This rich-tasting almond flour porridge takes about 7 minutes from start to finish and clocks in at roughly 6 net carbs per serving when served with berries. It’s an excellent choice for keto, low-carb, and Paleo meal plans.
Some weekends I miss the warm comfort of a steaming bowl of cereal. Before switching to a low-carb, ketogenic approach, a buttery, slightly sweet bowl of oatmeal was my weekend ritual. Now I’ve recreated that comforting experience in a low-carb form with a porridge made from defatted almond flour. It delivers the creamy, hot-cereal sensation I crave without the carbs of traditional oats.
This recipe relies on Sukrin’s defatted almond flour, a product that’s noticeably drier and finer than standard blanched almond flour. It absorbs more liquid and needs time and the right pairing of ingredients to reach a pleasant porridge texture. When used correctly, however, defatted almond flour makes a surprisingly satisfying low-carb cereal that’s lower in net carbs and lower in fat than regular almond meal.
After several tests and adjustments I found a balance that avoids chalky dryness and odd textures. Ingredients I tried and discarded include oat fiber, various protein powders, and some thickening fibers that produced gummy results. The best combination for a smooth, creamy porridge was simple: defatted almond flour, golden flax meal for body, and a beaten egg for richness and cohesion. The final dish resembles a cross between cream of wheat and a thick oatmeal—silky, lump-free, and comforting.
To finish the bowl I stir in a low-carb brown sugar substitute or another sweetener of choice, a pat of butter (or ghee / coconut oil for dairy-free), and a splash of cream or coconut milk. A small amount of mixed berries adds color, freshness, and only a few extra carbs when portioned carefully—making the porridge a satisfying option for low-carb mornings.
Note: this recipe specifically depends on defatted almond flour; regular almond flour or almond meal will not produce the same result. If you prefer a dairy-free or Paleo version, substitute ghee or coconut oil for butter and almond or coconut milk for heavy cream. Sweeten with a natural option such as honey or maple syrup if you are not strictly keto, but remember that will increase the carb count.
Practical tips I learned while developing this recipe:
- I was able to stretch a single bag of defatted almond flour into many servings, making the porridge cost-effective when portioned modestly.
- If you prefer a brown sugar flavor without the carbs, combine a granulated low-carb sweetener with a small amount of blackstrap molasses (if you tolerate the extra carbs) or use a commercially prepared low-carb brown sugar replacement.
- An Australian reader reported success using the dried almond pulp left over from making almond milk: dry it in a low oven or dehydrator and grind it to a fine powder—this can be a useful way to repurpose that ingredient.
- Always watch your toppings: nuts, seeds, and fruit are delicious additions but will add carbs and calories, so measure them if you’re tracking macros.
This low-carb cereal is about 2 net carbs per serving plain. With measured berries it’s about 6 net carbs—an excellent keto-friendly breakfast.
Almond Flour Porridge (low carb cereal)
Ingredients
- 3 tablespoons defatted almond flour
- 1 tablespoon ground golden flax
- pinch of salt
- ¾ cup water
- 1 large beaten egg
- 2 teaspoons butter (or ghee / coconut oil)
- 1 tablespoon low-carb brown sugar substitute (or sweetener to taste)
- 1 tablespoon heavy cream (or coconut milk)
- 1 ounce strawberries
- 1 ounce raspberries
- ½ ounce blueberries
Instructions
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Traditional Method: Combine the defatted almond flour, ground golden flax, a pinch of salt, and water in a small saucepan. Place over medium-high heat.
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When the mixture starts to simmer, reduce the heat to medium and whisk continuously until it thickens and becomes very hot.
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Remove the pot from the heat. Add the beaten egg gradually while whisking to temper and incorporate it smoothly. Return briefly to medium heat, whisking rapidly until the porridge thickens. Remove from heat and continue whisking for about 30 seconds more.
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Stir in the butter (or ghee), the sweetener you prefer, and the cream or coconut milk. Adjust sweetness to taste.
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Top with the measured berries and any other desired garnishes. Serve warm and enjoy.
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Microwave Method: Combine all ingredients in a microwave-safe bowl and mix thoroughly. Cook at high power in 30-second intervals, stirring between each burst, until the porridge is thick and heated through.
Notes
Estimated nutrition: approximately 2 net carbs per serving when prepared plain; about 6 net carbs with the portioned berries shown here.
Calories from Fat 189
Nutrition
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Carbohydrates: 13g
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Protein: 16g
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Fat: 21g
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Fiber: 7g