This keto raspberry porridge is a quick and easy breakfast recipe for a cold morning. Flavored with raspberries for a dash of color and sweetness this is a delicious and satisfying breakfast.
A bowl of this low carb porridge is rich in healthy fats, fiber, and flavor. Using coconut flour for a porridge may seem strange but it works great as a replacement for oats.
I found this low carb porridge very filling and a bowl of this for breakfast kept me going all morning without a visit to the fridge!
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Carbs in porridge
The number of carbohydrates in a serving of porridge can vary depending on the type of oats used and any additional ingredients or sweeteners added. Here's a rough estimate of the carbohydrate content in a typical 1-cup (cooked) serving of plain, unflavored oatmeal made from rolled oats has around 27 to 30 grams of carbohydrates.
Almond Milk or Coconut Milk?
Unsweetened almond milk generally contains fewer calories and less saturated fat than canned coconut milk. Almond milk is also usually fortified with calcium and vitamin D, making it a good source of these nutrients. However, coconut milk has a richer, creamier texture due to its higher fat content, which can be desirable in certain recipes or for those who prefer a thicker consistency. When choosing between the two, consider your dietary preferences and nutritional needs.
Just 5 ingredients make this hearty breakfast.
- Coconut milk - canned coconut milk is used but this can be substituted with almond milk.
- Coconut flour - this helps thicken the porridge in the absence of oats.
- Ground flaxseed - use either store bought ground flaxseed or grind flaxseeds fresh for the recipe. This can be substituted with chia seeds.
- Sweetener - we used allulose but any other low carb sweetener can be used.
- Raspberries - fresh or frozen raspberries are used.
How to make keto raspberry porridge
This is a quick and easy keto breakfast recipe ready in under 15 minutes.
Heat the coconut milk in a pan.
Add the dry ingredients.
Stir as the porridge thickens.
Fold in the raspberries.
Low carb porridge recipe tips
The raspberries can be omitted or substituted with other low carb berries.
Increase the protein content by added a scoop of protein powder.
A spoonful of almond butter or peanut butter can add richness and flavor to your low-carb porridge while providing healthy fats and some protein.
Vanilla extract or ground cinnamon can enhance the flavor of your porridge.
For a lower calorie porridge, swap the flaxseed and coconut milk with chia seeds and almond milk.
This keto vegan porridge is best served freshly made but if you have leftover keto porridge, store it in an airtight container in the refrigerator. Consume refrigerated keto porridge within 3-4 days for the best quality and freshness.
Reheat in the microwave or on the stove. You may need to add additional coconut milk as the mixture will thicken overnight in the fridge.
More Keto Breakfast Recipes
A keto breakfast does not have to be eggs and eggs. Try these other keto vegetarian breakfast recipes.
Keto Vegan Raspberry Porridge
- In a medium saucepan, heat the coconut milk until warm.
- In a medium bowl mix the allulose, ground flaxseed and coconut flour.
- Add the dry ingredients to the warm coconut milk and stir well to mix thoroughly.
- Cook and stir occasionally until the mixture thickens which should be 6 to 10 minutes.
- Add the raspberries and stir to mix them into the porridge. You can mash some of the raspberries with a fork to release their juices and flavor into the porridge.
- Taste the porridge and adjust the sweetness to your liking.
- Divide the Raspberry Porridge into two serving bowls.
- You can garnish your porridge with additional raspberries, chopped nuts, and unsweetened shredded coconut for added flavor and texture.
- Enjoy the porridge whilst still warm.
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