With crave-worthy fall flavors this low carb pumpkin spice breakfast porridge brings a familiar comfort food back to breakfast. Ketogenic, grain-free and gluten-free.
In the fall, when the mornings and evenings are cool, I begin to crave the warm cozy flavors that accompany the season like cinnamon, brown sugar, maple, cranberries, and pumpkin. And what better way to warm oneself in the morning than with a nice bowl of hot porridge. As a young woman, I loved preparing a bowl of oatmeal or cream of wheat on a chilly morning. After beginning a low carb lifestyle, I chose instead to have cheesy eggs, spinach quiche, or a healthy low carb muffin for breakfast. But, I missed my oatmeal.
This low carb porridge is the perfect solution for those mornings you feel like you just want a bowl of hot cereal and nut granola isn't going to cut-it. Made with almond flour, flax, and eggs, it’s not only tasty but a filling ketogenic alternative. Add a little heavy cream and brown sugar substitute to make it even better. The addition of pumpkin purée and pumpkin pie spice satisfies my craving for warm fall flavors making this porridge the ultimate in fall comfort food.
For this recipe I used Sukrin’s defatted almond meal, which differs greatly from the regular almond meal we typically use for baked goods. I’m unclear if it’s a product left over from making almond milk or whether it’s what’s left over from extracting oil from the almonds…. In any case, it absorbs moisture, contrary to regular almond meal, and is the perfect ingredient in this porridge. I hate having readers go out and buy a specialty product, but one bag is enough to make 18 servings. I figure that I used to buy a bag of gluten-free oats for oatmeal, why not buy a bag of defatted almond meal for a gluten-free and low carb breakfast porridge?
If you or a loved one can’t have almonds, I have another porridge recipe that uses coconut flour. It’s popular with both the keto and paleo communities. You can add the pumpkin puree and pumpkin pie spice to that recipe as well for a coconut flour pumpkin spice breakfast porridge. Both recipes are great tasting grain-free breakfast options.
[Note: The “brown blob” on the cereal was a tablespoon of Sukrin Gold brown sugar replacement. It soaked up the butter and turned dark creating a veeerrry appetizing brown blob. Lol.]
I usually cook this porridge over the stove, I’m traditional that way, BUT the ingredients can be mixed together in a microwaveable bowl to be cooked in the microwave at 30 second intervals, stirring in between each 30 seconds until it’s thick and porridge-like. To make this recipe egg-free, add 2 tablespoons of zero carb whey protein isolate (I prefer Isopure by Nature’s Best) and employ either cooking method. While this is not my preferred way to prepare the porridge, it is still very good and better for those with egg allergies.
My low carb/ keto porridge recipes have been so popular, that other low carb and keto bloggers have begun to post their own versions. Here's a porridge recipe from Tasteaholics and another one by Healthy Sweet Eats.
This Low Carb Pumpkin Spice Breakfast Porridge is 4 net carbs per serving.
[This post and recipe may contain affiliate links.)
- 2 tablespoons Sukrin Almond Flour 20 g
- 1 tablespoon Bob's Red Mill Golden Flax Meal 7 g
- 3/4 cups water
- 1/2 teaspoon pumpkin pie spice
- 1 pinch of salt
- 1 large egg beaten
- 2-3 drops of vanilla extract
- 2 tablespoons canned pumpkin
- 1 tablespoon Sukrin Gold or your favorite sweetener
- 1 tablespoon heavy cream
- 1 tablespoon butter
- Measure the first 5 ingredients into a small pot and place over medium high heat.
- When the mixture begins to simmer, turn the heat down to medium and whisk until it thickens and becomes hot.
- Remove from the heat and add the egg, little by little, whisking all the while. Place back over medium heat and whisk quickly until the porridge gets thick. Remove from the heat and whisk for 30 seconds more.
- Whisk in the rest of the ingredients. Taste and adjust seasoning.
- Garnish this low carb almond porridge with your favorite ingredients and enjoy!
Signup for my Newsletter
Subscribe to get our recipies by email.