Low-Carb Breakfast Porridge

Today I share with you a recipe for low-carb breakfast porridge, a delicious low-carb replacement for oatmeal porridge. This breakfast porridge is high in fiber, gluten-free, lactose-free, vegan and sugar-free. I made the breakfast porridge with almond flour, linseed flour, chia seed and almond milk.

The cinnamon, coconut chips, vanilla aroma and erythritol give the porridge a nice taste. Make your breakfast porridge even more delicious by adding toppings. I myself have added raspberries, almond shavings and grated coconut to the breakfast porridge as a topping

I hope you like it! Let us know how it was by leaving a comment at the bottom of the page.

Tip: also check out our recipe for low-carb coconut porridge.

Ingredients

140 ml almond milk, unsweetened

25 gr almond flour

2 tbsp coconut chips

1 tbsp linseed meal

1 tbsp chia seeds

1/2 tbsp erythritol or crystal sweet

1/2 tsp cinnamon

1/2 tsp vanilla aroma

Pinch of salt

Preparation method

In a medium bowl, combine the almond flour, coconut chips, flaxseed meal, chia seeds, erythritol, cinnamon and salt. Then pour the almond milk and vanilla aroma into a saucepan and add the dry ingredients from the bowl.

Bring the contents of the pan to a boil over a high heat. When the porridge boils, reduce the heat and let it simmer for 1 minute. Be careful not to cook it too long, because then the porridge will be too thick.

After boiling, remove the pan from the heat and let it cool for 3 minutes. Put the porridge in a small bowl and garnish with nuts, fruit and coconut juice, if desired. Enjoy your meal!

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