I love how simply this breakfast comes together. A bowl of warm cereal for breakfast is so nice, but is off-limits on the keto diet. This is a great way to have the best of both worlds. Warm with a slight coconutty flavor, this porridge can be a vehicle for many toppings (just be sure to count your carbs)! I love mine with blueberries, but feel free to add nuts or coconut flakes!
Details
Yields:
1
serving
Prep Time: 1 min
Cook Time: 5 min
Ready In: 6 min
Ingredients
Water
¾ cup
(178g or 6.27 oz)
Kosher Salt
⅛ teaspoon
(1g or 0.03 oz)
Egg
1 large
(50g or 1.76 oz)
Butter
2 teaspoon
(9g or 0.33 oz)
Coconut Milk
1 tablespoon
(15g or 0.53 oz)
Flax Seeds
2 tablespoon
(21g or 0.74 oz)
Blueberries
⅛ cup
(19g or 0.65 oz)
Coconut Flour by Nutiva
2 tbsp
(18g or 0.63 oz)
Instructions
1. Place ground flax seeds, coconut flour, water and salt in a small saucepan. Heat mixture on medium-high heat until slightly thickened.
2. Beat an egg. Take mixture off the heat, add half of the egg, whisk. Then add the rest of the egg. Whisk mixture until thickened and egg is cooked through.
3. Remove from the heat, stir in butter. Top porridge with coconut milk and blueberries, if desired.
Low Carb Hot Coconut Breakfast Porridge
Serving Size: 1 serving
| Nutrient | Value | % Goal |
|---|---|---|
| Calories | 341.5 | — |
| Total Carbs | 21.0g | 69.9% |
| Net Carbs info | 6.5g | 21.6% |
| Diabetes Carbs info | 6.5g | — |
| Fiber | 14.5g | — |
| Sugar | 6.1g | — |
| Sugar Alcohols | — | — |
| Protein | 14.7g | 11.3% |
| Fat | 27.1g | 20.9% |
| Cholesterol | 231.8mg | 77.3% |
