Is it a hot cereal kind of morning? For satisfying, warm-in-the-belly comfort food, check out this keto delight. Pure happiness in a bowl, in just 10 minutes!
June 13 2015 recipe by Fanny Lindkvist, photo by Naomi Sherman, nutritional review by Franziska Spritzler, RD, CDE in Recipes, Breakfast
Is it a hot cereal kind of morning? For satisfying, warm-in-the-belly comfort food, check out this keto delight. Pure happiness in a bowl, in just 10 minutes!
USMetric
1 servingservings
Ingredients
- 1 1 egg, beateneggs, beaten
- 1 tbsp 1 tbsp coconut flour
- ¼ tsp ¼ tsp ground psyllium husk powder
- ¼ tsp ¼ tsp salt
- 1 oz. 28 g butter or coconut oil
- 4 tbsp 4 tbsp coconut cream
This recipe has been added to the shopping list.
www.dietdoctor.com
Making low carb simple
Instructions
Instructions are for 1 serving. Please modify as needed.
In a small bowl, combine the egg, coconut flour, psyllium husk powder and salt.
Over low heat, melt the butter and coconut cream. Slowly whisk in the egg mixture, combining until you achieve a creamy, thick texture.
Serve with coconut milk or cream. Top your porridge with a few fresh or frozen berries and enjoy!
Tip from our Dietitian
If enjoying this porridge for breakfast we recommend increasing the protein for a more filling and nutritious meal.
If you tolerate dairy you could add 2 tbsp whey protein isolate per serving.
If you don't eat dairy products, have a couple of eggs on the side.
Recipe Tip
If you find yourself with leftover coconut milk, put some into your next smoothie. It will thicken it up a bit and make it richer and more filling.
This is a breakfast idea from Fanny Lindkvist, who runs apopular Swedish blog and theInstagramaccount LessCarbs.
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💬 Have you tried this recipe?
What did you think? Please share your thoughts in the comment section below!
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202 comments
151
kammace
February 23 2020
This was a good, easy and quick breakfast. I followed the recipe but probably used less butter as I was guessing conversion from ounces to grams! I’d use less salt next time or use salted butter and not add any extra salt. I added some of our homegrown blueberries and a few walnuts. It didn’t taste eggy and texture was just like a smooth porridge. I’ll definitely make it again.
152
Sandra Dudley
February 26 2020
I was really excited about this breakfast option as I’ve occasionally missed cereal with this WOE. Being off sick from work, I was craving something comforting and put this together exactly as directed. I removed the pan from the heat while whisking in the egg mixture as I’d read some reviews saying it had cooked like scrambled egg and then continued whisking the mixture back on the heat as it cooked. It came out perfectly creamy. The only thing I would suggest is maybe omitting the salt if using salted butter as I personally found it a little too salty for my taste. The amount it made up didn’t look very much when I’d put it in the bowl but I found I couldn’t eat it all. It was very filling and surprisingly tasty! It does need the berries or something for a bit of sweetness but I think it’s a good alternative to real porridge. Thanks DD :)
153
Ailsa
February 29 2020
I was't sure about this and have had it in my favs for a while, but this morning I gave it a go.
It was gorgeous!!! It hit the emotional "bowl of nourishing porridge" vibe perfectly. All I added was some defrosted frozen berries which went well. I am not too precious about weighing, so my amounts were probably approximate - I had to add some soya milk to thin it out at the beginning, so perhaps my coconut flour was particularly absorbent... Anyway, I'm going to have it again tomorrow!
154
Reply to comment #124 by Amber
GAfromCA
March 30 2020
Follow the rules for cooking a custard sauce or hollandaise sauce. If this turns to scrambled eggs, that means you let it boil. Keep temp low and stir and scrape pan with a silicone spatula. Remove from heat as soon as the texture changes and thickens slightly.
After cooking I added a little sweetener and vanilla. It turned out more like a pudding than porridge.
One change the recipe should make is to specify "unsalted" butter.
155
Reply to comment #115 by Maureen
Natalie
March 30 2020
Flaxseed substitute for egg worked well. I did 1Tbs flaxseed that I had grounded and added about 2/3Tbs water and soaked it for 15min to thicken then mixed the dry incrediensts like you would with the egg. I didn’t have psyllium husk powder and added an extra 1/2 Tbs-1Tbs coconut flour. It helped create a thick consistency. I added a little vanilla too. I've seen it varies with the brand of coconut flour too, so sometimes I have to add a little extra. Yum, then you
156
e.fidziukiewicz
April 4 2020
I don't think it needs any sweetener. Once you withdraw sugar you don't miss sweetness so much. I like it a lot.
157
Shazi
April 13 2020
Hi kristine.Is gram flour better then coconut flour on keto diet? i searched on google that 1 cup of coconut flour is 59 net carbs and for gram flour it said 43.1 net carbs so google may be wrong.right? What do you say?thx
Replies: #158, #166
158
Reply to comment #157 by Shazi
Crystal Pullen Team Diet Doctor
April 13 2020
Hi kristine.Is gram flour better then coconut flour on keto diet? i searched on google that 1 cup of coconut flour is 59 net carbs and for gram flour it said 43.1 net carbs so google may be wrong.right? What do you say?thx
Coconut flour is an incredibly thirsty flour and as such requires very little in most recipes. It would likely take much more gram flour to achieve the same consistency as coconut flour thereby increasing the carb count.
159
Debbie
May 19 2020
This recipe was a nice change from my everyday scrambled eggs and bacon. I am not sure I let it thicken enough-- it was slightly thinner than cream of wheat. I ate 2 pieces of bacon with it and am excited to see how long it keeps me satiated. Thanks for a winner.
160
Cynthia A Robinson
May 23 2020
I too was very disappointed.
So glad so many others liked it, just not for me!
161
hilasbat
June 2 2020
Sorry to say this was disgusting! Not sure how everyone else loved it and we hated it, but maybe a local palate thing - we are in Australia, it was like salty gruel to our tastes - I added a load of sugar-free maple syrup and that made it just about bearable, but won't be doing this one again, the texture was werid too. Glad we gave it a go though, to cross it off the list haha! :) (And at least other people like it :) )
Replies: #162, #170
162
Reply to comment #161 by hilasbat
Crystal Pullen Team Diet Doctor
June 2 2020
Sorry to say this was disgusting! Not sure how everyone else loved it and we hated it, but maybe a local palate thing - we are in Australia, it was like salty gruel to our tastes - I added a load of sugar-free maple syrup and that made it just about bearable, but won't be doing this one again, the texture was werid too. Glad we gave it a go though, to cross it off the list haha! :) (And at least other people like it :) )
I've always found it interesting that people either love or hate porridge, there is rarely an in-between. Glad you gave this one a go.
163
Peggy
June 23 2020
Uh oh - I think I may have made a mistake. What is coconut cream actually? The coconut cream I used was quite sweet like what you use in Pina Coladas. The resulting porridge was outstanding and very sweet. Had the consistency of cream of wheat - which I love. Just not sure about the coconut cream. Please someone advise me!
Reply: #164
164
Reply to comment #163 by Peggy
Kristin Parker Team Diet Doctor
June 23 2020
Uh oh - I think I may have made a mistake. What is coconut cream actually? The coconut cream I used was quite sweet like what you use in Pina Coladas. The resulting porridge was outstanding and very sweet. Had the consistency of cream of wheat - which I love. Just not sure about the coconut cream. Please someone advise me!
Coconut cream should be in the canned goods in the Indian or Asian aisle of your grocery store and should be unsweetened.
165
Peggy
June 24 2020
Found it! I'll try again with the unsweetened coconut cream. I actually loved the consistency. It will become a favourite I'm sure.
166
Reply to comment #157 by Shazi
G
June 29 2020
Shazi - Your info showing coconut flour having more net carbs than gram flour (chickpea/besan) is wrong. The coconut flour commonly sold in the U.S. has roughly twice the fiber as chickpea flour. I got that from comparing packages of each from the same company.
There is very confusing info regarding coconut flour. The nutrition data sites show coconut flour as having much less fiber than the packages list. Not sure why. Possibly the coconut fiber commonly sold is a higher fiber version.
167
cmartins989
July 3 2020
Surprisingly good! I didn't use any salt, only salted butter. I cut in half the amount of butter.
Cinnamon on top and some blackberries, ready to eat!168
kathryn
July 4 2020
I really liked this recipe. I used virgin coconut oil which added even more coconut flavor. The only thing, next time I won't add any salt. Even a pinch made it too salty.
Very good.Reply: #169
169
Reply to comment #168 by kathryn
Kerry Merritt Team Diet Doctor
July 4 2020
I really liked this recipe. I used virgin coconut oil which added even more coconut flavor. The only thing, next time I won't add any salt. Even a pinch made it too salty.
Very good.Thanks for the feedback! Glad you enjoyed it!
170
Reply to comment #161 by hilasbat
Ravenclan
July 20 2020
I’m also in Australia and just tried this myself, and must say I didn’t enjoy it at all either.
Obviously just different to our tastes over here as you said I think.
I didn’t add the salt and used unsalted butter, but did add a dash of vanilla and some berries.
It was quick and easy to make so I’m sad it didn’t turn out as hoped.Reply: #171
171
Reply to comment #170 by Ravenclan
Crystal Pullen Team Diet Doctor
July 20 2020
I’m also in Australia and just tried this myself, and must say I didn’t enjoy it at all either.
Obviously just different to our tastes over here as you said I think.
I didn’t add the salt and used unsalted butter, but did add a dash of vanilla and some berries.
It was quick and easy to make so I’m sad it didn’t turn out as hoped.I am sorry you didn't enjoy this one. Do you think the salt would have made a difference?
Reply: #172
172
Reply to comment #171 by Crystal Pullen
Ravenclan
July 20 2020
Hi Crystal,
I don’t think so, I don’t really like salt which I why I didn’t add it.
Worth a try though so thanks for the recipe! :)173
Rach (UK)
July 21 2020
I loved it. I’ve had an unsettled tummy and wanted something soothing. This was perfect. Someone called it salty gruel which was accurate but yummy and just what I needed. Did find portion a bit small but I think that’s partly due to using a small egg and reducing the butter amount a bit. I’ll definitely make this again. I kept it savory by not adding berries.
Reply: #174
Reply to comment #173 by Rach (UK)
Crystal Pullen Team Diet Doctor
July 21 2020
I loved it. I’ve had an unsettled tummy and wanted something soothing. This was perfect. Someone called it salty gruel which was accurate but yummy and just what I needed. Did find portion a bit small but I think that’s partly due to using a small egg and reducing the butter amount a bit. I’ll definitely make this again. I kept it savory by not adding berries.
I am glad it helped. I hope you're feeling better today!
175
Alyse Price
July 24 2020
So so yummy!. I added another TBSP of Coconut Flour as my mixture was runny but it was delish!. Something different!, even poured a little bit of sugar free maple syrup!.
176
Peanut
July 30 2020
Was excited to try this but ended up finding the taste and texture absolutely disgusting. Couldn't finish and almost puked which was unfortunate as I love a bowl of porridge. I'm not sure if the ingredients taste different overseas, I messed up somewhere without realising or you all have very strange taste. :/
Reply: #177
177
Reply to comment #176 by Peanut
Crystal Pullen Team Diet Doctor
July 30 2020
Was excited to try this but ended up finding the taste and texture absolutely disgusting. Couldn't finish and almost puked which was unfortunate as I love a bowl of porridge. I'm not sure if the ingredients taste different overseas, I messed up somewhere without realising or you all have very strange taste. :/
I am sorry you didn't love this one.
178
rochelle.currie
August 31 2020
This was so yummy! Made it with a little bit of almond milk and added the vanilla monk fruit sweetener by locako and it was DELICIOUS! Definitely going to be on high rotation at our place. I also omitted salt as the butter I used was already salted!
Reply: #179
179
Reply to comment #178 by rochelle.currie
Crystal Pullen Team Diet Doctor
August 31 2020
This was so yummy! Made it with a little bit of almond milk and added the vanilla monk fruit sweetener by locako and it was DELICIOUS! Definitely going to be on high rotation at our place. I also omitted salt as the butter I used was already salted!
Great choice to leave out the salt with the salted butter! I am glad you enjoyed this one.
180
patmirner
September 1 2020
This was lovely and so satisfying. I made it as per recipe and it had a good texture and mild flavour, not too coconut or egg or salt came through. I served with a little double cream and blueberries. I will be making it again.
181
Haley
October 14 2020
I found the original recipe a bit bland so I made a few tweaks and it turned out not too bad (I'm in Australia by the way). I used half coconut cream and half thickened cream for the base, used unsalted butter, added vanilla, cinnamon and an erythritol/Stevia sweetener to it, plus added a bit more psyllium to hicken it up. I served it with a dash of thickened cream... Not bad at all! Would also be a good desert too I reckon ;)
182
Cristy Kavanagh
November 7 2020
Im not a big fan atm going to try it without butter that's the only thing I didn't like about it.
183
Vivien
November 9 2020
I see no one else has mentioned this so it must be me! Recipe states 1Tablespoon coconut flour but then in brackets it states 6g. As far as I know a tablespoon of dry weight is 15g not 6g. Hence I have been using a tablespoon of coconut flour!. Could somebody please clarify as I love this recipe. I live in UK if that makes any difference. TIA
Reply: #184
184
Reply to comment #183 by Vivien
Crystal Pullen Team Diet Doctor
November 9 2020
I see no one else has mentioned this so it must be me! Recipe states 1Tablespoon coconut flour but then in brackets it states 6g. As far as I know a tablespoon of dry weight is 15g not 6g. Hence I have been using a tablespoon of coconut flour!. Could somebody please clarify as I love this recipe. I live in UK if that makes any difference. TIA
Vivien, one tablespoon of coconut flour weighs 6 grams. It is always best to go by weight when it is an option.
185
Janet
November 9 2020
Isn't a tbsp15 ml by volume? If you measured out 6 gm of coconut flour I bet it would fill that tbsp!
Reply: #186
186
Reply to comment #185 by Janet
Kristin Parker Team Diet Doctor
November 9 2020
Isn't a tbsp15 ml by volume? If you measured out 6 gm of coconut flour I bet it would fill that tbsp!
Tablespoons can actually vary by country! The tablespoons we use are the American version, which yes, are 15ml.
187
Shirley
November 10 2020
I just made this for the first time. It was yummy. I bit like coconut pudding. I will definitely make it again! My tip is to take the pan off the heat when you add the egg mixture and leave it off. Your coconut cream mixture should be really hot before you add the cream mixture. Just be sure to stir like crazy. It was delicious.
Reply: #188
188
Reply to comment #187 by Shirley
Britta Patterson
November 10 2020
I just made this for the first time. It was yummy. I bit like coconut pudding. I will definitely make it again! My tip is to take the pan off the heat when you add the egg mixture and leave it off. Your coconut cream mixture should be really hot before you add the cream mixture. Just be sure to stir like crazy. It was delicious.
Thank you for sharing your tip Shirley and happy to hear that you enjoyed it!
189
Vivien
November 10 2020
Hi Kristin. Thank you for the reply. I was determined to prove you wrong so did as you said and actually weighed a tablespoon and it did indeed weigh 6grams. However when you look up on conversion tables it says a tablespoon of dry weight is 14.8 grams (rounded up to 15g usually) which is what I've always gone by, very strange. Anyway, I love the recipe.
Replies: #190, #205
190
Reply to comment #189 by Vivien
Una
November 29 2020
Depends on what tablespoon you are using.
They are different in America from. Britain to Germany at least. Then the weight also depends what the dry ingredient is being weighed. I can't for the life see why a dubious tablespoon and and the antiquated American cups, again inaccurate, are being used by this company as such
a hit and miss way to cook unless you are American. Please give weights in g or ozs, and ml (not dl) of fl ozs for liquids!191
Donna
December 15 2020
This was delicious! So rich and satisfying! Being able to eat butter every day is one of my favourite things about keto and I also like salt so I would not change either one of those ingredients in this recipe:) I didn't have any blueberries so I added a couple of drops of vanilla and sprinkled it with cinnamon. Thanks for another great recipe!
Reply: #192
192
Reply to comment #191 by Donna
Kristin Parker Team Diet Doctor
December 15 2020
This was delicious! So rich and satisfying! Being able to eat butter every day is one of my favourite things about keto and I also like salt so I would not change either one of those ingredients in this recipe:) I didn't have any blueberries so I added a couple of drops of vanilla and sprinkled it with cinnamon. Thanks for another great recipe!
I am glad that you enjoyed this dish! Great idea on the substitution for the blueberries.
193
Edyta
December 28 2020
Very good, but I think just a small pinch of salt would be more than enough. 1/4 teaspoon is too much.
Reply: #197
194
Carolyn
February 8 2021
Delicious! Used unsalted butter and did not add salt. Also used HWC as I did not have coconut cream - which I know upped the carb count a bit. Topped with coconut flakes and a little cold almond milk when ready to eat. Thoroughly enjoyed. Will definitely make again but with the coconut cream.
195
Tina
June 13 2021
Can you skip the psyllium husk powder and substitute?
Reply: #196
196
Reply to comment #195 by Tina
Kerry Merritt Team Diet Doctor
June 13 2021
Can you skip the psyllium husk powder and substitute?
You may be able to substitute. Here are some ideas! https://www.dietdoctor.com/low-carb/guides/psyllium-husk#psyllium-sub...
197
Reply to comment #193 by Edyta
Christopher
June 30 2021
This recipe has changed for some reason. 1/4 tsp of psyllium husk and 1/4 tsp of salt is WAY too much of both for one serving. Not sure if the change was intentional or not, but I like the original version much better, which called for a PINCH of psyllium husk and a pinch of salt for one serving.
198
Marie
July 26 2021
I served this with blueberries & pumpkin seeds and didn't add salt as I used salted butter. It was delicious. I'll definitely make it again.
199
Cris
October 14 2021
I must admit it took me several attempts to get this right, but once I did. it was perfect!
The 1st few attempts I got scrambled egg texture as many other reviewers have mentioned; also I found it SUPER WEIRD adding salt to porridge, so I ended up substituting that for liquid sweetener.
Eventually I got the creamy texture and the flavour is delicious, I have it often now that I can get it right.200
Sarah Hart
November 1 2021
I keep coming back to this one, and I'm just not sure if I like it or not - I suppose that's better than hating it and never trying it again! It was a bit solid, certainly not creamy, but I've noted a couple of comments above so I'll try those next time - a pinch of husk and thin it out with almond milk, and certainly less salt.
201
Julie
November 1 2021
The description of this said egg-free and the first thing on the ingredient list is 1 egg.
Reply: #202
202
Reply to comment #201 by Julie
Lucy
December 1 2021
The description of this said egg-free and the first thing on the ingredient list is 1 egg.
Here's the description from the top of the page:
Feel like hot cereal this morning? For satisfying, warm-in-the-belly comfort food, check out this keto delight. Pure happiness in a bowl!
I do not see the words egg-free.
203
MacLaren Scott
April 15 2022
Interesting recipe! I followed the directions although the "1 oz butter" was tricky. I translated it to 2 tbsp. Added another tbsp of coconut oil. Once all was whisked together in the pan it formed about a 1/2 cup of golden goop, which didn't look like it would even come close to filling me up. So I started whisking in water, about a 1/4 c. at a time, just eyeballing it. I probably added a total of a cup and a half. Every time I added, I just whisked some more over med heat and it thickened up again within 20 secs. At the end I whisked in a scoop of powdered whey. And OMG!! The water made all the difference! VERY creamy like custard. Plenty to fill me up! A few fresh blueberries on top made it! I love it!!! No sweetener needed!
204
Christine
November 13 2022
Delicious!
205
Reply to comment #189 by Vivien
Hannah
October 31 2023
"Dry weight" is very vague. A tablespoon is a volume measurement, so the weight of one tablespoon of a substance depends on the density of that substance. A tablespoon is 15ml, and 15ml of water weighs 15g. Generally this will be a good approximation for anything water based, like vinegar or soy sauce or even soup, but coconut flour is much less dense than water. I looked it up and a cup of coconut flour weighs 123g. A cup is 240ml, and 240ml of water will weigh 240g, so coconut flour is about half as dense as water. So 6g (or 8g, but brands differ) sounds about right. This is not true for every "dry" ingredient, so a table listing "dry weight" is not to be trusted - you need to look for a volume to weight conversion for your specific ingredient. Hope this helps.
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