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 the 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.

blueberry porridge 3.5

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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!

blueberry porridge 2

Blueberry Coconut Porridge
Votes: 141
Rating: 4.74
You:
Rate this recipe!
Print Recipe
Macros per serving:
• 405 Calories
• 34g of Fat
• 10g of Protein
• 8g of Net Carbs
Serves
2 servings
Prep Time
5 minutes
Cook Time
5 minutes
Serves
2 servings
Prep Time
5 minutes
Cook Time
5 minutes
Blueberry Coconut Porridge
Votes: 141
Rating: 4.74
You:
Rate this recipe!
Print Recipe
Macros per serving:
• 405 Calories
• 34g of Fat
• 10g of Protein
• 8g of Net Carbs
Serves
2 servings
Prep Time
5 minutes
Cook Time
5 minutes
Serves
2 servings
Prep Time
5 minutes
Cook Time
5 minutes
Servings: servings
Ingredients
Porridge
Toppings
  • 2 tbsp butter
  • 60 grams blueberries
  • 2 tbsp pumpkin seeds
  • 1 oz. shaved coconut
Instructions
  1. Set a cup of almond milk to heat up on a low flame.
  2. Add in flaxseed, coconut flour, cinnamon and salt. Use a whisk to break up any clumps.
  3. Heat until slightly bubbling. Add in liquid stevia and vanilla extract.
  4. When the mixture is as thick as you want it to be, turn off the flame and add in your toppings. We like to add cold butter, fresh or frozen blueberries, pumpkin seeds and shaved coconut!
We provide nutritional information for our recipes as a courtesy to our readers. The data is calculated using the MyFitnessPal app. We remove fiber and sugar alcohols, including erythritol, from the final carbohydrate count since they do not affect blood glucose levels in most individuals. We try to be as accurate as possible but we encourage you to calculate nutritional information on your own.

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!

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We believe that the key to success is simplicity and satisfaction with your diet. That’s why we created Breakfast in Five – 30 low carb breakfast recipes all using just 5 ingredients and 5 net carbs or fewer!

Enjoy fluffy waffles and pancakes, sweet and savory muffins, porridge, omelettes and much more every day of the month.

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