A simple warming coconut flour porridge for quiet mornings. This low carb breakfast cereal comes together in minutes providing a fast keto, grain-free breakfast option.
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
- ¾ cup water
- pinch of salt
- 1 large egg beaten
- 2 teaspoons butter or ghee
- 1 tablespoon heavy cream or coconut milk
- 1 tablespoon Low carb brown sugar 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)
Dana
Will it work to omit the flax meal? I'd like to make this seed-free.
Kim Hardesty
You can make it seed free, Dana, but the flax helps give it a creamy texture. -Kim
Kara H
Perfectly satisfies the craving for a warm, soothing, yummy hot cereal on crisp mornings.
Ryan Tim
Even I can do this!
Jeremy
this was such a great replacement to stay on ketosis thanks <3
Suzanne Cleary
Thank you, this is all great information!
Suzanne
I'm allergic to egg whites, is just the yolk acceptable? Or is there an egg keto friendly substitute?
Kim Hardesty
Hi Suzanne. Two yolks would work better as a thickener than one. -Kim
SB
The only hot cereal I liked was MaltOMeal. Never really cared for Oatmeal. But this keto friendly coconut porridge was AMAZING!!!! I added a little cinnamon too. It has a nice consistency and was just a pleasure on a Fall morning.
Mary
Better than other "porridge"recipes I've tried. I didn't have flannel, so i subbed cream cheese and it came out yummy.
Mary
*flax meal, not flannel lol
Cyndi B
So good!
Genie
I have been keto for about 5 years now. I really didn't miss hot cereal until today. I wanted cream of wheat! So, as usual, when I get a craving, I Google for a recipe. I read the blog, then the recipe and "an egg?!". Well, I broke down and tried it. Thank you for your "crazy " idea. It really hit the spot. Very much like the cream of wheat that I gave up. I think that I will be making it again. I have tried other keto hot cereal recipes, but never wanted to repeat them. Thanks again.
Phyllis Broadway
This is the best porridge that I have ever eaten thank you very much and I am a diabetic so I try fun things that are healthy for me and there seems to be working out great
Dee
Made this recipe and it was delicious! It will be my go to breakfast!!!!
Herbert Garrettson-Holland
OMG !!!! I have been living the keto life style for a few years now and CAN NOT BELIEVE that I am just now tasting this lol . Don't get me wrong I love my sausage and egg chaffle but , sometimes ya just need to mix things up . on a scale of one to ten I give you a 100 . so delicious ... Hard to believe its low carb . thanks for the new staple.
Martin Meyler
This is my new favourite morning recipe. Been doing keto a long time. This is ondd we of the best recipes I’ve encountered.
Joe
Hi would like to know how would you adapt this recipe to make it a buttery tasting polenta. Every other polenta recipe contains cauliflower and we can only eat as much cauliflower… would love to hear your twist on this.
I have made your recipe now in bulk, almost a daily breakfast staple with berries, butter and cinnamon. This is our winter breakfast favourite.
Thanks in advance from down unda
Kim Hardesty
Hi Joe. I would either add a little more coconut flour or less liquid so that it is thicker. -Kim
Cindy
I added some pumpkin purée, pumpkin pie spice and sprinkled a little bit of Brown Swerve and pecans on the top. This was bomb!
Gina
3/4 cup of water makes all the stuff in the pan turn into a small gelatinous blob. I added extra water and it became stir-able.
Kim Hardesty
Gina, I have never had that problem myself nor have I heard of that particular complaint. I'm not sure what happened, but I am happy you were able to get a texture you preferred by adding more water. I hope you enjoyed it after you fixed the texture. Have a nice weekend. -Kim
Paula
Thank you so much for this recipe! I was looking for something sweet and low carb to replace my regular oatmeal :)
Brandi
I've just made this and it is...different. Not necessarily bad but not out of this world delicious either. I've been doing keto for a month so I guess I'm still 'new'.
It still has a bit of bite to it from the milled flax but this is better than some other keto porridge recipes I've tried.
I'm from the UK so I used Bulk's zero calorie, sugar free, salted caramel sauce and NKD Living's brown erythritol which took this breakfast meal to new heights. I love porridge so I immediately knew when I had my first spoon that this is keto dupe is not the Oats So Simple/Ready Brek I'm familiar with but it is a good healthy substitute.
I would give it a go again and experiment with different flavours. I'm going to try cashew nut butter and maple syrup with pecans next. Thank you for your recipe - I hope my comment is received as a balanced review x
Deb
The coconut porridge was excellent. The texture is nothing like oatmeal but the flavor was great with a little added cinnamon. I will be having this quite often since I do tire of eggs for so many meals
Jessica Francis
I'm new to keto (veg/vegan) and am wondering if the macros are per serving or for the overall recipe
Kim Hardesty
Yes, Jessica. It's for the whole recipe, which is one serving. -Kim
Eileen
It is *very* filling, though. My daughter and I usually split a serving, and we find that's plenty. Especially with a side of bacon and a hot cuppa!
Kelly
This is great!!!
Eileen
Best. Hot. Cereal. Ever.
Got home late, hungry, no time to make anything fancy. I had a pack of dry ingredients sitting in the freezer. Five minutes later, I sat down to pure, belly-warming heaven.
I have enjoyed other low carb hot cereals. But, because they are brown and soft, they look like ... well, bad. I tried adding pumpkin to a recipe once. Looked so much like ... well, bad ... that I couldn't make myself eat it. This, however, hits every right note. Looks good, smells yummy, tastes super. Plus it's so quick and easy that I didn't even have time to get the "hangries"! (My whole family thanks you.) :)
Christina
I was fully prepared for this to be awful and goodness I’m glad I tried this one anyway! So good!!!! Only change I made was adding a little vanilla extract. Thank you!
Susan
This was easy to make and super delish! The egg gives it a nice, creamy texture. Looking forward to breakfast tomorrow :)
Helene
Unexpectedly good. I’m usually not a huge fan of coconut flour but I decided to try this anyway. I did one tbsp flax and 1 tbsp chia seeds. Some commentators said the 2 tbsp of flax lended a slimy texture so that’s why I did that. I also added some dried currants and vanilla and almond extract. I omitted the cream and added only 1 tbsp margarine and used maple syrup as the sweetener. I paired the dish with frozen thawed cherries
Suzanne
How do you make either of these without a microwave?
Kim Hardesty
Hi Suzanne. The directions in both recipes describe cooking on the stovetop. Some readers prefer to cook the porridge in the microwave and there is some discussion in the comments on how to do that. -Kim
Koryn
Keeper! My very first attempt at anything with coconut flour or venturing away from oats. I'm excited at how well this came out! Made it with mangoes and it'll stay in my rotation. Thank you ! So creative !
Judith Moravek
Made the COCONUT FLOUR PORRIDGE today & it is GREAT!! Love it & would highly recommend others to give it a go!
Cindy
I made some coconut flour porridge this morning but did not have any flaxseed meal on hand so I substituted SunFlower Seed Flour which I did have. It was delicious and I look forward to again soon! Thanks for sharing this recipe as I have REALLY missed this morning cereal!
Sharon
No offense but I had my doubts about this recipe. I was wrong! This is such a yummy porridge and it gives me a break from eggs. Thanks for sharing your recipe.
CatW
Great idea - have been missing morning breakfast cereal. Thx for the post and doing the hard work of developing a recipe.
EmSue
I was a bit leery, but now I’m a fan! It is amazingly close to the cream of wheat texture. I used the brown sugar sub and added a couple dashes of cinnamon. This is definitely going into my breakfast rotation. Thank you!
Aimee Johnson
I have to admit I was reluctant. This is very good. I used a teaspoon of honey to sweeten and topped with berries. I’ll definitely be making this again.
Dorothy
Made it as is. Used monk fruit sweetener, pecans and heavy cream to top. Added about a tsp of Chia seeds just because. Very satisfying and filling.
Dorothy
Has anyone tried reheating it? I am wondering if it would travel to work and then reheat. Thanks.
Kim Hardesty
Yes, Dorothy. It reheats, but you may need to add a little bit of water to revive the texture. -Kim
Yayra Gunu
Really yummy porridge. I used unsweetened almond milk instead of water for a creamier texture, it was so delicious, definitely adding to my favourite collection. Thanks for sharing this
Deena
Is there any way I can make this into a quicker microwaveable recipe?
Kim Hardesty
Yes, Deena. Mix the first 5 ingredients into a microwaveable bowl. Microwave at 20-30 second bursts, stirring between until thickened. Then stir in the butter, cream, and brown sugar sub. -Kim
katie
My go to low carb, sugar free breakfast written as is. Don’t even miss cream of wheat or oatmeal. I’ve tried different toppings and adding vanilla and cinnamon to change it up but original recipe doesn’t need it. Delicious!!
Sandy
I’ve been doing Keto for about a month and a half and have missed eating breakfast foods like oatmeal so when I found your recipe I just had to try it. I also grew up eating cream of wheat and when I dug I to this keto version this morning I was not disappointed. It was true comfort food. I felt like I was feeding my soul as well. Thanks for this yummy recipe.
Tamara Yzaguirre
O my gosh is that good. I won't miss my oatmeal anyone
Julie Moran
I’m confused. You say to “measure the first 4 ingredients into small pot over medium heat, stirring. The “pinch of salt” is the fourth ingredient and you never mention the egg in the remaining ingredients. Does the egg go in with the first 4 ingredients?
I’m sorry. I’m not a very confident cook. I want to get this right.
Thank you!
Kim Hardesty
Hi Julie. Beat the egg in a small bowl. Then, measure the coconut flour, flax, salt and water into a small pot and place it over medium heat. Give it a stir so it doesn't clump. When it starts to simmer around the edges (make small heat bubbles that pop), turn the heat down and whisk it until it begins to thicken.
Instruction #2 says to: "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."
Instruction #3 says to: "Remove from the heat and continue to whisk for about 30 seconds before adding the butter, cream and sweetener."
Then put it into your bowl and add any toppings you like.
I hope this helps. -Kim
Claire
I was a bit wary of trying this but have been missing breakfast cereal since starting keto and wanted a change from eggs.
This is a really good alternative and I will definitely be having it regularly.
Thank you
Lisa
I just had to leave a review. I’ve made this multiple times. I follow the recipe to the letter. It is soooo good.
I am not doing keto but I am trying to stay away from sugar and eat healthier. Flaxseed is super healthy and this is a great way to get some in.
I don’t add sugar as a topping, but I will squirt a little bit of sugarfree syrup and then mix in some frozen blueberries. Awesome!
Thanks for this recipe!
sandy
This recipe really hit the spot! It was so delicious- thank you!!!
I made a couple changes to mine because i wanted more volume and protein.
after adding the beaten egg and placing back on the heat, i added about 1/4 cup of egg whites (mixed in my stevia with my egg whites) and simmered for about a minute until thick and bubbly.
Once removed and plated, I then topped it with butter and heavy cream, and frozen berries
sooooo good!!!!
Sandy
Elissa
awesome idea, topped mine with strawberries and blueberries
Yevonne
I made the porridge this morning. I used Swerve Brown for sweetening it. Also tossed some chopped walnuts on top. It was delicious and the right consistency.
Thank you for this recipe! I have been missing my oatmeal and cream of wheat cereals.
Rebecca
Delicious! Made it this morning and I am very pleasantly surprised! I don't usually like coconut flour, but it was all I had. Your recipe was perfect! Turned out thick, warm and just perfect for a late fall morning. Thank you!!
Patrica
Amazing! I threw in some vanilla extract, cinnamon and nutmeg❤️
Sbdvdudb
Delicious! But now ive run out of flax meal..
Is there an alternative i can use?
Kim Hardesty
You might be able to use chia seed, but I haven't tried it. I caution against using psyllium husk powder or xanthan gum. Psyllium husk powder produces a texture like snot. -Kim
Donna
So I gave this a try… And it was absolutely amazingly filling and delicious and satisfying! Thank you for sharing I’ll never go back to eating starboard again!
JP
Seems like a lot of cholesterol, which I'm trying to avoid.
Kim Hardesty
Hi JP. Dietary cholesterol is typically not avoided in low carb keto diets. If you are watching dietary cholesterol consumption, replace the butter with coconut oil and use almond milk or coconut milk instead of the heavy cream. However, I would keep the whole egg as egg yolks include beneficial nutrients. I hope this helps. -Kim
David Johnstone
The idea of eating porridge that isn't full of oaty creamy loveliness is strangely abhorrent to me, being Scottish and kind of stuck in my ways, but needs must and I gave this a go. I decided to play around a bit with the recipe, added a half spoonful of almond flour, and some almond milk too. Do you know what it wasn't bad at all, strange texture that I improved with the addition of frozen strawberry powder and crushed nuts. Chucked in a handful of seeds too. Salt and sugar to taste at the end.
I'll definitely have this again, but it seems to me the secret is to be adventurous with your additions.
Leslie
This is amazing! Hot cereal is one of the few things I miss eating a keto diet. I love this.
Wendy
This is one of my favorite breakfasts. It's so tasty and filling!
Siobhan
I may have done this wrong, but I really didn't like it. It came out quite tasteless and slimey. Any tips please?
Kim Hardesty
Hi Siobhan. Porridge is a love it or hate it thing on its own and is often tasteless until one adds yummy things like salt, sweetener, or fruit and nuts. Because this is a low carb recipe using low carb ingredients, it's not going to have the same texture as a starchy grain. This recipe CAN be a little slimy because of the flax seed meal, which holds it together. Try omitting the flax seed and adding a little more coconut flour. -Kim
Justice Myers
This is really great!
Kat N.
Love it!! The fluffiest porridge I have ever eaten. Mild tasting which I like too. Thanks for sharing.
Gay Rifkin
Just terrific I don’t have to feel bad about not having my hot cereal anymore !!
Ida
ABSOLUTELY DELICIOUS!!! I’ve shared with my family and this recipe has made it to the Top of our Repeat Recipe List.
Easy-Quick-and SO Tasty! I’ve missed my breakfast oatmeal since beginning my Keto lifestyle and this porridge is deliciously Perfect. THANK YOU
jen
Perfect! I missed my morning bowl of cream of wheat (or Malt O Meal) with some maple syrup and butter. I used swerve brown sugar and butter. It was so satisfying.
Kirk
I'm not a hot cereal fan but this is a fantastic, very tasty low carb hot cereal substitute. (I follow a keto regimen). The texture and flavor are spot on and the dish is super satisfying. I love to add cinnamon and slivered almonds. This is a keeper in your paleo or keto recipe repertoire. I find myself craving this dish at times. Great recipe and easy to modify with mix-ins to change it up.
Kim Hardesty
Thanks, Kirk! I'm glad you like it so well. -Kim
Hanna Fetter
This is so good!! I used some chia seeds instead of the flax meal, and used vanilla extract. Sooo good!!!
Lisa Montoya
I misread the ingredients and used whole golden flaxseed instead of the meal. But honestly, even with my mistake, this is pretty darn yummy.
Anna
This turned out absolutely delicious, thank you!
Siobhan
Thankyou. I really like this recipe.
Annie
Hi,
I made this for breakfast this morning and it was fab thank you for the recipe. Just wondering if it will keep in the fridge? The portion was too much for me. X
Kim Hardesty
Yes, Annie. It keeps in the fridge but you may need to thin it out after you rewarm in. Have a nice day. -Kim
Premala
Kim,
I love your recipe and can't wait to try it in the fall as it's 105 here today in Arizona! Thank you so much for sharing this recipe! I would love to receive your free e-book for recipes but am concerned who else will get my email address.
Kim Hardesty
Hi Premala. I hope you enjoy the recipe this Fall. I do not share my email list with anyone (most other blogs do not share either). I haven't sent many emails this year, but you will only receive recipes from me if you sign up. And of course, some people sign up, get the free recipes and then unsubscribe. You can email me to discuss further if you have any more questions. Have a nice day. -Kim
Jeanine
Thank you so much for this! I have really been missing cream of wheat. This really hit the spot. Also, super easy to make.
Stephanie
This takes me back to cream of wheat when I was.a kid! Delicious!
Veronica
Coconut milk as in the cartoon or coconut milk as in the can?
Or is it the cream from canned coconut milk, thanks?!!
Kim Hardesty
Hi Veronica. Full fat coconut from the can like Thai Kitchen. Shake/stir it up and use it. -Kim
Kat
So amazing! I was really starting to get sick of bacon and eggs with KETO. This was so gentle on the palette and soothing. Didn't even use the full amount of Monkfruit sweetener Thank you!
Jan
Sooo nice, tastier than normal porridge, love the granola too, was struggling with breakfast options on keto, but now I am looking forward to having either of these delicious recipes, thank you.
Gracie
I have type one diabetes and I make this all the time for a sweet breakfast that doesn't spike my blood sugar! It's so yummy, thank you!!
Sandy Solarsh
I can't thenk you enough for this recipe, I have been going crazy with not much to choose from in lock down South Africa. I replaced the seeds with an extra Tbsn coconut flour & 1/2 tsp Xanthan gum & 1 drop vanilla coconut oil .... Soooo delicious. Sending much love, stay safe.
Kim Hardesty
I'm so glad, Sandy. Be well! -Kim
Hillary
Take it from someone who rarely leaves comments, I am blown away by this recipe! I was craving oatmeal today and came across your recipe and had to try it. I actually made enough of the porridge to separate and make 2 different flavors since my daughter wanted to try this as well. She did a strawberry and cream version (using a few strawberries we had from a bag of frozen fruit) and I made the one with the brown sugar replacement and pecans. Both flavors turned out amazing! I could see this being something I eat regularly and it helped me satisfy my craving completely. It is definitely filling and half way through I could easily have stopped and saved the remainder for later, but I just enjoyed the taste so much I finished off the bowl. Thank you so much for this recipe!
Kim Hardesty
I'm so happy you enjoyed the recipe Hillary. I also have a pumpkin version if you have any canned pumpkin left in the cupboard. I actually had this for breakfast, too. Have a wonderful weekend. -Kim
Veronika
Very soft and delicious I didn't even use sweetener just hot berries and some walnuts on the top. Thank you!!
Jesse
Tried this twice....followed exactly. Both times got coconut soup. What Ami missing to get it to thicken?
Kim Hardesty
Hi Jesse. Did you use ground golden flax (flax meal)? If you used just the seeds, it won't thicken. Also, the egg should thicken it to a cream of wheat consistency. If you cook it too hard, though you will have tiny cooked egg bits in the coconut porridge and it will go runny because instead of the eggs cooking soft and thick, they will have cooked hard. Does that make sense? -Kim
Theresa
Still trying to get use to eating this way! Thanks for the recipe.
Cari
Could I omit the flax or replace it with something else?
Kim Hardesty
Hi Cari. You may omit or replace the flax as you wish, but I tested this recipe with all different combinations and this was hands down the best. I do not suggest using psyllium powder or konjac root as the thickener. Maybe ground chia seeds would work? -Kim
Cari
Thank you. I made this without the flax and added an extra tablespoon of coconut flour and a little more milk. It thickened up ok although it didn’t have a smooth texture. I don’t think the egg was necessary in this case and I will try it next time without it.
Kim Hardesty
Hi Cari, it all depends on what you like. :) The egg helps make it smooth and thickens the porridge as does the flax. I love how recipes are springboards to creating dishes for one's particular needs. Enjoy. -Kim
Theresa
I tried it with chia seeds and it was much better!
Evonne
Have a question, directions say measure all four ingredients into a pot on medium heat but then the second part of the directions say to now add the egg so that kind of contradicts the original instructions at the beginning because it says the first four ingredients and the egg is one of the first four. Please help I'm a little confused on the steps but really want to make it. Maybe I'm wrong but that's how I took the directions
Kim Hardesty
Hi Evonne. It says to measure the "first four" ingredients into the pot. The egg is the 5th. I hope this helps. -Kim
Tracey
Thank you! I just tried this recipe and I was very pleasantly surprised! Totally worked for my hot cereal craving! Super easy to make! I did add some ground psyllium husks after reading other reviews, who doesn’t need more fibre on keto sometimes! I also added vanilla, cinnamon and brown sugar substitute. I served mine with a small amount of mixed berries, it was delicious! I have subscribed to your newsletter, can’t wait to try more of your recipes! Thank you :)
SuzanneJ
Delicious. My non-keto husband liked it as well!. Wondering if this would work in a cake. I used to make an oatmeal cake.
Kim Hardesty
Hi Suzanne. I don't know if you are avoiding nuts or nut, but I have some really good cakes on the blog. Two of my favorites are my Sour cream sheet cake and the Lemon ricotta cake. Both are simply delicious. If you are looking for coconut flour recipes, I have a great zucchini bread recipe and chocolate loaf recipe. I did a keto blueberry muffin recipe for Peace Love & Low Carb which is equally delicious, as well as a strawberry muffin that you can find here. Have a wonderful day. -Kim
Paula
I don't always have the time that I would like in the mornings so I am wondering if this can be made ahead and warmed up in the microwave in the morning?
Kim Hardesty
Hi Paula. I know that some people have done it, but I have not. I do not know if it gets overly thick in the refrigerator overnight, like oatmeal will, or not. The fix would be to thin with a little water or almond milk. -Kim
Shannon
Omg so good, finally a good hot breakfast, thanks so much
Jenevieve Price
Absolutely delicious! The first time I made this, I made it exactly as written, but my eggs curdled when I added them to the mixture. The second time, I tempered the eggs with part of the mixture first, and it was perfect. I typed mine with Swerve “brown sugar” mix, butter, and cinnamon. Yum!
Carol
Yum!! I will be making this a LOT this winter!! Thanks for the great recipe!
Justice Myers
I love it 😍!
Suzanne
Holy Moly I love this. I prefer savoury so I didn’t add sweetener but followed the recipe as written but I added some old cheddar, one tablespoon of homemade Keto friendly Alfredo sauce and one cut of cooked beef sausage. Reminded me of grits. I love love love this recipe and will be making this a lot. Tomorrow I will try it with berries. Thank you so so so much
Justice Myers
Me to.
Kismetsgirl
Love this idea of using savory way! Thanks.
Kat
Hi! I’m thinking of doubling this recipe
, does it reheat well?
Kim
Yes, it reheats, Kat. Add 1-2 tbsp water and put it in the microwave for 30 seconds, stir and then heat again until it reaches your desired temperature. You can also mix the ingredients raw, put it in the fridge over night and then microwave in 30 second bursts, stirring between bursts. -Kim
Julie
I didnt have flax meal and subbed with hemp hearts and chia seeds. Delicious!
Ty
Yes! Yes and YES!! Thank you SO much for this recipe! It hit the hot cereal spot lol I was shocked not to taste the egg . I used Swerve sweetener which was perfect! I’ll definitelt be making this one again and again!!
Colleen
This was so good! I was a little skeptical, but it was tasty and comforting. It reminds me of cream of wheat. I had it with cinnamon and berries and will definitely add it to the rotation.
Stacy
I can't thank you enough for this recipe!! I eat it nearly every day. I can't eat eggs, so I leave it out, decrease the water to 2/3 cup, increase the butter to 1 tablespoon and the coconut milk to 2 tablespoons. and it gives me just the right consistency without the egg. Then I stir in 1 tablespoon of jam and a dash of cinnamon. Delicious!
Michele
Thank you for my first bowl of oatmeal/cream of wheat type breakfast in 9 months!!!
Absolutely amazing! Perfect! So excited this tasted so great!
kerry
absolutely loved this what a great recipe
Julie Miller
I have just made this and found it too eggy especially the aftertaste ..maybe less egg for me...good concept though.
Kristen
Absolutely delicious! I’m new to keto and trying out new recipes. i will certainly be trying more of your creations!
Bekah
This was AMAZING!!! A perfect remedy for a chilly, grey morning. Texture was just like 'Cream of Wheat' - how wonderful to have this option to cycle in with my egg breakfasts throughout the week. I enjoyed mine with cream, butter, pecans, raspberries and a bit of Lakanto sprinkled on top. Perfection. THANK YOU!!
Dan
Recipe is great, but the nutrition info is way off. I calculate this at ~350 carbs.
Kim
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
Sinead
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.
Kim
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
Elaine
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. ;)
Kim
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
Sarah
I made this as a savory cereal this morning. I wanted cheesy grits and fried eggs this morning for breakfast. So, did not add the sweeteners, but added extra salt, extra sharp cheddar cheese, and a bit of black pepper. It was delicious and the closest thing to grits that I have tried! Unfortunately, the cauliflower versions for grits are not good to me at all! Glad to have this recipe!
Heather
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.
Jenny
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
Kim
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
Cynthia
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 !
Diana Starr Daniels
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!
Jenn
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!
Kala
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!
Kim
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
Audi
I omited the egg and added 1/4 c. of pumpkin puree and pie spice, and it's so good!
Camille
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?
Kim
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
SARAH Ellis
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!
Sabrina
So good! I love cream of wheat and this is a great keto sub.
Beverley Walsh
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!
Nivia
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!
Kim
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
Shayne
You can make it ahead...I'm a meal prepper and I make a big batch and portion it out for the week.
Liz
How many cups does 1 serving yield?
Kim
Hi Liz. I never measured. Maybe 1 cup to slightly over? -Kim
Allison
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!
Kerrie
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.
Brittany
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!!!
Kim
I love your ideas, Brittany! Thanks for sharing. -Kim
Diane
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!
Kim
I'm so glad Diane! -Kim
Stacey
I was inspired by your recipe. I'm a big fan of porridge and this recipe is a must try for me!
Kim
Thanks, Stacey. -Kim
Jada-Dawne McMillan
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
Kim
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
Bruce Prosser
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
Kim
That sounds SUPER, Bruce. Thanks for sharing. -Kim
Gastrognome
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!
Edana
How many servings does this recipe make. I'm counting macros.
TIA
Kim
Great question Edana. This recipe serves one. -Kim
Kasey
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!
Kim
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
Terri
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.
Kim
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
Jane
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.
Christa
This really hit the spot when I was missing my morning oatmeal. I added a little cinnamon and it was pure deliciousness!
Mandy
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!
Kim
What a great comment, Mandy. Thank you. I'm glad you enjoy the recipe. -Kim
Lori
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.
Kim
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
Donna
My partner goes to work very early in the morning. Can this be pre made? Thank you!
Kim
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
Jennifer
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. ☺
Greta
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.
Kim
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
Vero
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
Kim
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
Anita
Can l use a substitute for flax meal? Any suggestions? Can't by flax meal in my country.
Kim
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
Sue
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!
Danielle P.
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
Ruthie Wells
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.
viola
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.
Ginny
ABSOLUTELY DELISH!! THANK YOU!♥️
Tanya
Absolutely wonderful for cold mornings such as today! Will be a recipe to keep with my keto lifestyle.
Thank you so much for sharing!
Patti W.
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.
Kim
I'm so glad, Patti. Enjoy your weekend. -Kim
Danielle
Amazing!!!! So creamy and tastes like cream of wheat but better!!!
arm2008
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!
Heather
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.
Kristen
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.
Kim
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
Didi
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*
Kim
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
Sarena
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!
Megan
I had surprising success swapping out coconut flour for hazelnut. Added cocoa powder for a Nutella like treat.
Kim
That sounds wonderful, Megan. I have to ask... Is that rating for the original recipe or for your creation? Lol. -Kim
Lark Logan
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!
Kim
I’m glad you like the recipe, Lark. I love how you made it your own. Have a great week. -Kim
Beth
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!
Kim
Your additions sound scrumptious, Beth. I’ll have to try. Have a great week. -Kim
Tara Q.
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!
Kim
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
Dimples
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
Kim
Great! I'm glad you like it. We call my daughter "Dimples". Thanks for sharing your tweak. Enjoy your week. -Kim
April
Could you double the coconut flour if you dont have flax seed meal?
Kim
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
Phil Lovering
This is really delicious when cooled in the fridge overnight.
Kim
Good to know, Phil. Thank you for letting me know. Have a great weekend. -Kim
Jim
That. Was. So. Good!! It was exactly what I wanted!!
Kim
Lol. Great, Jim, I'm glad you liked it. Enjoy your weekend. -Kim
Michelle
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.
Michelle
Meant a Tbsp of butter
Robin
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)
Kim
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
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!
Kim
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
confused
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
Kim
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
Kim
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. :-)
Laura
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!!
Kim
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
Rachel
Can you make this without eggs as I won't touch eggs with a 12ft pole?
Kim
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
Becky
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.
Pazit
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....
Kim
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
Sonrisa
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!
SK
Made this with unsweetened vanilla almond milk and added raspberries. Didn't require any sweetener as a result. Delicious!
Kim
Great, SK! I'm glad you liked it. Thanks for leaving a comment. Enjoy your day. -Kim
Dar
I love this, when I make it I just mix it all together and cook.
Kim
Great! I'm glad the easier approach works for you, Dar. Have a nice week. -Kim
Erin
Do you think I could substitute almond flour for coconut flour?
Kim
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
Kelly
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.
Kim
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
Satah
Stupid question time....do you use salted or unsalted butter?
Thanks
Kim
Great question, Sarah (Satah). You may use either and salt to taste. Enjoy the recipe. -Kim
Kadiri Abiodun
Will try out the low carbs breakfast receipe
Kim
I hope you like it. -Kim
Annette
Can this be made in the microwave? I'm looking for a quick recipie during the week days. Thanks
Kim
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
Lucy
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
Kim
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
Dory
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
Kim
Did you add the egg, Dory? The egg is what helps it thicken as it cooks. -Kim
Dory
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
JD
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.
Kim
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
Emma
This is amazing! I have successfully made it without the egg as well (I was out), and it's very tasty that way, too.
Kim
Good to know, Emma. So glad you like the recipe. Enjoy your day. -Kim
Erika
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 :)
Kim
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
Erika
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
Kim
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
Dar
This is awesome, I added some cinnamon and used half water and heavy cream. I will be making this a lot!
Kim
Thanks Dar!
Kathy
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!
Kathy
Chia not china. I really do not like autocorrect.
Kim
Haha! I knew what you meant and I feel the same! ?
Kim
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
Dbdj
Delicious! I subbed coconut oil for the butter and it worked well.
Kim
Great! Glad you liked it, Dbdj. -Kim
Michelle
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
Kim
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
Maureen
I'm in HEAVEN!!!!!! This is AMAZING!!!! Truest is just like Cream of Wheat. ❤
Kim
I'm so glad you liked it, Maureen! -Kim
Rocchina
Just made this and it is delicious!!!! Thank you so much, I've missed having something like this for breakfast!
Kim
Awesome, Rocchina. -Kim
Eva-Maria
Sounds lovely. Could you use psyllium husks instead of the golden flax meal?
Kim
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
Christine
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!
Kim
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
Debi
OMG it's sooooooo yummy!!!
Kim
So glad you like it, Debi! -Kim
Chancey
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!
Kim
Chancey, I'm absolutely thrilled you liked the cereal. Thanks for letting me know. Enjoy your weekend and holiday. -Kim
Elaine
Just tried to hit the 5 stars symbols, when my dog nudged my hand and posted instead. So here's my 5 stars!
Elaine
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!
Kim
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
Linda
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!
Kim
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
Heidi
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!
Kim
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
Mary Potter
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?
Kim
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.
Kay
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 : )
Kim
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
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
Elea
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!
Kim
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
Cherry
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!!!
Kim
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
Joy
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 :-)
Kim
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
Joe M
This was good and easy to make. Perfect for keto!
Kim
Great, Joe! Glad it fits easily into your mornings and macros. :) Thanks for leaving a comment! -Kim
Edna Spracklen
I'm new this sounds good.
Kim
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
Tammy
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.
Kim
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
Sue
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.
Kim
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
Leah Theil
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.
Kim
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
Tori
Made this a few times now. It's yummy!
Veronica
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.
Kim
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
Veronica
Also, can this be doubled or will it mess up cooking times? Thanks.
Kim
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
Tori
Made this a few times now. It's yummy! I've also doubled it and microwaved the leftovers at work with no problems.
Kim
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
Veronica
Can I use ground flaxseed? That's all I have but I don't think it's golden.
Kim
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
Laura
Could you make a huge batch of this then microwave the left overs for a quick breakfast?
Kim
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
Lenora Proctor
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!
Kim
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
Valerie
We don't eat flax, is there something it could be subbed with?
Kim
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
Vicky @ Tasteaholics
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!
Kim
Vicky, you are so nice. I'm glad you enjoy it. Thanks so much for the awesome comment! -Kim
mafrlene
can we leave the egg out if we are allergic to it?
Kim
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
Chloe
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?
Kim
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
Chloe
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.
Rosanna
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!
Kim
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
Marjorie
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!
Kim
I'm so glad Marjorie. And thanks for the nice compliment, It's my extreme pleasure. Have a nice day. -Kim
Maria
Made it on this 15° morning. It hit the spot. Four hours later and I'm still quite full. Thank you!
Kim
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
Wendy Bratton
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!
Kim
Yay! I'm glad it brought you back to your childhood. Have a nice weekend! -Kim
Dita MacDonald
This looks great! I am new to your site and I am glad I found it.
Kim
Hi, Dita. I hope you find a few things you like. Welcome! -Kim