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(Low-Carb High-Quality) – The Low-Carb Coconut Porridge is a fantastic breakfast. For a refreshing-fruity taste, the porridge is topped with orange and raspberries. This delicious dish is prepared quickly, but if you still have no time in the morning, you can prepare it easily the night before.
We wish you a lot of fun cooking, cheers Andy & Diana.
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Contents
Low-Carb Tips
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Ingredients
- 4 tbsp. coconut flour
- 4 tbsp. of linseed flour
- 800 ml water
- salt to taste
- 2 eggs
- 4 tsp. clarified butter (ghee)
- 2 tbsp. heavy cream
- 2 tbsp. erythritol
- cinnamon to taste
- 50 g raspberries
- ½ an orange
- 4 tbsp. coconut flour
- 4 tbsp. of linseed flour
- 27 fl oz water
- salt to taste
- 2 eggs
- 4 tsp. clarified butter (ghee)
- 2 tbsp. heavy cream
- 2 tbsp. erythritol
- cinnamon to taste
- 1.8 oz raspberries
- ½ an orange
Directions
1.Mix the coconut flour, flaxseed flour, water and a little salt in a small saucepan.
Heat the porridge while stirring until it starts to simmer. Lower the temperature and stir the porridge until it thickens.
Scramble the eggs in a bowl. Remove the porridge from the heat and carefully stir in the eggs.
Place the pot on the stove and heat while stirring until the porridge reaches the desired consistency. Then remove the pan from the heat and stir for another 30 seconds. Add the clarified butter, the cream and the erythritol.
Refine the porridge with cinnamon to taste, divide it on two bowls and decorate with the orange and the raspberries. Enjoy!
Nutritional Values
Nutrition values are approximations and referring to 100 g of prepared low-carb food.
| Kcal | KJ | carbs | fat | protein |
| 78 | 327 | 2,6 g | 5,0 g | 4,3 g |
Low-Carb Coconut Porridge in 10 Seconds
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