Keto coconut porridge

Keto coconut porridge

Is it a hot cereal kind of morning? For satisfying, warm-in-the-belly comfort food, check out this keto delight. Pure happiness in a bowl, in just 10 minutes!
June 13 2015 recipe by Fanny Lindkvist, photo by , nutritional review by in Recipes, Breakfast

Keto coconut porridge

Is it a hot cereal kind of morning? For satisfying, warm-in-the-belly comfort food, check out this keto delight. Pure happiness in a bowl, in just 10 minutes!
USMetric
1 servingservings

Ingredients

  • 1 1 egg, beateneggs, beaten
  • 1 tbsp 1 tbsp coconut flour
  • ¼ tsp ¼ tsp ground psyllium husk powder
  • ¼ tsp ¼ tsp salt
  • 1 oz. 28 g butter or coconut oil
  • 4 tbsp 4 tbsp coconut cream
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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 from our Dietitian

If enjoying this porridge for breakfast we recommend increasing the protein for a more filling and nutritious meal.

If you tolerate dairy you could add 2 tbsp whey protein isolate per serving.

If you don't eat dairy products, have a couple of eggs on the side.

Recipe 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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💬 Have you tried this recipe?

What did you think? Please share your thoughts in the comment section below!
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198 comments

  1. 51
    Clarissa
    January 9 2017
    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. 52
    Andrea
    January 10 2017
    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. 53
    Jeanette
    January 12 2017
    Wow, this was better than I thought it would be. I was really missing my cream of wheat, but I like this better.
  4. 54
    Joan
    January 19 2017
    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. 55
    Adam
    January 24 2017
    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. 56
    Naomi
    February 7 2017
    Interesting.
  7. 57
    Brenda
    February 9 2017
    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. 58
    Linda
    February 11 2017
    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. 59
    LILI EVENHAIM
    March 3 2017
    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. 60
    Reply to comment #1 by Caron P
    Cassie
    March 8 2017
    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. 61
    Rachael
    March 12 2017
    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. 62
    Cynthia
    March 27 2017
    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. 63
    Valerie
    April 17 2017
    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. 64
    Nicole
    April 23 2017
    I like many of these recipes but this came out chunky and very eggy for me. Does anyone have any suggestions?
    Reply: #66
  15. 65
    Annette James
    May 19 2017
    Has anyone used the microwave instead?
  16. 66
    Reply to comment #64 by Nicole
    William
    May 29 2017
    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. 67
    Jane Delgado
    June 13 2017
    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. 68
    Natalie
    June 26 2017
    Is the butter supposed to be melted first?
  19. 69
    Jane
    June 30 2017
    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. 70
    Jane
    July 7 2017
    After ordering unsweetened coconut creme from Amazon and then making the recipe as suggested... oh my, this is even better!
  21. 71
    April
    July 9 2017
    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. 72
    Julie
    August 2 2017
    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. 73
    Sal
    August 10 2017
    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. 74
    Nicole D.
    August 13 2017
    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. 76
    Mary
    August 14 2017
    Instead of using pshilium husk, i used fiber powder. Yummy
  27. 77
    Reply to comment #59 by LILI EVENHAIM
    Sharon
    August 26 2017
    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. 78
    Angie
    September 2 2017
    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. 79
    shazi
    September 4 2017
    Kindly show carbs under nutrition heading as well.good effort.keep it up
  30. 80
    John Beck
    September 7 2017
    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. 81
    Tracy Ditto
    September 20 2017
    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. 82
    Reply to comment #51 by Clarissa
    Patrick
    September 26 2017
    Yes you can make big batches and keep in fridge and then microwave the next morning
  33. 83
    Sara
    November 3 2017
    I used Thai coconut milk in the can and it was creamy and only 2 grams of carbs. Delicious
  34. 84
    Britney Wilson
    November 13 2017
    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. 85
    Reply to comment #59 by LILI EVENHAIM
    Devon
    November 29 2017
    Same here I need tips I’m a diabetic I’m lactose intolerant need advice on meal plans please help thanks
  36. 86
    years-of-LCHF
    January 4 2018
    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. 87
    Kristina
    January 11 2018
    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. 88
    Jamie
    January 17 2018
    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. 89
    Reply to comment #57 by Brenda
    Justin V
    February 10 2018

    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. 90
    Reply to comment #87 by Kristina
    Justin V
    February 10 2018

    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!

    Reply: #102
  41. 91
    Brittany
    March 1 2018
    This is amazing! I use dairy milk instead of coconut cream otherwise I find it quite sickly. It’s an amazing craving killer!
  42. 92
    Alisa
    March 19 2018
    Well I have just made this and to be honest I really do not like it. Any one have any thing else they have for breakfast don’t think I can eat that
  43. 93
    Angel
    March 24 2018
    My husband LOVED this. I thought it was way to sweet and the texture is just weird. But he can't stop talking about it and seems to want to eat it every day :)
  44. 94
    Louise
    March 28 2018
    It was OK but I did not find it sweet enough. I don't think it's supposed to be sweet, necessarily. I used unsweetened coconut cream. It came out very bland but the texture was nice. The texture is like cream of wheat. I'll try adding vanilla extract and some unsweetened coconut shavings and more cream to add sweetness, if I need it to be sweet. I did add about 5 rasberries to it. I liked it ok but my husband found it disgusting. Everyone's taste is different. :)
  45. 95
    Shirley
    April 13 2018
    Really good. Makes a nice substitute for eggs. Just a tip. I used Thai brand coconut cream. Since it's just me eating this, I froze the rest of the coconut cream. Can't wait to have this again.
  46. 96
    Christina
    April 15 2018
    I love this recipe. It is like warm coconut cream pudding to me (a childhood favorite). I added a couple of tablespoons of unsweetened shredded cocnut and some stevia and a bit of heavy cream. So delish. My go to in a cold winter morning
  47. 97
    Angie Murphy
    April 15 2018
    This was DELICIOUS! I need to qualify my opinion though... I don't fully keto, so I did add a bit of honey. And some cinnamon and vanilla... All that being said, the texture was fantastic, just like cream of wheat. What I am so ecstatic about is I can eat this without feeling awful afterwards! No acid reflux! Yay! Oh how I have missed hot cereal! ❤
  48. 98
    Sally
    April 17 2018
    Lovely my favourite now , l added cinnamon and a little vanilla extract and cook on the lowest and take off the ring when just hot ,topped with cream and blueberries yum!!
  49. 99
    dani
    April 27 2018
    Too fat for me...I am on a low carb, low fat, sugar free diet. I am sticking with 10-15 grams of rolled oats with unsweetened almond milk, 1 tsp of cinnamon sprinkled on top and 1 tsp of linseed seeds. In the morning my breakfast needs to be fast, it can not take long or too many ingredients. I do not add any fruit...I eat my half a dozen berries after lunch.
  50. 100
    Ernesto
    May 14 2018
    Am I using the wrong Coconut Cream, cause the one I have has added sugar. I have coconut milk, but the cream has added sugar and its the mix we use for Piña Colada.
    Reply: #105
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