This incredible tasting keto Almond Flour Porridge takes 7 minutes to prepare and is 6 net carbs per serving. It's perfect for any Paleo or low carb diet.
There are days I look upon my children’s Sunday oatmeal with jealousy.
Don’t get me wrong… I love my usual breakfast of crustless spinach quiche, the occasional breakfast muffin or even a piece of crustless cheesecake. They keep me full for hours and I am happy as a clam eating the same thing for breakfast every day. I’m a creature of habit.
Before choosing a low carb, ketogenic lifestyle, I looked forward to my weekends. Weekends were made for a warm bowl of comforting hot cereal or porridge. Oatmeal was my favorite; fixed with butter, brown sugar and a little milk, it was perfect. It didn’t keep me as full as my typical low carb breakfast, but it was a delicious treat!
I’ve been happily enjoying hot cereal again - THIS is the best low carb cereal made with defatted-almond-flour from Sukrin. When I first examined the Sukrin Almond Flour, I didn’t know what to make of it. It's dry, powdery, and not at all like the blanched ground almonds I am familiar baking with. It requires more liquid and time to absorb other ingredients. I admit that I haven’t used it much in baking, but it is perfect in this low carb paleo porridge!
[Note: If you are looking for the perfect Fall flavor experience try the keto Pumpkin Spice Porridge, too!]
(By the way, ONLY the defatted-almond-flour will work in this particular recipe. It's a completely different product than what we usually work with. It is very low in net carbs and much lower in fat. My husband LOVES this cereal and asks for it.)
The recipe took me at least 10 times to get right. On it’s own, the defatted-almond-flour wasn’t quite the consistency I wanted. I alternately added blanched almond flour, sesame flour, oat fiber, and protein powder in search of the correct texture. The first several bowls were chalky and dry, lacking that smooth moist mouth feel I remembered. Using psyllium husk powder and glucomannan powder produced a cereal with the consistency of snot.
The magic ingredients? Flax and an egg. Golden flax meal provides the cohesion I wanted and a beaten egg lends thickness and creaminess of texture. I would characterize the texture of this ketogenic hot cereal as between cream of wheat and thick oatmeal without the lumps. I added a little brown sugar substitute (Sukrin Gold), butter and cream to finish it off. Ahhh, low carb luxury!
Errant thoughts:
- I was able to get 18 servings from one bag of Sukrin Defatted-Almond-Flour, about 75 cents worth of product per serving.
- Make your own low carb brown sugar = 1 cup granulated sweetener plus 1 tablespoon blackstrap molasses for 1 net carb per tablespoon (Sukrin Gold has zero carbs per tablespoon. I LOVE it!).
- Paleo or Dairy-free subs: sweeten with honey or maple syrup and replace butter with ghee or coconut oil; also sub almond milk or coconut milk for the heavy cream.
- Garnish with your favorite toppings but don't forget to count the carbs.
This low carb cereal is 2 net carbs per serving plain! With the berries it's 6 net carbs and a great keto breakfast option.
NOTE: An Australian friend said that she had success drying out the wet almond meal leftover from making almond milk and using it for the porridge. She dried it in a low oven and then re-ground it. I bet a dehydrator would work too!
[This recipe may contain affiliate links.]
Almond Flour Porridge (low carb cereal)
Ingredients
- 3 tablespoons Sukrin Defatted Almond Flour
- 1 tablespoon ground golden flax
- pinch of salt
- ¾ cup water
- 1 large beaten egg
- 2 teaspoons butter (ghee or coconut oil)
- 1 tablespoon Low carb brown sugar (or your favorite sweetener to taste)
- 1 tablespoon heavy cream (or coconut milk)
- 1 ounce strawberries
- 1 ounce raspberries
- ½ ounce blueberries
Instructions
- Traditional Method: Measure the first 4 ingredients into a small pot and place over medium high heat.
- When the mixture begins to simmer, turn the heat down to medium and whisk until it thickens and becomes hot.
- Remove from the heat and add the beaten egg, little by little, whisking all the while. Place back over medium heat and whisk quickly until the porridge gets thick. Remove from the heat and whisk for 30 seconds more.
- Whisk in the butter (ghee), sweetener of your choice and cream (or coconut milk).
- Garnish this low carb almond porridge with your favorite ingredients and enjoy!
- Microwave Instructions: Mix all of the ingredients together in a microwaveable bowl until thoroughly combined. Cook on hi power in 30 second bursts, stirring in between, until thick and hot.
Notes
6 net carbs for the cereal as shown
NIck Windsor
Thanks for sharing a great recipe. I go through cycles of low-carb diets when I'm trying to cut down on my body fat so this is ideal. Thanks again.
Julie Wheeler
This was amazing!! Even in hot and humid weather it's so, so good so I can imagine what a comfort food it will be this winter! Strawberries and blueberries mixed in with "porridge"! Love that it has good protein and fiber as well as low carb! Thanks for this yummy recipe!
Felicia
Very good! Give it a shot.
Thank you, Kim!
Cynthia Holeman
I actually just discovered this recipe on your website, so I haven't tried it.
The thought of eating a raw egg is very distasteful to me. I'm wondering how the egg can cook in the short time it is heated? Any ideas?
Thanks!
Kim Hardesty
Hi Cynthia. The egg will cook, that is what thickens the porridge. In fact, I have scrambled it a few times when not watching carefully. -Kim
Julie Wheeler
I just used one of my Anyday microwave bowls with the top on and unlatched and cooked using the 30 seconds increments until the "porridge" reached the thickness I wanted. I used a large double yolk egg and I'm sure it was totally cooked! Then I added fresh fruit. It was delicious.
Abbie
So happy with this recipe! I definitely love this more than the coconut flour porridge but both are delicious and easy to make. Both of them are now regulars in my life.
I did make it a bit differently though— defatted almond flour wasn’t available so I used normal almond flour and around 10g blended oats to kinda help bind it. As guided above, do not skip the main ingredients that make this so creamy and porridge-like (ground flax and a beaten egg)! I loved seeing how creamy my porridge was getting after stirring in the beaten egg. Yumm!
Kim Hardesty
I'm glad it worked out, Abbie! -Kim
Nikki Parry-Wulff
Thank you, thank you, thank you!
I love this recipe, it has given me back a hot comforting breakfast ❤️
Esther
Hello there I made the coconut flour porridge and it was delicious, thank you for this recipe
KT
This is so good! I didn't have defatted almond flour, so I added another Tablespoon of ground flax and it thickened beautifully. Yum 😋
Monika
Wow! Delicious is an understatement!😍
Christy
I substituted about half a teaspoon of psyllium husk powder for the flax, and used regular, not defatted almond flour. It thickened up just fine. The egg helps a lot. It was really good and super filling. I topped it with butter and golden monkfruit sweetener.
Lisa Austin
Unfortunately, Amazon no longer has this almond flour.
Kim Hardesty
Hi Lisa. I just spoke to the US distributer for Sukrin (sukrinusa.com) and she said that they are out of stock at the moment. Sorry for the inconvenience. -Kim
Nichole
Yummy yum yum yum!!!!
I can’t believe how filling this was, I could only eat half a portion! Thank you 😊
Nikki Parry-Wulff
Me too! I tend to split the portion over two times eating but it's sooo good!
Evie
I tried this for lunch. We are having only 2 meals a day. IF 18/6. It tasted great but too thin. Should I add another TBS of almond flour or add another TBS of flaxseed or add 1 TBS of coconut flour?
I sweetened it with ChocZero Caramel Syrup and added chopped walnuts. It was filling. Getting tired of scrambled eggs. DH loves scrambled eggs with bacon.
Thank you for this recipe! I found your website through Carolyn's at I Dream About Food. I have subscribed! Do you have a Youtube channel?
Kim Hardesty
Hi Evie. This recipe was developed using defatted almond flour and not regular almond flour. The defatted almond flour from Sukrin is drier and absorbs moisture, becoming thicker. That is why I chose it instead of using regular almond flour - I just got a better result.
I have a coconut flour porridge recipe which is very similar to this recipe. People seem to really like it. I like them both, but I personally prefer the flavor of this defatted almond flour recipe. It's my fave.
I do have a Youtube channel, but I haven't had any videos made in a long time. Perhaps I will get brave and start making my own this year? Have a great week! -Kim
Mina
Hello Kim
This certainly seems something I d like to have for breakfast. I have tried this with regular almond flour and no flax and it didnt come out thick. Not sure of this change in ingredients is the reason. Can you advise how I could adjust the recipe so that it comes out thicker, if I am to use regular almond and no flax?
Thank you!
Kim Hardesty
Hi Mina. I tried this recipe with regular almond flour and it doesn't come out as smooth. I really like the Sukrin Almond Flour for this recipe. However, some people like it with regular almond flour. I found out through extensive testing that the almond flour needed some kind of thickener or binder besides the egg. The ground golden flax was the best ingredient I tried. It not only provided thickness but also provided body and a bit of "stickiness". I'm afraid that changing one of the main ingredients to regular almond flour and then omitting the second main ingredient is just a little too much tweaking for the recipe. However, you may experiment with using oat fiber or coconut flour as a thickener and perhaps xanthan gum as a bider. I hope this helps. -Kim
Tyrone Power
I tried with normal almond flour. Its creamy and the best tasting porridge. Maybe my brand is dryer. 90 cals preserving of the flour. I put one spoon of natural peanut butter and erythritol powder. I don’t care about calories. I need them. I’m an active dude. Low carb is great though and why I chose it. Delicious and my new go to porridge. Thanks for this.
Kim Hardesty
I'm happy you like it Tyrone! -Kim
Allison
Wasn't a fan of this. I inputted the ingredients separately and it comes out to almost 400 calories, not the 287 as stated. The porridge has very little flavor.
Kim Hardesty
Hi Allison. I'm sorry you are disappointed in the recipe. I'm going to guess that you used regular almond flour instead of the defatted almond flour discussed in the post and listed in the recipe. Regular almond flour doesn't work in this recipe. I tested the recipe at least 10 times, so I know.
Defatted almond flour has less fat and calories than regular almond flour. Three tbsp of defatted almond flour is approximately 67 calories (regular almond flour is 107 calories), ground golden flax is approximately 36 calories per tbsp, two tbsp of butter is 68 calories and 1 tbsp of heavy cream is 51 calories. That adds up to 222 calories without the fruit. It sounds like you need to find a better nutritional calculator and/or enter your ingredients by weight (as I do) to get more accurate numbers. I like to use Fatsecret.com which is free. It has one of the best nutritional calculators out there. My Fitness Pal is terrible.
As far as flavor, the cereal is made from almonds so it has a mild almond flavor which I find very pleasant. It is neutral enough to be a blank canvas for the addition of flavoring extracts, nut butters, cocoa powder, pumpkin puree or the fresh pop of fruit. I know that everyone's taste buds are different. Maybe you would like the coconut flour porridge better? I prefer the taste of both of my low porridge recipes to cream of wheat - so it's a personal thing. Thank you for your comment and have a nice week. -Kim
Agwanda Hickman
Just starting keto, this is a keeper.
June Aspril
I LOVE IT! Only alteration was I didn't use as much water 2nd time around as I like mine thicker.
I have been "hot cereal deprived" since I started Keto and I am very happy.
Thank you so much!
June
June
Is sukrin a name brand or a "type" ?
Kim Hardesty
It's a name brand, June, and found on Amazon or Sukrin USA. -Kim
Susan L
Hi Kim. After reading this recipe (which I will try because I miss my porridge so much) it made me start to thinking. Since it really is a blank canvas as you say, I'm wondering if when made into a thicker version, say something that can ... stand up to gravy? Thinking maybe a new mashers sub? Or do you think it would just fall apart under pressure? Also a question on the recipe. Is the flax absolutely necessary? I don't have any and not sure I want yet another bulk bag ingredient in my pantry.
Kim Hardesty
Hi Susan. I don't think this recipe would make a good mashed potato replacement. However, the coconut flour version might make an appropriate grits substitute. -Kim
Stacy
I just made this. 10 out of 10. I can’t believe how good this is!! Thank you! This is a carb addicts dream recipe. I liked it better than oatmeal, cream of rice, cream of wheat and maybe even a donut.
Moonstar
Good but it needed a few things. I added a drop of vanilla extract (the real vanilla extract), a drop of almond extract, and a sprinkle of cinnamon to it. It is more like cream of wheat in texture as is, so I think next time I will chop some pecans and add to the mix for a little more "mouth feel".
Kim
Sure, Moonstar. Yes, this is very much like cream of wheat, which also needs a few things. This recipe is a blank canvas upon which to add many flavors and textures. It's very customizable. I'm happy you were able to make it your own. -Kim
Cleda
Could I use de-fatted peanut butter powder in place of the defatted almond flower?
Kim
Hi Cleda. I haven't tried that ingredient yet, but I will now.! You will get a different result for sure using this recipe.. Look at my recipe for coconut flour porridge. Use those measurements as a starting off point instead of this one.
KC
Hello Kim,
How did this work out??
-KC
Kim Hardesty
I actually haven't tried it yet, KC. I need to order some new peanut flour. -Kim
Sharon C
It's a Keto miracle!!!!!! I love love love this Almond Flour Porridge recipe. I have been on Keto way of eating for a year and a half and really really miss cream of wheat and oatmeal. This is the very best Keto/low carb recipe I have ever tried. Thank you so much!!!!
Esther
I was just wondering why only the defatted almond flour works?
Kim
The defatted almond flour is missing a large amount of oil it once had because it was pressed out to make almond oil. Therefore, it is drier and absorbent while regular almond flour is saturated with its natural oil and moisture. I tried it with both and the defatted was much better - creamier and more like hot cereal in texture. The regular almond flour didn't get creamy and was grainy in texture. -Kim
Talya
Just made this and so happy to have a low carb replacement for my morning porridge thank you!
Kim
Thanks, Talya. It's one of my favorites. -Kim
Cheryle
I used blanched Almond flour from Walmart and was delicious!
Gail Torman
I wonder if this can also be used as grits as well with savory additions? Going to try it your way first! Thanks for all your great recipes.
Kim
Hi Gail. I think the coconut flour version may be better as a grits substitute instead of this recipe. I've been meaning to try it. I think it even may work as fried "polenta" of left in the fridge overnight to firm. Let me know if you try this one as grits. -Kim
Gretta Belle
I missed both cream of wheat and oatmeal. This was everything! I added cinnamon and walnuts to mine. Thank you so much!
Shelly F.
I Loved this recipe! Hit the spot! I used to love porridge for breakfast back in the day when I thought I was eating “healthy”. This was delish!
Terry
Thank you so much for this recipe that I tried today. I bought all as you specified, and the only thing I left out was the cream as I didn't have any. I didn't miss it! It did taste so much like cream of wheat, which I always loved as a kid. For me, next time I will not mix in the Sukrin Gold, as it wasn't sweet enough for me, and I topped it with more of same. I will not mix in and only sprinkle on top, so I use less and get that sweet flavor in every bite. BTW, that Sukrin Gold was amazing- looked, smelled and tasted like brown sugar. Can't tell you how much I appreciate this recipe as I do love hot 'cereal" and get tired of eggs.
Kim
I'm so happy you enjoyed the recipe, Terry! Thank you. -Kim
Norma Cummings
This cereal is the very best of all I’ve tried. I always loved cream of wheat and this is the texture and close flavor. The Sukrin Gold is the finishing touch. Thank you for working so hard on this for all of us to enjoy.
Kim
I'm glad you liked it, Norma! Enjoy your day. -Kim
Becky Barber
How do I know if my almond flour is de-fatted? I use bobs red mill superfine blanched almond flour. Is that the same thing?
Kim
Hi Becky, I mention in the post that this works best with the Sukrin USA Almond Flour. I tried the Bob's Red Mill (or regular almond flour) while testing and developing the recipe and it did not thicken and become creamy the way that the Sukrin almond flour, did. -Kim
Doris
I really enjoyed this as I an another who has been missing my hot morning cereal. I cooked it with regular almond flour, because that's all I have, and I still liked it. I cooked it in the microwave in 30 second increments as you suggested. It was very good! Thank you!
Lynne
Absolutely amazing, thank you so much!
Diane silvestri
Why will only Sukrins Defatted flour work. Won’t regular finely ground blanched almond flour work?
Kim
Hi Diane. I tested this recipe many, many times. The defatted almond flour produced a thicker and smoother product more like a real hot cereal. I didn't get the same creamy thickness from regular almond flour (finely ground). -Kim
Shauna
Could I make this chocolate, like a coco wheats or chocolate cream of wheat, adding cacoa powder?
Kim
Absolutely! -Kim
Yanira
I loved the recipe!! Even though I used what was on hand, I liked it enough to buy the actual ingredients recommended and try again. I used Bob’s Mill almond flour and ground flax seed meal but the result was awesome... put in some tumeric, ginger, shredded coconut and cinnamon and that’s all she wrote! Thank you for bringing hot cereal back to my low carb life!!! Can’t wait to try the other versions!!
Runie
You're a genius!
Maybe I'm a 20yo stuck in the body of a 60yo but I love porridge and cream of wheat (and I don't know anyone my age who does). So I was super excited to find this. I made it and it has the perfect texture!
I would even say it's a 1 minute recipe and doesn't require this many steps. I made it a second time, by putting everything in (including the beaten egg) and it thickened immediately. I used 10% cream instead of water and omitted the extra cream. It thickened to perfect consistency super fast. I also added 1/8-1/4 of vanilla extract to slightly mask the almond and flax flavor.
This is super easy and fast, and you're awesome for coming up with this!
Carol
Hi, can you taste the egg in this? Thanks.
Kim
Hi Carol. I think the porridge tastes like almonds. I can't taste the egg. -Kim
Gem
When I first came across this recipe I was so enthusiastic to make it I used the Bob’s Red Mill superfine almond flour and the Bob’s Red Mill ground brown flax, because I was dying for hot cereal and that was all I had on hand. It produced a good porridge, very close to oatmeal in flavor (I added coconut flakes to give it a more oatmeal like texture as well).
I finally got my defatted almond flour and ground golden flax in the mail today, and those ingredients yielded a very different final product indeed. Much more cream of wheat like, a finer grain and a much milder flavor. I really enjoy both, but I think even a non-low-carber would enjoy the recipe as written. The addition of egg is genius, I’ve been using flax as a low-carb hot cereal for a while and I’ve just been drowning it in warm almond milk and cream to disguise that slimy texture.
Thank you for sharing!
Yanira
Thank you for your kind warnings... you shed light on the same issue I had and like you, I had awesome tasting results!!
Analiz
Can I use almond milk instead? Also, can I omit the egg?
Kim
You may use almond milk, Alaliz. The egg makes the porridge thick and creamy, but you may make it as you wish. -Kim
Analiz
Can this be reheated? Since I am planning yo make it the previous Day and reheated on the morning.
Kim
People have done it, Analiz, although I haven't. You will probably have to add more liquid to it when doing so. -Kim
Lara
THIS IS AMAZING! It’s my morning go-to. Thank you!
Glenda Douglas
I have groin flax but not golden flax meal. Can I use flax meal that is not golden?
Kim
Sure Glenda. Golden flax is much nicer in taste - lighter, but use what you have. -Kim
Teresa Maday
This is an awesome recipe for hot cereal!! I was missing it while on the a round of the Whole30. I substituted a medjool date into the recipe instead of a sweetener. I put it in while cooking the first 4 ingredients. I also used cashew milk (unsweetened) which I find to be thicker and more flavorful than almond milk. I will be eating this cereal often. Thank you for creating this recipe!!
Adrienne Collins
This was so amazing. I’m so grateful to you for working this recipe out for all of us. I shared with my sister and plan to make again and again!
Peggy
Can you post a photo of the defatted almond flour please so I know what to look for?
Kim
Hi Peggy. Here is a link to the product so you can see for yourself what it looks like: https://sukrinusa.com/1167-2/
Danielle P
I have used organic regular not Defatted....a along ....OMG....it was delish. The carb seems fine. But now iam worried. I still have a huge bag. Help!
Kim
Hi Danielle. If you have a large bag of almond flour, you can use it to make muffins, cakes, breads, pancakes, waffles coatings for meat and other things. I hope this helps. -Kim
Danielle P.
Hi Kim,
I have reviewed your recipe and did again my net carbs and I’m ok with my regular organic almond flour, it does wok and it has been so delicious. I do not add any fruits, never did actually. So I break at 290 calories.
Kim
Thanks for sharing, Danielle. I appreciate it! -Kim
Danielle P.
This hot cereal is fabulous. I use a bit less water and it is delicious. I have it around 6am with a big espresso and I am in heaven. Not hungry until noon. Really.
Anna
This is remarkably similar to real cream of wheat! Wonderful! Thank you for discovering this recipe.
Kim
I'm so happy you like it, Anna. It's nice to have a hot cereal every so often. Have a wonderful day. -Kim
Elizabeth Urbaniak
I made this today and I love it. This goes on my list of breakfasts .
Kim
I'm so glad, Elizabeth. It's one of my favorites. I love that subtile almond flavor. Have a wonderful weekend. -Kim
Melissa
Have you tried making a large batch and reheating with maybe a little cream? It would be nice to have some ready, in the fridge, on a busy morning. Thanks for the recipe! I️ can’t wait to try it.
Kim
Melissa, people have reported that they made a bigger batch and have reheated it. I would be a little careful and warm it up in short bursts in the microwave because of the egg. You wouldn't want it to scramble. Enjoy. -Kim
Fred-Ricka
I just used reg almond flour turned out GREAT!
Nancy
This is my new favorite Keto breakfast! It’s different and so wonderful for fall. The beaten egg really puts it over the top! Thank you for all your experimentation. So glad we can benefit.
Kim
Yay! I'm glad you like it because it's one of my favorites. Thank you for your kind words. Enjoy. -Kim
Lynn
This was very good!! It was one of those days where I just wanted to eat because nothing seemed to satisfy me. This ended up being what satisfied me!! I will be making it again. I used Red Mill Super Fine Almond flour and it worked gteat!!
Thanks for the great recipe!!
Kim
I'm glad you liked the recipe and the way the BRM super fine almond four worked. I, too, tested the fine almond flour for the recipe and found that the defatted almond flour produced the best texture, hands down. But, if you are happy with the result, then I am thrilled!!! I'm so glad you found a recipe that hit the spot - lol. Thanks so much for taking the time to leave a comment and rating. Enjoy your week. -Kim
IB
Can I use almond milk to substitute for water & coconut milk
Kim
Water worked best, but you can use almond milk. -Kim
Dave
Hi there really enjoyed reading low calorie breakfast options you've recommend. Having type 11 diabetes carbs are the enemy but having loss 68lb and still cronnin my dietary intake from Mediterranean to ketogenic diet has proved to be that key I was looking for all carbs in my research are not equal so I continue to search for the well rounded dietary intake. Ps lots of seeds in our house can't be without them Thanks 10 MONTHS IN David :))))
Kim
Hi, Dave. Congratulations on your loss and for feelings no better! I’m glad you were able to find some recipes helpful or at least appealing. I love seeds, too. Thanks for commenting and enjoy the rest of your week. -Kim
Sharon Young
Where can I get the defatted almond flou?. Amazon has fat-reduced only.
Ruzanna
Hi the recipe looks awesome
but thought you might need some clarification, ghee is butter, thus not dairy free.
unless it's fake ghee, alike fake butter.
Kim
Hi Ruzanna. I was Paleo for a year and the whole family was dairy free because I have a child on the spectrum. I did a lot of reading about ghee. While clarified butter (or the drawn butter that is used in seafood restaurants) still contains milk solids, ghee is essentially just the milk fat. Almost all of the milk particles are gone - and of course it depends on how it is made. I skim all milk solids from the top and leave the browned solids in the pan. Then I filter through good quality coffee filters when I make ghee. Some big companies use large centrifuges to separate the milk fat from the milk solids.
Please use coconut oil (I think it's listed as a sub?) if you don't butter or ghee. Oh, you can also use avocado oil or macadamia nut oil if you want. Those are all good non-butter options. Happy Sunday and enjoy your week. -Kim
Helen
My advice. Don't put anything this good in the microwave. Ever. :)
Kim
Hi Helen. You made me laugh. I prefer it on the stove, but some wanted the convenience of a microwave. I'm glad you liked the recipe. -Kim
Terry
I loved this cereal! Thanks for the recipe!
At first I thought it strange to add an egg, but it works and bulks up the cereal.
Kim
I'm glad you like it, Terry. Yes, it bulks it up and binds the ingredients together. It just isn't as nice without it. Thanks for leaving a comment. Have a great day. -Kim
PJ Bibby
I was surprisingly impressed with how this turned out especially as I didn't read the recipe properly - I added coconut oil and some nut butter in the first step and used regular almond meal. Also I didn't have flaxmeal so I roughly ground some flaxseed and chia seeds in a mortar and pestle which gave it a nice texture. Will definitely make this again and probably have the dry ingredients pre-mixed in the cupboard ready to cook.
Kim
Thank you PJ. I'm glad you got so inventive with the recipe and came up with a great one of your own! So is the 4 stars for my recipe or for yours? Lol. Just kidding. :) Thanks for taking the time to comment and have a great week. -Kim
Teresa Marino
This is delicious! Had to use the organic almond flour I had on hand. I did it in the microwave withe the 1st 4 ingredients and the coconut milk, then added cinnamon and sweetner.
Thanks for the recipe
Kim
I'm glad it worked for you Teresa! -Kim
Monica
I ordered the defeated almond flour and have been eating this all week, love it! Now that school is starting back up I'm not going to have time to make it in the mornings, wondering if making ahead and reheating has been tried?
Kim
Monica, people mix all of the ingredients together and heat it up in the microwave at 30 second intervals, stirring in between, until it is cooked. Maybe this will work for you? -Kim
Cheryl
You mention about making it with coconut milk, are you talking about the kind that is in a can or the refrigerator kind that is in a carton? Thanks!!
Kim
Great question, Cheryl, full fat from a can. -Kim
Lauren
Hi Kim. I'm from Australia, and we can't get defatted almond meal here--however, I just made a batch of almond milk, and when I strained the liquid, I kept the meal, dehydrated it in a low temperature oven for around an hour, then ground it finer again. This worked perfectly for the porridge--I suppose it essentially is defatted almond meal! Just thought you and others might like to know! Thanks, Lauren
Kim
Lauren, you are awesome! I was actually thinking about this same thing this afternoon. I haven't made almond milk in a few years (I just buy it at the store) and was wondering if the leftover meal would work. I bet it works with the wet meal, too. I would probably use a little less water and more almond meal since it has soaked and expanded. OH! And I'm sure a dehydrator would work to dry out the meal, too. Thank you so much for mentioning this. Can you tell I'm excited? I am going to add it to the post. Have a wonderful day! -Kim
Lauren
No worries at all! And the best part is--you get almond milk AND defatted meal, no wastage here!! Thanks so much for the recipe, it is absolutely devine...can't wait for tomorrow morning's breakfast to make it again!!
Kim
My absolute pleasure! -Kim
Kim
Thank you Judy for your comment and the link about the dangers of too much estrogen. Have a wonderful week. -Kim
Judy Baker
Chia would be a better choice than flax and it will probably work in the recipe. Flax has an astronomical amount of estrogen and can have serious side effects. It has much more estrogen than soy, which is used as a treatment for menopause symptoms.
Kim
Thank you for the information, Judy. I have not tested this recipe with ground chia seeds, but a woman made a similar porridge with only ground chia seeds and it was terrible! Having said that, I do enjoy chia seeds in chia seed puddings. Thanks for your comment! -Kim
Debbie
I made this today. I used ground almonds and added 1 tbsp coconut flour and kept the rest the same. It worked really well I was pleasantly surprised! It had a good texture and tasted great.
Kim
Debbie, I'm glad you liked it with regular ground almonds. It was my experience that a stright ingredient sub, regular almond meal for the degfatted,lead to a mealy and gross product. I think you saved it by adding the 1 tbsp of coconut flour which must have absorbed the excess liquid just like the defatted almond flour does! Good call! That is very similar to the recipe for the coconut flour porridge. Thanks for sharing your recipe. Have a nice weekend. :) -Kim
Andrea
I have store bought coconut flout that I need to use. Would this work in place of the defatted almond flour?
Kim
Great question, Andrea. Check out the recipe for Coconut Flour Porridge by typing "porridge" into the search box on the home page. It's just a little different. People have said that they have successfully cooked it in the microwave, too. Have a nice week! -Kim
Nathaly
This looks like something I would enjoy eating and it doesn't look very hard to make. May I ask how it taste?
Kim
Good question Nathaly. It tastes mildly of almonds, butter and brown sugar. I do not taste the flax overly much nor the egg. I sweeten mine lightly, so the fruit is a "pop" of tart-sweet brightness in an otherwise mild tasting porridge. The texture is not really like oatmeal nor is it like cream of wheat. It is a little in between both, without the lumpy texture from oats. I hope this helps. Have a nice week. -Kim
Erika
Could you use Chia Seeds (ground to help with thickening) in the event you can't find the de=fatted Almond Meal?
Kim
Hi Erika. That's a good question. I did not test chia seeds in this recipe because I was going for a smooth texture. I guess I could have ground some. All I know is that using regular almond flour does not produce the same result. You could try it. Let me know how it turns out. Thanks for your question. Have a nice evening. -Kim
Dominic
Looks delicious and the photos are amazing!
Kim
Thanks Dominic! :)
Melissa
I'm glad to see defatted almond flour is finally making its way to the U.S. In Europe, defatted nut and seed flours are very popular and much cheaper than ground whole nuts, since they're a by-product of oil pressing. I use defatted almond flour a lot in breads and rolls, where I appreciate its finer texture and lower fat content (meaning the bread itself isn't quite so filling). But you're right, it is very different to work with. I'm always looking for other creative ways of using it, so thank you for this recipe! I will definitely be giving it a try.
p.s. There are a lot of recipes on German and Scandinavian food blogs that use this kind of flour. For example, you could do a Google image search for German terms like "Mandelmehl" + "Brot" and use Google translate to decipher the recipe...
Kim
Thank you Melissa for your informative and helpful post! I would love to find a recipe that uses this "new" ingredient so I could get an idea of how to work with it. Thank you for your kind suggestion. Best Regards, -Kim
Patti Shank
I only have Honeyville almond flour at the moment. Am going to try. Won't work at all?
Kim
Hi Patti. The Honeyville didn't thicken like the Sukrin defatted-Almond Flour. I would have had to use quite a bit of it to get the consistency that I wanted and of course that would have bumped the carbs up more than I could enjoy. The Sukrin product thickened on its own, but needed just a little help to achieve the creamy texture I was after. It's an interesting product. I'll be waiting to hear how your experiment goes! Let me know. Have a great day, Patti and thanks for commenting. -Kim
Nic
This looks wonderful, and I'm always happy to have more hot keto cereal recipes (my favorite is a mix of chia, golden flax meal and almond flour). Though from the difficulties you had getting the consistency right, and the comment above stating that it can't be used in place of normal almond flour OR coconut flour...this defatted almond flour doesn't seem like a very appealing purchase. :( Maybe when/if there are more recipes utilizing it?
Kim
Hi Nic. I certainly understand your view and appreciate you giving your honest opinion. Thank you.
The appeal for us is that the defatted-almond-flour is so low in carbs. We were really missing a nice bowl of hot cereal that didn't didn't taste like coconut flour (not my husband's favorite). This has a nice mild almond flavor. So, I guess this would be for the person who has to keep their daily carbs at rock bottom and really wanted another breakfast option. The Coconut Flour Porridge was quite nice, though, and many servings can be made from one bag. Have a great week! -Kim
Elaine Markley
This looks really good. I love a good hot cereal. I loved oatmeal and cream of wheat, in particular! Hmmm. I wonder if the defatted almond flour would act more like regular flour in baking?
Kim
Thanks Elaine! No, the defatted almond flour seems to need a lot of liquid like coconut flour - but NOT like coconut flour. I tried it in a pie crust recipe but it was dry and crumbly, so it can't be subbed in our regular blanched almond flour recipes. It needs a completely different approach. I'm guessing more eggs and liquid and then time to sit and thicken up. Have a nice week! -Kim
Melissa
Please tell me what defatted almond flour is? I dont think it is sold in south africa. Can one make their own?
Kim
Hi Melissa. I bet you guys don't have it in South Africa, rats! Have you seen the recipe for coconut flour porridge? It's pretty good, too. Also, if you scroll through the comments, a person mentioned that they did make this with regular almond flour and they were okay with it. It was not as good as the defatted almond flour, in my opinion, but you might want to give it a try to see how you like it. I hope this helps. -Kim