Low Carb Chocolate Breakfast Porridge
Is your sweet tooth most active in the morning? If you’re the type of person that loves a sweet
How to Make It
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Ingredients
- Water – ¾ cup
- Coarse Kosher Salt by Morton – ⅛ tsp
- The Ultimate Icing Sugar Replacement by Swerve – 3 tablespoon
- Organic Ground Flax Seed by Wild Oats – 2 tbsp
- Coconut Flour – 2 tablespoon
- 100% Cocoa Special Dark by Hershey’s – 1 tbsp
- Raw Egg – 1 large
- Vanilla Extract – ¼ teaspoon
- Butter – 2 teaspoon
- Almonds, sliced – 1 tbsp
- Almond Milk – 1 tablespoon