Low-Carb Veggie Breakfast Bars

Why You’ll Love This Recipe

• Low in Carbs & High in Fiber – Helps with weight loss and digestion.
• Packed with Protein – Keeps you full longer, reducing cravings.
• Customizable – Use your favorite veggies and add-ins.
• Easy Meal Prep – Make ahead and grab a bar on busy mornings.

Ingredients

• Eggs
• Almond flour
• Shredded zucchini
• Grated carrot
• Spinach, finely chopped
• Cheese (cheddar or feta)
• Chia or flaxseeds
• Baking powder
• Garlic powder
• Onion powder
• Olive oil
• Salt and pepper

Directions

1. Preheat the oven to 350°F (175°C) and line a baking dish with parchment paper.
2. Grate and squeeze moisture out of the zucchini and carrots using a clean kitchen towel.
3. Mix wet ingredients – Whisk eggs in a bowl and stir in olive oil.
4. Add dry ingredients – Combine almond flour, baking powder, and seasonings in a separate bowl.
5. Combine everything – Mix all ingredients together, including spinach, cheese, and seeds.
6. Spread the batter evenly into the lined baking dish.
7. Bake for 25-30 minutes or until golden and firm.
8. Cool and slice into bars before serving.

Variations

• Add Protein – Toss in cooked bacon bits or shredded chicken.
• Make it Dairy-Free – Use dairy-free cheese or skip it.
• Boost the Fiber – Add ground flaxseed or psyllium husk.

Servings and Timing

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Servings: 6-8 bars

Storage/Reheating

• Refrigerate in an airtight container for up to 5 days.
• Freeze individually wrapped bars for up to 3 months.
• Reheat in the microwave for 30 seconds or enjoy cold.

Low-Carb Veggie Breakfast Bars

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• Total Time: 40 minutes
• Yield: 6–8 bars 1x

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Description

These Low-Carb Veggie Breakfast Bars are a high-protein, fiber-rich option for busy mornings. Packed with zucchini, carrots, spinach, and cheese, they’re easy to make, customizable, and perfect for meal prep.

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Ingredients

Scale 1x2x3x

• Wet Ingredients:
  • 4 large eggs
  • 2 tbsp olive oil
• Dry Ingredients:
  • 1 cup almond flour
  • 1 tsp baking powder
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • Salt & pepper to taste
• Veggies & Add-Ins:
  • 1 cup shredded zucchini (moisture squeezed out)
  • ½ cup grated carrot
  • ½ cup finely chopped spinach
  • ½ cup shredded cheese (cheddar or feta)
  • 1 tbsp chia or flaxseeds

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Instructions

• Preheat oven to 350°F (175°C) and line a baking dish with parchment paper.
• Grate zucchini and carrot, then squeeze out excess moisture using a clean kitchen towel.
• In a bowl, whisk eggs and mix in olive oil.
• In a separate bowl, combine almond flour, baking powder, garlic powder, onion powder, salt, and pepper.
• Mix wet and dry ingredients together, then fold in spinach, cheese, and seeds.
• Spread batter evenly into the prepared baking dish.
• Bake for 25-30 minutes or until golden and firm.
• Let cool, then slice into bars before serving.

Notes

• Add Protein: Mix in cooked bacon bits or shredded chicken.
• Make it Dairy-Free: Use dairy-free cheese or omit it.
• Boost Fiber: Add extra ground flaxseed or psyllium husk.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Breakfast, Brunch, Snack
• Method: Baking
• Cuisine: American

Keywords: low-carb breakfast bars, healthy meal prep, high-protein snack, keto-friendly breakfast, easy breakfast recipe