Finely diced zucchini or chayote provides a soft, fruit-like texture in this warm porridge, simmered with cinnamon and butter to mimic the flavors of a classic apple breakfast. The base consists of a nutty blend of almond flour, ground flaxseed, and shredded coconut that thickens into a rich, creamy consistency as it cooks. Finished with a drizzle of sugar-free maple syrup and a handful of chopped pecans, it offers a hearty and aromatic start to a cool morning.

About This Recipe

The porridge develops a thick, oatmeal-like body on the stovetop as the almond milk and butter are absorbed by the flaxseed and coconut. Small, golden cubes of sautéed vegetable provide a tender bite, carrying the warmth of the cinnamon and vanilla throughout the bowl. As the mixture simmers, the surface becomes smooth and glossy, with the deep brown of the spice creating a marbled effect against the pale, nutty base.

A combination of woody cinnamon and sweet vanilla extract provides a continuous fragrance that highlights the mild, buttery notes of the almond flour. The addition of shredded coconut adds a subtle chew and a natural sweetness that is balanced by a pinch of salt. Because the “apple” base is pre-sautéed in butter, it retains a soft and succulent quality that blends seamlessly into the creamy porridge without introducing excess moisture.

This meal is typically served in deep bowls to retain its heat, often topped with a melting knob of butter that pools over the spiced surface. The contrast between the crunchy pecans and the velvety porridge makes it a visually inviting and multi-textured dish. The blend of slow-cooked aromatics and a dense, satisfying consistency makes it well suited for a quiet and comforting morning meal.

Why You’ll Love This Recipe

Warm, cozy, and ready in 10 minutes
No oats, no grains — 100 % keto
High in fiber and healthy fats
Smells like apple pie while cooking
Perfect for meal prep or weekend brunch

What You’ll Need for This Keto Apple Cinnamon Breakfast Porridge

¾ cup unsweetened almond milk (or coconut milk)
¼ cup almond flour
2 tbsp ground flaxseed
1 tbsp unsweetened shredded coconut
1 tbsp butter (or coconut oil)
½ tsp ground cinnamon
¼ tsp vanilla extract
1 tbsp sugar-free maple syrup (optional)
¼ cup diced zucchini or chayote (for “apple” texture)
Pinch of salt
Toppings: chopped pecans, extra cinnamon, butter drizzle

Step-by-Step Preparation

Make the apple base: Sauté diced zucchini (or chayote) in butter with cinnamon and a splash of sugar-free syrup for 3–4 minutes until soft and fragrant.
Combine dry mix: In a small saucepan, whisk together almond flour, flaxseed, coconut, and salt.
Add liquids: Pour in almond milk while stirring to avoid lumps.
Simmer: Cook over medium-low heat for 3–5 minutes until thick and creamy.
Flavor: Stir in vanilla and the cooked “apple” mixture.
Serve: Spoon into bowls, top with chopped pecans, extra cinnamon, and a drizzle of butter.

FAQ

Can I use real apples?
You can, but limit to a few small cubes for flavor — the carb count will rise.
Does it store well?
Yes, refrigerate up to 4 days. Add a splash of almond milk before reheating.
Can I make it dairy-free?
Use coconut oil or ghee instead of butter.
What if it gets too thick?
Just stir in more almond milk until you reach your preferred texture.

Variations & Substitutions

Add a scoop of vanilla protein powder for extra protein.
Use heavy cream for a richer version.
Sprinkle with crushed walnuts or a dash of nutmeg.
Turn it into dessert with whipped cream and caramel syrup.

Serving Suggestions

Serve warm with a knob of butter melting on top and coffee on the side. It’s also delicious chilled, like rice pudding, if you let it set overnight.

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