Carrot Bacon Breakfast Fritters (Paleo, Whole30, AIP)
These carrot bacon breakfast fritters are a delicious and unique breakfast! They’re paleo, whole30, and easy to make egg-free and AIP.
When transitioning to a grain free diet, one of the most challenging meals to replace is breakfast! We’re all so used to grain and sugar heavy breakfasts like cereal, oatmeal, toasts, and so forth. It gets even harder when you’re egg-free on top of that. Sure, breakfast hashes are great, but it gets a little old after a while. Sometimes you just want something fun and different.
These carrot bacon breakfast fritters are a fun, simple and filling grain-free breakfast. They’re paleo, whole30, and can even be made to be egg-free and AIP. I’m a big fan of egg-free breakfasts and this may become one of my new favorites. These fitters are lightly crispy on the outside, and soft on the inside which makes them perfect in my book.
How to make the Carrot Bacon Break Fritter Recipe
- Using a large bowl, combine all of the dry ingredients and mix well.
- Fold in the avocado oil and eggs (or gelatin egg substitute) and mix until a slightly wet dough forms.
- Form the mixture into small slightly flattened carrot fritters (you should have about 8) and place them on the baking sheet
- Bake in the preheated oven for 25-30 minutes, carefully flipping halfway through.
- Remove from the oven and serve with a sauce of your choice.
The Ingredients You’ll Need for the Carrot Bacon Breakfast Fritters
Shredded carrots
I like getting pre-shredded carrots and just giving them a quick whirl in the food processor to get them a bit finer, but you can also use whole carrots in a food processor to shred them, or even a grater.
Bacon
Bacon adds some fat and protein to these fritters, and a smoky delicious flavor. You’ll want to use slightly undercooked bacon for this recipe as it will cook further in the fritters.
Leeks & garlic
Leeks have a similar flavor to onions but are a bit milder. They help to mix it up a bit from always using onions in everything and add some new nutrient profiles as well. Fresh garlic also adds a nice flavor to the fritters.
Coconut flour & arrowroot starch
These act as binders in the recipe to hold the fritters together. Coconut flour helps to absorb some excess moisture, so I haven’t tried swapping it for other flours. As for the arrowroot starch, you can likely swap tapioca starch in its place if you don’t have arrowroot on hand.
Avocado oil
Avocado oil can be swapped out for other fats like coconut oil in this recipe.
Eggs (or gelatin eggs)
If you’re egg-free like me, you can use gelatin eggs for this recipe.
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Carrot Bacon Breakfast Fritters (Paleo, Whole30, AIP)
Ingredients
- 2 cups carrots, grated
- ½ cup leeks, finely chopped
- 2 slices bacon, lightly cooked and chopped
- ⅓ cup coconut flour
- 3 tbsp arrowroot starch
- 1 clove garlic, minced
- 2 tsp chives, sliced
- ½ tsp sea salt
- ¼ tsp black pepper, omit for AIP
- 3 tbsp avocado oil
- 2 eggs, sub gelatin eggs for AIP- see below
- Avocado mayo for topping, optional
For the gelatin eggs (AIP egg substitute)
- ½ cup water
- 2 tbsp gelatin
Instructions
- Preheat the oven to 400 F and line a baking sheet with parchment paper lightly greased with oil.
- Using a large bowl, combine all of the dry ingredients and mix well.
- Fold in the avocado oil and eggs (or gelatin egg substitute) and mix until a slightly wet dough forms.
- Form the mixture into small slightly flattened carrot fritters (you should have about 8) and place them on the baking sheet
- Bake in the preheated oven for 25-30 minutes, carefully flipping halfway through.
- Remove from the oven and allow to cool before serving. Note that if you use a gelatin egg, the fritters have to cool longer to allow the gelatin egg to set.
Notes
I tried this recipe with the gelatin egg and the fritters totally lose their shape and flatten. How can I prevent that?
It’s pretty normal for stuff like that to flatten with the gelatin egg, it doesn’t rise like a normal egg, but also make sure that the carrot mixture isn’t too wet and add an extra tbsp or coconut flour or so!
How long will these keep in the fridge, and can they be frozen? I’m thinking they’d be a good thing to batch cook but obviously only if they keep well!
Thanks!
I love these so much! I’ve made them many times over the past several years. Now that I’ve become intolerant to a long list of foods (gluten, corn, oats, nightshades, nuts, peanuts, and dairy), sweet, hot breakfasts are something I miss more than anything. This checks all the boxes!! Warm, sweet, bacon-y, filling, and perfect for making ahead and keeping in the fridge to reheat. Thank you so much for this recipe!!!
So glad it is such a hit!!
These are great for a quick morning breakfast topped with the avocado dressing. Another winner!
I made this recipe today and it was délicious ! For the one (liké me) who are not familiar with measures in cups, I weighed it for you .
1/2 cup leeks = 30g
2 cups schredded carotte = 145g
1/3 cup coconut flower = 40g
As everyone knows, AIP breakfasts can be brutal. This recipe has really been my savior through this whole process! They’re quick to make, easy to batch cook (I usually do a double batch if I’m going to have these for the week), and delicious! I am so grateful for this recipe!
Yay! So happy to hear this!!
I haven’t made this recipe, yet. However it looks fabulous! I will make it. In the meantime I am responding to your remarks about breakfast being a difficult meal! I agree! I created what I call a fast food breakfast make with a variety that is ever changing, meats (bacon, hamburger, ground pork, sausage, about 2 lbs each), vegetables (carrots, sweet potatoes, celery, Brussels sprouts, string beans, asparagus, artichoke hearts/bottoms, mushrooms), greens (Kale, spinach bagged greens, arugula,, etc.), olives (black, green, Greek), etc all chopped or shredded in food processor, cooked and mixed together, then put in ziplock bag a (8oz), frozen and then the precooked contents are microwaved for a very quick meal that is nutritious and filling. The contents can be varied with any ingredients you like. Things like beets, sweet potato, sausage, and olives provide flavor. Quantities of any ingredient can be adjusted. Thank you for your efforts. I love this site, use it daily and share it often with others. Great job Michelle.
I’m prepping tonight to make these for breakfast tomorrow. I’m a little confused. Step 2 says to combine the dry ingredients. Step 3 says to fold in oil and eggs and make a wet dough. Step 4 says to shape them. There’s no mention of when to add the carrots, bacon, leeks, etc. Do I mix the veggies, then add dry ingredients? Then add the gelatin egg? Thanks!
Yes, the dry ingredients refer to the leeks, bacon and carrots as well, so you’ll mix those all together in step 2 🙂
Awesome!
Amazing flavor
Thank you so much!!
This sounds amazing! I can’t wait to try making these today. I started a job that has me up at 4 AM and haven’t found a good make-ahead option for breakfast other than smoothies which are NOT Whole30. Do you think I could use a Silpat instead of parchment?
I finally got around to making these, they are yummy!
Hope they freeze well. I might need to have them on hand. In your notes about the gelatin you mention ‘crab cakes’ …. I was thinking Oh man, what did I miss? Lol
Thanks for all your great recipes! ❤️
Thank you so much, Nancy!!
I can’t believe how tasty this is. It tastes like a delicious potato latke. So savory. I made mine with gelatin instead of eggs and it turned out perfect. Next time I will make a double batch and use them for a quick grab and go breakfast. Thank you for blessing me with an awesome breakfast.
Thank you so much, Candy! I’m so glad you liked it!