Fall is here and I am so excited for the chilly mornings to start rolling in to enjoy some hot cereal. Cereal is hard to come by on the keto diet, cold or hot, so this is where this scrumptious coconut porridge comes in to play!
Top this creamy porridge off with your favorite toppings or stick with one of my favorites: raspberries! Make this porridge right before heading off to work for a nutritious breakfast that will keep hunger at bay.
Yields 1 serving of Keto Coconut Porridge
The Preparation
- 1 large egg, beaten
- 1 tablespoon coconut flour
- 1/4 teaspoon psyllium husk powder
- salt, to taste
- 2 tablespoons butter
- 4 tablespoons coconut cream
- 1/4 cup raspberries
The Execution
1. Gather and prep all ingredients.
2. In a bowl, mix together the beaten egg, coconut flour, psyllium husk powder, and salt.
3. On the stovetop over low heat, melt butter and coconut cream. Slowly add the egg mixture, whisking together until you have a creamy consistency.
4. Top the coconut porridge with fresh raspberries. Feel free to add a splash of coconut or almond milk if desired.
This makes a total of 1 serving of Keto Coconut Porridge. The serving comes out to be 521 calories, 50.6g fats, 6.1g net carbs, and 10.7g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 1 large egg | 79 | 5.2 | 0.4 | 0 | 0.4 | 6.9 |
| 1 tablespoon coconut flour | 20 | 1.2 | 3.3 | 2.3 | 1 | 1 |
| 1/4 teaspoon psyllium husk powder | 5 | 0 | 1.1 | 0.9 | 0.1 | 0 |
| — salt | 0 | 0 | 0 | 0 | 0 | 0 |
| 2 tablespoon butter | 203 | 23 | 0 | 0 | 0 | 0.2 |
| 4 tablespoon coconut cream | 198 | 21 | 4.2 | 1.3 | 2.9 | 2.2 |
| 1/4 cup raspberries | 16 | 0.2 | 3.7 | 2 | 1.7 | 0.4 |
| Totals | 521 | 50.6 | 12.7 | 6.6 | 6.1 | 10.7 |
Keto Coconut Porridge
Ingredients
- 1 large egg beaten
- 1 tablespoon coconut flour
- ¼ teaspoon psyllium husk powder
- salt to taste
- 2 tablespoon butter
- 4 tablespoon coconut cream
- ¼ cup raspberries
Instructions
- Measure out and prepare all ingredients.
- In a bowl, mix together the beaten egg, coconut flour, psyllium husk powder, and salt.
- On the stovetop over low heat, melt butter and coconut cream. Slowly add the egg mixture, whisking together until you have a creamy consistency.
- Top the coconut porridge with fresh raspberries. Feel free to add a splash of coconut or almond milk if desired.
Nutrition
I love this recipe! It brings back great memories of my mom making porridge for breakfast when I was a child. I have made changes to it. I substitute the raspberries for cinnamon. It is closer in taste to my mother’s recipe. I love it so much that it's my breakfast now. Thanks so much for this recipe! My mom is gone now. However, the aroma this recipe brings reminds me of her love!