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, itโs 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 purรฉe 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 Sukrinโs defatted almond meal, which differs greatly from the regular almond meal we typically use for baked goods. Iโm unclear if itโs a product left over from making almond milk or whether itโs whatโs left over from extracting oil from the almondsโฆ. 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 canโt have almonds, I have another porridge recipe that uses coconut flour. Itโs 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, Iโm 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 itโs thick and porridge-like. To make this recipe egg-free, add 2 tablespoons of zero carb whey protein isolate (I prefer Isopure by Natureโs 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.)
Pumpkin Spice Breakfast Porridge
Ingredients
Cook Together
- 2 tablespoons 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
Top With:
- 2-3 drops of vanilla extract
- 2 tablespoons canned pumpkin
- 1 tablespoon Low carb brown sugar or your favorite sweetener
- 1 tablespoon heavy cream
- 1 tablespoon butter
Instructions
- 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!
Notes
Nutrition
Coconut Flour Porridge (keto, low carb)
Really Good Low Carb Granola (keto, low carb)
Bacon & Eggs Breakfast Wraps (keto, low carb)
Low Carb Almond Porridge (keto)
Amazing and delicious!!
This Pumpkin spice breakfast porridge is a fabulous combination of autumn favors, thank you for giving us keto kids a hot bowl of yum!
Thank you for sharing the information about the pumpkin spice breakfast. You know indeed i have been looking for the ingredients and instructions.
Literally I learned a lot from it. I appreciate the detail you went into writing this blog post. I am grateful for the amount of time and effort you put into this helping us.
Regards,
Thanks for the idea!
Hi Kim;
Hereโs one for you. I can only handle 0-4 grams of carbs total. I am C.I which is carbohydrate
Intolerant. If I digest more than 4carbs at one time I end up with a migraine headache
which is brutal.
I have lived with this for 30 years. I avoid carbs with a passion. The migraines are
Intolerable to say the least. Sometimes if I trust the package description I pay the price.
Hi Marilyn, do fiber grams seem to bother you, too? Coconut flour, flax, and oat fiber all contain a lot of fiber which bumps up total carbs. I bet you eat mostly protein and fat with salads (or very low carb/fiber veggies)? Have you looked into keto carnivore? Maria Emmerich has a cookbook with carnivore recipes (I haven’t looked at it yet). I suffer from migraines, too, so I truly sympathize. Mine stem from excessive glare or cold breeze on my neck or face and sometimes stress. I can always tell when I wake up in the morning if I will have one. I wish you well. Let me know if you have any questions or anything else and I may be able to get you in touch with someone who has an answer. -Kim
Do the macros include the toppings suggested in the recipe? Can’t wait to try this!
Hi Rebekah. Yes, everything listed in the recipe was calculated in the macros, but the pumpkin seeds and gogi berries were extra to make it pretty. -Kim
Can this be made with egg whites instead of eggs?
Probably, Jordan, but egg whites tend to scramble more easily than yolks, so watch it carefully. -Kim
Do u have veg recipes without egg. Iโm vegetarian not , no egg no fish. No problem with dairy products. Thank you
Hi dip. I tested the recipe with all kinds of ingredients and the version with egg was the very best in consistency. You can make it without the egg if you don’t eat eggs, but it wont be as creamy. -Kim
I tried the pumpkin pie porridge but I am cooking for someone on a vegan diet so I used egg sustituye. My porridge is a little slimy in consistency – did I do something wrong?
Hi Brenda. Although not slimy, the recipe is a little more sticky from the flax meal. I don’t know what egg substitute you used or what ingredients are in it, so I can’t really say. I would guess that the missing egg and egg substitute contributed to the “slimy” texture. -Kim
Kim, I have tried these and my kids absolutely love them. These have become a staple in our house now. However, I read was reading that some of the “healthy foods” you’re eating every day are making fat cells sick and making it impossible to lose weight. What do you think?
Hi Daniel, I had to remove that link because it wasn’t taking me anywhere. It said it has been disabled. Will you mind sending me an email with the link? I would love to read the article. If this is about flax… I don’t eat it very often and I’m not sure that “the dangers” have been blown out of proportion. I look forward to researching it and discussing it with you in email! -Kim
Have you tried preparing making several servings at once and reheating throughout the week? I’m just trying to streamline my mornings :) and was curious how it reheated. Thanks!
I have not, Karen, but other people have and said that it worked. I would think you would have to add a tbsp of water to the cold porridge before reheating. Someone made the coconut flour porridge in the crockpot??? They did not say how. -Kim
I am having difficulty finding the defatted almond flour (even on the internet) and I am wondering how much it tastes different from normal almond flour- if it is a texture rather than a taste difference (although I understand texture does alter taste.) I was thinking of trying almond flour and it addition to all the other ingredients using chia seeds as a thickener. Since you know what the recipe should be like, I wanted your thoughts. I’d like to get a close to your recipe as possible- I’ve been looking forward for months to try this in the autumn. Thank you for sharing your recipes!
Hi Blaithin. Regular almond flour doesn’t work well in this recipe. The texture just isn’t the same. You could use coconut flour instead. I think it’s 2 tbsp of coconut flour and 2 tbsp of flax. I hope this helps. Let me know if you have any more questions. Enjoy your weekend. -Kim
What a gorgeous photos and amazing looking low carb pumpkin porridge! Thanks for sharing all breakfast recipes and nutrition facts.
My pleasure, Julia. Thank you for your kind words and your comment. -Kim
This is probably the best pumpkin breakfast recipe to taste. :) Great photos too!
Thanks so much Pamela. I thought I’d tasted great, too. ? Enjoy the rest of your week. -Kim
Could you leave out the flax or do you have a substitute? This sounds amazing.
Sheila, I tested the recipe extensively and the absolute best texture of the recipe includes the flax. You could try chia seeds? ? Enjoy the recipe. -Kim
I miss cream of wheat! Can’t wait to try this!
I think you’ll like it, Amy. It’s a little thicker than the coconut flour version, but tastes like almonds instead of coconut. Enjoy. -Kim
What a perfect fall breakfast!
Thank you, Keegan! Have a nice day. -Kim
I made this for breakfast this morning, and substituted toasted coconut/almond milk for the water. Absolutely delicious! Thank you!
Awesome, Larry. I like your subs, they sound fantastic. Thanks for taking the time to comment. Enjoy your week. -Kim
This Pumpkin spice breakfast porridge is a fabulous combination of autumn favors, thank you for giving us keto kids a hot bowl of yum!
Oh, yea! I’m glad you like it Joni. It’s my favorite breakfast right now. Thanks for taking the time to leave a comment. Have a great week. -Kim
Interesting. I haven’t had anything like this since going low carb almost 2 years ago. Definitely a must try.
I hope you like the porridge, Carly. Have a great week. -Kim
This looks delicious, and I love your photos!!!
Thanks, Sarah.
Your pictures are BEAUTIFUL!! And this porridge looks lovely. This is a perfect recipe for the cold mornings this fall. I am looking forward to trying it!
Hi Katie. Thanks so much. I hope you and your family enjoy a nice holiday season. I am looking forward to seeing your great recipes on social media! -Kim
Your porridge sounds amazing! Love the addition of pumpkin too!
Thanks Maya! -Kim
This looks amazing! I would never have thought of making porridge with almond flour.
Thanks, Taryn. It’s really good, but only the Sukrin defatted almond flour works in this recipe. Have a nice evening. -Kim
I miss oatmeal too, especially when the weather gets cold. This looks so lovely and comforting. I love all the photos. Your food styling is perfection.
You’re so sweet Stacey. It’s a good breakfast. :) -Kim
I know the craving for a warming porridge when it gets colder outside… and then remembering that I actually do not want to have a big bowl of oats! Sukrin almond flour is a great substitution for oats. I have not used it for porridge, but love baking with it, so much that my last pack is now unfortunately empty.
And by the way, you can call yourself a young woman until you are at least 50 these days! Surely you are nowhere near that :)
Aww, thanks Katrin. And, yes, sadly I am pushing 50! Where did the time go? At least my young kids (12, 8) keep me more youthful – or is that why I have so many silver hairs? Lol. Have a nice week. -Kim
I’ve never heard of defatted almond meal – I’m very interested!