Baby, it’s cold outside and that calls for a nice, hot bowl of tasty, low-carb porridge to warm you from the inside out! Finally, I have stumbled on one that I can love, made from almond flour, flax, egg, butter, and cream, with the texture I’ve been missing from cream of wheat.
I was searching through my Pinterest board, looking for a warm bowl of something tasty to make for breakfast, since it’s 29 degrees here in Texas this morning, when I saw it. A post from The Low Carb Maven about a porridge that’s simple, quick, and tastes just like the cream of wheat I used to eat back in the pre-Paleo, pre-Keto days.
She calls it just what it is, Almond Flour Porridge Breakfast Cereal (Low Carb, Keto, Paleo) and I was in such a rush to eat it, I totally forgot to take a picture of it! I’m a terrible blogger! (Just click the link for a photo.)
Since I can no longer eat oatmeal (and never was a fan anyway), I love the thought of a warm, buttery bowl of goodness like this here porridge provides. It is also important that it has the same mouth feel as cream of wheat, or malt-o-meal like I used to eat as a kid.
The recipe comes together quick, I opted for a mix it-microwave it til it’s ready version, but you can make it on the stove as well. I was in a rush. It still turned out perfect! It looked a little different in the bowl, yet tasted perfectly fine on my tongue.
My sweeteners were the only change to her recipe, as I don’t have any of the kind she mentioned. I always use Pyure brand Stevia and/or coconut sugar, in this case I used a little of both. She didn’t say, but I use Kerrygold grass-fed butter also. (Always!)
The link above will take you to the recipe, or my Pinterest board would, but if you’re in a rush and want it now, here it is:
Almond Flour Porridge
3 T Sukrin Defatted Almond Flour
1T ground golden flax
3/4 C water
1 lg beaten egg
1T Sukrin Gold (or your favorite sweetener to taste)
1T heavy cream
(She added berries but I did not, totally up to you, just figure in the added carbs)
She also gives on the stove instructions, but I mixed everything into the beaten egg except the cream which I added later as the cereal started to thicken in the microwave. I cooked it in 45 second bursts until it was thick and hot.
Let me know your thoughts if you try it, oh, and one more thing of note; I used the almond flour I had on hand, and the flax too, which was brown…it turned out just as good. 😉