Breakfast

Almond and coconut porridge

Name: Almond and coconut porridge
Total time: 10 min
Yield: 2 servings
Cuisine: American
Ingredients: 3 oz Almond flour; 1½ oz Unsweetened shredded coconut; 4 fl oz Heavy cream; ¾ oz Granulated erythritol; Ground cinnamon, half a teaspoon; Water, about 150 ml, to loosen

The one hot, soft, spoonable breakfast on this list, which matters more in February than any macro on it.

6gnet carbs

34gfat

12gprotein

378kcal

Per serving10 minServes 2

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Ingredients

For the whole dish · serves 2

Almond flour3 oz
Unsweetened shredded coconut1½ oz
Heavy cream4 fl oz
Granulated erythritol¾ oz
Ground cinnamonhalf a teaspoon
Waterabout 150 ml, to loosen

Method

6 steps · 10 minutes

Put the almond flour, coconut, cinnamon and erythritol in a small pan and stir them together dry.
Add the cream and about half the water and set it over a low heat.
Stir constantly for 3–4 minutes. It thickens quickly and it catches on the base if you look away.
Add the rest of the water a splash at a time until it is as loose as you want it — it will keep thickening in the bowl.
Taste for sweetness before serving; erythritol reads sweeter hot than cold.
Serve straight away, with a spoonful of cream on top if you are being generous.

Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.