Low-carb almond and coconut porridge

Low-carb almond and coconut porridge with almonds, coconut milk, coconut flour, linseed and cinnamon: creamy, satisfying and quick to make.

At a glance

• Serves 2
• Prep time: 5 min
• Cooking time: 5 min
• Total time: 10 min
• Calories: 380 kcal per serving
• Protein: 12 g
• Fat: 34 g
• Carbs: 6 g

Ingredients

• 50 g ground almonds
• 2 tbsp coconut flour
• 200 ml coconut milk
• 1 tbsp linseed
• 1 tsp cinnamon

Method

You’ll need: saucepan · mixing bowl · wooden spoon

1. Put the ground almonds, coconut flour and linseed in a pan and mix briefly.
2. Add the cinnamon and stir everything together dry so the ingredients are evenly distributed.
3. Stir in the coconut milk and warm the mixture slowly over a medium heat.
4. Heat the porridge, stirring, until it simmers gently and visibly thickens. That keeps the texture creamy and stops anything catching.
5. Leave it to stand briefly until the almond and coconut porridge is soft and spoonable.
6. Spoon into a bowl while warm and serve straight away.

Good to know

A breakfast like this feels unhurried and well-rounded. Warm, creamy and with little effort. Just right for days when you want things uncomplicated.

Swaps

Coconut milk → unsweetened almond milk (fewer saturated fats); linseed → chia seeds (more fibre that swells in liquid); ground almonds → hazelnuts (different fatty acid profile and stronger flavour); cinnamon → vanilla (milder taste, no heat).

Allergens

Contains tree nuts, and depending on the coconut milk it doesn't suit everyone; for children, only in a small portion with a smooth texture, and during pregnancy the ingredients are commonly eaten.

Dairy-free recipes