Low-Carb Coconut Almond Porridge

This Low-Carb Coconut Almond Porridge offers a keto-friendly breakfast alternative that is not only rich in flavor but also packed with healthy fats and fiber. Perfect for those who miss traditional oatmeal but want to maintain a low-carb lifestyle.

Course Breakfast

Cuisine Keto, Low-Carb

Keyword Coconut Almond Porridge, Keto Oatmeal, keto porridge, low carb breakfast

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 250kcal

Equipment

Medium saucepan
Whisk
Measuring cups and spoons

Ingredients

1 cup unsweetened almond milk 240ml
¼ cup coconut flour 28g
2 tablespoons ground flaxseed 14g
2 tablespoons almond flour 16g
1 tablespoon unsweetened shredded coconut 5g
1 tablespoon erythritol or another keto-friendly sweetener, 12g
½ teaspoon vanilla extract 2ml
Pinch of salt

Optional toppings: sliced almonds, chia seeds, fresh berries

Instructions

In a medium saucepan, bring the almond milk to a low simmer over medium heat.
Whisk in the coconut flour, flaxseed, and almond flour, ensuring there are no lumps.
Add the shredded coconut, sweetener, vanilla extract, and a pinch of salt to the mixture.
Reduce the heat to low and continue to cook for about 7-10 minutes, stirring frequently until the porridge thickens to your desired consistency.
Once thickened, remove from heat and let it sit for a couple of minutes. The porridge will continue to thicken as it cools.
Serve hot, topped with optional sliced almonds, chia seeds, and fresh berries for added flavor and texture.

Notes

Feel free to adjust the sweetness according to your taste.

This porridge can be made ahead of time and stored in the refrigerator for a quick breakfast option. Simply reheat with a bit of almond milk to restore the creamy texture.

For a protein boost, stir in a scoop of your favorite keto-friendly protein powder after cooking.

Nutrition