Coconut Flour Breakfast Porridge
500Calories
19gProtein
41gFat
8gNet Carbs
Per serving. Scale any portion and auto-track it in the app.
Ingredients
- 2 tbsp coconut flour
- Flax Seeds
- 1 cup unsweetened almond milk
- 2 tbsp heavy cream
- 2 eggs
- 1 tbsp butter
- 1/4 cup raspberries
Method
PREP
- Whisk 2 eggs in a small bowl and set them right beside the stove. They go in off the heat and they go in fast, so there is no time to fetch them later.
- Stir 2 tbsp coconut flour and 1 tbsp ground flaxseed together dry, breaking up any lumps before liquid ever touches them.
COOKING
- Bring 1 cup unsweetened almond milk and 2 tbsp heavy cream to a bare simmer in a small saucepan over medium. Rain in the flour mixture while whisking constantly and cook 2 to 3 minutes, until it thickens into a loose porridge.
- Pull the pan fully off the heat, count to thirty, then pour in the beaten eggs in a thin stream while whisking hard. Return it to the lowest heat for about 60 seconds, still whisking, until it turns thick and glossy.
FINISH
- Whisk in 1 tbsp butter, spoon into a bowl, and top with 1/4 cup raspberries. Serves 1.
💡 Pro-Tip: Coconut flour drinks roughly four times its volume in liquid and keeps thickening after it leaves the pan, so stop while it still looks a little loose. The eggs go in off the heat for the same reason as any custard - added to a simmering pan you get sweet scrambled eggs instead of porridge.
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