Anti-Inflammatory Keto Porridge

Anti-Inflammatory Keto Porridge

15 minutes


  • 2 tablespoons hemp seeds (20 g/ 0.7 oz)
  • 1/4 cup walnut halves (20 g/ 0.7 oz)
  • 1/4 cup flaked coconut (20 g/ 0.7 oz)
  • 2 tablespoons chia seeds (20 g/ 0.7 oz)
  • 3/4 cup unsweetened almond milk (20 g/ 0.7 oz)
  • 1/4 cup coconut milk (20 g/ 0.7 oz)
  • 1/4 cup almond butter (20 g/ 0.7 oz)
  • 1 tablespoon extra virgin coconut oil (20 g/ 0.7 oz)
  • 3/4 teaspoon ground turmeric (20 g/ 0.7 oz)
  • 1 teaspoon bee pollen (20 g/ 0.7 oz)
  • 1 pinch ground black pepper (20 g/ 0.7 oz)
  • 2 tablespoons erythritol ,
  • 10 drops liquid stevia ,
  • sweetener (You can use any healthy low-carb,
  • nuts ,
  • almond butter ,
  • pumpkin seeds ,
  • almond milk


  • Roughly chop the walnuts. Place the hemp seeds, chopped walnuts and flaked coconut into a hot pan and roast for 1-2 minutes or until fragrant. Toss a few times to prevent burning. When done, transfer the roasted mix into a bowl and set aside. In a small saucepan, mix the coconut milk and almond milk and heat over a medium heat. Once hot (not boiling), take off the heat. Add the almond butter, coconut oil, ... ... chia seeds, turmeric powder, black pepper and Erythritol (optional). Mix until well combined and set aside for 5-10 minutes. Add half of the roasted mix from the bowl. If using cinnamon or vanilla instead of bee pollen, mix it in with the turmeric powder. Spoon the porridge into serving bowls and top with the remaining roasted mix. Finally, sprinkle with bee pollen. Serve immediately or store in the fridge for up to 3 days. To keep the porridge crunchy, keep the roasted mix and bee pollen in a separate container at room temperature and add to the porridge just before serving.

Originally posted 2019-02-20 17:11:26.

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