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 3/4 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
Ingredients
- 3/4 cup flaked coconut
- 3/4 cup sliced almonds
- 1/2 cup hemp seeds
- 1 1/2 cups almond flour
- 2/3 cup Swerve Brown
- 1/3 cup collagen protein powder
- 1 tsp baking powder
- 1/2 cup butter, melted
- 1 large egg
- 1 tsp vanilla
- 1 tsp banana extract
- 1/3 cup chopped nuts, (optional)
- 1/4 cup sugar-free chocolate chips, (optional)
Instructions
- 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.
Notes
Storage Information
Store the bars on the counter in a covered container for up to 5 days, or in the fridge for up to a week. You can also freeze them for 2 months.Nutrition
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In the nutritional info, carbs are listed as 6.8g. Have you already subtracted the erythritol from that?
Please read the nutritional disclaimer that is at the bottom of each post.
If I don’t have collagen powder, would whey protein powder work instead?
Would Vital Proteins unflavored collagen peptides work for the collagen protein powder? I noticed the collagen brand you recommend has Gum Acacia and I’m wondering if that contributes to the chewiness. If I used Vital Proteins collagen peptides, maybe I need to add a gum (guar gum / zantham gum)?
Collagen protein and collagen peptides are pretty much the same thing. They work.. it’s the collagen that make it chewy.
Hi. These look so good and want to make them RIGHT now! I have everything but the hemp seeds. Do you have a suggestion for a replacement for the those? I have some chia seeds, would that work?
Sure, try the chia!
Loved the texture, Loved the flavor… Will definitely made many times again…
This looks delicious! I have only used the almond flor from Costco, however I find it a bit “grainy” in texture???? for this type of recipe, I’m not sure it matters, but for others I’m what is the finest ground Almond Flour to use? – and will that make a difference in the final product when baking?
Really good almond flour does make a huge difference in most recipes. In this one, the texture is like oatmeal bars so perhaps it’s not as important? I like Bob’s Red Mill or King Arthur Baking for really good fine, almond flour.
I find this recipe absolutely fascinating! The texture is more un-low carb like than I ever dreamed possible. I love the banana and am planning to branch out with almond and maple flavors.
Thank you so much for another winner.
Hello
Your chocolate chips appear to be mini chips. Where do you find sf mini chips?
Thank you
I like these ones: https://amzn.to/3wCyEX5
Really liked this recipe, but made a few changes, like using almond extract instead of banana. But I also added some oat fiber to try and give it more oat like flavor. Hoping to see if you have recommendations for adding more moisture to the dough. Was thinking maybe a splash of egg whites?
Well, they were dry because you used oat flour so I am not really sure what to say…
I was so happy with how these turned out. So absolutely perfect.
These banana bars were wonderful! My husband is no carb and he really enjoyed how good these were!!
Such a perfect way to start the day!! My kids really loved it!
I love these bars! The texture is perfect, sweetness was perfect. They travel well too! I think I will try swirling a SF jam into the next batch! Thanks for a tremendous recipe!
I did not care for the banana version of these bars. It was so overpowering and fake tasting and smelling. I retried the recipe without banana, but with some extra vanilla and chocolate chips, and added cinnamon and salt. I replaced some of the hemp with golden flax seeds, but didn’t put them in the food processor since they were already in small pieces. I used an erythritol/monkfruit mix with the swerve to cut back on some of the “cooling effect.” I also added some caramel sea salt chocolate chips from Lily’s to the top.
What brand of banana extract did you use? I think that it may be the issue… But as long as you liked the second version! 🙂
As my daughter would say… OH EM GEEEEE! This is, hands down, delicious, delightful goodness. Thank you Carolyn. This is a hit with all my people, keto or not!!
So glad you like them!
I made these a couple of days ago and they only lasted 2 days!! We loved them so much that I am baking another batch but this time I tripled the recipe.
I made these today and they’re SO good! The hemp seed gives them a good “chew” as well as the collagen peptides. I used brown sugar Xylitol and it was perfect. Not too sweet at all. This is definitely something you could take to a party and no one would ever know it was Keto. Thanks, Carolyn!
Wonderful!
Hi Carolyn
Thank you for this recipe.I just made them this morning and they are delicious as all the other recipes I have tried from you.
I always get excited when I get an email notification as your recipes never disappoint.
Thank you again to take the time to share your savoir faire with us 😉
So glad to hear it!
Bananas and I don’t get along in any form, but I like the basic idea of these bars. I think I would use cinnamon, and possibly brown the melted butter, given that I absolutely love cinnamon rolls. I think the browned butter would give a somewhat richer taste.
Is there a sub for hemp seeds? I only ask this because military service members are prohibited from consuming any hemp product (no joke).
Thank you for always creating these wonderful recipes. You are the inspiration behind my switch to a keto/low carb lifestyle (and 45 lbs weight loss!).
Yes… please read the Ingredients section as I offer several subs!
I apologize. It read through twice, but sometimes it doesn’t always generate the whole thing on my phone.
I also don’t read any mention of hemp seed substitutions in the ingredients or the write up. It’s the only ingredient I’m missing 🙁
It is there… right under “Ingredients you need”. Please read it carefully.