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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148 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.
    Reply: #150
  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.
    Replies: #108, #147
  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 !!!!!!

    Replies: #119, #131
  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 :(
    Replies: #116, #143
  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.
  30. Jill
    The flavor was really good. I did add some pure vanilla extract and 1/2 a packet of monk fruit sweetener.

    The one thing I will also comment on is, this feels VERY heavy in your stomach. Also, I would not use as much coconut flour next time as it gave it a gritty texture, that isn’t my personal favorite.

    With how filling this dish is, this while it looks small, could easily be enough for 2 people. I couldn’t even finish half. (And I’m only on day 11 of Keto.)

  31. Edna

    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 !!!!!!

    I've had this happen to me too one time although I've made this other times with no problem and I think the issue is with the coconut cream, when you use only the coconut cream solids without mixing it with the liquid it comes out tasting a bit like vomit. Also don't cook it too thick.

  32. Emma
    I made this and it was really good. There was still an eggy taste but I could have masked it more or it could have been due to the large size of my egg.
    Things I did to mask it. Temper the egg - beat the egg in a separate bowl to combine. Boil liquid ans butter for recipie on stove. A tablespoon at a time, add the hot liquid to the egg, whisking as you go. Once all the liquid is gone, put the mixture back on stove on a LOW heat. Add in flour and husk. Stir until the mixture is thick enough for your liking.
    I used almond milk instead of coconut cream and added dollop cream at the end. I also used sweetener (one I have has caramel in it, and made it taste like brown sugar porridge!)
    I would defiantely make again as it was a great substitute for porridge.
  33. Ellie
    This is sooooooo good. You have to love coconut and porridge describes it exactly. Very warm and soothing and nourishing. If you stir it constantly and may have to turn up the heat a little it comes out perfect.
  34. Cecilia
    It takes some time to get used to natural flavors those that didn’t like it may have to get used to unsweetened food. I didn’t put in the egg but followed the recipe. I found it not delicious but good.
  35. Amanda
    I love this, so easy to make plus it's warm & yummy so nice in winter.
    Had some half cream/butter that I'd used in a pancake yesterday. It has some lemon juice & shavings of
    some orange skin which sitting overnight brought out more flavour from the orange skin. So I used this as
    the butter.
    Cooked it till it started to thicken like the pancake then put it over some raspberries in a bowl. Added some
    cinnamon & a dollop of vanilla cream yoghurt (keto friendly) that my husband makes.
    Will be having this again.
  36. Robin
    I really miss cream of wheat and this was the perfect substitute! Delicious! ❤️
  37. 1 comment removed
  38. Paula Somersall
    I enjoyed it but found it tasted quite eggy.
  39. Naeema
    What exactly is coconut cream? In england we get coconut milk in a tin which gives a thick solid part, and a watery part. Is it that? Or we get creamed coconut which is solid. There is something in a tin called coconut cream but it is thin and I'm confused... :S
    Reply: #140
  40. Kristin Parker Team Diet Doctor

    What exactly is coconut cream? In england we get coconut milk in a tin which gives a thick solid part, and a watery part. Is it that? Or we get creamed coconut which is solid. There is something in a tin called coconut cream but it is thin and I'm confused... :S

    You may find this helpful.
    https://www.bonappetit.com/story/what-is-coconut-cream

  41. glen
    Loved it exactly as the recipe. You must continually stir. Served with cream,raspberries and coconut
  42. Terry
    Oh wow. This small but substantial portion tastes like dessert...like a sweet cloud. I hard-yes licked the bowl. I may have a problem steering clear of this...
    QUESTION: I wonder if the egg is heated long enough to be cooked. Mine was thick enough within 2 minutes, and not terribly hot. Is there a safety risk here?
    Personal notes, if interested:
    - followed directions precisely; recommend you make sure you're melting the oil/butter at the lowest possible temp (mine spattered like mad when I added the first bit of coconut cream)
    - whisk constantly while blending
    - made mine with coconut oil option rather than butter, added NO sweetener but just a drop or two of vanilla to my single serving, and 4 blackberries; coconut cream contained NO added sugar
  43. Rosanne
    Maybe premake some chia gel to add in once you've summered the coconut a bit?
  44. Sarah Hart
    Not t all sure about this, a bit like coconut scrambled egg...
  45. Meagan
    Just made this and omg was it delicious! Added cinnamon and a sprinkle of monk fruit as someone suggested in the comments. Definitely going to be making again and again.
  46. Tori
    I was a bit cynical from the mixed reviews but took some of the advice above. I added pure vanilla essence and served it with frozen blueberries, shredded coconut and more coconut cream and it was actually delicious. The trick is to make sure you keep stirring til it's a thick consistency you like. No, it's not nearly as good as porridge but it was lovely on a cold, rainy morning and I'll definitely make it again!
  47. ngtranberg
    Susan, There is an icon at the beginning of each recipe where you can change all of the recipes from US to metric. Right beside that icon you can also change the number of servings that you are making.
  48. Sarah Hart
    I tried this again, when I realised I'd missed a step in the recipe, and yes, it's pretty good!
  49. matildakroeze
    I was sceptical of this as I couldn't bear the thought of it being like scramble eggs, so I changed out 1 egg for 2 egg yolks, added a drop of vanilla and a couple drops of liquid stevia! It's delicious, and not eggy at all, more like a hearty custard. I also used straight pouring cream rather than coconut as that's all I had. Psyllium husks rather than the finer husk powder has given it a nice porridge texture. Will make again for sure!
  50. Kristina
    I agree. I loved the taste and was so happy to discover this recipe, but now, 20 minutes after eating it I am not sure I'll keep it in my stomach..

    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.

  51. 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.
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