Keto Apple Cinnamon Breakfast Porridge
A warm, cozy, and perfectly spiced keto “oatmeal” made with almond flour, flaxseed, and cinnamon — the ultimate low-carb comfort breakfast.
Ingredients
- 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)
Instructions
- 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.