coconut fan, try using another ¾ cup of the sliced almonds. It should give you a similar result.
Collagen protein powder (aka collagen peptides) helps bind the bars and adds a chewier texture. Other protein powders may work but they will likely make the bars more cake-like.
Swap melted coconut oil in for the butter for dairy-free keto breakfast bars.
Try these other easy breakfast recipes
Need more on-the-go keto breakfasts? These are tried and true favorites:
Keto Banana Breakfast Bars
- ¾ cup flaked coconut
- ¾ cup sliced almonds
- ½ cup hemp seeds
- 1 ½ cups almond flour
- ⅔ cup Swerve Brown
- ⅓ cup collagen protein powder
- 1 teaspoon baking powder
- ½ cup butter, melted
- 1 large egg
- 1 teaspoon vanilla
- 1 teaspoon banana extract
- ⅓ cup chopped nuts (optional)
- ¼ cup sugar-free chocolate chips (optional)
- Preheat the oven to 350ºF and grease a 9×9-inch metal baking pan.
- In a food processor, combine the coconut, sliced almonds, and hemp seeds. Pulse until the mixture resembles oat flakes. Transfer to a large bowl.
- Stir in the almond flour, sweetener, collagen protein, and baking powder. Then add the butter, egg, and extract until the mixture comes together. Stir in the chopped nuts, if using.
- Press the mixture firmly and evenly into the prepared baking pan. Top with chocolate chips, if using, and press to adhere. Bake 15 to 18 minutes, until the edges are golden brown but the bars are still soft in the middle.
- Let cool completely in the pan, as they will continue to firm up as they cool. Then cut into 16 bars.
just made these and they are delicious! my boyfriend recently got diagnosed as diabetic so I’ve been trying to find a good snack bar recipe that will satisfy both of us. he hasn’t tried them yet but I can’t wait to have him try one. Lol I’ll probably have to hide them so he doesn’t eat half the batch! I did make some subs based on what I had on hand:
-flax meal in place of hemp seed
-vanilla flavored collagen powder
-maple extract instead of banana
-50/50 xylitol and coconut sugar (bc erythritol doesn’t digest well for us)
this will be a keeper for sure!