Keto coconut porridge

Keto coconut porridge

Feel like hot cereal this morning? For satisfying, warm-in-the-belly comfort food, check out this keto delight. Pure happiness in a bowl!

Keto coconut porridge

Feel like hot cereal this morning? For satisfying, warm-in-the-belly comfort food, check out this keto delight. Pure happiness in a bowl!
USMetric
1 servingservings

Ingredients

  • 1 oz. 30 g butter or coconut oil
  • 1 1 eggeggs
  • 1 tbsp 1 tbsp (8 g) coconut flour
  • 1 pinch 1 pinch (0.2 g) ground psyllium husk powder
  • 4 tbsp 4 tbsp coconut cream
  • 1 pinch 1 pinch salt

Instructions

Instructions are for 1 serving. Please modify as needed.

  1. Add all ingredients to a non-stick saucepan. Mix well and place over low heat. Stir constantly until you achieve your desired texture.
  2. Serve with coconut milk or cream. Top your porridge with a few fresh or frozen berries and enjoy!

Tip!

If you find yourself with left over coconut milk, put some into your next smoothie. It will thicken it up a bit and make it richer and more filling.

This is a breakfast idea from Fanny Lindkvist, who runs a popular Swedish blog and the Instagram account LessCarbs.

You might also like

1 2 3

127 comments

  1. Sanchia
    this is delicious. I love it. thank you x
  2. dave stein
    go to bulkupplements.com buy unsweetened coconut powder 5 tbls powder in 5 ounces of warm purified water and mix under low to med heat this will give you high quality fat ingredient for this recipe. save a little of the mixture to put on top of porridge.
  3. heather
    I loved this! I sprinkled a little (very little) xylitol on top, cinnamon, and 1 spoonful of berries! <3
  4. Fitheflea
    This is the type of food which feels like it’s not going to stay sitting in your stomach. Gives a feeling of instant nausea.
  5. Diane
    Yes you are using the kind for mixing drinks. Creme de coco. You need too look in the Asain section for coconut cream. It's similar to canned coconut milk. Smaller can and unsweetened. If you can't find any then use the thick cream that rises to the top of a can of coconut milk.
    Reply: #109
  6. Susan
    I have tried this several ways, my favorite is a sweetened version because on Keto I miss sweet things. However I also made a savory version adding chia seeds (tsp) and shredded cheese with more butter on top. This is similar to grits that we eat in the south. I do believe the picture is deceiving with the added cream on top, you can not really tell what it is suppose to look like when finished in the pot.
    Reply: #108
  7. Una

    I just made this and left out the psyllium and used heavy/thick double cream instead of the coconut cream. Maybe a few extra carbs due to the substitutions, but a very filling tasty dish. Couldn't finish the one portion in one sitting!

    I too just made this on 4 August and it was delicious. I did it exactly as it said with changing no ingredients and wrote it down.

    On looking for it again, this version is in ounces. The one I used off this site was 30g of butter or coconut oil so metric. And the quantity was one tablespoon or 8g of coconut flour. For anyone British on here, as I remembered by weighing instead of spooning, a tablespoon on this site is either American or Continental Europe as it is a desertspoonful here and half the quantity - and I'm not talking about a heaped spoon. I have ready made a couple of mistakes on this site when they don't put the weights or volumes. I prefer to weigh every time bit the recipes are inconsistent with measurements when they mix up grammes and millilitres and then the spoons!

    Anyhow this is absolutely lovely with a handful of raspberries and a small amount of my coconut cream added afterwards.

    I suspect when this is made in a batch, it would be very solid with the egg in it and more like a cake when gone cold in a fridge. I wouldn't want to reheat eggs and with frozen berries they get defrosted by tge pudding. It's no harder to make daily than scrambled eggs. You wouldn't batch cook them but that's just my opinion. Each to their own. .

  8. Una
    That's photography for you! Use a handful of fresh raspberries - about 40g- and you won't need the sweetener. Also coconut cream is sweet too! So save your carbs or at least use them.in a different way with the fruit.
  9. Una

    Yes you are using the kind for mixing drinks. Creme de coco. You need too look in the Asain section for coconut cream. It's similar to canned coconut milk. Smaller can and unsweetened. If you can't find any then use the thick cream that rises to the top of a can of coconut milk.

    It is also.in cartons of 250ml in England made by Blue Dragon so Thai foods section. Much better than a tin and not separated in any way like the tinned milk is - that's just messy!

  10. 1 comment removed
  11. Julie McG
    One thing that I have missed is oatmeal. I love cream of wheat also. This satisfied my desire for hot cereal. Yummy
  12. Natasha
    Am I the only person who had to throw their entire dish of Coconut Porridge away because it tasted so unbelievably bad??

    What did I do wrong???

    I won’t share what it tasted like. But oh my goodness I don’t think I’ll be eating for the rest of the day !!!!!!

    Reply: #119
  13. rahmah
    first time trying it, and it was sooo good. it suits my asian taste bud. tq for the recipe.
  14. LAURA
    My husband and I love this recipe and the one with Chia seeds - reminds us of “readybrek” from our childhood. Very filling, don’t add sugar, just a tablespoon of berries, voila!
  15. Maureen
    How would this turn out if I omitted the egg? Allergic :(
    Reply: #116
  16. Kristin Parker Team Diet Doctor
    It would not set up well at all. The egg cooking is what holds this all together.
  17. Lynda
    This was really great! I will make this again. Instead of buying cans of coconut milk or coconut cream, I found powdered coconut milk at the grocery store. On the box, it gives instructions of how to make either coconut milk or coconut cream. I added 1 tbsp of coconut milk powder and about 2 tbsp of water. This allowed me to control how many net carbs were added. Also, I didn't have to deal with canned coconut milk that is always separating or having different amounts of fat/carbs, depending on the brand. In case anyone wants to find it, the brand of the powdered coconut milk was Grace and I found it in the international aisle at Food Basics (in Ontario).
  18. Jennifer
    This was awesome. I through a drop of vanilla in. Very good
  19. Ian
    I almost threw mine away. I managed somehow to eat it but it came out looking like scrambled egg and tasting horrible. I’m in the UK and pretty much followed the recipe exactly - using weights rather than measures where provided in the recipe.
  20. Dea
    added some chia (so it needed more C Cream) erythritol and vanilla, quite good and will do again and add some cinnamon
  21. Emily
    Made it per the recipe with about 10 blueberries and a little cinnamon thrown in. It was good, be VERY sparing with the salt. And it became a little curdled as it firmed up. I recommend cooking it to just a pudding or custard thickness.
  22. Emma
    I made it with normal cream because we were out of coconut cream and after eating instantly felt nusious, it was delicious to start but after eating it felt quite heavy
  23. Patti
    This was amazing, but I realized why after I ate it. I used the sweetened coconut cream. :( I just blew my entire carb count for the day. I really wish that had been made absolutely clear.
  24. Amber
    This was absolutely horrible - I'm so annoyed I wasted valuable fat macros on this mess.
    It tasted like a gluggy oily scrambled egg, was not anything remotely like oatmeal or grits.
    Reply: #126
  25. Liz
    Can you combine the ingredients the night before? I've got 2 young kids and mornings area tough!
    Reply: #127
  26. Dylan
    It looked like a good idea until I started mixing, and I couldn’t get coconut scrambled eggs out of my head. I found it a challenge also.
  27. Kristin Parker Team Diet Doctor

    Can you combine the ingredients the night before? I've got 2 young kids and mornings area tough!

    The psyllium may make it too thick if it's mixed that far ahead of time.

  28. Nicole
    I didn't like this at all - it tasted greasy.
  29. Toki
    I absolutely loved this! I think the key is high quality butter. I didn’t have psyllium husk so I think my porridge was maybe fluffier/looser than intended but it was so satisfying! I will definitely be making this again.
1 2 3

Leave a reply

Reply to comment #0 by