Need a healthy breakfast? A high fiber coconut flour porridge that's easy to make on the stovetop or in an electric pressure cooker. It's a perfect hot keto cereal!
Delicious Low Carb Breakfast For The Win!
It's been so chilly in the morning here in Southern New England. That's why I decided to rework my low carb oatmeal recipe.
Although I named that recipe "oatmeal", it really should be called "no-oatmeal" since there's no actual oatmeal in it. It's actually a mock oatmeal cereal made with coconut!
This low carb porridge recipe is a modified version of the no-oatmeal hot cereal. I added in some spices and cooked the mix in the Instant Pot.
If you look at the macro data, the carbs in the cereal do seem high. But, most of those carbs are from fiber so the net carb count per serving is only five grams.
Ingredients To Make Coconut Flour Porridge
The complete list of ingredients and amounts are in the printable recipe card at the bottom of this post. First, I'm going to share some additional information about these ingredients.
Most importantly, when you buy the shredded coconut, make sure you get the unsweetened variety. It's really easy to pick up a bag that is lightly sweetened - but that will add to the carb amounts and might even kick you out of ketosis.
I also used full-fat coconut milk and coconut flour. This porridge definitely tastes like coconut!
The psyllium husks help the porridge to thicken. It doesn't add very many carbs to the overall recipe.
Then, I added some spices and a bit of sweetener to help it tastes like your favorite maple-cinnamon oatmeal.
Please note: Check out the recipe card at the bottom for a full list of ingredients used to make this low carb recipe.
- If you use psyllium powder instead of psyllium husks, you only need to use half as much powder.
- Pay close attention to how thick your porridge gets. If your porridge is too thick, use less coconut flour next time!
How To Make Coconut Keto Porridge
I have instructions in the printable recipe card that explain how to make this recipe either in the Instant Pot or on the stove.
For both options, the process is very similar. Toast the shredded coconut first.
Then, stir in the coconut milk and water and bring it to a boil. This part of the process is different in the Instant Pot because you will set it on high pressure for zero minutes (that's all the time it takes to boil the liquids) and natural pressure release for 10 minutes.
After the porridge boils, stir in the spices and the sweetener.
It's ready to eat!
What To Serve With Coconut Flour Porridge
This recipe has 6 grams net carbs in each serving. It's a really filling breakfast idea, you don't need much with it.
It would taste amazing with a small side of scrambled eggs and perhaps a few slices of bacon.
Frequently Asked Questions About Coconut Flour Porridge
Before we get to the recipe, I want to answer a few questions people have about making homemade porridge.
How do you cut back on the carbs in this porridge?
To cut back on the carbs, you can reduce the amount of psyllium husk used. I add it to make the coconut porridge thick. But, if you don't mind a thinner cereal, you can use a smaller amount.
I've always liked my hot cereal on the thick side so that's what you'll get using the full amount of psyllium. If you prefer, you could use another thickener like flax meal or chia seeds.
Can you add fruit to hot cereal?
Although you can add in some fruit, I usually just eat it plain. I do sweeten the porridge with some stevia and monk fruit drops to give it a better flavor.
Keep in mind that if you add fruit, you will be adding more carbs to the overall recipe. That's why I prefer to use a sugar-free sweetener instead.
Can you make Instant Pot porridge on the stove?
Don't have an Instant Pot or another electric pressure cooker? No worries. I've also included directions for making this coconut porridge on the stovetop.
In fact, the recipe is a lot quicker to make on the stove than in the Instant Pot since you don't have to wait for the pressure to be released or for it to come to pressure.
What are some flavor ideas for this coconut porridge?
The reason I added in some vanilla extract, cinnamon, and nutmeg is because a reader commented that it made my no-oatmeal cereal taste better. And that same reader stirred in low carb maple flavored syrup.
If you want some maple flavoring in this low carb porridge, you can add in a little maple extract in with the vanilla extract. I do like maple flavor so I'm going to try that next time.
How do I make a cold low-carb cereal?
For those that prefer a cold low carb cereal, I've got an easy muesli cereal recipe that's quick to make. I do bake it like granola just because I find it gives the cereal a better crunch.
Can you make porridge with almond flour?
Yes, you can make porridge with almond flour, you just have to use a different amount of liquid ingredients. My friend Kim has a fantastic recipe for an almond flour version if you aren't into coconut.
I enjoy eating hot cereal so this low carb porridge really hit the spot on these cold winter mornings. And, I like that I can pre-make it and just heat up a serving in the microwave.
More Keto Breakfast Ideas
If you enjoyed this coconut flour porridge, then you will enjoy some more of my low-carb breakfast recipes. These are some of my favorites:
- Crustless Keto Quiche is perfect if you are on an egg fast. It's so full of flavor and will keep you in ketosis too.
- Keto Pumpkin Donuts taste so delicious you won't be able to tell they are sugar-free!
- Low-Carb French toast tastes perfect with a few pieces of fresh fruit and some sugar-free syrup.
- Keto Granola is grain-free and is the perfect thing to sprinkle in your Greek yogurt.
- Keto Breakfast Muffins are made with cottage cheese - which keeps them feeling so moist they melt in your mouth!
Follow us on FACEBOOK, PINTEREST, and INSTAGRAM for even more tasty keto-friendly recipes!
Coconut Flour Porridge (Keto, Instant Pot)
- 1 cup unsweetened shredded coconut
- 2 cups coconut milk
- 2 ⅔ cups water
- ¼ cup coconut flour
- ¼ cup whole psyllium husks See note
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 30 drops stevia liquid
- 20 drops monk fruit liquid
- Using sauté setting, toast coconut until golden being careful not to burn.
- Stir in coconut milk and water.
- Cover. Set on high pressure with timer set to 0 (zero).
- When time is up, allow a 10 minutes natural pressure release before opening the valve. Open lid and stir in the remaining ingredients.
- In medium pot over medium high heat, toast coconut being careful not to burn.
- Stir in coconut milk and water.
- Cover and bring to a boil.
- After reaching a boil, remove from heat and stir in the remaining ingredients.
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Array ( [calories] => 303 [carbohydrates] => 17 [protein] => 3 [fat] => 25 [saturated_fat] => 23 [sodium] => 31 [potassium] => 242 [fiber] => 11 [sugar] => 1 [vitamin_c] => 1 [calcium] => 50 [iron] => 3.3 )
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
© LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
Updated January 7, 2021 with additional recipe information and enhanced images. First published on December 18, 2017.
I do not tolerate either stevia or monk fruit well. Would confectioners Swerve work in place of those? If so, how much would be equivalent? Thank you!
Any sweetener will work. The sugar equivalent of the liquid sweeteners is about 0.22 cup so I'd try 3 tablespoons and add a little more if needed.
Thank you, Lisa. I made this for breakfast this morning - or at least I tried to, and it turned out as slimy, lumpy slop that never thickened. The flavor was nice, but that was the only thing that turned out well. I did the stove-top method because I don’t own an instant pot. I spent a lot of time stirring it after adding the post boil ingredients, and figured that it might need some time to thicken up, because I know that psyllium requires time to thicken. But it just stayed sloppy. If it does need some time to thicken I would appreciate seeing that kind information in the instructions.
I am about to make this, it looks delicious. I do have a question about the serving size. It's noted to serve 6 people. Can you provide a serving size in amount such as 1/4 cup or 1 cup?
The serving size is roughly one cup each.
I tried it this morning with 2 drops of stevia (1 person meal) and it was really good! I added some blueberries and roasted hazelnuts 😉
Thanks for the recipe!
When do you put in the rest of the ingredients? When it says “add coconut” does that mean the flour AND the shredded coconut?
The coconut is added in the beginning and tasted. The coconut flour is added with the remaining ingredients at the end.
So, taste is good although we upped the spices a lot. It came out VERY slimy, and we only used 2T psyllium husk powder. We just added more water. Next time we will try it without the psyllium. My husband and I love oatmeal on cold days and this could be a GREAT option once we fine tune it to our liking. We added chopped almonds, a bit of 1/2 & 1/2, and a drizzle of sugar free maple syrup. Turned out good.
Psyllium does create a gel that can be a little slimy. You could try chia seeds as the gel they create isn't as slimy.
Love it. Very tasty
We love this! I struggled with the psyllium husk until I thought to mix the dry ingredients together before adding. No more clumps! Thanks for this great winter-time breakfast!
A couple of days ago, my husband asked if there were some kind of hot keto cereal...and there you are! I'm serving a big bowl of it with blackberries and pecans for DINNER!
I need recipe for 1 serving ? Can u help me?
Just use adjust the number of servings for the recipe in the card. If you hover over the "6" it will let you change the number to "1." Here's what I get after doing that: Ingredients
Sponsored by McCormick Gourmet
We go further for flavor.
Organic farming practices make perfect flavor. McCormick Gourmet brings the world sought-after flavors while protecting the environment.
1 cup unsweetened shredded coconut
2 cups coconut milk
2 2/3 cups water
1/4 cup coconut flour
1/4 cup whole psyllium husks See note
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
30 drops stevia liquid
20 drops monk fruit liquid
In calculating the net carbs, all sugars must be added. Therefore, the net carbs for this recipe are 7g, not 6g.
The 1g sugar is included in the total carbohydrate count. So the net carbs is 6g.
But how petty can you be though?
Can it be made in a pot if I don’t have an instant pot
You can make it in a regular pot on the stove if you don't have an electric pressure cooker.
When I finished cooking the recipe I was skeptical, psyllium husk clumped and I couldn’t seem to whisk it out. In fairness, I used carton coconut drink vs. coconut milk. I used 2 stevia packets for sweetener and 6 cherries cut up. Don’t let the slurry fool you, it is delicious!????
I like thick porridge as well but the psyllium husks congealed and made it slippery. I had to use a hand mixture to get clumps out. The coconut flavor is great but I kept gagging on the texture I couldn't choke it down. Sorry. This recipe was a no go for me.
If your psyllium husks clumped up, you may have added too much. Sorry it didn't work out for you. The texture of psyllium isn't for everyone.
I’m going to try this again but leave out the psyllium. I didn’t like the way when I stirred it that it seem to move in unison . I kept feeling like it was going to crawl out of the pot like in a horror movie. And I increased the spices substantially.
Hello! I love this! I just tried it today. However, I didn’t have unsweetened coconut flakes and that was enough for the sweetness. I put grounded flax and chia seeds. It came out really delicious and light but filling. Thank you so much. I also put almond milk as I didn’t have the coconut milk canned nor in coconut carton. Most importantly, kids love it!
Did you use canned coconut milk?
I used canned coconut milk in the recipe, but the carton should be okay. It's just thinner.
Oh! My! GOODNESS!!!
Wow...I’m in awe! I’m allergic to eggs and dairy and trying to follow a keto-ish eating style for my health...multiple autoimmune diseases and virtually ALL starches and sugars set off a cascade of inflammation in my body...THANK YOU!!! Finally a TRADITIONAL breakfast that I CAN enjoy...and my family and I ENJOY IT OFTEN!!!
I m wondering is it normall that the shredded coconut stays hard or do I need to coock it more? I used chia and lineseeds. The was good put in no sweetener but extra kurkuma and pepper.
The coconut should soften.