A recipe for a low-carb porridge that satisfies as much as a bowl of oatmeal or farina.  The texture is most like farina as it is very smooth and it is easy to make.

  • 1 cup Almond flour
  • 1/2 cup Coconut flour
  • 1 ea egg white (if you use pre-separated egg whites, use 2 tbsp)
  • 1 1/2 cup water
  • 1 dash salt
  • 1 tsp Splenda (you may use your preferred low-carb sweetener)
  • 2 tsp vanilla extract
  • 1 tsp cinnamon, ground
  • 1/4 cup blueberries (You may substitute unsweetened cranberries)
  1. Set blueberries aside.  These will be added near the end of cooking.

  2. Add all remaining ingredients in a small saucepan and stir until thoroughly mixed.

  3. Place saucepan in stove and heat at medium heat, until mixture begins to boil. NOTE: Continual gentle stirring may be required to prevent burning of porridge.

  4. Lower temperature to low and add blueberries.

  5. Continue to gently stir until the porridge has reached desired consistency.