This recipe for vegan keto breakfast porridge will keep you full all morning long. Stir your favorite toppings into this thick and creamy breakfast option to customize the flavor. The taste and texture is very similar to cream of wheat, and it only takes a few minutes to prepare.
I prefer some cinnamon and blueberries, but there are infinite possibilities.
Obviously, this recipe is handy for vegans because it works as a great alternative to bacon and eggs. It’s also great for anyone who misses hot cereals, or has a sensitivity to eggs.
I used golden flaxseed meal for this recipe. It has a more uniform color, but you should be able to use other styles of flaxseed meal as well. If you want a much thicker porridge, simply reduce the almond milk to one cup.
Yields 1 servings of Vegan Keto Porridge
The Preparation
- 2 tablespoons coconut flour
- 3 tablespoons golden flaxseed meal
- 2 tablespoons vegan vanilla protein powder
- 1 1/2 cups unsweetened almond milk
- 1/2 tablespoon powdered erythritol
The Execution
1. In a bowl mix together the coconut flour, golden flaxseed meal, and protein powder.
2. Add to a sauce pan, along with the almond milk, and cook over medium heat. It will seem very loose at first.
3. When it thickens you can stir in your preferred amount of sweetener. I like to use about ½ a tablespoon. Serve with your favorite toppings.
This makes a total of 1 serving of Vegan Keto Porridge. The serving comes out to be 236 calories, 15g fats, 3.7g net carbs, and 16.6g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 2 tablespoon coconut flour | 40 | 2.3 | 6.7 | 4.7 | 2 | 2 |
| 3 tablespoon golden flaxseed meal | 104 | 8.2 | 5.6 | 5.3 | 0.3 | 3.6 |
| 2 tablespoon vegan vanilla protein powder | 48 | 0.5 | 1 | 0.3 | 0.7 | 9.2 |
| 1 1/2 cup unsweetened almond milk | 43 | 4 | 1.8 | 1.1 | 0.7 | 1.8 |
| 1/2 tablespoon powdered erythritol | 0 | 0 | 0 | 0 | 0 | 0 |
| Totals | 236 | 15 | 15.1 | 11.3 | 3.7 | 16.6 |
Vegan Keto Porridge
Ingredients
- 2 tablespoon coconut flour
- 3 tablespoon golden flaxseed meal
- 2 tablespoon vegan vanilla protein powder
- 1 ½ cup unsweetened almond milk
- ½ tablespoon powdered erythritol
Instructions
- In a bowl mix together the coconut flour, golden flaxseed meal, and protein powder.
- Add to a sauce pan, along with the almond milk, and cook over medium heat. It will seem very loose at first.
- When it thickens you can stir in your sweetener. Serve with your favorite toppings.
This exceeded my expectations by a long shot. When you say it tastes similar to cream of wheat, you were not kidding. I personally may like it better. I don’t like coconut flour, so I substituted the 2 tbsp coconut flour with 4 tbsp almond flour. It took about 10 minutes to thicken up after it started boiling. I stirred frequently. I then finished it with a tsp of Truvia, about a tsp of cinnamon, and two tablespoons of butter, which allowed me to hit my macros for the day. Amazing.
I’m considering pre-mixing the dry ingredients to quickly throw this together for breakfast.
Also worth adding: my girlfriend had a tub of FitMiss Delight Women’s Complete Protein Shake Vanilla Chai flavor, which I used that had 2g net carbs, 16g protein, and 1.5g fat.
I’m so glad to learn that it also works with almond flour!
This turned out pretty good. For a first try I used trivia brown sugar blend and some cinnamon and it turned out so yummy! I was wondering if this would chill and reheat well?
Because of the serving size I haven’t ever had any leftover to reheat, so I’m not sure – but I don’t see a reason why it wouldn’t keep. 🙂
I’m not sure, we haven’t tested it but I don’t see why it wouldn’t work. Someone else commented that they are going to make a big batch of the dry ingredients to keep on hand so that might be an option for you too. If you do try making a big batch for the fridge please let me know how it turned out!
How many carbs does this have?
19.78 total and 5.78 net carbs.
I have this 1 or two times a week. Nice to get away from eggs some of the time.
I’m glad you like this! 🙂
The taste is really good, but the texture is a bit weird for me.
Will it thicken without protein powder?
The flavor of this was quite good even without any added sweetener (my vanilla protein powder was already slightly sweetened). The texture was a little bit alarming though, since it looked like a big jiggly rubbery blob instead of the smooth texture of Cream of Wheat. Maybe I overcooked it or stirred it too much, hmm…
Hi! This looks great. Can you do it in a large batch in an Insta Pot? Do you have a recommendation for that? Thank you!
Hi Lisa. I think you could increase the batch, but I’m not sure how it would perform in an Instant Pot. Let me know what your results are if you decide to experiment!
Can this be made with coconut milk? Almond milk doesn’t agree with my allergies.
Yes, that should be no problem!
I use coconut milk all the time, love it and it works well
What can I use to substitute Coconut flour?
It’s not extremely simple to replace flours from 1 to the other. It’s possible, but may lead to a different taste or texture than what was originally anticipated in the recipe. Feel free to check over our flour substitution post here: https://www.ruled.me/keto-flour-substitutions/
Can I use almond flour instead of Coconut? What can I use to omit the protein powder?
Both the coconut floor and protein powder absorb moisture and help to thicken the final dish in a way that almond flour couldn’t. Switching them out might create a runny dish.
I use both almond and coconut, but the coconut is best because it thickens it as Laura said 😉
I made this porridge this morning it was the 2nd time I made it. First time I followed to a T but it was way too runny. Today I made it with only 1 cup almond milk; I also cheated because I used my microwave cooking for 2 min. It is delicious!
If making a big batch of the dry ingredients, probably best to store in freezer since ground flaxseeds could go rancid very quickly?
I haven’t had a huge issue with flaxseed meal going rancid but if you have I’d definitely recommend storing in the freezer.
Another question – would this also work with whey protein powder? My experience before if mixing whey into hot liquid, it tends to create this gritty texture, which is gross. 🙂
I don’t see why you wouldn’t be able to. With protein powder, it might be best to create a small slurry of it and then mix it into the recipe – it may help with the gritty texture you describe.
If you freeze it do you have to defrost before cooking or can it go straight in pan?
I’d imagine straight into a pan would work just fine 🙂
I was in need of protein that didn’t have to do with meat. This was a wonderful surprise!
Took me back to a childhood flavor that I’d been craving for a long time. So good and I wouldn’t sacrifice the taste by adding sweetener. 😍
What is recommended cook time and should it be boiling?
Cook time may vary, it takes about 5-10 minutes but you are mostly cooking until it’s hot and thickens up.
Oh my! I’m in love with this recipe. I’ve been getting sick of bacon and eggs for breakfast so this is awesome! A tablespoon of Pyure stevia was just the right amount of sweetness. I found mine a bit too runny after cooking for about 10 minutes and cooling down for about 15 minutes, so next time I will start with 3/4 to 1 cup of almond milk. This also made A LOT of porridge, so next time I will split it into 2 portions for breakfast the next day!
Made the porridge this morning and absolutely love it! Today I topped it with coconut flakes, pumpkin chia pudding and keto granola. I could only eat half the bowl before I was full. Plan to try new toppings with the remaining half tomorrow – may even add browned butter. Thanks for such a cozy, versatile recipe.
Sounds delicious! Glad you enjoyed it 🙂