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Home » Coconut Flour Porridge (Low Carb, Keto, Paleo)

Coconut Flour Porridge (Low Carb, Keto, Paleo)

By Kim Hardesty

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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.

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Coconut Flour Porridge is a simple warming breakfast that's read in minutes. | low carb, gluten-free, paleo, keto, thm | LowCarbMaven.com

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…

Coconut Flour Porridge is a simple warming breakfast that's read in minutes. | low carb, gluten-free, paleo, keto, thm | LowCarbMaven.com

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 is a simple warming breakfast that's read in minutes. | low carb, gluten-free, paleo, keto, thm | LowCarbMaven.com

Coconut Flour Porridge (low carb, keto, Paleo)

A simple warming coconut flour porridge for quiet mornings. This low carb breakfast cereal comes together in minutes providing a fast ketogenic, grain-free breakfast option.
4.87 from 128 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Keyword: coconut flour porridge
Prep Time: 2 minutes
Cook Time: 5 minutes
Total Time: 7 minutes
Servings: 1
Calories: 345kcal
Author: lowcarbmaven.com

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 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 Facts
Coconut Flour Porridge (low carb, keto, Paleo)
Amount Per Serving
Calories 345 Calories from Fat 257
% Daily Value*
Fat 28.5g44%
Cholesterol 232mg77%
Carbohydrates 13g4%
Fiber 9g38%
Sugar 1.4g2%
Protein 13g26%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Calories: 345kcal | Carbohydrates: 13g | Protein: 13g | Fat: 28.5g | Cholesterol: 232mg | Fiber: 9g | Sugar: 1.4g
Low Carb Almond Porridge with Berries | Low carb, Gluten-free, Dairy-free, Paleo, Keto, THM | LowCarbMaven.com

Almond Flour Porridge Breakfast Cereal Recipe (Low Carb, Keto, Paleo)

This Low Carb Granola is made from nuts & seeds and honestly sugar-free | low carb, gluten-free, dairy-free, Paleo, Keto, THM

Really Good Low Carb Granola

About Kim Hardesty

Kim is a self taught cook with over 30 years experience in the kitchen. She develops and tests low carb and keto recipes in her California home. She began her low carb journey in 2009 and at the urging of friends, started blogging in 2014. Kim shares delicious low carb and keto recipes no one would believe are sugar-free. Her recipes are featured in newsstand publications and on sites all over the internet.

View all posts by Kim Hardesty | Website | Facebook | Instagram | Pinterest

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Filed Under: Breakfast Tagged With: Coconut Flour, Paleo Option, Under 30 Minutes, Whole30 Option

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  1. Cyndi B

    May 2, 2022 at 5:20 am

    So good!

    Reply
  2. Phyllis Broadway

    April 6, 2022 at 8:44 am

    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

    Reply
  3. Dee

    March 10, 2022 at 4:30 pm

    Made this recipe and it was delicious! It will be my go to breakfast!!!!

    Reply
    • Herbert Garrettson-Holland

      March 25, 2022 at 3:50 am

      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.

      Reply
  4. Martin Meyler

    February 25, 2022 at 1:30 am

    This is my new favourite morning recipe. Been doing keto a long time. This is ondd we of the best recipes I’ve encountered.

    Reply
  5. Joe

    February 7, 2022 at 11:52 pm

    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

    Reply
    • Kim Hardesty

      February 12, 2022 at 11:11 am

      Hi Joe. I would either add a little more coconut flour or less liquid so that it is thicker. -Kim

      Reply
  6. Cindy

    January 13, 2022 at 9:10 am

    I added some pumpkin purée, pumpkin pie spice and sprinkled a little bit of Brown Swerve and pecans on the top. This was bomb!

    Reply
  7. Gina

    December 16, 2021 at 2:48 pm

    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.

    Reply
    • Kim Hardesty

      December 19, 2021 at 3:45 pm

      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

      Reply
  8. Paula

    December 11, 2021 at 3:51 pm

    Thank you so much for this recipe! I was looking for something sweet and low carb to replace my regular oatmeal :)

    Reply
  9. Brandi

    November 21, 2021 at 3:19 am

    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

    Reply
  10. Deb

    October 24, 2021 at 9:28 am

    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

    Reply
  11. Jessica Francis

    September 28, 2021 at 4:19 pm

    I’m new to keto (veg/vegan) and am wondering if the macros are per serving or for the overall recipe

    Reply
    • Kim Hardesty

      September 30, 2021 at 9:18 am

      Yes, Jessica. It’s for the whole recipe, which is one serving. -Kim

      Reply
      • Eileen

        November 28, 2021 at 7:28 am

        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!

        Reply
  12. Kelly

    August 26, 2021 at 8:01 am

    This is great!!!

    Reply
  13. Eileen

    August 18, 2021 at 5:26 pm

    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.) :)

    Reply
  14. Christina

    August 5, 2021 at 7:11 am

    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!

    Reply
  15. Susan

    June 3, 2021 at 1:24 pm

    This was easy to make and super delish! The egg gives it a nice, creamy texture. Looking forward to breakfast tomorrow :)

    Reply
    • Helene

      July 7, 2021 at 1:32 pm

      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

      Reply
  16. Suzanne

    May 31, 2021 at 8:33 am

    How do you make either of these without a microwave?

    Reply
    • Kim Hardesty

      May 31, 2021 at 12:11 pm

      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

      Reply
  17. Koryn

    May 29, 2021 at 7:59 am

    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 !

    Reply
  18. Judith Moravek

    May 20, 2021 at 8:00 am

    Made the COCONUT FLOUR PORRIDGE today & it is GREAT!! Love it & would highly recommend others to give it a go!

    Reply
  19. Cindy

    May 19, 2021 at 4:54 am

    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!

    Reply
  20. Sharon

    May 18, 2021 at 4:38 am

    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.

    Reply
  21. CatW

    May 17, 2021 at 1:28 pm

    Great idea – have been missing morning breakfast cereal. Thx for the post and doing the hard work of developing a recipe.

    Reply
  22. EmSue

    May 10, 2021 at 2:58 am

    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!

    Reply
  23. Aimee Johnson

    May 5, 2021 at 5:51 am

    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.

    Reply
  24. Dorothy

    April 15, 2021 at 9:46 am

    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.

    Reply
  25. Dorothy

    April 15, 2021 at 7:02 am

    Has anyone tried reheating it? I am wondering if it would travel to work and then reheat. Thanks.

    Reply
    • Kim Hardesty

      April 16, 2021 at 11:46 am

      Yes, Dorothy. It reheats, but you may need to add a little bit of water to revive the texture. -Kim

      Reply
  26. Yayra Gunu

    April 10, 2021 at 6:49 am

    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

    Reply
  27. Deena

    April 5, 2021 at 10:06 am

    Is there any way I can make this into a quicker microwaveable recipe?

    Reply
    • Kim Hardesty

      April 5, 2021 at 1:21 pm

      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

      Reply
  28. katie

    April 1, 2021 at 12:26 pm

    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!!

    Reply
  29. Sandy

    March 19, 2021 at 8:59 am

    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.

    Reply
  30. Tamara Yzaguirre

    March 12, 2021 at 10:19 am

    O my gosh is that good. I won’t miss my oatmeal anyone

    Reply
  31. Julie Moran

    February 24, 2021 at 7:22 pm

    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!

    Reply
    • Kim Hardesty

      February 25, 2021 at 7:46 am

      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

      Reply
    • Claire

      September 7, 2021 at 4:05 am

      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

      Reply
  32. Lisa

    February 12, 2021 at 10:10 am

    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!

    Reply
  33. sandy

    February 2, 2021 at 8:33 am

    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

    Reply
  34. Elissa

    January 16, 2021 at 7:48 am

    awesome idea, topped mine with strawberries and blueberries

    Reply
  35. Yevonne

    January 5, 2021 at 11:15 am

    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.

    Reply
  36. Rebecca

    November 16, 2020 at 7:42 am

    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!!

    Reply
  37. Patrica

    November 10, 2020 at 1:29 pm

    Amazing! I threw in some vanilla extract, cinnamon and nutmeg❤️

    Reply
  38. Sbdvdudb

    November 7, 2020 at 2:42 pm

    Delicious! But now ive run out of flax meal..
    Is there an alternative i can use?

    Reply
    • Kim Hardesty

      November 9, 2020 at 7:49 am

      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

      Reply
  39. Donna

    October 30, 2020 at 4:30 pm

    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!

    Reply
  40. JP

    October 10, 2020 at 8:04 am

    Seems like a lot of cholesterol, which I’m trying to avoid.

    Reply
    • Kim Hardesty

      October 12, 2020 at 9:45 am

      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

      Reply
  41. David Johnstone

    October 6, 2020 at 3:47 am

    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.

    Reply
  42. Leslie

    October 4, 2020 at 10:04 am

    This is amazing! Hot cereal is one of the few things I miss eating a keto diet. I love this.

    Reply
  43. Wendy

    September 21, 2020 at 7:02 am

    This is one of my favorite breakfasts. It’s so tasty and filling!

    Reply
  44. Siobhan

    September 20, 2020 at 2:47 am

    I may have done this wrong, but I really didn’t like it. It came out quite tasteless and slimey. Any tips please?

    Reply
    • Kim Hardesty

      September 20, 2020 at 8:52 am

      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

      Reply
  45. Justice Myers

    September 13, 2020 at 9:13 am

    This is really great!

    Reply
  46. Kat N.

    September 10, 2020 at 9:46 am

    Love it!! The fluffiest porridge I have ever eaten. Mild tasting which I like too. Thanks for sharing.

    Reply
  47. Gay Rifkin

    September 7, 2020 at 6:45 am

    Just terrific I don’t have to feel bad about not having my hot cereal anymore !!

    Reply
  48. Ida

    August 28, 2020 at 8:37 am

    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

    Reply
  49. jen

    August 3, 2020 at 3:49 pm

    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.

    Reply
  50. Kirk

    July 29, 2020 at 1:33 pm

    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.

    Reply
    • Kim Hardesty

      July 30, 2020 at 11:24 am

      Thanks, Kirk! I’m glad you like it so well. -Kim

      Reply
  51. Hanna Fetter

    July 26, 2020 at 6:26 am

    This is so good!! I used some chia seeds instead of the flax meal, and used vanilla extract. Sooo good!!!

    Reply
  52. Lisa Montoya

    July 2, 2020 at 10:25 am

    I misread the ingredients and used whole golden flaxseed instead of the meal. But honestly, even with my mistake, this is pretty darn yummy.

    Reply
  53. Anna

    June 26, 2020 at 7:23 pm

    This turned out absolutely delicious, thank you!

    Reply
  54. Siobhan

    June 26, 2020 at 12:34 pm

    Thankyou. I really like this recipe.

    Reply
  55. Annie

    June 4, 2020 at 2:23 am

    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

    Reply
    • Kim Hardesty

      June 4, 2020 at 8:09 am

      Yes, Annie. It keeps in the fridge but you may need to thin it out after you rewarm in. Have a nice day. -Kim

      Reply
  56. Premala

    June 3, 2020 at 4:22 pm

    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.

    Reply
    • Kim Hardesty

      June 3, 2020 at 8:26 pm

      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

      Reply
  57. Jeanine

    May 28, 2020 at 10:47 am

    Thank you so much for this! I have really been missing cream of wheat. This really hit the spot. Also, super easy to make.

    Reply
  58. Stephanie

    May 8, 2020 at 8:24 am

    This takes me back to cream of wheat when I was.a kid! Delicious!

    Reply
  59. Veronica

    May 4, 2020 at 6:41 am

    Coconut milk as in the cartoon or coconut milk as in the can?
    Or is it the cream from canned coconut milk, thanks?!!

    Reply
    • Kim Hardesty

      May 4, 2020 at 7:04 am

      Hi Veronica. Full fat coconut from the can like Thai Kitchen. Shake/stir it up and use it. -Kim

      Reply
  60. Kat

    April 28, 2020 at 10:41 am

    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!

    Reply
  61. Jan

    April 24, 2020 at 11:01 am

    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.

    Reply
  62. Gracie

    April 24, 2020 at 10:33 am

    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!!

    Reply
  63. Sandy Solarsh

    April 15, 2020 at 12:59 am

    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.

    Reply
    • Kim Hardesty

      April 15, 2020 at 8:54 am

      I’m so glad, Sandy. Be well! -Kim

      Reply
  64. Hillary

    April 10, 2020 at 2:06 pm

    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!

    Reply
    • Kim Hardesty

      April 10, 2020 at 2:44 pm

      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

      Reply
  65. Veronika

    March 22, 2020 at 6:10 am

    Very soft and delicious I didn’t even use sweetener just hot berries and some walnuts on the top. Thank you!!

    Reply
  66. Jesse

    March 15, 2020 at 5:42 pm

    Tried this twice….followed exactly. Both times got coconut soup. What Ami missing to get it to thicken?

    Reply
    • Kim Hardesty

      March 16, 2020 at 10:05 am

      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

      Reply
  67. Theresa

    February 27, 2020 at 8:56 pm

    Still trying to get use to eating this way! Thanks for the recipe.

    Reply
  68. Cari

    February 16, 2020 at 9:37 pm

    Could I omit the flax or replace it with something else?

    Reply
    • Kim Hardesty

      February 17, 2020 at 8:42 am

      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

      Reply
      • Cari

        February 17, 2020 at 11:00 am

        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.

        Reply
        • Kim Hardesty

          February 17, 2020 at 1:12 pm

          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

          Reply
      • Theresa

        February 27, 2020 at 8:58 pm

        I tried it with chia seeds and it was much better!

        Reply
  69. Evonne

    January 27, 2020 at 6:55 pm

    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

    Reply
    • Kim Hardesty

      January 28, 2020 at 7:41 am

      Hi Evonne. It says to measure the “first four” ingredients into the pot. The egg is the 5th. I hope this helps. -Kim

      Reply
  70. Tracey

    January 20, 2020 at 5:03 pm

    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 :)

    Reply
  71. SuzanneJ

    January 5, 2020 at 9:47 am

    Delicious. My non-keto husband liked it as well!. Wondering if this would work in a cake. I used to make an oatmeal cake.

    Reply
    • Kim Hardesty

      January 5, 2020 at 3:19 pm

      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

      Reply
  72. Paula

    January 4, 2020 at 9:05 am

    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?

    Reply
    • Kim Hardesty

      January 4, 2020 at 12:06 pm

      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

      Reply
  73. Shannon

    December 13, 2019 at 5:15 am

    Omg so good, finally a good hot breakfast, thanks so much

    Reply
  74. Jenevieve Price

    November 25, 2019 at 8:24 am

    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!

    Reply
  75. Carol

    November 22, 2019 at 7:32 am

    Yum!! I will be making this a LOT this winter!! Thanks for the great recipe!

    Reply
  76. Justice Myers

    November 21, 2019 at 9:37 am

    I love it 😍!

    Reply
  77. Suzanne

    November 11, 2019 at 5:47 am

    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

    Reply
    • Justice Myers

      November 23, 2019 at 9:03 am

      Me to.

      Reply
    • Kismetsgirl

      January 21, 2020 at 5:00 am

      Love this idea of using savory way! Thanks.

      Reply
  78. Kat

    September 22, 2019 at 5:49 am

    Hi! I’m thinking of doubling this recipe
    , does it reheat well?

    Reply
    • Kim

      September 22, 2019 at 10:48 am

      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

      Reply
  79. Julie

    September 8, 2019 at 10:44 am

    I didnt have flax meal and subbed with hemp hearts and chia seeds. Delicious!

    Reply
  80. Ty

    July 30, 2019 at 2:30 pm

    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!!

    Reply
  81. Colleen

    July 7, 2019 at 11:25 am

    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.

    Reply
  82. Stacy

    July 6, 2019 at 9:06 pm

    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!

    Reply
  83. Michele

    July 4, 2019 at 11:08 am

    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!

    Reply
  84. kerry

    June 25, 2019 at 8:41 pm

    absolutely loved this what a great recipe

    Reply
  85. Julie Miller

    June 8, 2019 at 5:11 am

    I have just made this and found it too eggy especially the aftertaste ..maybe less egg for me…good concept though.

    Reply
  86. Kristen

    May 16, 2019 at 9:34 am

    Absolutely delicious! I’m new to keto and trying out new recipes. i will certainly be trying more of your creations!

    Reply
  87. Bekah

    May 3, 2019 at 7:15 am

    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!!

    Reply
  88. Dan

    March 13, 2019 at 9:03 am

    Recipe is great, but the nutrition info is way off. I calculate this at ~350 carbs.

    Reply
    • Kim

      March 13, 2019 at 9:23 am

      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

      Reply
  89. Sinead

    February 20, 2019 at 10:07 pm

    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.

    Reply
    • Kim

      February 21, 2019 at 9:09 am

      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

      Reply
  90. Elaine

    February 11, 2019 at 9:31 am

    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. ;)

    Reply
    • Kim

      February 11, 2019 at 9:50 am

      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

      Reply
    • Sarah

      May 23, 2019 at 6:55 am

      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!

      Reply
  91. Heather

    February 11, 2019 at 5:48 am

    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.

    Reply
  92. Jenny

    February 2, 2019 at 2:07 am

    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

    Reply
    • Kim

      February 2, 2019 at 11:29 am

      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

      Reply
  93. Cynthia

    February 1, 2019 at 7:21 am

    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 !

    Reply
  94. Diana Starr Daniels

    January 1, 2019 at 6:10 pm

    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!

    Reply
  95. Jenn

    December 19, 2018 at 5:59 am

    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!

    Reply
  96. Kala

    October 27, 2018 at 10:58 am

    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!

    Reply
    • Kim

      October 27, 2018 at 4:51 pm

      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

      Reply
  97. Audi

    October 16, 2018 at 6:48 am

    I omited the egg and added 1/4 c. of pumpkin puree and pie spice, and it’s so good!

    Reply
  98. Camille

    October 2, 2018 at 8:15 am

    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?

    Reply
    • Kim

      October 2, 2018 at 10:19 am

      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

      Reply
  99. SARAH Ellis

    September 29, 2018 at 9:59 pm

    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!

    Reply
  100. Sabrina

    September 28, 2018 at 8:16 am

    So good! I love cream of wheat and this is a great keto sub.

    Reply
  101. Beverley Walsh

    August 30, 2018 at 7:06 am

    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!

    Reply
  102. Nivia

    August 28, 2018 at 4:26 pm

    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!

    Reply
    • Kim

      August 28, 2018 at 6:49 pm

      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

      Reply
      • Shayne

        December 18, 2018 at 6:20 am

        You can make it ahead…I’m a meal prepper and I make a big batch and portion it out for the week.

        Reply
  103. Liz

    August 12, 2018 at 6:32 pm

    How many cups does 1 serving yield?

    Reply
    • Kim

      August 12, 2018 at 7:13 pm

      Hi Liz. I never measured. Maybe 1 cup to slightly over? -Kim

      Reply
  104. Allison

    July 24, 2018 at 5:26 pm

    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!

    Reply
  105. Kerrie

    July 15, 2018 at 9:04 am

    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.

    Reply
  106. Brittany

    July 11, 2018 at 7:37 am

    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!!!

    Reply
    • Kim

      July 11, 2018 at 10:49 am

      I love your ideas, Brittany! Thanks for sharing. -Kim

      Reply
  107. Diane

    July 1, 2018 at 8:20 am

    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!

    Reply
    • Kim

      July 2, 2018 at 1:55 pm

      I’m so glad Diane! -Kim

      Reply
  108. Stacey

    June 17, 2018 at 8:02 am

    I was inspired by your recipe. I’m a big fan of porridge and this recipe is a must try for me!

    Reply
    • Kim

      June 17, 2018 at 10:20 am

      Thanks, Stacey. -Kim

      Reply
  109. Jada-Dawne McMillan

    June 10, 2018 at 8:08 am

    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

    Reply
    • Kim

      June 10, 2018 at 3:49 pm

      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

      Reply
  110. Bruce Prosser

    June 5, 2018 at 8:06 pm

    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

    Reply
    • Kim

      June 6, 2018 at 12:45 pm

      That sounds SUPER, Bruce. Thanks for sharing. -Kim

      Reply
  111. Gastrognome

    May 27, 2018 at 1:41 pm

    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!

    Reply
  112. Edana

    May 16, 2018 at 8:49 am

    How many servings does this recipe make. I’m counting macros.
    TIA

    Reply
    • Kim

      May 16, 2018 at 11:52 am

      Great question Edana. This recipe serves one. -Kim

      Reply
  113. Kasey

    May 11, 2018 at 1:26 pm

    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!

    Reply
    • Kim

      May 11, 2018 at 1:27 pm

      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

      Reply
  114. Terri

    May 7, 2018 at 10:30 am

    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.

    Reply
    • Kim

      May 7, 2018 at 10:35 am

      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

      Reply
  115. Jane

    April 30, 2018 at 3:44 am

    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.

    Reply
  116. Christa

    April 23, 2018 at 5:46 am

    This really hit the spot when I was missing my morning oatmeal. I added a little cinnamon and it was pure deliciousness!

    Reply
  117. Mandy

    April 17, 2018 at 6:01 am

    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!

    Reply
    • Kim

      April 17, 2018 at 8:07 am

      What a great comment, Mandy. Thank you. I’m glad you enjoy the recipe. -Kim

      Reply
  118. Lori

    April 12, 2018 at 4:43 pm

    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.

    Reply
    • Kim

      April 13, 2018 at 4:19 pm

      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

      Reply
  119. Donna

    April 1, 2018 at 11:10 pm

    My partner goes to work very early in the morning. Can this be pre made? Thank you!

    Reply
    • Kim

      April 2, 2018 at 7:11 am

      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

      Reply
  120. Jennifer

    April 1, 2018 at 6:16 am

    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. ☺

    Reply
  121. Greta

    March 27, 2018 at 11:14 am

    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.

    Reply
    • Kim

      March 27, 2018 at 1:42 pm

      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

      Reply
  122. Vero

    March 25, 2018 at 10:19 pm

    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

    Reply
    • Kim

      March 26, 2018 at 8:18 am

      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

      Reply
  123. Anita

    March 3, 2018 at 10:21 am

    Can l use a substitute for flax meal? Any suggestions? Can’t by flax meal in my country.

    Reply
    • Kim

      March 3, 2018 at 10:23 am

      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

      Reply
  124. Sue

    February 9, 2018 at 6:26 am

    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!

    Reply
  125. Danielle P.

    January 29, 2018 at 3:18 pm

    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

    Reply
  126. Ruthie Wells

    January 20, 2018 at 9:03 am

    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.

    Reply
  127. viola

    January 7, 2018 at 12:38 am

    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.

    Reply
  128. Ginny

    January 4, 2018 at 6:25 am

    ABSOLUTELY DELISH!! THANK YOU!♥️

    Reply
  129. Tanya

    December 31, 2017 at 1:44 pm

    Absolutely wonderful for cold mornings such as today! Will be a recipe to keep with my keto lifestyle.
    Thank you so much for sharing!

    Reply
  130. Patti W.

    December 14, 2017 at 9:27 am

    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.

    Reply
    • Kim

      December 14, 2017 at 10:14 am

      I’m so glad, Patti. Enjoy your weekend. -Kim

      Reply
  131. Danielle

    December 8, 2017 at 12:08 pm

    Amazing!!!! So creamy and tastes like cream of wheat but better!!!

    Reply
  132. arm2008

    December 8, 2017 at 8:46 am

    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!

    Reply
    • Heather

      February 11, 2019 at 6:21 am

      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.

      Reply
  133. Kristen

    December 7, 2017 at 7:35 am

    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.

    Reply
    • Kim

      December 7, 2017 at 8:48 am

      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

      Reply
  134. Didi

    November 18, 2017 at 6:07 am

    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*

    Reply
    • Kim

      November 18, 2017 at 8:16 am

      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

      Reply
  135. Sarena

    November 14, 2017 at 8:25 am

    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!

    Reply
  136. Megan

    November 13, 2017 at 4:18 pm

    I had surprising success swapping out coconut flour for hazelnut. Added cocoa powder for a Nutella like treat.

    Reply
    • Kim

      November 13, 2017 at 6:36 pm

      That sounds wonderful, Megan. I have to ask… Is that rating for the original recipe or for your creation? Lol. -Kim

      Reply
  137. Lark Logan

    November 11, 2017 at 11:52 am

    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!

    Reply
    • Kim

      November 11, 2017 at 12:25 pm

      I’m glad you like the recipe, Lark. I love how you made it your own. Have a great week. -Kim

      Reply
  138. Beth

    November 7, 2017 at 7:34 am

    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!

    Reply
    • Kim

      November 7, 2017 at 7:39 am

      Your additions sound scrumptious, Beth. I’ll have to try. Have a great week. -Kim

      Reply
  139. Tara Q.

    November 6, 2017 at 1:21 pm

    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!

    Reply
    • Kim

      November 6, 2017 at 1:38 pm

      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

      Reply
  140. Dimples

    November 5, 2017 at 9:04 am

    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

    Reply
    • Kim

      November 5, 2017 at 10:08 am

      Great! I’m glad you like it. We call my daughter “Dimples”. Thanks for sharing your tweak. Enjoy your week. -Kim

      Reply
  141. April

    October 31, 2017 at 11:06 am

    Could you double the coconut flour if you dont have flax seed meal?

    Reply
    • Kim

      November 2, 2017 at 9:57 am

      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

      Reply
  142. Phil Lovering

    October 28, 2017 at 4:46 pm

    This is really delicious when cooled in the fridge overnight.

    Reply
    • Kim

      October 28, 2017 at 5:45 pm

      Good to know, Phil. Thank you for letting me know. Have a great weekend. -Kim

      Reply
  143. Jim

    October 27, 2017 at 9:38 am

    That. Was. So. Good!! It was exactly what I wanted!!

    Reply
    • Kim

      October 27, 2017 at 10:01 am

      Lol. Great, Jim, I’m glad you liked it. Enjoy your weekend. -Kim

      Reply
  144. Michelle

    October 26, 2017 at 11:14 am

    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.

    Reply
    • Michelle

      October 26, 2017 at 11:16 am

      Meant a Tbsp of butter

      Reply
  145. Robin

    September 29, 2017 at 12:15 pm

    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)

    Reply
    • Kim

      September 29, 2017 at 3:57 pm

      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

      Reply
  146. Kim

    September 28, 2017 at 6:45 am

    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!

    Reply
    • Kim

      September 28, 2017 at 7:41 am

      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

      Reply
  147. confused

    September 26, 2017 at 4:27 pm

    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

    Reply
    • Kim

      September 26, 2017 at 6:01 pm

      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

      Reply
      • Kim

        December 29, 2017 at 1:04 pm

        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. :-)

        Reply
  148. Laura

    September 4, 2017 at 11:12 am

    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!!

    Reply
    • Kim

      September 4, 2017 at 11:26 am

      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

      Reply
  149. Rachel

    August 20, 2017 at 12:06 pm

    Can you make this without eggs as I won’t touch eggs with a 12ft pole?

    Reply
    • Kim

      August 20, 2017 at 2:53 pm

      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

      Reply
      • Becky

        August 22, 2017 at 5:24 pm

        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.

        Reply
  150. Pazit

    August 1, 2017 at 7:52 pm

    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….

    Reply
    • Kim

      August 1, 2017 at 8:01 pm

      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

      Reply
    • Sonrisa

      February 6, 2018 at 10:09 pm

      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!

      Reply
  151. SK

    July 20, 2017 at 5:19 am

    Made this with unsweetened vanilla almond milk and added raspberries. Didn’t require any sweetener as a result. Delicious!

    Reply
    • Kim

      July 20, 2017 at 5:50 am

      Great, SK! I’m glad you liked it. Thanks for leaving a comment. Enjoy your day. -Kim

      Reply
  152. Dar

    July 16, 2017 at 6:53 am

    I love this, when I make it I just mix it all together and cook.

    Reply
    • Kim

      July 16, 2017 at 8:39 am

      Great! I’m glad the easier approach works for you, Dar. Have a nice week. -Kim

      Reply
  153. Erin

    June 20, 2017 at 5:35 pm

    Do you think I could substitute almond flour for coconut flour?

    Reply
    • Kim

      June 20, 2017 at 7:21 pm

      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

      Reply
  154. Kelly

    June 16, 2017 at 10:08 pm

    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.

    Reply
    • Kim

      June 16, 2017 at 11:20 pm

      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

      Reply
  155. Satah

    June 9, 2017 at 2:08 am

    Stupid question time….do you use salted or unsalted butter?

    Thanks

    Reply
    • Kim

      June 9, 2017 at 6:07 am

      Great question, Sarah (Satah). You may use either and salt to taste. Enjoy the recipe. -Kim

      Reply
  156. Kadiri Abiodun

    May 27, 2017 at 7:10 am

    Will try out the low carbs breakfast receipe

    Reply
    • Kim

      May 27, 2017 at 7:32 am

      I hope you like it. -Kim

      Reply
  157. Annette

    May 20, 2017 at 1:22 am

    Can this be made in the microwave? I’m looking for a quick recipie during the week days. Thanks

    Reply
    • Kim

      May 20, 2017 at 10:44 am

      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

      Reply
  158. Lucy

    May 15, 2017 at 1:40 pm

    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

    Reply
    • Kim

      May 15, 2017 at 3:21 pm

      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

      Reply
  159. Dory

    April 18, 2017 at 1:26 pm

    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

    Reply
    • Kim

      April 18, 2017 at 3:42 pm

      Did you add the egg, Dory? The egg is what helps it thicken as it cooks. -Kim

      Reply
  160. Dory

    April 18, 2017 at 1:16 pm

    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

    Reply
    • JD

      August 7, 2017 at 11:39 am

      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.

      Reply
      • Kim

        August 7, 2017 at 12:02 pm

        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

        Reply
  161. Emma

    March 5, 2017 at 8:31 am

    This is amazing! I have successfully made it without the egg as well (I was out), and it’s very tasty that way, too.

    Reply
    • Kim

      March 5, 2017 at 9:00 am

      Good to know, Emma. So glad you like the recipe. Enjoy your day. -Kim

      Reply
  162. Erika

    February 28, 2017 at 3:59 pm

    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 :)

    Reply
    • Kim

      February 28, 2017 at 4:59 pm

      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

      Reply
      • Erika

        March 1, 2017 at 1:33 am

        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

        Reply
        • Kim

          March 1, 2017 at 5:34 am

          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

          Reply
  163. Dar

    February 25, 2017 at 7:50 am

    This is awesome, I added some cinnamon and used half water and heavy cream. I will be making this a lot!

    Reply
    • Kim

      February 25, 2017 at 8:48 am

      Thanks Dar!

      Reply
  164. Kathy

    February 25, 2017 at 7:21 am

    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!

    Reply
    • Kathy

      February 25, 2017 at 7:23 am

      Chia not china. I really do not like autocorrect.

      Reply
      • Kim

        February 25, 2017 at 7:40 am

        Haha! I knew what you meant and I feel the same! ?

        Reply
    • Kim

      February 25, 2017 at 7:39 am

      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

      Reply
  165. Dbdj

    February 23, 2017 at 7:06 am

    Delicious! I subbed coconut oil for the butter and it worked well.

    Reply
    • Kim

      February 23, 2017 at 10:16 am

      Great! Glad you liked it, Dbdj. -Kim

      Reply
  166. Michelle

    February 11, 2017 at 9:33 am

    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

    Reply
    • Kim

      February 11, 2017 at 12:33 pm

      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

      Reply
  167. Maureen

    January 14, 2017 at 7:23 am

    I’m in HEAVEN!!!!!! This is AMAZING!!!! Truest is just like Cream of Wheat. ❤

    Reply
    • Kim

      January 14, 2017 at 5:37 pm

      I’m so glad you liked it, Maureen! -Kim

      Reply
  168. Rocchina

    January 14, 2017 at 6:24 am

    Just made this and it is delicious!!!! Thank you so much, I’ve missed having something like this for breakfast!

    Reply
    • Kim

      January 14, 2017 at 5:38 pm

      Awesome, Rocchina. -Kim

      Reply
  169. Eva-Maria

    January 13, 2017 at 9:17 am

    Sounds lovely. Could you use psyllium husks instead of the golden flax meal?

    Reply
    • Kim

      January 13, 2017 at 5:17 pm

      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

      Reply
  170. Christine

    January 13, 2017 at 1:48 am

    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!

    Reply
    • Kim

      January 13, 2017 at 6:51 am

      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

      Reply
  171. Debi

    January 2, 2017 at 12:45 pm

    OMG it’s sooooooo yummy!!!

    Reply
    • Kim

      January 2, 2017 at 5:22 pm

      So glad you like it, Debi! -Kim

      Reply
  172. Chancey

    December 23, 2016 at 4:04 pm

    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!

    Reply
    • Kim

      December 23, 2016 at 7:32 pm

      Chancey, I’m absolutely thrilled you liked the cereal. Thanks for letting me know. Enjoy your weekend and holiday. -Kim

      Reply
  173. Elaine

    December 10, 2016 at 12:12 pm

    Just tried to hit the 5 stars symbols, when my dog nudged my hand and posted instead. So here’s my 5 stars!

    Reply
  174. Elaine

    December 10, 2016 at 12:07 pm

    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!

    Reply
    • Kim

      December 10, 2016 at 12:19 pm

      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

      Reply
  175. Linda

    November 13, 2016 at 9:41 am

    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!

    Reply