Yes, yes, yes you CAN have porridge on the low-carb ketogenic diet
Finally, a warm keto porridge that you can enjoy any which way you like it and today we’re serving it up Pumpkin Spice Cheesecake style.
By that I mean it has everything you’d expect from a belly-warming keto porridge topped with cream cheese and our homemade pumpkin spice consisting of nutmeg, ginger, cinnamon, cloves, and all-spice.
Warm Keto Breakfast Cereal
You may have heard about Noatmeal which is a grain-free, gluten-free, low-carb keto porridge that all low carb followers are thrilled about especially this time of year when the temperature drops in Canada.
As the cold weather settles and eventually the snow is upon us there is nothing better than waking up to a hot bowl of keto porridge.
What you might love about this keto porridge recipe is that you can store leftovers in the refrigerator for the next day or two and simply add a touch of water, heat and serve.
Unlike traditional oatmeal, porridge or other hot cereals you have to eat them when you make them as the grains are filled with gluten that tends to seize and thicken like a brick so a grain-free keto porridge certainly holds up to leftover status.
I’ve always been a fan of oatmeal or porridge which is what my mum would call it and so was Mrs. CBB (she still is a HUGE fan).
When we found out we could make a keto porridge, Low Carb Oatmeal or Noatmeal we were all over that idea.
After living the keto lifestyle for 3 years now Mrs. CBB feels she is complete with her meal plan as she has enough variety where breakfast was always the struggle.
A friend of ours sent us her recipe but if you have a look at Pinterest you will find many recipes for Keto porridge but of different variations. Some cooks like to add coconut milk other
almond milk for their liquid, we used both. You may also fancy using chia seeds, hemp hearts or other seeds in your keto porridge as we did but you can also leave them out.
For the bulk of the recipe you will use almond flour (go to Costco it’s the cheapest we’ve found), coconut flour and a bit of milled flax-seed which you can find in just about any grocery store or at the bulk barn.
I find that PC products from Loblaws seem to be reasonably priced and often have sales you can pair with your PC Optimum points card.
What I love about keto porridge is that it is one of those low-carb breakfast cereals that you can switch up any way you like.
You can also top it with whatever you like which is why we chose pumpkin spice cheesecake keto porridge for the win!
I mean, it’s October now, pumpkins are pretty much everywhere and you know that you will see hundreds of keto pumpkin recipes filling your news feed on social media so you might as well join in if you are a pumpkin lover.
How To Make Keto Porridge Pumpkin Spice Cheesecake
This keto porridge really is a one-pot deal and you can also make it in your crock-pot or instant pot if you have one because it works equally as well.
It takes no time at all to make this in the morning so you have something hot to put into your belly to start your day.
We don’t own an instant pot and since Mrs. CBB will be eating this a medium-sized pot was all we needed to make 3 one-cup servings.
Growing up in the UK Indian cuisine inspired me since it is as dominate of take-out as Chinese food is in Canada.
I was always trying new recipes using the best coconut milk I could find. For this keto porridge, we opted for a high-quality Thai Kitchen Pure coconut milk and coconut water with a splash of cream.
Almost all keto porridge recipes use shredded coconut but we just happened to have an unsweetened coconut by Yupik Canada that we felt was perfect for this recipe since it is organic, desiccated fine coconut.
When it comes to toppings for your keto porridge go with what you like.
In this case, we’re sharing this during the Fall season so we felt a pumpkin spice cheesecake keto porridge was in order.
You can also keep it keto by adding blueberries, raspberries or other low-carb fruits that are part of the keto diet.
Take your keto porridge to another level and add some nut crunch with such toppings as toasted pumpkin seeds, almonds or sunflower seeds.
I also know that porridge needs to have a sweetness to it so if you’re not a fruit fan add some Sukrin Gold brown sugar, Lakanto sugar-free maple syrup, monk fruit or any other keto-approved sweetener that you fancy.
Enjoy a ketogenic breakfast with this low carb porridge to soothe your soul.
- 1 can of coconut milk (with the water)
- 1¼ cup desiccated coconut
- 2 tablespoons 35% cream (optional add as water or almond milk)
- 2 cups cold water
- ⅓ cup coconut flour
- 1 tablespoon almond flour
- ⅓ cup ground psyllium husks
- 1 tablespoon hemp hearts (optional)
- 1 tablespoon milled flax (optional)
- 1 tablespoon pure vanilla extract
- 2 tablespoons butter
- pinch of pink Himalayan salt or salt
- (Toppings all optional)
- Pumpkin Spice
- Cream Cheese
- Sunflower seeds
- Pumpkin Seeds
- Sukrin Gold Brown Sugar
- Sugar-Free Syrup
- Fresh Berries
- Pumpkin Puree
- Over medium heat in a pot add your coconut stirring constantly so it does not burn. You want to toast it to a golden brown colour.
- Add 1 can of coconut milk, water, cream and butter and bring to a boil.
- Once the coconut is boiling lower the heat to low or 3 on the dial and add all of the other ingredients minus the toppings.
- Stir until it becomes a thick oatmeal consistency. Add more water, cream or almond milk if you find it becomes too thick for your liking. We found this perfect for us.
- Top with pumpkin spice, cream cheese and a tablespoon of Sukrin golden brown sugar (sugar-free)
So now you know that you don’t have to go without porridge if you are living a low-carb keto lifestyle.
Ideally you’ll want to stock your pantry with common keto staples so you are able to make this and other delicious recipes at home instead of having to buy them pre-made or in boxes.
Saving money is the name of the game right?
Enjoy your Keto porridge and happy breakfast belly.
Discussion: If you’re not a fan of pumpkin what would your keto porridge taste like?
Nutrition: Yields approx 3-4 cups cooked, 1 cup serving, Total fat 30 grams, Total Carbs 15g, Fiber 9 grams Net Carbs 6 g per serving