This Blueberry Coconut Porridge is one of my favorite low carb keto breakfast recipes of all-time! It is so nourishing, simple, and delicious. In the warmer months, I love this best and to open the fridge it’s so nice and no thinking of making breakfast! Full of protein healthy fats, and fiber, this porridge should keep you energized and satisfied all morning.
Keto Blueberry Coconut Porridge
How versatile coconuts can be, this recipe just gonna show. Found on supermarket shelves they’re broken up into so many forms, whether it’s milk, coconut water, oil, flour or flakes for sprinkling into your morning porridge. For a paleo or low carb diet, this Blueberry Coconut Porridge is a perfect option. To be more paleo friendly we’ve have reduced the amount of dairy we eat. Organic heavy whipping cream and Kerrygold grass-fed butter, we do like to enjoy it in our morning coffee. We’ve used liquid stevia in this recipe. Because compared to powdered stevia extract, liquid stevia is less bitter.
In this low carb keto breakfast and Paleo Blueberry Coconut Porridge, frozen blueberries work best. As they’re frozen they are pretty low in carbs relative to other fruits, when they heated in the porridge they break down very nicely. The berries simply burst with flavor once broken down. To add Crunch we have added pumpkin seeds, Pumpkin seeds are high protein and low carb, a perfect addition to any low carb keto breakfast. For a boost of fat to keep you going until lunch.
Also Read: White Chocolate Peppermint Mocha
How to Make Blueberry Coconut Porridge Easy
You can add either a coconut oil or tablespoon of grass-fed butter.
The flavor and texture was amazing and with any mixings, the recipe totally works fine! Breakfast is usually a classic Scrambled Eggs with a cup of coffee. For busy mornings it is not a bad option to keep in mind when you want something soothing and warm and as it’s pretty easy and quick to prepare.
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5 minPrep Time
5 minCook Time
10 minTotal Time
- 1/4 cup coconut flour
- 1 cup almond milk
- 1/4 cup ground flaxseed
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1 pinch salt
- 10 drops liquid stevia
- 60 grams blueberries
- 2 tbsp butter
- 1 oz. shaved coconut
- 60 grams blueberries
- 2 tbsp pumpkin seeds
- On a low flame, To heat up, set a cup of almond milk.
- Add flaxseed, salt, and cinnamon. To break up any clumps use a whisk.
- Heat until slightly bubbling. Add in vanilla extract and liquid stevia.
- Turn off the flame when the mixture is as thick as per your choice, and add your toppings. We like to add fresh or frozen blueberries, cold butter, shaved coconut and pumpkin seeds.