This is a great morning staple for a wintry morning start! As a busy professional I generally go for the quick and easy option for breakfast, but this is relatively quick, very easy to make, and you won’t have many dishes to clean up at the end!
While on Keto I struggle to find exciting and filling low carb/high fat options which isn’t eggs, bacon, avocado and haloumi. Don’t get me wrong, I really enjoy the four keto staples but for Keto to be a lifestyle over a fad diet I need to find options which give diversity to my diet.
I love finding recipes which use Flaxseed (also known as Flax or Linseed) as they are one of the richest sources of plant-based Omega-3 fatty acids as well as being loaded with dietary fibre.
I hope you enjoy!
In Brief
- Breakfast
- Eat while hot
- 2 serves
- 5-minute prep | 5-minute cook
- 5 net carbs per serve
- 359 calories per serve
Ingredients List
| Flax Seed (ground) | 4 Tbps |
| Coconut Flour | 4 Tbps |
| Water | 1 1/2 Cup |
| Egg (large) | 2 |
| Butter | 4 tsp |
| Almond Milk unsweetened | 2 Tbps |
| Coconut Flakes | 2 Tbps |
| Lakanto Golden Malt Syrup | 2 Tbps |
| Salt | to taste |
How I Cooked It
Step 1
Add ground flax seeds, coconut flour, water, and salt to small saucepan on medium-high heat continually stirring until slightly thickened
Step 2
Beat the eggs together in a small dish to the side. Add half of the eggs slowly then remaining egg. (If you are like me you may want to take the saucepan from heat to make sure the mixture doesn’t stick while you are beating the egg!)
Step 3
Once you feel the egg is cooked, stir through the butter.
Step 4
Split into two bowls and top with coconut flakes and the Keto Friendly Maple Syrup.
Enjoy!
“Admittedly not a dish I would normally eat but the hints of Maple Syrup is what makes this dish.”
— Andrew
“As a lover of porridge this is a great alternative! If you have carbs to spare you could add some nuts!”
— Astrid
