It’s New Years morning and while much of the world is sleeping-in after last night’s festivities, I am awake and contemplative. It’s been a while since I’ve had time to reflect on my life, my family and what I want.
For many years school work was a priority, then marriage and work. Soon, readying a home for a baby took precedence and my quiet days tumbled into one another; an endless cycle of sleep deprivation, feedings, bottles and dishes, diapers, smiles and tiny clothes.
The kids are growing and both attend school during the week. I am alone in the house again – enjoying the solitude and the company of my own thoughts. The blog keeps me busy. There’s shopping, cooking, taking photographs and writing posts until the children come home in a flurry of excited tales about who did what at school and what’s for snack, followed by homework and then dinner. Life moves so quickly sometimes I forget to breath.
But currently it’s quiet in the house and I have this simple bowl of coconut flour porridge – and time to enjoy it.
Happy New Year Friends…
The recipe for this low carb and coconut porridge is simple in both its ingredients and procedure. Coconut flour and flax combine with an egg to produce a hot cereal that resembles cream of wheat in texture with a mild coconut flavor. I enjoy it with brown sugar substitute (Sukrin Gold), butter and cream, but to make this Paleo use coconut sugar, honey or maple sugar.
Garnish with any topping; an egg, fruit, nuts, honey – just make sure to calculate the carbs. It is full of fiber and moderate in protein. I think it’s perfect with a cup of coffee and a piece or two of bacon!
Would you rather have a simple quiche for breakfast? Try the Spinach Bacon Onion Quiche or the Spinach Feta Quiche Muffins – they’re crustless.
For an Almond Flour Porridge try this one.
This Low Carb Coconut Flour Porridge Breakfast Porridge is 4 net carbs per serving.
Coconut Flour Porridge (low carb, keto, Paleo)
Ingredients
- 2 tablespoons coconut flour
- 2 tablespoons golden flax meal
- 3/4 cup water
- pinch of salt
- 1 large egg, beaten
- 2 teaspoons butter or ghee
- 1 tablespoon heavy cream or coconut milk
- 1 tablespoon Sukrin Gold or your favorite sweetener
Instructions
- Measure the first four ingredients into a small pot over medium heat and stir. When it begins to simmer, turn it down to medium-low and whisk until it begins to thicken.
- Remove the coconut flour porridge from heat and add the beaten egg, a half at a time, while whisking continuously. Place back on the heat and continue to whisk until the porridge thickens.
- Remove from the heat and continue to whisk for about 30 seconds before adding the butter, cream and sweetener.
- Garnish with your favorite toppings. (4 grams net carbs)
Notes
Nutrition
Almond Flour Porridge Breakfast Cereal Recipe (Low Carb, Keto, Paleo)
Recipe is great, but the nutrition info is way off. I calculate this at ~350 carbs.
Hi Dan, I’m, glad you like the recipe. There is no way this recipe has 350 carbs. I use Fatsecret.com to calculate all recipes (2019) and used the MasterCook program previously. I just now updated the numbers on this recipe via Fasecret. Here is how it breaks down:
2 T coconut flour: 8g carbs, 5g fiber
2 T ground golden flax: 4g carbs, 4g fiber
1 large egg: .38g carbs
1 T heavy cream: .42g carbs
2 tsp ghee: zero carbs
1 tbsp erythritol sweetener: zero carbs
Total carbs: 12.8g
Total fiber: 9g
NET CARBS: 4g
I do not count any carbs from erythritol based sweeteners. Erythritol, a sugar alcohol, is not processed in the body and passes through the urine unchanged. It has no calories and does not affect blood sugar. I hope this helps. -Kim
Tried making this without the flaxseed and maybe i didnt do it right but i cannot eat it. just tastes like powdery eggflavoured coconut mulch.
I didn’t like it with out the flaxseed either, Sinead. I tested this recipe at least 10 times with all different kinds of ingredients and ratios. The recipe as written was the best tasting and had the best texture of all the combinations I tried. If you don’t like coconut, this may not be the recipe for you. -Kim
Hey, Kim. I love this as hot cereal. We, also, used to have something similar, refrigerated, sliced, fried and served with butter and syrup. Then I started thinking about polenta and how easy this recipe would be to fix as a savory dish with, maybe added parnesan, no sweetener, a little garlic. Refrigerate it, slice it and fry it in butter like polenta. Or just add grated cheddar for a cheesy grits kind of dish. Anyway, just a few thoughts for you. ;)
Yes, what a great idea, Elaine. I grew up with soft polenta and also fried, hard polenta. Both are tasty treats. Thanks so much for the idea. I hope you are well. Have a great week. -Kim
I’m not gonna lie, I was scared to eat this. But what an awesomely pleasant surprise. I miss oatmeal and cream of wheat. And I’m tired of eggs. So I was desperately searching for something, anything. I agree with others, it’s cream of wheat like in texture. I added cinnamon and vanilla like some others. I used Lakanto golden monkfruit. I used regular flax because I had that and assumed it was just a color issue. I ate half a serving and was very full. This is going into the rotation. I’m saving the other half for tomorrow to see how it reheats. What a bizarre concoction, you are brilliant.
Like Cynthia I had no flaxseed so doubled the coconut flour. I struggled to eat the amount it made. I’m going to try it again tomorrow and keep half back and see if it can be reheated the following day. I might also get some flaxseed today and try that as well. I love porridge/oatbran so for me this is a winner. I just need to play with it a little more for personal preferance, but thank you for this recipe, what a godsend
Hi Jenny. I do not like this recipe with all coconut flour, that’s why I call for golden flax meal in the recipe. I think the texture and tase are much better. I hope you enjoy the recipe better as written. Have a great day. -Kim
I love, LOVE this recipe ! I used 4 T of coconut flour as I didn’t have flax seeds and added cinnamon instead of the sweetner ! I am on keto and was getting a little sick of eating eggs all the time for breakfast so I wanna thank you for the recipe !
I’m definitely going to try this. The one thing I miss about my old diet is oatmeal. Anything that comes close would be great! Thank you!
I was skeptical about how this recipe would turn out, but I’m happy to say I really liked it! I am starting to get sick of bacon and eggs so this will be a nice addition to my rotation. Thank you for a great recipe!
I made this for the first time in the summer and tbh I couldn’t finish it, after eating maybe not even the half of it it made me kinda sick. Maybe I wasn’t used to texture, I don’t know. But some time after that I somehow felt like eating it again. And now I make it reguraly for breakfast, one or two times a week I would say. It’s fairly easy to make and it really is tasty. I can’t compare it to normal porrige tho since I don’t think I have ever eaten one, at least I don’t recall. I omit heavy cream, add more butter and cinammon. Today I tried adding cocoa powder and it was good too. Thanks for the recipe!
I’m glad you like the recipe, Kala. I was never really a cream of wheat person, and this porridge has a similar texture, but I enjoy this in the Fall/Winter. Thanks for taking the time to leave a comment. I appreciate it. Enjoy your weekend. -Kim
I omited the egg and added 1/4 c. of pumpkin puree and pie spice, and it’s so good!
My eggs scrambled when I added it back to the heat. Maybe I cooked the coconut and flax down too long? My texture’s more like a lumpy soft scramble in heavy cream. That’s not right, right?
Hi Camille. It sounds like the eggs were cooked too hot. That happens to everyone at one time or another. Either cook it at a lower temperature or make sure to take it off of the heat now and again to control the temperature. I don’t know what kind of range you are using or cookware, so that is my best advice. -Kim
My boyfriend and I loved Malt o meal before starting keto and we were dying to find a recipe to make up for it… this totally hit the spot and filled that void in our life! This recipe is AMAZING!!! Thank you so so much! I added a little more butter because we’re extra like that! So delicious!
So good! I love cream of wheat and this is a great keto sub.
Thankyou so much for this delicious porridge recipe! I so missed porridge when I went a Keto and was sceptical as to how this would turn out but I was so happy at how good it is!
Can this be made ahead of time and either reheated or eaten cold? I really want to try it but I have no time in the mornings!
Hi Nivia. I honestly haven’t tried making it in advance. My guess is that you can, but that you will have to add more liquid as you rewarm it. -Kim
You can make it ahead…I’m a meal prepper and I make a big batch and portion it out for the week.
How many cups does 1 serving yield?
Hi Liz. I never measured. Maybe 1 cup to slightly over? -Kim
I just wanted to thank you for such a great recipe. This is the third low carb oatmeal/porridge recipe I’ve tried, and I can stop looking now. This will be my go-to from now on. It’s wonderfil both as a sweet option as written or as a savory dish topped with a fried egg. My non low carb eating husband also thought it was delicious!
This is a great substitution for keto peeps missing oatmeal, malt o meal, and other porridge type breakfast options. I added sea salted Carmel syrup (skinny no sugar) and it tastes amazing.
I added some sugar free maple syrup and less then a tbsp of brown sugar (1tbsp unpacked brown sugar is 2.9 carbs) to the mix and once I put it in my bowl I added it’s a sprinkle of brown sugar and some milk on top…. it’s just as good as regular oatmeal!!!
I love your ideas, Brittany! Thanks for sharing. -Kim
Wow! I have not had cream of wheat in over a decade but this is very similar and very easy!!!! I skipped the butter, and coconut milk for cows milk, raisins, walnuts, and coconut flakes. I am stuffing my face right now and having blast doing it. The best part is that it is a meat free, low carb, gluten free breakfast, and thos are hard to come by for me. Way. To. Go! I love this blog!
I’m so glad Diane! -Kim
I was inspired by your recipe. I’m a big fan of porridge and this recipe is a must try for me!
Thanks, Stacey. -Kim
I’m sensitive to eggs. Do you have any good substitutes for your recipes? I noticed 1 egg for the coconut flour and almond flour cereal
Hi Jada. I have never used an egg replacement with low carb recipes, but I know that some people use flax or chia-eggs (you can Google it). When I was a vegetarian, I used “egg replacer” for baking recipes, but I think that many of the low car recipes benefit from the moisture and binding ability of eggs, so a chia or flax-egg might be the best way to go. The porridge recipes use an egg to provide the best consistency. I have seen copy-cat recipes not use eggs. The porridge should still taste good, it will just have a different texture. I hope this helps. -Kim
I have had this about 4 times now and today I added a tablespoon of chia seeds, a tablespoon of cocoa powder and a tablespoon of psyllium husk powder to it and used almond milk as the liquid. Tasted kind of like Almond Joy candy without all the super sweetness of you know what mean.
The added fiber kick helps with some of the side affects of the Keto diet.
Thanksb
That sounds SUPER, Bruce. Thanks for sharing. -Kim
HEY, this is wonderful. It’s reminiscent of a cross between Cream of Wheat and Wheatena.
1) Microwave shortcut: Start by melting the butter, then whisk in the the dry ingredients followed by the wet ingredients (water last) ONLY 1/2 cup of water. MW on high a minute, then whisk, nuke it another minute on high/whisk, then nuke it 30 sec x 2 (3 mins total).
2) I riffed on this to make some savory mock “cheese grits”: leave out the salt and sweetener. After following the microwave instructions above, I stirred in about 2-3 chopped up Baby Bell mini goudas and then S&P to taste. OMG: I’m going to serve this with some oven roasted garlicky shrimp. (or with fried eggs/bacon for breakfast). DECADENT! I’m looking forward also to trying different cheeses.
Thanks for the great recipe!
How many servings does this recipe make. I’m counting macros.
TIA
Great question Edana. This recipe serves one. -Kim
I doubled the recipe and it didn’t seem thicken up like it did the first time. So I need to add more coconut flour? Thanks!
Hmmm. Even with the eggs? Did it need to cook longer? Did you do it on the stove or in the microwave? Thanks for letting me know about doubling the recipe. -Kim
Can you make this ahead & take to work the next day? Would it be a good recipe for that? I’m looking for recipes to be able to take to work the following day.
Honestly, Terri, I don’t know. I have had people say that they’ve done it, but I haven’t tried it myself. I have a feeling that it would get thick, just like an oatmeal would, and you may need to add a little water to it before reheating? You can also mix it all together in the morning and then microwave it at work in 30 second intervals, stirring between, until it’s done. It’s easiest to keep a mixture of the flax and coconut flour you you only have to measure once. I have tried the microwave method for cooking and it works, however I believe that the stove method is my favorite. I hope this helps. -Kim
Just made this for breakfast….WOW!! It is just like Cream of Wheat. A definite keeper for those days I just cant face another scrambled egg.
This really hit the spot when I was missing my morning oatmeal. I added a little cinnamon and it was pure deliciousness!
I won’t lie, I was skeptical. I’ve been burned too many times by substitute recipes. But this was AWESOME. I hate egg whites so I only mixed in the yolk and it still thickened nicely. What was most surprising is how it has the mouthfeel of cream of wheat. If you fed me this and told me it was cream of wheat with a little coconut milk I would totally believe you! Great job!
What a great comment, Mandy. Thank you. I’m glad you enjoy the recipe. -Kim
How much (one cup?) does this recipe make? I’d like to make it for my family and don’t know whether to double or triple it.
Thanks.
I have never measured, Lori. If you triple the recipe, split it evenly between three people. At the moment, that’s the best I can offer without having to make it just now. The recipe card is set up to scale recipes up or down if you hover over the serving. -Kim
My partner goes to work very early in the morning. Can this be pre made? Thank you!
Donna, I think it has been done, although I haven’t tried. Since the coconut flour and flax are absorbent, more liquid may need to be added upon reheating. It can also be cooked in the microwave. -Kim
Just tried this with a few small tweaks. My fiance and i both enjoyed it! We are doing keto again (on day 7) and i needed something other than eggs for breakfast. Used unsweetened vanilla almond milk instead of water. Topped with a few organic blueberries, shredded coconut and a tiny drizzle of honey. Delish! Will be making again at the request of my Mr. ☺
Hi Kim,
I am so happy to have found you and your site, love your pumpkin porridge. Wanted to try something different but we’re just starting to build our keto cabinet. Alas no Coconut flour yet. Anything I could substitute like almond flour.
Hi Greta. It does take time to build up a keto cabinet. Some people have used regular almond meal for porridge, but I think the best product is from Sukrin USA. I love their defatted almond flour for almond flour porridge and it’s lower in carbs than coconut flour porridge. I believe I’ve included a photo of it with a link in this post after the recipe? Enjoy the porridge recipes, they are pretty good. -Kim
I would love an overnight version of this? I just made 5 of these with a variant of maple extract, almond slivers, macadamia nuts , sugar free syrup (super small amts), and brown sugar Splenda (also super small amts). I
Hi Vero, your variations sound amazingly delicious! The overnight version has been on my list. I haven’t gotten to it yet. I think that you can premix, refrigerate and then microwave. Probably more liquid would have to be added as the coconut flour and flax are both absorbent. I’ll have to play around with it. -Kim
Can l use a substitute for flax meal? Any suggestions? Can’t by flax meal in my country.
You can use more coconut flour, Anita, but the texture will be different. It should still taste good, but it will just be a little different is all. Enjoy. -Kim
Thank you so much for this! It’s the closest keto recipe I’ve found to Cream of Wheat. Thank you Danielle P. for the microwave version–worked perfectly for me!
This is so delicious. May I offer the microwave version? Works like a Dream. In a soup mug melt your butter, add all the other ingredients, beat and mix well with a fork. Microwave on high for one minute and a half. Check the consistency. That timing was perfect for me. It was SO delicious
This was so delicious! It turned out really fluffy – which I LOVE. :) I love how you added the egg to it – extra protein and better texture! Will definitely do this one again.
I LOVE the HIS LOW CARB COCONUT FLOUR PORRIDGE BREAKFAST PORRIDGE. The texture hit the spot that I was looking for. I microwaved it for 30 sec at time and when it was to my liking I added cinnamon and a little almond milk. It was amazing and I will make it again. Thank you so much for the recipe I am pretty new to the keto way of eating and this was very helpful.
ABSOLUTELY DELISH!! THANK YOU!♥️
Absolutely wonderful for cold mornings such as today! Will be a recipe to keep with my keto lifestyle.
Thank you so much for sharing!
Tried this for the first time this morning, and what a delightful breakfast it was, sprinkled with cinnamon. I wish I’d found this recipe sooner, hot porridge for breakfast in the winter was my number one choice.
I’m so glad, Patti. Enjoy your weekend. -Kim
Amazing!!!! So creamy and tastes like cream of wheat but better!!!
I’ve been enjoying this recipe for about 4 months now. I love how flexible it is. This morning I had it with low-carb maple syrup, other mornings I put frozen fruit on it during the 30 seconds of cooking. Sometimes with almond milk, sometimes with cream, sometimes with no additional liquid at all. I have found little difference between using golden vs regular flax, and I kind of like the coloring with the regular flax. Making it in the microwave is easier for me most of the time.
I am considering making some and forming it into a loaf, then refrigerating it. After it’s cooled, cut it into slices and fry it like polenta. I miss polenta. Maybe toss in a little corn flavoring. Might need to add a touch more coconut flour for stiffness.
Thanks for sharing this recipe!
I found butter popcorn flavored oil from LorAnn Oils. It’s a tiny tiny bottle, I guess used for frosting and candy flavorings. LorAnn says their oils are carb free. I’ve used lots of different oils for water and smoothie flavorings, but I saw your polenta comment and remembered my buttered popcorn oil (which I’ve yet to use) . I bought it at my local bulk food shop, but I’ve seen them on Amazon and at my big box grocery store in the pro baking aisle.
I made this today on one of the first genuinely cold mornings we’ve had so far this year. This is delicious. Before going LC two years ago, I was a huge fan of oatmeal. Your recipe is the best replacement I have tried. Loved the texture, flavor, ease of prep, everything. Topped with a small amount of chopped apple and some cinnamon. Thanks very much, Kim.
PS I know you are in California. Hope you and your family are not directly affected by all these fires. Stay safe.
Hey, Kristen. I’m so glad this recipe helped warm you up this morning and happy you like it. The closest fires are about an hour north of us. We’re between San Diego and LA and safe for now. Thank you. The weekend is almost here, enjoy yours! -Kim
So… This is the recipe I have been waiting for! Omg, I hadn’t had cream of wheat in years, and now I’ve had it two days in a row! Thank you so much for this super practical breakfast option :) I made mine in a pan that I had previously made some keto caramel in. I think that gave it a little extra flavour. I actually used 2 tablespoons of butter because I’m always trying to get enough fat in. I forgot the cream the first time and didn’t bother with it the next time because it was already perfect without it. Added a little cinnamon and nutmeg just like mom used to do, and it was good to go! Well, Mom used to use condensed milk to sweeten but of course we used PureVia. Thank youuuu *tears of joy*
You made my day, Didi. I’m so happy you like the recipe. Thank you for taking the time to leave such a nice comment. Enjoy your weekend. -Kim
I stumbled on this recipe this morning and I’m so glad I did! I wanted something other than just eggs for breakfast…love eating LCHF but get bored with breakfast. I made this for myself and my 3 yr old had to taste it and almost ate my whole bowl lol! So I made more for him and my daughter…they couldn’t get enough! This recipe is fantastic!
I had surprising success swapping out coconut flour for hazelnut. Added cocoa powder for a Nutella like treat.
That sounds wonderful, Megan. I have to ask… Is that rating for the original recipe or for your creation? Lol. -Kim
This Coconut Flour Porridge is the BEST hot cereal replacement I have tried. So delicious and filling! I used coconut oil instead of butter, added a bit of pure vanilla extract, and 1 TBS of Maple Grove Farms Cozy Cottage Sugar-free syrup. It was perfect! I topped it with a small handful of crushed Dang Cocount Chips. Thank you for posting this!
I’m glad you like the recipe, Lark. I love how you made it your own. Have a great week. -Kim
Yum! Second time I’ve made this. I’m still surprised at how filling it is. Instead of fruit my go to toppings are sf choc chips, sf coconut flakes, and sliced almonds. My own little almond joy for breakfast!
Your additions sound scrumptious, Beth. I’ll have to try. Have a great week. -Kim
I…I am shocked. This was amazing. Just like the texture of Cream of Wheat/Rice! I used Silk coconut milk instead of water and added some LorAnn pumpkin spice emulsion and a few drops of her maple and buttered popcorn concentrate drops. I can’t even describe the warm, delicious flavor, it’s just THAT GOOD. Plus, it was so simple to make. I’m going to be using this recipe forever!
Awesome! I’m so glad you like the recipe. I love your flavor additions. I bet it tasted like a warm hug. Thanks for sharing. Have a wonderful week. -Kim
This is my go to breakfast in the colder months l love it . I do use a cup of water because l add 1/2 scoop of smart 138 egg white protein powder at the end with with the butter and sweetener (sugar free maple syrup ) is awesome with this …Thanks for sharing
Great! I’m glad you like it. We call my daughter “Dimples”. Thanks for sharing your tweak. Enjoy your week. -Kim
Could you double the coconut flour if you dont have flax seed meal?
It won’t be the same, April, but I have seen all coconut flour recipes on the internet. I did a lot of testing and preferred the texture with the flaxseed. -Kim
This is really delicious when cooled in the fridge overnight.
Good to know, Phil. Thank you for letting me know. Have a great weekend. -Kim
That. Was. So. Good!! It was exactly what I wanted!!
Lol. Great, Jim, I’m glad you liked it. Enjoy your weekend. -Kim
Made this, but exchanged thecwarer with almond milk ( you could prob use coconut milk too). Also added a tsp of vanilla, used a tsp butter instead of 2 tsp, to get more fat, & sprinkled cinnamon on top. Super yummy & easy to make.
Meant a Tbsp of butter
I thought I was the only weirdo who enjoyed coconut flour-based “sludge”!! Glad to know I’m not alone! I enjoy a similar breakfast coconut flour-sludge cereal bowl where I mix cold almond milk & 2 Tbsp coconut flour w/ sweetener & cocoa powder until a sludgy texture, (which is also very yummy @ this state!) then water it down a bit more w more milk, and add crunchy chickpeas (microwave plain canned drained/rinsed chickpeas until crunchy like cereal; kind of like a very dense kix)
That’s an interesting sounding recipe, Robin. This recipe is more like cream of wheat in texture with that egg. Thanks for sharing and have a nice weekend. -Kim
I absolutely love this!
My favorite hot cereal was Instant Cream of Wheat (which has this same kind of mouthfeel) and this is a perfect replacement.
I like to add a little maple syrup, some cinnamon and some raisins. DELICIOUS!
I quadruple the recipe and put the plain leftovers, covered, in the fridge. It is just as good (if not a little better) reheated and I can change up the toppings.
Thank you for this wonderful recipe!
We love this recipe, too, Kim. I’m glad you like it. Thanks for including the tip to make a bigger batch and keep it in the fridge. And thank you for your nice comment. Have a wonderful week. -Kim
How did you get that calorie count? 2tbs butter is >200kcal, and an egg is 70. Each tbs of flax is at least 50-60calories each?
Sorry; Im confuzzled
I checked my cookbook program and could not find the recipe, so I can not say what happened with the numbers. I am sorry. I try very hard to provide the most accurate information that I can. And am very happy to re-check numbers when someone notices a discrepancy. I have recalculated the numbers using fatsecret.com (I often use it as a double -check when I think there may be discrepancies). Just for general knowledge, I use the MasterCook Cookbook program as a place to keep my recipes and also to calculate the nutrition of the recipes I share. All nutrition calculators are going to have different algorithms to calculate nutritional information and have different numbers. And, since I am human, there is always the chance for human error – like with this recipe. Thank you for so kindly pointing out that something wasn’t right. I appreciate it. Have a wonderful evening. -Kim
2T CF – cal: 60, fat: 1.5, carb: 9, fiber: 5, prot: 3
2T ground flax: cal: 70, fat: 4.5, carb: 4, fiber: 3, prot: 3
1 lg egg: cal: 78, fat: 5, carb: .6, Fiber: 0, prot: 6
2t butter: cal: 204, fat: 23, carb: 0, fiber: 0, prot: 0
1 T heavy cream: cal: 51, fat: 5.5, carb: 0, fiber 0, prot: 1
net carbs: 5.6 g
Lol….I did a double take on the calories, too. I think the issue may be the measurement of butter…tablespoons (as discussed in the comments v. the recipe which calls for teaspoons. :-)
I was a little skeptical about this recipe, but I tried it because of the good reviews. It was so good! As others said, it had a great “cream of wheat” texture and tasted good! I added vanilla extract and topped with SF syrup. Will be making it often…yum! Thank you!!
Great, Laura. I’m glad you gave it a try and liked it. I love that it’s basic enough that you can make it your own. Thanks for taking the time to comment and have a great day! -Kim
Can you make this without eggs as I won’t touch eggs with a 12ft pole?
Rachel, the egg was the magic ingredient that gave the porridge a smooth and thicker texture. You can try without, but I added the egg because out of the 10 test versions, it yielded the best texture. Enjoy. -Kim
better you might want to try chickpea liquid. It’s a great sub for eggs when texture is needed. When I make humus I pour the liquid in a baggie and freeze it. About 2 tablespoons per egg.
Hi, I am on the SCDdiet which does not allow Flax meal to be used. Did anyone try substituting it in this recipe with success? I am very keen to try and make this….
Hi Pazit, I have read Elaine G’s book and purchased the SDC cookbook for my mother years ago. However, I can’t remember which nuts and seeds are legal for the diet. Try subbing more of the almond flour first and see how you like it. Nothing mucilaginous, right? That takes care of most of the low carb thickeners I know. And maybe use a little less water? I’m sorry I can’t be of more help. Does Danielle Walker have anything similar on Against All Grain? She followed the SDC several years ago. Enjoy your evening and let me know if I can help with anything else. -Kim
I cannot stand flax seed so I just made this recipe with 2 TBS of Almond Meal instead… I actually put a little butter in the pan and added Almond Meal to toast it a bit (accent the flavor)then followed the rest of the recipe as it was. It added a few extra carbs (made it about 7 carbs for the serving) but for me it was totally worth it. Sooo yummy!
Made this with unsweetened vanilla almond milk and added raspberries. Didn’t require any sweetener as a result. Delicious!
Great, SK! I’m glad you liked it. Thanks for leaving a comment. Enjoy your day. -Kim
I love this, when I make it I just mix it all together and cook.
Great! I’m glad the easier approach works for you, Dar. Have a nice week. -Kim
Do you think I could substitute almond flour for coconut flour?
Hi Erin, not with this recipe. I have a recipe for almond flour porridge but it uses a different kind of almond flour. It is really, really good. I’ve linked it on the page below. -Kim
Hi, can we make this ahead and reheat in the morning? I would love this for brekky but leave for work at 6 and eat at work around 8:30.
I’ve never tried it Kelly. Maybe you can mix it the night before and microwave it 30 seconds at a time, stirring between? I just don’t know. -Kim
Stupid question time….do you use salted or unsalted butter?
Thanks
Great question, Sarah (Satah). You may use either and salt to taste. Enjoy the recipe. -Kim
Will try out the low carbs breakfast receipe
I hope you like it. -Kim
Can this be made in the microwave? I’m looking for a quick recipie during the week days. Thanks
Yes, Annette, it can. Mix all of the ingredients together and microwave at 30 second intervals, stirring between intervals. It should only take 2-3 intervals depending on your microwave. -Kim
This is the best thing ever, totally saved me when I got all my wisdom teeth pulled out last week, have been making this nearly everyday. Love it
Oh, no! Having all of your wisdom teeth pulled at the same time is not fun. I know. I’m glad you were able to enjoy this while your mouth was healing. My brother had pizza the day after and tacos the next night. Crazy. Feel better soon and thanks for taking the time to leave such a nice comment. Take care. -Kim
Hi Kim,
I was really excited to try this recipe but it didn’t work out. I used regular ground flax instead of golden, but I don’t suppose that was the problem. Anyways, I put it on the stove with the coconut flour and the water and it just never thickened. I don’t know what might have been the problem. Although I whisked with a fork because I don’t have a whisk, can that be it? I am so desperate to make this wotk. :)
Thank you
Dory
Did you add the egg, Dory? The egg is what helps it thicken as it cooks. -Kim
Hi Kim,
I was very excited to try this recipe, but it just didn’t work. I used regular ground flax seeds instead of golden but I don’t suppose that’s the problem. I put it on the stove with the coconut flour and the water and it looked the sam ten minutes later. It just did not thicken at all. Do you have any idea what might be the problem? I so desperately want to make this work. :)
Thank you
Dory
I had the same problem too!
I used Bobs Coconut Flour and regular groundvflax, as we don’t have golden flax where I live in Canada.
Hi JD. I think your porridge was too hot and the egg scrambled or maybe your coconut “flour” was just ground coconut?. I will tweak the instructions. The color of the ground flax will not affect the recipe except make it darker. A finer milled flax may work better than a coarse milled flax, however.
I just now made the recipe… I used a 4 cup stainless steel pot on the smallest burner of my 20 year old gas stove. I placed the first 4 ingredients into the pot and gave it a stir. I placed it over medium high heat and stirred continuously until I got a bubble (less than 2 minutes). I removed the pot from the heat and added about 1/2 of the beaten egg and stirred vigorously and then the other half, doing the same. I placed it back on the heat just for a few moments more until it looked thick. It thickens upon cooling. The cream or coconut milk will make it more creamy. The type of pot and stove you use will effect the time. You may need to adjust accordingly. I have never had thin gruel, but I have overcooked the eggs and had white flecks in the porridge. I don’t think it is possible to have the porridge be thin with the ingredients as coconut flour and flax are so absorbent. So, I’m scratching my head on this one… I’m sorry it didn’t work out for you. Have a nice day. -Kim
This is amazing! I have successfully made it without the egg as well (I was out), and it’s very tasty that way, too.
Good to know, Emma. So glad you like the recipe. Enjoy your day. -Kim
this is a great recipe. Before I went low carb, I would have porridge most mornings, it was my go to meal. I came back from swimming this morning, and wanted something quick, but warm, so decided to Google lchf porridge, and yours was the first one that came up. I didn’t have golden flax meal, but used linseed meal, and it turned out great. The only downside was it tasted a bit bland. I added the pinch of salt, and used liquid hazelnut Stevia, also had the melted butter, and double cream, but I felt like something was missing. I will definitely be making this more often, since where I live is almost winter :)
I’m glad you liked the recipe, Erika. I like the brown sugar substitute Sukrin Gold and that is what I needed in my porridge. Perhaps a little cinnamon is what you are looking for? Thanks for the feedback. I hope you have a wonderful evening. -Kim
Hi Kim, I’m not sure what sukrin gold is, maybe that isn’t a available here in Australia? I’ll try adding some cinnamon and see what that does. Also I’m wondering if you have tried making this porridge with almond milk, or pouring cream? I was going to use almond milk today but just end up using water
Hello Erika. Actually, there is a distributed of Sukrin products in Australia now. Sukrin Gold is the best brown sugar replacement on the market. They also have a defatted almond flour which is perfect for almond porridge. I like it better than the coconut flour porridge. You could try making the porridge with almond milk. I tested the recipe so many times that I can’t remember if I tested making it with the almond milk or not. I think pouring cream is half and half , ticket than whole milk but not whipping cream? I add 1 tablespoon (15 mg?) to the porridge after cooking to give it a nice creamy texture. I’ll be interested to hear how your experiments go! I hope I’ve helped answer some questions. Have a great day. – Kim
This is awesome, I added some cinnamon and used half water and heavy cream. I will be making this a lot!
Thanks Dar!
I had to try this and it is GOOD! i did use a little less flax and a tsp. Of china seeds. And this seemingly small amount made enough for two breakfast sides for me- I stored half in a glass Pyrex container and tomorrow and am going to reheat it with a tsp. Of chocolate protein powder- like chocolate Malt-o-meal!
I think to make the process a bit quicker I will mix together the proper proportions of dry ingredients by 4 in a container so all I have to do is scoop 4 tblspns into the pot when I want to make a full recipe.
Really hit the spot! Thank you so much!
Chia not china. I really do not like autocorrect.
Haha! I knew what you meant and I feel the same! ?
Glad you like it Kathy. I do that with my favorite recipes, too – mix up the dry ingredients for faster prep. Love your idea. Thanks for leaving a comment and sharing your great tip! Have a great weekend. – Kin
Delicious! I subbed coconut oil for the butter and it worked well.
Great! Glad you liked it, Dbdj. -Kim
Not sure why i didnt enjoy this as much as others have said. I love cream of wheat, but this seemed to have a gelatinous or slimmy texture that turned me off. Taste wasnt bad but the texture i cant get used to. Maybe i should try the almond flour porridge
Michelle, I’m sorry you didn’t like the recipe as well as others have. I would venture to guess that it is the flax meal that you are having issue with. Flax meal can be slippery in nature. Thanks for taking the time to leave your comment. Enjoy your day. -Kim
I’m in HEAVEN!!!!!! This is AMAZING!!!! Truest is just like Cream of Wheat. ❤
I’m so glad you liked it, Maureen! -Kim
Just made this and it is delicious!!!! Thank you so much, I’ve missed having something like this for breakfast!
Awesome, Rocchina. -Kim
Sounds lovely. Could you use psyllium husks instead of the golden flax meal?
Eva-Maria, it’s not a straight sub. I tried using psyllium powder in the Almond Flour Porridge recipe (the first one I made) and it made the Porridge the consistency of snot! Go very easy and experiment. You also may have lunch with ground chia seeds. Again, you’ll have to experiment to get the right amount. The flax provided the right texture I was after. -Kim
Made this this morning. Lovely. I tried the vanilla idea. Think I need to add a little more. I needed much more water than suggested. It was already solid before I started heating. Suspect my tablespoons are a little large!
Glad you enjoyed it Christine. Lol. Our tablespoons are 15 ml. I leveled them off and did not round them. Hope you have a great weekend. -Kim
OMG it’s sooooooo yummy!!!
So glad you like it, Debi! -Kim
Made this for breakfast this AM. Sweetened with SF maple syrup and added fresh blueberries. It was fantastic!!! I remember when breakfast was a challenge when eating low carb…thanks to creative people like you there are so many wonderful choices for breakfast these days. Thank you!
Chancey, I’m absolutely thrilled you liked the cereal. Thanks for letting me know. Enjoy your weekend and holiday. -Kim
Just tried to hit the 5 stars symbols, when my dog nudged my hand and posted instead. So here’s my 5 stars!
Finally tried this after having it on my to-do list for awhile. OMG, Kim, it is fantastic! First bite I was seeing if it did taste like cream of wheat. Not really, although the texture is similar. Then, another bite. Getting used to the flavor which isn’t like anything I’ve ever had before. Third bite and it’s becoming addictive all on its own! Love this and will definitely be making this frequently! So filling, and it is a big bowl of awesomeness! I sprinkled a little fresh grated nutmeg on it. Oh, ditch the sweetener and use parmesan and it could be like risotto! A real winner, Kim! 5 stars!
Thank you Elaine, I’m thrilled that you like the recipe. I agree, the taste isn’t exactly like cream of wheat but the texture is really pleasing. Hmmm, savory porridge…. I didn’t even consider. Great idea! Thanks again, Elaine. -Kim
Just had to let you know how much we enjoyed this for breakfast. DH turned his nose up while I cooked it, then asked for seconds. Added a touch of vanilla and it DOES taste like cream of wheat! Thanks for the recipe!
Fantastic, Linda. I’m so glad that both of you enjoyed it. Sometimes it’s hard to get husbands on board. So happy you two have another breakfast option at your fingertips. Thanks for letting me know and have a wonderful week. -Kim
This is delicious! It doesn’t taste like Cream of Wheat, but the texture is there, and it’s a really good flavor! I love it! It’s going to be great on those cold Minnesota winter mornings. Thanks for coming up with this!
So glad you like it, Heidi. It’s a nice option to have in your back pocket. I appreciate the comment. Thank you. Enjoy your day. -Kim
Hi there –
I was wondering if I I can make this ahead of time. I have time to put breakfast together, but no time to eat it.. If I make it, and then take it to work, and then reheat it, would that be okay, or is it going to ruin it?
Mary. You can try. Also, this recipe can be cooked in the microwave so I would mix all of the ingredients together (I wouldn’t do it overnight), then cook at work in a microwave at 30 second intervals, stirring in between each interval until it’s done. You may need to add more water because the coconut flour and flax may absorb it. Let me know if this works for you.
I wasn’t sure I liked the sound of whisking in an egg (I would never have put one in porridge) and the consistency freaked me out a bit whilst cooking but I loved it!
Great creamy consistency, subtle flavours and very filling. Perfect for a chilly English morning.
Thank you : )
Hi Kay. I know, the egg was a little unorthodox but really helped bring it all together. So glad you liked the recipe and took the time to leave a comment. Enjoy your week! -Kim
Yes, Kay, I agree. The addition of the egg is a little unorthodox for a porridge, but it brings all of the ingredients together. I’m so glad you tried it and liked it. Keep warm! -Kim
Wow, thank you for this amazing recipe! I don´t have flaxmeal, so I substituted it with one tbsp almond meal and one tbsp chia seeds. I am a biiig chocolate fan, so I planned to put cocoa in the porrige. But when I tasted it, it was sooo good, that I did not want to cover this flavour with cocoa. I just put a little bit of cinnamon in, and now I am having the most amazing breakfeast! Thank you!
Elea, thank you so much. I’m glad my recipe was able to inspire your creativity. Your version sounds great. I bet the cocoa would be delicious! I’m posting a pumpkin spice version on Monday. Have a great weekend. -Kim
Oh My Lord!!!! This gives me the exact mouth feel of Cream of Wheat!!! The taste is surprisingly close too!!! I will add a few toasted nuts next time. I didn’t get even a hint of coconut flavor. Thank you for the perfect food memory that is low carb!!!
Cherry! What a great comment! I am so happy this brought back a good food memory. My favorite it the almond flour porridge, but this is pretty darn good. Thanks for taking the time to let me know how you like the recipe! Enjoy. -Kim
Thank you, thank you, thank you!!!!
I would NEVER have thought to cook some coconut flour and flax meal to make porridge.
I used to love maizemeal (with butter, LOTS of sugar and a bit of milk) and then moved on to oats with LOTS of honey & yoghurt. Since going LCHF, I’ve missed a nice hot porridge. This hit the spot perfectly! I didn’t add the egg, will try that next time, but it was perfect consistency. Only ate half and it was enough for me. The coconut flour was sweet on its own for me so didn’t need to add sugar/sweetener. My husband will welcome the break from bacon & eggs :-)
Joy! I’m glad you are enjoying the porridge. The egg makes it creamy and delicious. Some people have had luck doing it in the microwave, too. It’s so nice to have options in life. :) Thanks for leaving such an awesome comment! -Kim
This was good and easy to make. Perfect for keto!
Great, Joe! Glad it fits easily into your mornings and macros. :) Thanks for leaving a comment! -Kim
I’m new this sounds good.
I think you’ll like it Edna. If you do, then consider looking at the Almond Flour Porridge. It is so good! If you have any questions, email me or leave a comment. Enjoy your weekend. -Kim
I came across this last weekend and have had it a couple times this week. I have tried similar recipes and they just did not hit the spot like this one! Very good! Thanks for sharing.
Thank you, Tammy! I’m glad you are enjoying the recipe. It can be microwaved, too. Another reader told me and I tried it. Works like a charm. Thank you for your compliment and you comment. I appreciate that you took the time to let me know. Enjoy your weekend. -Kim
I’ve made this twice and love it. The only downfall is later in the day I get a burning in my gut. It last all day. I’m not allergic to anything. Can you think of anything I might be doing wrong. I don’t want to stop eating it.
I’m happy you are enjoying the coconut flour porridge. I’m not sure what the burning in your gut is. It sounds awful. If you aren’t sensitive to any of the ingredients then maybe you should talk to your doctor about it if it continues. Thanks for the comment and I hope you find an answer soon! Have a nice day. -Kim
I just want to say that I saw this recipe posted on facebook three days ago. I’ve made it twice for breakfast since then and I absolutely love it. I grew up eating malt-o-meail and cream of wheat and this tastes just like it. Well done! I’ve reposted it and recommended it to all of my friends who grew up eating similar foods.
Leah, I am so glad! Sometimes you just need to give the eggs and breakfast meats a break, huh? Thanks for such a nice comment and for sharing with your friends. Have a great week! -Kim
Made this a few times now. It’s yummy!
Made this this morning and hubby thought it was amazing!! Yours in the picture looks like it’s a little liquidy. Did you add something after just for that picture? My is a little thick but I still love it. Perhaps it’s because I used canned coconut milk? I used to love cream of wheat as kid. I’m thinking I may have stirred it too long or it’s because of the canned milk.
I’m glad you guys liked it Veronica. It makes me so happy to hear that. No, I didn’t add anything extra to the porridge, but it took me about 20-30 minutes to take the photographs (sometimes it takes me much longer) and as the porridge got cold and sat some of the water from the recipe, or it could have been steam from when it was hot, collected around the side. If you replaced the water with coconut milk, then yours would be pretty thick! :) I make mine with water and then add 1 tablespoon of butter/ghee and 1 tablespoon of heavy cream/coconut milk. Thin to your desired consistency. Thanks for the comment, Veronica! Take care. -Kim
Also, can this be doubled or will it mess up cooking times? Thanks.
Sure you can double it. But if you plan to reheat any extra in the microwave, go very slowly or the egg may cook and become scrambled eggs! Take care. -Kim
Made this a few times now. It’s yummy! I’ve also doubled it and microwaved the leftovers at work with no problems.
Tori, I’m so happy you liked it. Also, thanks for letting me know that it reheated in the microwave with no problem. That us very useful information. Have a great night! -Kim
Can I use ground flaxseed? That’s all I have but I don’t think it’s golden.
Great question, Veronica. Yes, the flax needs to be ground or the porridge wont thicken properly. You what you have. Have a great night! -Kim
Could you make a huge batch of this then microwave the left overs for a quick breakfast?
Laura, my gut is telling me “no”. I think the egg would cook and get gross, but honestly I haven’t tried it. If you try, will you let me know how it goes? Have a nice day. -Kim
Amazingly good and the same texture as Cream of Wheat! I ground my flax seeds, 2 T. (regular, not golden)- had to add a bit more water-excellent! Thank you!
I’m glad you liked it Lenora! I’m assuming you measured two tablespoons of seeds and then ground them – that would be about 3 tablespoons of ground flax? Yeah, the porridge would be pretty thick. I’m glad you were able to get the consistency you like. :) Have a nice day and thanks for your comment! -Kim
We don’t eat flax, is there something it could be subbed with?
Hi Valerie, I’m really not sure. You could try ground chia seed or another tablespoon of coconut flour. It wont be the same, but it might be something that you like? Let me know how either of those work. -Kim
Kim! I’ve been making this every morning for the past week! I’m totally in love with it. Thanks for much for the awesome idea!
Vicky, you are so nice. I’m glad you enjoy it. Thanks so much for the awesome comment! -Kim
can we leave the egg out if we are allergic to it?
The egg provides thickness (or body) and creaminess to porridge. You can try it without and see what you think. Thanks for your question. -Kim
I’ve tried using flax meal a couple of times in baking, and no matter what, I can’t get used to it! The flavor is very off-putting to me. Is there anything that could replace it in this recipe, or is it necessary for the texture?
Hi Chloe. First, just so other people know, there is regular flax which is very dark and strong tasting and then there is golden flax which is lighter in color and flavor – almost a bit nutty. But, I totally hear you. I don’t like the Bob’s Red Mill GF baking mix because there is white bean flour in it and it tastes like raw bean. No matter how I use it, that is the predominant taste to me. My daughter can’t taste it, so I understand where you are coming from.
Okay. I haven’t tried it yet, but you may want to try substituting ground chia seed for the flax and see how that does. I think it may behave similarly as the flax in this application. I know that some people make a chia egg, similar to a flax egg in vegan cooking, so it may work. I may try it myself, too. I hope this helps. Have a nice day! -Kim
Thank you Kim! I’ll try it out with the ground chia seed this weekend and let you know how it goes :)
But thank you in advance for the recipe! I love my low-carb lifestyle and I don’t think I’ll ever go back, but I sure do miss my warm bowl of oatmeal in the morning.
I used almond meal in place of the golden flax meal and while I don’t think it thickened as much as it probably should have, it was still very tasty!
Thanks for letting me know Rosanna. I’m all for subbing ingredients to take advantage of what you have and making it your own. Love it! Have a good day. -Kim
Made this today and it was great! I added a little SF maple syrup on top-yum! Will definitely be making again, it’s great to have an option for a hot “cereal”. Thanks for the great recipe!
I’m so glad Marjorie. And thanks for the nice compliment, It’s my extreme pleasure. Have a nice day. -Kim
Made it on this 15° morning. It hit the spot. Four hours later and I’m still quite full. Thank you!
Yay! I’m glad you enjoyed the recipe and that it kept you satisfied for hours. You are most welcome! Thanks for taking the time to comment. -Kim
Cream of Wheat was a favorite of mine growing up! Just tried this and its amazing!!! I added a little vanilla and it absolutely brought wonderful childhood memories back. Thank you!
Yay! I’m glad it brought you back to your childhood. Have a nice weekend! -Kim
This looks great! I am new to your site and I am glad I found it.
Hi, Dita. I hope you find a few things you like. Welcome! -Kim