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Keto Oatmeal - A Warm, Low-Carb Breakfast Bowl

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Almond flour (finely ground)
  • Ground flaxseed (golden or regular)
  • Chia seeds
  • Unsweetened shredded coconut (optional for texture)
  • Unsweetened almond milk (or other low-carb milk)
  • Heavy cream or coconut cream (optional for richness)
  • Butter or coconut oil
  • Vanilla extract
  • Ground cinnamon
  • Salt
  • Low-carb sweetener (erythritol, allulose, or monk fruit blend)
  • Optional toppings: chopped nuts, sugar-free chocolate chips, berries (in moderation), nut butter, hemp hearts

Method
 

  1. Combine dry ingredients: In a small bowl, mix 1/4 cup almond flour, 1 tablespoon ground flaxseed, 1 teaspoon chia seeds, and 1 tablespoon unsweetened shredded coconut (optional). Add a pinch of salt and 1/4 teaspoon cinnamon.
  2. Add liquids: Stir in 3/4 cup unsweetened almond milk and 2 tablespoons heavy cream (or use 1 cup almond milk total). Add 1/2 to 1 tablespoon sweetener and 1/2 teaspoon vanilla.
  3. Cook gently: Pour the mixture into a small saucepan over medium-low heat. Cook, stirring often, until it thickens, about 3 to 5 minutes. If it gets too thick, splash in more almond milk.
  4. Finish with fat: Stir in 1 teaspoon butter or coconut oil for a silky finish. Taste and adjust sweetness, cinnamon, or salt.
  5. Serve and top: Pour into a bowl and add toppings like chopped pecans, a dollop of almond butter, or a few sugar-free chocolate chips. A sprinkle of extra cinnamon is great.
  6. Microwave option: Mix everything in a microwave-safe bowl. Heat for 60 seconds, stir, then microwave in 20- to 30-second bursts, stirring between each, until thick.