I haven’t forgotten you, my low-carbing friends. Even though I don’t follow keto strictly (or any other diet), I do try to focus on eating whole, unprocessed foods, good carbs and fats, and plenty of fiber. And I generally lean toward low carb meals. So when I ran across a recipe for keto porridge, I had to try it!
Wondering how it’s possible to make porridge, typically very cereal grains-heavy, without any grain at all? And dairy free? You may be surprised to learn that dried, shredded coconut cooked in coconut milk and water, and thickened with coconut flour (what’s the theme here?) can be the basis for a very nice porridge.
The keto porridge starts by toasting the coconut in the Instant Pot (on Sauté). Be sure to watch and stir it vigilantly, or it could burn.
Once the coconut was toasted, I added the water and coconut milk.
Then, it cooked on Manual for 0 minutes and was allowed to natural release for 10 minutes.
After quick releasing (venting) the remaining pressure, I stirred in the coconut flour, psyllium powder, and vanilla extract. Then I diverged from the recipe, also adding flax meal, chia seeds, and walnuts. I skipped the spices, preferring to add them just before eating, and also used just stevia as the sweetener.
I let the chia seeds soak in the liquid for about 5 minutes prior to scooping a serving into a bowl. Based on the consistency of the porridge before adding the chia seeds, I think it would have been more runny than I like my porridge. With the chia seeds, though, it was thick and creamy – very similar to the porridge made with cereal grains I’ve been enjoying.
Would I eat this again? Yes! It was tasty, satisfying, and kept me full for hours. To be honest, this keto porridge is at least as good as oatmeal-based porridge, and I actually think it was more filling.
Update: after being refrigerated overnight, this basically turned into coconut pudding! Instead of rewarming it, I just ate it cold and felt like I was eating dessert instead of breakfast.