Pumpkin porridge is a warming coconut flour and flax "noatmeal" breakfast that will set you up for the day. It is paleo, sugar free and only 4.7g net carbs per portion!
I've had lots of requests from my newsletter subscribers for the keto pumpkin porridge I've been making recently. So here it is!
Of course, this recipe is quite different to the famous Korean pumpkin porridge, which is a sweet snack or dessert dish made with butternut or kabocha squash, rice flour and sugar.
My porridge is a nourishing breakfast meal that is suitable for anyone on a paleo or keto diet. It is a twist on this creamy low carb porridge and my keto oatmeal.
It's a great way of using up an open can of pumpkin puree. You how how there's always a little leftover puree after you make a pumpkin pie? But of course, it's delicious enough to crack open a can for it alone.
Why you'll love it
- So creamy! The texture is similar to a porridge made with oats.
- Fall flavors. If any food says fall, it's pumpkin. Naturally sweet, mellow and delicious.
- Filling and nourishing. This is a satisfying breakfast that is going to keep you going until lunch.
- Healthy! Packed with fibre and nutrients. Plus, you're eating a vegetable for breakfast. Getting started on your 5 a day in the AM - that's worth a pat on the back.
- Quick and easy. You can make a portion in just 2 minutes.
- Dairy-free, sugar-free and low in carbs
Here are the ingredients you need for a naturally sweet pumpkin porridge:
- Coconut flour. Coconut flour is made from dried coconut flesh. It is high in fiber and gently sweet. Since it absorbs a lot of moisture, a little goes a long way.
- Ground flaxseed. Also called flax meal. Flax is high in heart-healthy omega 3 fats, protein and nutrients.
- Pumpkin puree. If you use puree from a can, make sure it's unsweetened.
- Almond milk. I used unsweetened almond milk.
- Cinnamon. Pumpkin spice mix would also work well.
- Pecans and orange zest. This is what I topped my porridge with. Totally optional, but delicious.
For ingredient amounts, see the recipe card at the bottom of the post.
It's just 4 simple steps to make this recipe:
- Add the coconut flour, flax, cinnamon and pumpkin puree to a bowl.
- Pour over the almond milk and stir.
- Microwave for 1 mince on high.
- Stir again, then grate over some orange zest and top with crushed pecans.
Use a large bowl. There should be plenty of space in your bowl so the porridge does not overflow in the microwave.
Some ideas for different toppings:
- Golden erythritol or sugar free maple syrup
- Almond or peanut butter
- Browned butter
- Heavy cream or sour cream
- Pecans, walnuts or pistachios
- Toasted pumpkin seeds or pine nuts
- a sprinkle of sea salt
My pumpkin porridge is easy to customise depending on your dietary requirements or what's in your cupboard.
Almond flour. It's possible to replace the coconut flour with 3 tablespoons of almond flour or even a mix of sesame seed flour and sunflower seed flour (also 3 tablespoon in total).
Chia seeds. The flax is great for a fibre boost. It is filling, but also gives the porridge a creamy texture. You could use 1 tablespoon ground chia for a similar effect.
AIP friendly porridge. If you are following an AIP protocol, replace the almond milk with coconut milk.
Protein boost: Add 1 tablespoon of whey protein powder. A teaspoon of maca powder would add a lovely caramel note. Or stir in a tablespoon of collagen (my current healthy obsession!). In all cases you may need to slightly increase the amount of milk to get the right creamy consistency.
Add more fat: If you want to increase your fat intake for a more substantial breakfast, mix in a teaspoon or even a tablespoon of mct oil.
I recommend to enjoy this porridge straight after preparing as it's so quick. However, you could make a larger portion and store it in the fridge for 3-4 days. The flours will continue to expand, so you may need to loosen it to taste with a little more almond milk before eating.
Yes, you can prepare it the night before. Simply stir together the ingredients and store in the fridge. Then, warm it up in the morning.
Yes. If you don't have a microwave, simply heat the porridge in a non stick pot over a medium heat. Bring to the boil, then simmer for 2 minutes.
Pumpkin puree is a staple in the US, and here in the UK I buy it from Ocado or Waitrose as well as on Amazon. It's also worth asking your greengrocer.
I suggest using this recipe. It shows you how to steam pumpkin over boiling water or make it in the microwave. You can use either butternut squash or another pumpkin type.
More keto cereal recipes
Tried this recipe? Give it a star rating below!
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Pumpkin Porridge (Paleo, Keto)from Sugar Free Londoner
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary. ***As an Amazon Associate I earn from qualifying purchases.
- 1 tablespoon coconut flour
- 1 tbsp ground flaxseed
- 3 tbsp / 60g pumpkin puree
- ½ cup / 120ml almond milk unsweetened, or any other nut milk
- ¼ teaspoon cinnamon or pumpkin spice
- Mix all ingredients in a bowl.
- Microwave for 1 minute on high or warm in a non-stick saucepan over a medium heat.
- 1 teaspoon golden erythritol or low carb sweetener of choice / sugar free syrup
- grated orange zest or pomegranate seeds
- pecans, walnuts or other nuts & seeds
- melted browned butter or 1 tablespoon double / heavy cream
- almond butter or peanut butter
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I just made this porridge this morning for brunch. I followed the recipe, but added more cinnamon instead of sweetener. Added a few raisins and some walnuts. Very good. I will use this again. I love pumpkin. This is delicious.. I did add a little collagen powder. I didn't drink it today, so I put some in. I will use this again, try some different toppings. Thanks for all your work to show how to make delicious food. I can tell by your comments and videos it's a joy to you to bake and make new recipes. Thanks for sharing your joy.
This hit the spot for my fall pumpkin craving! Sooo yummy
I make a similar pumpkin porridge and add coconut butter instead of coconut flour. This works well and gives it a nice creamy consistency.
That sounds delicious!
Krystal Brown Williams
I am a happy camper! I just made this today and I am so glad I found your site. I am a diabetic and have been searching for low carb and low sugar recipes. I love oatmeal and cream of wheat, but I can not have it. This will be my go to for whenever I am craving for a warm porridge. Thank you so much for sharing!
This hit the spot. "yummy, yummy, said my tummy". I put crushed pecan pieces on top. A little sweetner, dash of heavy cream, oh!
Thanks for this recipe. I have it stored with a heart next to it.
So delicious! Will definitely be making this on a regular basis
That's so good to hear. Thanks for giving it a go 🙂
I wish I would have seen this earlier, as I had regular porage. With walnuts, mixed fruit, and maple syrup. And a splash of milk.
Oh well, now I know for next time.