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 LOVED this dish but wondered about the carbs. I used coconut cream in a can which is all I could find and it was very sweet. When I did my own nutritional breakdown it came out to WAY more carbs than what the recipe said. I wonder if there is some other type of coconut cream that I don’t know about that has less carbs. Good news is, it didn’t kick my husband and I out of ketosis but I don’t want to tempt fate! Please help.
Is it possible that the coconut milk you have was sweetened? Typically coconut milk and coconut cream are unsweetened and should be quite low in carbs for 1/4 cup worth. I didn’t use a special brand or anything, I usually use Thai Kitchen brand since it’s available in most grocery stores.
Thanks for your reply. I’m not sure if it was sweetened… I guess it had to be. Is it the kind in the can? I’ll just look again and find the kind you are talking about.
Yes, I used the canned coconut milk in this one (and took the cream off the top of it). If you live in a warm place, you can put the canned coconut milk in the fridge for 20-30 minutes and the coconut cream will be semi-hardened at the top.
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!