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Sweet Potato Bacon Bars


  • 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


  1. 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
  2. Add the coconut flour, sweet potato, tapioca starch, and collagen into a mixing bowl and stir to evenly combine
  3. Next, add the coconut oil, baking soda, cinnamon, salt, and mix
  4. 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.
  5. 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.
  6. Once removed from the stove, vigorously whisk the gelatin egg until it becomes frothy.
  7. Add the gelatin egg to the mixture immediately and mix to combine.
  8. Pour the dough (it will be fairly dry) into the pan and evenly flatten with the back of a spoon.
  9. Bake in the oven for 30 minutes
  10. Remove the bars from the oven and allow to cool for 10-15 minutes
  11. Slice evenly into squares (you should have 9 bars) and top with chopped bacon
  12. Serve immediately or store in the fridge for 2-3 days and reheat under the broiler in the oven.