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).
- 1/4 cup sunflower seeds
- 1/4 cup almond flour , finely ground
- 2 Tbsp. golden flax seeds
- 1 cup unsweetened almond milk
- pinch sea salt
- 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.
Good morning Petra
Made this porridge this morning. As usual had to modify to my liking. O boy did it came out amazing.I grounded all the ingredients together. I used half plant based milk and half warm water. The warm water warms up my milk. I added some cinnamon and nutmeg. I first grounded all my nuts and seeds together then added the liquids in a high speed blender. Then i used half a cup of warm water soaked 3 tablespoons of golden sultanas. Blended that together and add it to the pot. boy did it came out amazing. Thank you for the amazing recipes.
So happy you enjoyed the recipe, Geraldine! I really appreciate your feedback and all the modifications. I am sure it will be helpful to other readers too! ❤️
Thanks for the easy amazing recipe, how much i should use from the grounded flax seeds since that what I have. Is it the same amount?
Hi Rawia – yes, just use 2 Tbsp.
It was amazing and comforting. Thanks
So happy to hear that! Thank you so much for letting me know. ❤️
Hello Petra, I just made this porridge today and it was a little on the gummy side The only deviation from the recipe was that I used ground flax seed meal. Maybe the next go at it, I’ll add a tad bit of water to thin it out? I simmered blueberries in maple syrup and water which I used as a topping. I will try again until it comes close to resembling the porridge I seen in your video
Hi Nadine – the flaxseeds are what can make the porridge gummy. So, if the porridge was too gummy for you, use slightly less flaxseed meal next time and add more almond flour instead. Almond flour will thicken the porridge without making it gummy. Also, you can always adjust the consistency of the porridge as you’re cooking it (adding more milk/water and almond flour if it’s too gummy). Hope it helps 🙂
Thanks, I will try it again and share my results.
I usually have a smoothie these days but sometimes I make porridge. I try to remember to start my porridge the night before. I put about 1 tbsp. each of chia seed, pumpkin seed, flax seed, cacao nibs and about 10 almonds into my nut grinder to grind everything up together. I put it in a bowl and pour water to cover and set it in the fridge overnight. This allows the water to absorb into the nuts and seeds. In the morning, if you add a bit of honey to this mixture and heat it to get it nice and warm, it tastes good just like that. Cinnamon is a nice addition.
But I like oatmeal, so in the morning I pour boiling water over sprouted rolled oats and let it sit until the oats have soaked up some of the water. Then I add my nuts/seeds porridge and stir it all up. It’s very nice. I have maple flakes in my cupboard so sometimes I sprinkle those on top.
I’m so glad to hear I’m not the only one who likes porridge that’s not just oats. 🙂
Oh yes, almost forgot – I do agree that we should not try to encourage children to eat just because we think they are supposed to. Tanner clearly loves his children and wants to help them grow up healthy but there’s new information that seems to indicate that we should learn to listen to our body’s needs. I remember I had to learn how to adjust the amount of food I put in my children’s bowls or on their plate until they learned how to manage it themselves. It’s a difficult issue because if you don’t eat breakfast (or lunch/supper) you may not be in a position to eat when you are hungry later. I don’t really know how to reconcile that in a world that is still not very flexible with school and work schedules.
Hi Debbie – that’s a great idea making the porridge head of time!! I usually just have the dry mix ready and then just pour hot water over it in the morning. I will have to try your version 🙂 I was surprised that even my kids (who love oatmeal) like this porridge.
I am so glad to hear that I’m not the only one who has to learn how to portion food for kids. I find it extremely difficult to know how much food to put on my kids’ plates. My little boy is an incredible eater (he eats EVERYTHING and loves food). My daughter, who is 3 years older than my son, doesn’t like to eat. Or I should rephrase – she’s too busy to sit down and eat. So, my son eats probably twice as much as my daughter. He always asks for more food. She never finishes hers … fortunately, they are only getting older and their communication skills are getting better 🙂
Hi,can I make this without the sunflower seeds?By the way love your pot. Please what product it?Trying to buy one but struggling to know which one is good.
Hi Neff – yes, you can! You can use any ground nuts/seeds you like (as long as they are not gelling seeds). Faith just commented that she subbed the sunflower seeds for hemp seeds and pumpkin seeds with great results 🙂 I have two sets of pots. I have used Calphalon pots for the longest time. Only recently have I been gifted All-Clad pots and pans, which is the best cookware I have ever cooked with (highly recommend!).
That sounds just like my kids when they were little.
Yes, it helps when they can tell you what they need and want. Although, I found my younger one complained about his breakfast even when he told me what he wanted. When he got old enough I told him to make his own breakfast (with my supervision). My older son, who is by nature independent, was delighted with this development. Now he could make his own breakfast too, lol! Now they are all grown up, with their own children. They now make my breakfast when I visit. (and I don’t complain, haha).
That’s hilarious! Can’t wait for my kids being old enough to make me breakfast 🙂
I made this porridge for breakfast and LOVED it! I was very pleasantly surprised. Since I was out of sunflower seeds, I subbed half hemp seeds and half pumpkin seeds. I mixed in some coconut oil and topped it with coconut flakes and pomegranate. It was wonderful. I will definitely be making this regularly. Thanx bunches, Petra.
So happy to hear that Faith! Thank you so much for the feedback!! ❤️
PetraScott- Can I use ground golden flax seed for this porridge? I usually don’t buy flax seeds unless they are ground. I use the ground flax for the wraps that I learned to make from you.
Thanks for all you do=
Gracias, tus recetas están ayudando a mí bebé con autismo ya que no puede comer gluten, ni leche de vaca, ni azucar, todo tiene que ser ceto , sin carbohidratos. Por favor más recetas para niños desayunos y meriendas. Muchísimas gracias desde Argentina, buenos Aires.
So happy my recipes have been helpful, Noelia! I will try to add more breakfast and snack recipes 🙂
Roasted sunflower seeds probably not
a good idea? Im just seeing what I already have. Thx!
Hi Susan – unfortunately, you do need flax seeds for the porridge. Sunflower seeds wont work.
OMG!!! I found my faux cream of wheat recipe. I loved it. I made one serving, I blended 3 Tbsp of sunflower seeds, 2 Tbsp of almond flour, 1 Tbsp of flaxseed, feels good to eat healthy. Thanks Petra
Yay! Thank you so much for the sharing, Mel. If you could leave a rating with your next review (the star rating is right above the comment box), that would be super helpful for me. Thank you so much!❤️
i happened upon your youtube channel this morning and have really enjoyed your aesthetic how you produce your videos. your recipes are going to be tried by me – especially this one tomorrow morning. your style and voice are wonderful to watch and listen to. thank you so much Petra
Aw, thank you so much, Lisa! So happy you like the videos 🙂 I am now posting new recipes on my new YouTube channel, if you are interested in more videos 🙂
Hi.. can i substitute almond flour with oat flour? and flaxseed instead of sunflower?
Hi Hotaru – I am sure you could, but you would need to change the ratio of dry to liquid ingredients. Oat flour is more absorbent than almond flour and flaxseed meal is more absorbent than sunflower seeds. So, to adapt this recipe, you would need to increase the amount of almond milk. Hope it helps a little.