Keto coconut porridge with blueberries
by Tavolino
A creamy, low-carb breakfast porridge based on coconut milk, flaxseed, and soy flour, refined with fresh blueberries and crunchy coconut chips.
Ingredients
- Flaxseed (ground) 2 tbsp
- Soy flour 4 tbsp
- Coconut milk 300 ml
- Cinnamon powder 1 pinch
- Butter 2 tbsp
- Hemp seeds (shelled) 2 tbsp
- Blueberries 40 g
- Coconut chips 2 tbsp
Preparation
- 1
Place 2 tbsp flaxseed, 4 tbsp soy flour, and 300 ml coconut milk in a pot.
- 2
Bring the mixture to a boil while stirring. Add a splash of water if needed.
- 3
Add 2 tbsp butter to the pot.
- 4
Reduce the heat and let the porridge simmer for 7–10 minutes until a creamy consistency is reached.
- 5
Divide the finished porridge into two bowls.
- 6
Garnish with 2 tbsp hemp seeds, 40 g blueberries, 2 tbsp coconut chips, and 1 pinch cinnamon powder and serve.