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Vegan Keto Zucchini Noatmeal Breakfast Bars (gluten-free, soy-free, paleo)

These hearty breakfast bars are filling and nutrient-dense, while also being low-carb, paleo, low-FODMAP, gluten-free, soy-free, nut-free, coconut-free and peanut free!
Course Breakfast
Cuisine vegan keto
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 6 slices
Calories 158kcal


  • 1 cup shredded/grated zucchini (170g)
  • ¼ cup sunflower seed butter (64g)
  • 2 tbsp granulated sweetener
  • ½ cup hulled hemp seeds (hemp hearts) (80g)
  • 1 tbsp chia seeds
  • 1-2 tsp cinnamon or pumpkin pie spice
  • Pinch of salt


  • Preheat your oven to 375°F (190°C) and line a standard loaf pan with parchment paper.
  • Stir together zucchini, sunflower seed butter and sweetener in a bowl until thoroughly combined.
  • Add in the seeds, cinnamon and salt and stir until completely incorporated. Let the mixture sit for about five minutes so the chia seeds have time to form a bit of a gel. The batter should thicken a bit, but still resemble a standard cake batter.
  • Pour the batter into the pan and spread it around evenly.
  • Bake for around 35 minutes, until the bars are golden brown and firm to the touch. Let cool for about 30 minutes before removing from the pan, slicing and enjoying.


To calculate net carbs - subtract the grams of fiber and sugar alcohols (if applicable) from the total grams of carbohydrates in the recipe.
Nutrition Info per Serving: 158 calories |  13.1g fat | 7.2g protein | 7.8g total carbohydrates | 2.6g fiber | 3g sugar alcohols | 2.2g net carbs
I always use a golden granulated sweetener. You can save 15% on my favorite one when you use the code MeatFreeKeto


Serving: 1 | Calories: 158kcal | Carbohydrates: 7.8g | Protein: 6.7g | Fat: 13g | Fiber: 2g