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
2 servingservings

Ingredients

  • 2 2 egg, beateneggs, beaten
  • 2 tbsp 2 tbsp coconut flour
  • ½ tsp ½ tsp ground psyllium husk powder
  • ½ tsp ½ tsp salt
  • 2 oz. 55 g butter or coconut oil
  • 8 tbsp 8 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!

Tips

Serve together with two hard-boiled eggs to add some more protein.

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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A little sneak peek...

With Diet Doctor Plus you get access to tons of keto meal plans, including dairy-free and vegetarian versions, meal plans adapted for intermittent fasting, quick-and-easy and budget keto meal plans. Below, see our latest one.

Keto: Dairy free #6

Following a healthy dairy-free diet doesn’t have to mean depriving yourself — and this week’s meal plan is proof of that.

On the menu, we have some spice-heavy keto dishes like our Sindhi-style lamb curry. Additionally, there are some quick and easy weeknight favorites such as our tasty tuna zoodle salad and chicken stir-fry.

While following this plan, if you’re not a big fan of certain ingredients, feel free to swap them. If, for example, you don’t enjoy eating lamb, you could always substitute it for chicken or beef.

The same goes for vegetables. If there’s something you don’t fancy, change it for another low-carb veggie. Check out our visual vegetable guide for more inspiration.

Get ready to enjoy some of our favorite keto meals while staying below 20 grams of net carbs per day.

Full meal plan →

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186 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 :) )
    Replies: #162, #170
  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!

  20. Ravenclan
    I’m also in Australia and just tried this myself, and must say I didn’t enjoy it at all either.
    Obviously just different to our tastes over here as you said I think.
    I didn’t add the salt and used unsalted butter, but did add a dash of vanilla and some berries.
    It was quick and easy to make so I’m sad it didn’t turn out as hoped.
    Reply: #171
  21. Crystal Pullen Team Diet Doctor

    I’m also in Australia and just tried this myself, and must say I didn’t enjoy it at all either.
    Obviously just different to our tastes over here as you said I think.
    I didn’t add the salt and used unsalted butter, but did add a dash of vanilla and some berries.
    It was quick and easy to make so I’m sad it didn’t turn out as hoped.

    I am sorry you didn't enjoy this one. Do you think the salt would have made a difference?

    Reply: #172
  22. Ravenclan
    Hi Crystal,
    I don’t think so, I don’t really like salt which I why I didn’t add it.
    Worth a try though so thanks for the recipe! :)
  23. Rach (UK)
    I loved it. I’ve had an unsettled tummy and wanted something soothing. This was perfect. Someone called it salty gruel which was accurate but yummy and just what I needed. Did find portion a bit small but I think that’s partly due to using a small egg and reducing the butter amount a bit. I’ll definitely make this again. I kept it savory by not adding berries.
    Reply: #174
  24. Crystal Pullen Team Diet Doctor

    I loved it. I’ve had an unsettled tummy and wanted something soothing. This was perfect. Someone called it salty gruel which was accurate but yummy and just what I needed. Did find portion a bit small but I think that’s partly due to using a small egg and reducing the butter amount a bit. I’ll definitely make this again. I kept it savory by not adding berries.

    I am glad it helped. I hope you're feeling better today!

  25. Alyse Price
    So so yummy!. I added another TBSP of Coconut Flour as my mixture was runny but it was delish!. Something different!, even poured a little bit of sugar free maple syrup!.
  26. Peanut
    Was excited to try this but ended up finding the taste and texture absolutely disgusting. Couldn't finish and almost puked which was unfortunate as I love a bowl of porridge. I'm not sure if the ingredients taste different overseas, I messed up somewhere without realising or you all have very strange taste. :/
    Reply: #177
  27. Crystal Pullen Team Diet Doctor

    Was excited to try this but ended up finding the taste and texture absolutely disgusting. Couldn't finish and almost puked which was unfortunate as I love a bowl of porridge. I'm not sure if the ingredients taste different overseas, I messed up somewhere without realising or you all have very strange taste. :/

    I am sorry you didn't love this one.

  28. rochelle.currie
    This was so yummy! Made it with a little bit of almond milk and added the vanilla monk fruit sweetener by locako and it was DELICIOUS! Definitely going to be on high rotation at our place. I also omitted salt as the butter I used was already salted!
    Reply: #179
  29. Crystal Pullen Team Diet Doctor

    This was so yummy! Made it with a little bit of almond milk and added the vanilla monk fruit sweetener by locako and it was DELICIOUS! Definitely going to be on high rotation at our place. I also omitted salt as the butter I used was already salted!

    Great choice to leave out the salt with the salted butter! I am glad you enjoyed this one.

  30. patmirner
    This was lovely and so satisfying. I made it as per recipe and it had a good texture and mild flavour, not too coconut or egg or salt came through. I served with a little double cream and blueberries. I will be making it again.
  31. Haley
    I found the original recipe a bit bland so I made a few tweaks and it turned out not too bad (I'm in Australia by the way). I used half coconut cream and half thickened cream for the base, used unsalted butter, added vanilla, cinnamon and an erythritol/Stevia sweetener to it, plus added a bit more psyllium to hicken it up. I served it with a dash of thickened cream... Not bad at all! Would also be a good desert too I reckon ;)
  32. Cristy Kavanagh
    Im not a big fan atm going to try it without butter that's the only thing I didn't like about it.
  33. Vivien
    I see no one else has mentioned this so it must be me! Recipe states 1Tablespoon coconut flour but then in brackets it states 6g. As far as I know a tablespoon of dry weight is 15g not 6g. Hence I have been using a tablespoon of coconut flour!. Could somebody please clarify as I love this recipe. I live in UK if that makes any difference. TIA
    Reply: #184
  34. Crystal Pullen Team Diet Doctor

    I see no one else has mentioned this so it must be me! Recipe states 1Tablespoon coconut flour but then in brackets it states 6g. As far as I know a tablespoon of dry weight is 15g not 6g. Hence I have been using a tablespoon of coconut flour!. Could somebody please clarify as I love this recipe. I live in UK if that makes any difference. TIA

    Vivien, one tablespoon of coconut flour weighs 6 grams. It is always best to go by weight when it is an option.

  35. Janet
    Isn't a tbsp15 ml by volume? If you measured out 6 gm of coconut flour I bet it would fill that tbsp!
    Reply: #186
  36. Kristin Parker Team Diet Doctor

    Isn't a tbsp15 ml by volume? If you measured out 6 gm of coconut flour I bet it would fill that tbsp!

    Tablespoons can actually vary by country! The tablespoons we use are the American version, which yes, are 15ml.

  37. Shirley
    I just made this for the first time. It was yummy. I bit like coconut pudding. I will definitely make it again! My tip is to take the pan off the heat when you add the egg mixture and leave it off. Your coconut cream mixture should be really hot before you add the cream mixture. Just be sure to stir like crazy. It was delicious.
    Reply: #188
  38. Britta Patterson

    I just made this for the first time. It was yummy. I bit like coconut pudding. I will definitely make it again! My tip is to take the pan off the heat when you add the egg mixture and leave it off. Your coconut cream mixture should be really hot before you add the cream mixture. Just be sure to stir like crazy. It was delicious.

    Thank you for sharing your tip Shirley and happy to hear that you enjoyed it!

  39. Vivien
    Hi Kristin. Thank you for the reply. I was determined to prove you wrong so did as you said and actually weighed a tablespoon and it did indeed weigh 6grams. However when you look up on conversion tables it says a tablespoon of dry weight is 14.8 grams (rounded up to 15g usually) which is what I've always gone by, very strange. Anyway, I love the recipe.
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