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.

They’re packed with vegetables, a smoky bacon flavor, and can be eaten by themselves or with a creamy avocado mayo for some more healthy fats and flavor. Yes, please!

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.

You’ll also love…

• Sweet potato breakfast bars
• Breakfast sausage chicken poppers
• Paleo pancake skewers

Carrot Bacon Breakfast Fritters (Paleo, Whole30, AIP)

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• Author: Michelle
• Prep Time: 10
• Cook Time: 30
• Total Time: 40 minutes
• Yield: 8 fritters 1x

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Description

These carrot bacon breakfast fritters are a delicious and unique breakfast! They’re paleo, whole30, and easy to make egg-free and AIP.

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Ingredients

• 2 cups carrots, grated
• 1/2 cup leeks, finely chopped
• 2 slices bacon, lightly cooked and chopped
• 1/3 cup coconut flour
• 3 tbsp arrowroot starch
• 1 clove garlic, minced
• 2 tsp chives, sliced
• 1/2 tsp sea salt
• 1/4 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)

• 1/2 cup water
• 2 tbsp gelatin

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Instructions

1. Preheat the oven to 400 F and line a baking sheet with parchment paper lightly greased with oil.
2. Using a large bowl, combine all of the dry ingredients and mix well.
3. Fold in the avocado oil and eggs (or gelatin egg substitute) and mix until a slightly wet dough forms.
4. Form the mixture into small slightly flattened carrot fritters (you should have about 8) and place them on the baking sheet
5. Bake in the preheated oven for 25-30 minutes, carefully flipping halfway through.
6. 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

For the gelatin egg substitute – Add the water to a small sauce pot and slowly sprinkle in the gelatin. Use a fork to gently mix in any clumps. Set aside and allow the mixture to harden for 2-3 minutes. Place the pot on the stove and turn the heat on low heat. Slowly melt the gelatin over 1-2 minutes. Immediately remove from heat once the gelatin has melted and the mixture has returned to liquid. Vigorously whisk the liquid until it becomes frothy. Pour in the crab cake mixture immediately to swap for an egg.

• Category: breakfast
• Method: baked
• Cuisine: global

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