How to Make Creamy Coconut & Macadamia Nut Keto Porridge
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In a saucepan, combine coconut flour, ground macadamia nuts, chia seeds, and salt.
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Whisk in almond milk, coconut cream, and erythritol over medium-low heat.
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Cook, stirring constantly, for 5-6 minutes until thick and creamy.
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Remove from heat, stir in vanilla extract.
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Pour into a bowl and top with toasted coconut flakes. Drizzle with extra coconut cream if desired.
Pro Tips for Perfect Creamy Coconut & Macadamia Nut Keto Porridge
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of coconut flour, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Creamy Coconut & Macadamia Nut Keto Porridge?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Creamy Coconut & Macadamia Nut Keto Porridge?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for coconut flour?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain nuts, dairy, gluten-containing ingredients depending on the specific ingredients you use. Always check labels and make swaps as needed.