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.
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
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!
Serving Size: 1 cup
Preparation time: 5
Cooking time: 5
Total time: 10
Servings: 1 dish
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