- 1/4 cup almond flour
- 2 tablespoons ground flaxseed meal
- 1 tablespoon chia seeds
- 1/2 teaspoon cinnamon
- Pinch of salt
- 1 cup unsweetened almond milk (or any low-carb milk of choice)
- 1 tablespoon keto-friendly sweetener (such as erythritol, stevia, or monk fruit), adjust to taste
- Optional toppings: sliced almonds, shredded coconut, fresh berries, sugar-free syrup, nut butter
In a small saucepan, combine almond flour, ground flaxseed meal, chia seeds, cinnamon, and a pinch of salt.
Gradually pour in the unsweetened almond milk while stirring to prevent lumps from forming.
Place the saucepan over medium heat and cook, stirring frequently, until the mixture thickens to your desired consistency. This usually takes about 5-7 minutes. If it becomes too thick, you can add more almond milk to reach your preferred consistency.
Once the mixture has thickened, remove the saucepan from the heat and stir in your keto-friendly sweetener to taste.
Transfer the keto oatmeal to a serving bowl and top with your favorite low-carb toppings such as sliced almonds, shredded coconut, fresh berries, sugar-free syrup, or a dollop of nut butter.
Serve hot and enjoy your delicious keto oatmeal breakfast!
This recipe provides a warm and satisfying breakfast option for those following a ketogenic diet or looking to reduce their carbohydrate intake while still enjoying the flavors and textures of traditional oatmeal. Adjust the sweetness and toppings to suit your taste preferences, and feel free to get creative with different flavor variations!