About
Is your sweet tooth most active in the morning? If you’re the type of person that loves a sweet breakfast to perk them up in the morning, you’ve got to try this ultimate chocolate porridge recipe. Chocolate lovers, rejoice! Dark chocolate flavors this warm, sweetened porridge made with Swerve erythritol sweetener. This Keto sweetener has way fewer carbs than regular white sugar, plus it is less likely to trigger an insulin response. The best way to serve the warm porridge is with a dash of cold milk and a sprinkle of almonds on top. Adding some crunchy nuts on top will add more healthy fats to your meal, which is why this recipe is so great for the Keto diet.
Other Keto milk to use
Although a small amount of milk is used per serving, you can substitute the almond milk with another type, especially if you have a nut allergy. Coconut milk or oat milk will be your best milk substitution. You can even use a blend that is part coconut and part almond if you wish.
Swerve substitution
If you want to save yourself a handful of carbs for a more Keto-friendly breakfast, substitute the Swerve with liquid stevia. Swerve is made of erythritol, and unlike erythritol, liquid stevia adds zero carbs to your meal. A little goes a long way, to sweeten your porridge with a few drops before adding more to your taste.
Can I keep leftovers?
This recipe is best made fresh when you want to eat it. This is because of the egg that’s added to the porridge. If you microwave or reheat leftovers, you’ll overcook the egg and separate the porridge. Since it only takes a few minutes to make this recipe, you’ll have breakfast in no time at all!
Ingredients
- ¾ cup water
- ⅛ teaspoon coarse kosher salt by morton
- 3 tablespoon the ultimate icing sugar replacement by swerve
- 2 tablespoon organic ground flax seed by wild oats
- 2 tablespoon coconut flour
- 1 tablespoon 100% cocoa special dark by hershey's
- 1 large raw egg
- ¼ teaspoon vanilla extract
- 2 teaspoon butter
- 1 tablespoon almonds, sliced
- 1 tablespoon almond milk
Instructions
- Combine the water, salt, Swerve, ground flax, coconut flour, dark cocoa powder together in a small saucepan. Whisk the ingredients together, then set the saucepan on your stove to medium heat. Heat the mixture while whisking continuously.
- Keep whisking until the mixture begins to thicken. Once you feel the liquid thicken against your whisk, temporarily remove the saucepan from the heat. Whisk some more to release steam from the saucepan.
- In a different small bowl, whisk together an egg. Temper the egg by adding a little bit of the hot chocolate mixture to the egg and whisking it in. Then, add it all back into the saucepan.
- Whisk the ingredients until the egg is cooked – about 30 seconds to 45 seconds. Do not overcook the egg or else the porridge will separate. Whisk the butter and vanilla extract into the saucepan. Place warm porridge into a bowl, and top it with almond milk and sliced almonds.
Nutrition Facts
- Servings: 1
- Calories: 360.0kcal/1430.8kJ (per serving)
- Fat: 25.2g (per serving)
- Carbs: 44.6g (per serving)
- Protein: 13.2g (per serving)
