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

Ingredients

1 servingservings
USMetric

Instructions

Instructions are for 1 serving. Please modify as needed.

  1. Mix together all the ingredients in a non-stick saucepan 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 it adds a little fat.

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

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89 Comments

  1. Clarissa
    I started making this for my high fat breakfast instead of bulletproof coffee, and I like it so much better! Has anyone tried making this ahead of time and keeping it in the fridge? Does it keep well? I've been making it every day, but it would be nice to make a big batch ahead of time.
    Reply: #82
  2. Andrea
    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!
  3. Jeanette
    Wow, this was better than I thought it would be. I was really missing my cream of wheat, but I like this better.
  4. Joan
    Just tried this but it was awful, I did use a sachet of coconut cream so it could be that but it was very sickly
  5. Adam
    Don't forget the coconut cream drizzled over the top on serving, I found without it, it is a little too sweet/strong for me, but with that added, it offsets it and is not too bad at all.
  6. Naomi
    Interesting.
  7. Brenda
    Hello, I don"t get it. The coconut cream I found has 22 grams of carbs (per tablespoon) and 20 grams (sugar). Is there a healthier coconut cream? Could the one I bought be okay?
    Reply: #89
  8. Linda
    Brenda you could try https://www.amazon.co.uk/gp/product/B00JEHHFFI/ref=oh_aui_search_deta... - a 100% coconut powder that can be made up (water added) to whatever consistency you like
  9. LILI EVENHAIM
    Hi,
    Can I make this recipe without an egg since I'm allergic to eggs, and breakfast is difficult foe me on low carb (I'm can't eat diry either)
    Thanks
    Replies: #77, #85
  10. Cassie
    Because it's a low carb recipe, I would not advise adding oats to it. They are one of the lower GI grains, but a grain nonetheless. They're definitely not a part of the recipe.
  11. Rachael
    Just made this. I added a few toasted walnuts, cinnamon and a pinch of stevia and it was really yummy! May want to add tempering the egg so it doesn't scramble!
  12. Cynthia
    This is outstanding and incredibly filling. I added a little unsweetened vanilla almond milk to improve the consistency while cooking. I drizzled 1 1/2 tablespoons of coconut cream on top and served it with a couple of strawberries. It was really a nice treat for breakfast.
  13. Valerie
    Be aware that there is a difference between Coconut cream and Cream of Coconut. I think the cream of coconut like Coco Lopez, is the super sweet stuff used to make pina coladas. Check the carbs and you'll know the difference.
  14. Nicole
    I like many of these recipes but this came out chunky and very eggy for me. Does anyone have any suggestions?
    Reply: #66
  15. Annette James
    Has anyone used the microwave instead?
  16. William
    The key is in "tempering" the eggs. What you do is the following:

    1. Place eggs in a bowl and whisk them thoroughly.
    2. Pour in a hot liquid (milk, broth, coconut milk, oil...), but start very slow at first, increasing the amount your pour in with time. At first start with maybe a tablespoon amount. Whisk while doing this.
    3. Now the hot liquid has tempered it without scrambling it and it will not turn solid. Pour the mixture into the pan or use it however you wish.

    Sieve out some hard chunks that have solidified unintentionally.

    Or just look it up to red about it in more detail. :-) I hope this helps.

  17. Jane Delgado
    I loove this recipe! I love the taste of coconut so i didn't mind the taste at all! And it definitely does help me reach my macros! The only thing i didn't like was the taste with egg and salt, tasted too salty for me so i left it out and it tastes just fine. Definitely will be using this recipe in the future :)
  18. Natalie
    Is the butter supposed to be melted first?
  19. Jane
    I made this without melting the butter, without even initially whisking the eggs, and it came out great. I did make sure I used LOW heat, and that I was using a good non-stick pot (mine was orgreenic), and I stood there stirring constantly until I served it. I was skeptical, but it's good! P.S. I did not have coconut cream so I used almond milk and cooked longer (I'm guessing) to get it to thicken. Coconut cream and milk are on the shopping list.
  20. Jane
    After ordering unsweetened coconut creme from Amazon and then making the recipe as suggested... oh my, this is even better!
  21. April
    This turned out amazing! Just keep stirring till you get that porridge consistency. After it was done I drizzled it with some coconut cream added pumpkin pie spice and two drops of Stevia and oh my it was out of this world
  22. Julie
    This was soooo delish!! I was not expecting it to be good at all! The key is to absolutely temper the eggs and low, low heat. It will take awhile but so worth the wait. I just topped it with three sliced strawberries and YUMMY!!!
  23. Sal
    Oh my. So good and filling. I added nutmeg and vanilla. You can find psyllium powder in the laxative section of natural food stores.
  24. Nicole D.
    So, How do i know what a serving is? I can't figure that out on any of the recipes.
  25. 1 comment removed
  26. Mary
    Instead of using pshilium husk, i used fiber powder. Yummy
  27. Sharon
    You can substitute chia seeds for egg in most recipes. Use 1 Tlb of chia seeds and 3Tlb of water. Grind the chia seeds and add water. Let it set about 5 min and it will be the consistency of an egg. This equals 1 egg. Hope this helps you.
  28. Angie
    Yummo - first time I made as I am thoroughly over eggs. Dumped all ingredients into a nonstick pot and just kept stirring. Came out great.
  29. shazi
    Kindly show carbs under nutrition heading as well.good effort.keep it up
  30. John Beck
    We liked this article so much that we've featured your article on our website, The Manly Blog! Just thought you'd like to know! SEPTEMBER IS NATIONAL BREAKFAST MONTH – 7 GREAT, HEALTHY, KETO BREAKFAST RECIPES!
  31. Tracy Ditto
    I just started a Keto diet and needed an oatmeal replacement and this was it! There are a couple of changes I made. I added:
    1. Just like a quarter of a tsp of ground flax, sunflower, pumpkin, sesame seeds and goji berries from Linwoods (still not sure that was needed, it did change the favor just a tad but I was experimenting)
    2. I used Coconut Dream milk which only has 1g of carbs
    3. Vanilla
    4. Cinnamin
    5. Just an extremely small stream (maybe a 1/4 of a tsp) of coconut palm syrup for a little sweet
    6. I roasted some coconut with different seeds as a cereal previously so sprinkled some of that on top with blue and blackberries.

    This was a very good, doable recipe. Keto diet is very hard work for me but I'm sticking with it. Note on making this recipe: Since you are using an egg mixture, you will want to have all ingredients ready to throw in but cook on very low heat or your egg will cook up so take the pot of the heat and stir if it looks like it's getting thick. If it is, just keep adding more coconut cream milk to thin it out very slowly. If you add to much liquid, I bet just a pinch more of pysillum husk will thicken it back up.

    Will try adding cocoa with chocolate nibs next time! Thanks for the recipe!
    Tracy

  32. Patrick
    Yes you can make big batches and keep in fridge and then microwave the next morning
  33. Sara
    I used Thai coconut milk in the can and it was creamy and only 2 grams of carbs. Delicious
  34. Britney Wilson
    I must’ve done something wrong. I followed the recipe exactly but thought this was disgusting. It looked like it would be good but the texture and the taste of egg over powered it.
  35. Devon
    Same here I need tips I’m a diabetic I’m lactose intolerant need advice on meal plans please help thanks
  36. years-of-LCHF
    Here's what worked best for me (after a number of trials):
    All ingredient in a pan that has a THICK bottom
    LOW heat
    Constant, patient stirring with a small silicone spatula scooping from sides and bottom till wanted consistency reached
    Added an 1/8 tsp of Vanilla
    And - as other have said - cream (dairy or coconut) and strawberries added when the porridge is in the bowl.
  37. Kristina
    Ok I just made this with almond milk (I didn't have coconut cream). It turned out really well for me. I'm not a morning person so I made this ahead, so I'm wondering about the portion size. This looks so small to me. Can this keep me full till lunch?
    Reply: #90
  38. Jamie
    This might be the worst breakfast Ive ever made in my life low carb or otherwise. The texture was gross and the taste was the worst. I’m searching for an egg alternative but this one isn’t it.
  39. Justin V

    Hello, I don"t get it. The coconut cream I found has 22 grams of carbs (per tablespoon) and 20 grams (sugar). Is there a healthier coconut cream? Could the one I bought be okay?

    I did the same thing as you the first time :) The one you bought is NOT ok. You need an unsweetened cream. Try the Asian section of grocery store. Sounds like you got a Mexican variety, perhaps

  40. Justin V

    Ok I just made this with almond milk (I didn't have coconut cream). It turned out really well for me. I'm not a morning person so I made this ahead, so I'm wondering about the portion size. This looks so small to me. Can this keep me full till lunch?

    No. Most of calories from this recipe come from the coconut cream, which has about 8-10 times the calories of almond milk. You'd better double or triple the recipe!

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