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

Instructions

Instructions are for 1 serving. Please modify as needed.

  1. In a small bowl, combine the egg, coconut flour, psyllium husk powder and salt.
  2. Over low heat, melt the butter and coconut cream. Slowly whisk in the egg mixture, combining until you achieve a creamy, thick texture.
  3. Serve with coconut milk or cream. Top your porridge with a few fresh or frozen berries and enjoy!

Tip!

If you find yourself with leftover 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.

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166 comments

  1. kammace
    This was a good, easy and quick breakfast. I followed the recipe but probably used less butter as I was guessing conversion from ounces to grams! I’d use less salt next time or use salted butter and not add any extra salt. I added some of our homegrown blueberries and a few walnuts. It didn’t taste eggy and texture was just like a smooth porridge. I’ll definitely make it again.
  2. Sandra Dudley
    I was really excited about this breakfast option as I’ve occasionally missed cereal with this WOE. Being off sick from work, I was craving something comforting and put this together exactly as directed. I removed the pan from the heat while whisking in the egg mixture as I’d read some reviews saying it had cooked like scrambled egg and then continued whisking the mixture back on the heat as it cooked. It came out perfectly creamy. The only thing I would suggest is maybe omitting the salt if using salted butter as I personally found it a little too salty for my taste. The amount it made up didn’t look very much when I’d put it in the bowl but I found I couldn’t eat it all. It was very filling and surprisingly tasty! It does need the berries or something for a bit of sweetness but I think it’s a good alternative to real porridge. Thanks DD :)
  3. Ailsa
    I was't sure about this and have had it in my favs for a while, but this morning I gave it a go.

    It was gorgeous!!! It hit the emotional "bowl of nourishing porridge" vibe perfectly. All I added was some defrosted frozen berries which went well. I am not too precious about weighing, so my amounts were probably approximate - I had to add some soya milk to thin it out at the beginning, so perhaps my coconut flour was particularly absorbent... Anyway, I'm going to have it again tomorrow!

  4. GAfromCA
    Follow the rules for cooking a custard sauce or hollandaise sauce. If this turns to scrambled eggs, that means you let it boil. Keep temp low and stir and scrape pan with a silicone spatula. Remove from heat as soon as the texture changes and thickens slightly.

    After cooking I added a little sweetener and vanilla. It turned out more like a pudding than porridge.

    One change the recipe should make is to specify "unsalted" butter.

  5. Natalie
    Flaxseed substitute for egg worked well. I did 1Tbs flaxseed that I had grounded and added about 2/3Tbs water and soaked it for 15min to thicken then mixed the dry incrediensts like you would with the egg. I didn’t have psyllium husk powder and added an extra 1/2 Tbs-1Tbs coconut flour. It helped create a thick consistency. I added a little vanilla too. I've seen it varies with the brand of coconut flour too, so sometimes I have to add a little extra. Yum, then you
  6. e.fidziukiewicz
    I don't think it needs any sweetener. Once you withdraw sugar you don't miss sweetness so much. I like it a lot.
  7. Shazi
    Hi kristine.Is gram flour better then coconut flour on keto diet? i searched on google that 1 cup of coconut flour is 59 net carbs and for gram flour it said 43.1 net carbs so google may be wrong.right? What do you say?thx
    Replies: #158, #166
  8. Crystal Pullen Team Diet Doctor

    Hi kristine.Is gram flour better then coconut flour on keto diet? i searched on google that 1 cup of coconut flour is 59 net carbs and for gram flour it said 43.1 net carbs so google may be wrong.right? What do you say?thx

    Coconut flour is an incredibly thirsty flour and as such requires very little in most recipes. It would likely take much more gram flour to achieve the same consistency as coconut flour thereby increasing the carb count.

  9. Debbie
    This recipe was a nice change from my everyday scrambled eggs and bacon. I am not sure I let it thicken enough-- it was slightly thinner than cream of wheat. I ate 2 pieces of bacon with it and am excited to see how long it keeps me satiated. Thanks for a winner.
  10. Cynthia A Robinson
    I too was very disappointed.

    So glad so many others liked it, just not for me!

  11. hilasbat
    Sorry to say this was disgusting! Not sure how everyone else loved it and we hated it, but maybe a local palate thing - we are in Australia, it was like salty gruel to our tastes - I added a load of sugar-free maple syrup and that made it just about bearable, but won't be doing this one again, the texture was werid too. Glad we gave it a go though, to cross it off the list haha! :) (And at least other people like it :) )
    Reply: #162
  12. Crystal Pullen Team Diet Doctor

    Sorry to say this was disgusting! Not sure how everyone else loved it and we hated it, but maybe a local palate thing - we are in Australia, it was like salty gruel to our tastes - I added a load of sugar-free maple syrup and that made it just about bearable, but won't be doing this one again, the texture was werid too. Glad we gave it a go though, to cross it off the list haha! :) (And at least other people like it :) )

    I've always found it interesting that people either love or hate porridge, there is rarely an in-between. Glad you gave this one a go.

  13. Peggy
    Uh oh - I think I may have made a mistake. What is coconut cream actually? The coconut cream I used was quite sweet like what you use in Pina Coladas. The resulting porridge was outstanding and very sweet. Had the consistency of cream of wheat - which I love. Just not sure about the coconut cream. Please someone advise me!
    Reply: #164
  14. Kristin Parker Team Diet Doctor

    Uh oh - I think I may have made a mistake. What is coconut cream actually? The coconut cream I used was quite sweet like what you use in Pina Coladas. The resulting porridge was outstanding and very sweet. Had the consistency of cream of wheat - which I love. Just not sure about the coconut cream. Please someone advise me!

    Coconut cream should be in the canned goods in the Indian or Asian aisle of your grocery store and should be unsweetened.

  15. Peggy
    Found it! I'll try again with the unsweetened coconut cream. I actually loved the consistency. It will become a favourite I'm sure.
  16. G
    Shazi - Your info showing coconut flour having more net carbs than gram flour (chickpea/besan) is wrong. The coconut flour commonly sold in the U.S. has roughly twice the fiber as chickpea flour. I got that from comparing packages of each from the same company.

    There is very confusing info regarding coconut flour. The nutrition data sites show coconut flour as having much less fiber than the packages list. Not sure why. Possibly the coconut fiber commonly sold is a higher fiber version.

  17. cmartins989
    Surprisingly good! I didn't use any salt, only salted butter. I cut in half the amount of butter.
    Cinnamon on top and some blackberries, ready to eat!
  18. kathryn
    I really liked this recipe. I used virgin coconut oil which added even more coconut flavor. The only thing, next time I won't add any salt. Even a pinch made it too salty.
    Very good.
    Reply: #169
  19. Kerry Merritt Team Diet Doctor

    I really liked this recipe. I used virgin coconut oil which added even more coconut flavor. The only thing, next time I won't add any salt. Even a pinch made it too salty.
    Very good.

    Thanks for the feedback! Glad you enjoyed it!

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