Paleo Sweet Potato Bacon Breakfast Bars (Egg Free & AIP)
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Egg free and grain free breakfasts are hard! Even before I was an avid egg lover (before I realized my egg white intolerance) I was a cereal and bagel junkie. Oatmeal, cold cereal, or a crispy bagel smothered in cream cheese was where my heart was at for breakfast for years. And I’m not alone in that… cold cereal with milk is one of the most common breakfasts! We seem to be stuck in this mindset that breakfast can’t be normal food and has to fit a certain mold.
Ever since going paleo & AIP I’ve come to embrace that breakfast can be anything! However, sometimes you just really want something more traditionally breakfast-y… especially when you’re just transitioning to this lifestyle which is why I made these Paleo Sweet Potato Bacon Bars! They’re egg free, AIP, full of gut loving ingredients, and perfect for a breakfast on the go.
I’m super excited to present these Paleo Sweet Potato Bacon Bars as the very first recipe of my 2017 Back To School Recipe Series! For the next few weeks, I’ll be sharing back to school friendly breakfasts, lunches, and snacks that are paleo, AIP, packed with real food and great for both adults and kids. Getting real food on the table with a busy schedule isn’t easy, but these recipes will be here to help make it easier!
The Ingredients You’ll Need For The Sweet Potato Bacon Bars
Sweet Potato
The base for these bars! I used orange sweet potato and that’s all I’ve tested it with, but feel free to try out other varieties. I can’t guarantee it will yield the exact same result, but don’t let that stop you from trying.
Coconut Flour
Coconut flour is important in recipes that have veggies like this because it helps absorb the moisture let off by the sweet potato. I have not tested this recipe with any other flours and can’t make any recommendations for what else may work.
Tapioca Starch
Tapioca helps the texture of these bars, and helps to bind it together. You can indeed sub arrowroot in the bars, but I wouldn’t sub it out altogether.
Collagen Peptides
I don’t know about you, but I really need some protein at breakfast to keep me satiated! That’s why I added in collagen peptides to these bars for a nice little gut loving boost of protein.
Gelatin Powder (or 1 egg if tolerated)
Yes, different than collagen! The gelatin acts as an egg replacement in the recipe, and can easily be swapped out with an egg if tolerated. I use this brand, but you can also use Great Lakes.
Bacon
The bacon is essentially a garnish here to add some more savory flavor to the bars. Is it optional? Yes! But it really enhances the flavor!
Sweet Potato Bacon Bars
Ingredients
- 1 cup sweet potato, baked and mashed
- 3/4 cup coconut flour
- 1/4 cup tapioca starch
- 4 tbsp collagen peptides
- 3 tbsp coconut oil + 1 tsp for greasing the pan
- 1/4 tsp baking soda
- 1 tsp sea salt
- 1 tsp cinnamon
- 3 pieces of cooked bacon, chopped cooked – Optional
- FOR THE GELATIN EGG (sub 1 regular egg if tolerated)
- 1 tbsp gelatin
- 1/3 cup water
Instructions
- Preheat the oven to 350 F and line a baking dish (I used an 8×6″ dish) with parchment paper lightly greased with 1 tsp of coconut oil
- Add the coconut flour, sweet potato, tapioca starch, and collagen into a mixing bowl and stir to evenly combine
- Next, add the coconut oil, baking soda, cinnamon, salt, and mix
- For the gelatin egg (sub 1 regular egg if tolerated) add the water to a small sauce pot and slowly pour over the gelatin. You don’t want any clumps, so lightly mix if needed. Allow the mixture to rest and bloom over 2-3 minutes.
- Place the pot on the stove and turn in on low heat. Slowly melt the the gelatin (this will take just a few minutes) and remove from heat.
- Once removed from the stove, vigorously whisk the gelatin egg until it becomes frothy.
- Add the gelatin egg to the mixture immediately and mix to combine.
- Pour the dough (it will be fairly dry) into the pan and evenly flatten with the back of a spoon.
- Bake in the oven for 30 minutes
- Remove the bars from the oven and allow to cool for 10-15 minutes
- Slice evenly into squares (you should have 9 bars) and top with chopped bacon
- Serve immediately or store in the fridge for 2-3 days and reheat under the broiler in the oven.
Veggies, healthy fats, and collagen? Winner! Take that sugary cereal!
These bars are great to serve for breakfast for the whole family, or to prep a couple of days out ahead and store in the fridge. For getting in some more veggies, I recommend pairing these bars with a nice big green smoothie or a breakfast salad.
I hope you enjoy these tasty bars! Be sure to tag me on Instagram if you try them. I love seeing your pictures!
AIP
Low Carb
Paleo
Whole30
Do you think this would freeze well?
Hey, Jodi! I would wrap them tightly and freeze without the bacon 🙂 Let me know if it works well!!
I actually froze them with the bacon and they tasted fine! I did eat them within a couple weeks, however. Thanks for the advice!
They look so yummy
Thank you so much Cendy!!
Can you omit or substitute more gelatin for the Collagen if you don’t have any?
Hey Sarah, I haven’t tried that, but I would probably just try and omit collagen before I subbed them. The two act very differently.
Can’t wait to try these. I need some make ahead breakfast ideas. I am having to spend an hour in the morning to make breakfast and pack lunches, and I need to be asleep! But I am hoping these will score with my 17 year old AIP boy! thanks for sharing the recipe!
Thank you so much, Kris!! 😀
This looks wonderful and I would love to try it. Is collagen peptides just a collagen powder?
Thank you! Yes 🙂 The link is in the recipe as well.
I made these and while they tasted great, they didn’t hold together. There was no way I could pick it up and eat it like a bar — it came out dry and crumbly. I ate it with a spoon. Any suggestions? Add more coconut oil? More gelatin? Thanks!
I just made these today and after reading your post, I used an extra tbs of coconut oil and melted it before adding. Not sure if that did the trick but they are super moist and not crumbly at all!
Thank you both Sarah and Michelle. After refrigerating longer, it did harden a bit, but still crumbles when I try to pick it up. But I will make it again because it is very filling and satisfying — I’ll add more oil for sure! Great recipe.
Sorry about that, Marcia!! I would make sure the gelatin egg is really frothy, and the maybe add more coconut oil like Sarah suggested as well. Hope that helps!!
Hi Michelle, I’d really love to try this recipe; these breakfast bars look fabulous! However, I can’t find the actual recipe on this page… is the link broken? I only see this: [yumprint-recipe id=’17’].
Thanks for all the delicious recipes!
Same problem here.
Hey, Debi and Cindy! So sorry about that! Something broke and I’ve got it fixed now 🙂 Thanks for letting me know!!
These look awesome! If I don’t have collagen protein, do you think I could use another type of protein powder? I know they aren’t the same – just wondering if anyone else has tried it with a different type?
Wow what a unique recipe for breakfast!! I am always looking for something portable I can grab and eat in the car for breakfast and sadly, there is virtually nothing AIP compliant that fits this bill. I can’t wait to try this!
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What is the serving size for these please?
You’ll have 9 bars, and probably 2-3 are one serving. It depends!
I can tolerate egg so would i omit the whole gelatin process and just whisk the egg?
You should be able to do that just fine 🙂
What could I use instead of collagen peptides?
I haven’t tried any other substitute… I think it really works best with the collagen.
Hi there! I find it very difficult to find the orange sweet potatoes where I am. Can I substitute with the white sweet potato?
I haven’t tried that, but it should probably work. Let me know if you do!
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These are yummy! I added my bacon right to the batter. I would also recommend using only three scoops of collagen. I am finding it a little strong. I also added a little coconut sugar sprinkled on top before I baked. Adds a little something extra
★★★★
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I’ve never made a recipe with coconut flour before. I can’t stand its taste or smell… is it noticeable in this recipe?
I think it’s fairly coconut forward, so it may not be best if you don’t like coconut.
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I’m confused about steps 6 & 7; is the melting of gelatin only for gelatin eggs & is the 1/3 cup water only if using gelatin eggs? Or if using eggs do we skip step 6 & 7? I have the ingredient & would love to make these bars but I’m confused about the directions. Thank you for such creative recipes!
Could I substitute flax seed with water to make egg likeness? I haven’t used any other substitutes yet and my other allergies limit me to certain substitutes.
You probably can, but I haven’t tried it in this recipe. Let me know if you do!
I love those bars! It’s a great breakfast options for those who can’t eat eggs and gluten. It’s very easy to make and delicious!
★★★★★
Thank you!!