This low-carb keto porridge is the perfect warming breakfast for cool winter months. It’s naturally sweet, light, and fluffy, with the texture similar to cream of wheat. You can top the porridge with fresh or stewed berries, granola, cinnamon, or anything else you would top your regular oatmeal with.
As temperatures continue to drop (we are in the middle of a snow storm right now), my food warms up. This seems to happen every year without me consciously planning it. While I love smoothies, especially the ones made with frozen berries, sometimes my body craves something warming instead. I used to think that one of the most nourishing breakfasts I can have, regardless of the temperature outside, was a blend of frozen berries, kale, avocado, and a few superfoods. Nutritious? Maybe. However, during the winter months I would have to eat this in front of a fireplace, covered in blankets, and then have a hot shower afterwards just to stop shivering.
With so many diet theories flying around nowadays, it can be hard to know what is actually good for us. So, here’s a completely different view of food, one that’s been around for thousands of years – traditional Chinese medicine.
In Chinese medicine, food is divided into five categories based on their thermal nature: cold, cool, neutral, warm, and hot. The nature of food is not determined by their actual temperature, but rather by what effects they have on a person’s body after consumption.
Because your body and health are constantly changing, the cooling and warming foods that are best for you at any given time change as well. For example, if you live in a hot, dry climate, your body tends to lose fluids and to take in heat, thus eating more cooling foods can help restore balance. If you’re in the middle of cold winter, your body will benefit from naturally warming foods. So, it’s beneficial to adjust your diet as your body and environment changes.
This keto porridge consists of neutral or slightly warming foods. To shift the balance to warming even more, I usually add warming spices, such as cinnamon and nutmeg, coconut flakes, or pumpkin seeds.
Tips for Making Keto Porridge
I have tried all kinds of keto porridge combinations including different nuts (almonds, cashews), seeds (sunflower seeds, pumpkin seeds, sesame seeds, flax seeds, chia seeds), coconut (flaked, shredded, ground into flour), and plant milk. All are different and there isn’t much that can go wrong, but the recipe below is my favorite.
What’s most important is keeping the ratio of gelling seeds to other ingredients. Also, as I already mentioned, depending on the ingredients you use, you will get slightly different results. For instance, coconut flour requires more plant milk and tends to produce slightly gritty porridge. Chia seeds (as opposed to flaxseed meal) yield a slightly chewy texture. Some nuts/seeds are naturally sweeter than others…
Unless you purchase already ground nuts and seeds, you will need a high-speed blender. I usually add all the nuts and seeds into my Vitamix and blend them into a fine meal. If you want really smooth porridge, you can also sift the nut/seed blend.
When you’re ready to make the porridge, simply mix the dry ingredients with the plant-based milk, and warm it up on the stove. As with regular porridge, this keto porridge will continue to expand once cooked. So, don’t cook it for too long (or add more plant-based milk).
This low-carb keto porridge is the perfect warming breakfast for cool winter months. It's naturally sweet, light, and fluffy, with the texture similar to cream of wheat.
- unsweetened coconut flakes
- pumpkin seeds
Add the sunflower seeds and flax seeds into a high-speed blender and blend into a fine meal.
Add the almond flour and sea salt, and pulse until well combined.
Transfer all the dry ingredients into a small saucepan. Add the almond milk and stir until well combined.
Heat over medium-low heat until warm. The longer you cook the porridge, the thicker it will be. If the porridge is too thick, add a little bit more almond milk.
Transfer the porridge into serving bowls. Sprinkle with cinnamon and top with berries, coconut, and pumpkin seeds, Serve hot.
Leftover porridge (without toppings) keeps well covered in an airtight container in the refrigerator for 4-5 days.