Breakfast Doesn’t Always Have to be Eggs!
We’ve been trying to wake up earlier every day now that Spring is here in NYC. Rami is better at this superhuman feat than I am. I must admit it’s easier to wake up to a bright and shining morning in Spring than a dreary winter day (not if you have allergies though I guess).
Breakfast is usually a cup of coffee (soon to be Cold Brew now that hotter days approach!) followed by some classic Scrambled Eggs. We love mixing it up though; we have a blog to run after all. A few weeks ago we gave Low Carb Maven‘s Coconut Flour Porridge a try and were very impressed. Rami had been craving a childhood favorite of his – semolina porridge (in Russian it’s “mannaya kasha”) and this was our first attempt to recreate it. The texture and flavor was amazing and this keto recipe totally works with any mix ins you may want to add! Not a bad option to keep in mind for busy mornings when you want something warm and soothing as it’s pretty quick to prepare. Thank you to Kim for the great recipe! We’ve been enjoying it for weeks.
This recipe just goes to show how versatile coconuts can be. They’re broken up into so many forms found on supermarket shelves, whether it’s coconut water, milk, flour, oil or flakes for sprinkling into your morning porridge (which is exactly what we did!). This coconut flour porridge is a perfect option for a low carb or paleo diet. We’ve been reducing the amount of dairy we eat in an effort to be more paleo-friendly. We do like to enjoy our Kerrygold grass-fed butter and organic heavy whipping cream in our morning coffee. We’ve also been embracing stevia more, which is why we’ve used our trusty liquid stevia in this recipe. We find liquid stevia much less bitter than powdered stevia extract. Maybe you might too!
After much experimentation, we discovered frozen blueberries work best in this low carb and paleo coconut flour porridge. They’re pretty low carb relative to other fruits and since they’re frozen, they break down very nicely when heated in the porridge. Once broken down, the berries simply burst with flavor. Warm berries beat cold ones, hands down. We also added pumpkin seeds, because what’s life without a little crunch? Pumpkin seeds are low carb and high protein, a perfect addition to any breakfast. You can add either a tablespoon of grass-fed butter or coconut oil for a boost of fat to keep you going until lunch.
Kim over at Low Carb Maven adds a beaten egg to her coconut flour porridge to thicken it up but we began skipping this part to save time and found the porridge to still taste and feel great. If you want a little boost of creaminess, fat and protein, consider adding a beaten egg slowly into the cooking porridge!
Loved this recipe? Let us know! Something didn’t quite turn out right? Ask us in the comments below or contact us– we respond to comments every day and would love to hear from you and help you out! And check out all our low carb breakfasts to learn to make more delicious and healthy meals!
The content on this website should not be taken as medical advice and you should ALWAYS consult with your doctor before starting any diet or exercise program. We provide nutritional data for our recipes as a courtesy to our readers. We use Total Keto Diet app software to calculate the nutrition and we remove fiber and sugar alcohols, like erythritol, from the total carbohydrate count to get to the net carb count, as they do not affect your blood glucose levels. You should independently calculate nutritional information on your own and not rely on our data. The website or content herein is not intended to cure, prevent, diagnose or treat any disease. This website shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on the Website or actions you take as a result. Any action you take is strictly at your own risk.
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