Breakfast Doesn’t Always Have to be Eggs!
We’ve been trying to wake up earlier every day now that Spring is here in NYC. Rami is better at this superhuman feat than I am. I must admit it’s easier to wake up to a bright and shining morning in Spring than a dreary winter day (not if you have allergies though I guess).
Breakfast is usually a cup of coffee (soon to be Cold Brew now that hotter days approach!) followed by some classic Scrambled Eggs. We love mixing it up though; we have a blog to run after all. A few weeks ago we gave Low Carb Maven‘s Coconut Flour Porridge a try and were very impressed. Rami had been craving a childhood favorite of his – semolina porridge (in Russian it’s “mannaya kasha”) and this was our first attempt to recreate it. The texture and flavor was amazing and this keto recipe totally works with any mix ins you may want to add! Not a bad option to keep in mind for busy mornings when you want something warm and soothing as it’s pretty quick to prepare. Thank you to Kim for the great recipe! We’ve been enjoying it for weeks.
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This recipe just goes to show how versatile coconuts can be. They’re broken up into so many forms found on supermarket shelves, whether it’s coconut water, milk, flour, oil or flakes for sprinkling into your morning porridge (which is exactly what we did!). This coconut flour porridge is a perfect option for a low carb or paleo diet. We’ve been reducing the amount of dairy we eat in an effort to be more paleo-friendly. We do like to enjoy our Kerrygold grass-fed butter and organic heavy whipping cream in our morning coffee. We’ve also been embracing stevia more, which is why we’ve used our trusty liquid stevia in this recipe. We find liquid stevia much less bitter than powdered stevia extract. Maybe you might too!
After much experimentation, we discovered frozen blueberries work best in this low carb and paleo coconut flour porridge. They’re pretty low carb relative to other fruits and since they’re frozen, they break down very nicely when heated in the porridge. Once broken down, the berries simply burst with flavor. Warm berries beat cold ones, hands down. We also added pumpkin seeds, because what’s life without a little crunch? Pumpkin seeds are low carb and high protein, a perfect addition to any breakfast. You can add either a tablespoon of grass-fed butter or coconut oil for a boost of fat to keep you going until lunch.
Kim over at Low Carb Maven adds a beaten egg to her coconut flour porridge to thicken it up but we began skipping this part to save time and found the porridge to still taste and feel great. If you want a little boost of creaminess, fat and protein, consider adding a beaten egg slowly into the cooking porridge!
| Servings: servings |
- 1 cup almond milk
- 1/4 cup ground flaxseed
- 1/4 cup coconut flour
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 10 drops liquid stevia
- 1 pinch salt
- 2 tbsp butter
- 60 grams blueberries
- 2 tbsp pumpkin seeds
- 1 oz. shaved coconut
- Set a cup of almond milk to heat up on a low flame.
- Add in flaxseed, coconut flour, cinnamon and salt. Use a whisk to break up any clumps.
- Heat until slightly bubbling. Add in liquid stevia and vanilla extract.
- When the mixture is as thick as you want it to be, turn off the flame and add in your toppings. We like to add cold butter, fresh or frozen blueberries, pumpkin seeds and shaved coconut!
Loved this recipe? Let us know! Something didn’t quite turn out right? Ask us in the comments below or contact us– we respond to comments every day and would love to hear from you and help you out! And check out all our low carb breakfasts to learn to make more delicious and healthy meals!
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Enjoy fluffy waffles and pancakes, sweet and savory muffins, porridge, omelettes and much more every day of the month.
Dr. Rosmy Barrios, MD is an aesthetic medicine specialist whose work focuses on patients who are treated for obesity, metabolic syndrome, and other weight-related issues through nutritional analysis, keto diet programs, and supporting medications.
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Can I use Monk Fruit sweetener instead? This looks so good!
Yes! Go for it!
Any estimate on the carb count w/o the blueberries? Don’t care for them.
Like the idea of hot cereal, miss it when it’s cold.
It would take off about 4 grams of carbs.
Can I use almond flour instead of coconut flour?
I think coconut flour really helps the thickness – it absorbs lots of liquid adding to the consistency. Almond flour alone might not work as well.
I tried this but didn’t care for the texture, it reminded me of cream of wheat which I’ve never cared for, so I threw it into a muffin pan and voila! For me, it was much better as muffins. Thanks
Hey, whatever works for you! Glad you found a way to incorporate it the way you like best 🙂
Jenna: You baked it at what temperature?
Would there be any way to either microwave this or make this ahead and reheat it? I’m the rush out of the house in the morning and eat at work kind of person.
I think if you make it at night and reheat it the next morning at work it should be fine! Feel free to add some liquid into it if it gets too thick. Coconut flour tends to absorb a lot of liquid and I think leaving it overnight might thicken it too much. Let us know how it goes for you 🙂
I really liked this breakfast, just made this this morning though I had to adapt it as had no almond milk or flax seeds so used coconut milk and mixed seeds along with mixed frozen fruits . Suorisingly very nice 🙂 I will be making this again!!
It’s one of our favorite breakfasts to take a break from eggs for a day. Glad you enjoyed it!
This is my new favorite breakfast. It’s quick and easy. I made 1 serving instead of 2 and added a little extra unsweetened almond milk. I like my porridge a little bit thinner. I also like to leave out the fruit and add unsweetened chocolate mix to this. That is how my mom made cream of wheat for me when I was young. Yummy!
Sounds yummy! I also like to make it with some butter and chopped pecans for a lower carb version.
I love this recipe! It reminds me of a super healthy version of creamed wheat. I adore creamed wheat but it doesn’t make me feel the best sometimes so I’ve stopped eating it. Trying your recipe ASAP 🙂