Low-Carb Chocolate & Cherry Porridge

This is a great low-carb option for those who are missing their breakfast porridge. Imagine the flavor of your favorite Cherry Garcia Ice Cream in a healthy breakfast meal!

And although there are no oats used in this recipe, you will be surprised how much it tastes like real porridge. You can enjoy a bowl of this satisfying keto-approved porridge in less than 15 minutes!

The Low-Carb Amarenata Cherry Sauce does take some time to prepare but even if you don't have time to make the sauce, you can simply top the porridge with fresh or frozen berries, or you can skip the fruits altogether and use some more 90% dark chocolate or sugar-free chocolate chips.

Substitutions and Tips

This breakfast porridge recipe is low in carbs, dairy-free and vegan in case that's the approach you follow. It's sweetened with homemade cherry sauce, dark chocolate, vanilla and cinnamon, although you could use additional low-carb sweetener if you like it sweeter.

You can make this recipe nut-free by using seed milk instead of nut milk. Here's a guide to making nut & seed milk if you're making your own.

How To Use Amarenata Cherry Sauce

For this porridge recipe you'll only need a small amount of the cherry sauce which means that you'll have plenty left. You can use it to make many more low-carb recipes, including:

Low-Carb Breakfast Porridge & Cereal Recipes

For more low-carb and keto breakfast cereal recipes, check out some of these options:

Preparation time

Hands-on:    5 minutes
Overall:     15 minutes

Nutritional values (per serving, 1 bowl)

Total Carbs	18.5	grams
Fiber	10.8	grams
Net Carbs	7.7	grams

Protein	9.6	grams
Fat	29.1	grams
of which Saturated	14.6	grams

Energy	357	kcal

Magnesium	83	mg (21% RDA)
Potassium	502	mg (25% EMR)

Macronutrient ratio: Calories from carbs (9%), protein (12%), fat (79%)

Ingredients (makes 2 servings)

¹/₃ cup unsweetened flaked coconut (20 g/ 0.7 oz)
¹/₄ cup flaked almonds (23 g/ 0.8 oz)
1 cup unsweetened almond milk (240 ml/ 8 fl oz)
¹/₄ cup coconut milk (60 ml/ 2 fl oz)
4 tbsp whole chia seeds (32 g/ 1.1 oz)
1 ¹/₂ tbsp coconut flour (12 g/ 0.4 oz)
¹/₄ tsp vanilla powder or ¹/₂ tsp sugar-free vanilla extract
¹/₄ tsp cinnamon
Optional: 5-10 drops liquid stevia (NuNaturals or SweetLeaf) or 1-2 tbsp Erythritol or Swerve (20 g/ 0.7 oz)
2 small squares 90% dark chocolate, chopped or sugar-free dark chocolate chips (10 g/ 0.4 oz)
2 heaped tbsp Low-Carb Amarenata Cherry Sauce (40 g/ 1.4 oz)

Instructions

To make this Chocolate & Cherry Porridge, you will first need to make our Low-Carb Amarenata Cherry Sauce. This will take an extra 40-45 minutes. You can store the sauce in the fridge in a sealed jar for up to 2 weeks. (See recipe tips on how you can use my cherry sauce in other recipes.)
Tip: If you're short on time, substitute the cherry sauce with strawberries, blueberries, blackberries or raspberries.
To toast the coconut and almond flakes, place them in a hot dry pan. Cook on medium-high, tossing frequently, for 2 to 3 minutes until lightly golden. Transfer to a plate to prevent further cooking and set aside.
In a small saucepan, mix the coconut milk and almond milk and bring to a simmer over a medium heat. Once hot, take off the heat and add the chia seeds and coconut flour.
Stir in the cinnamon and vanilla powder (or unsweetened vanilla extract), and optionally add low-carb sweetener to taste. Let it sit for 5 minutes for the chia seeds to bloom.
Add most of the toasted coconut and almond flakes, reserving some for topping.
To serve, divide between two bowls and stir in the chopped chocolate (or chocolate chips). Top with the cherry sauce, 1 heaped tablespoon each.
Serve while still warm. This porridge is best prepared fresh but it can be stored in the fridge for up to 3 days and eaten warm or cold.