Coconut porridge
A source of healthy fats and fiber, this dish supports energy levels and promotes satiety. The delicate taste of coconut and butter makes it perfect for breakfast on a keto diet.
Dissolve coconut flour (50 g) in coconut milk (200 ml) or cream. Then place the mixture over medium heat and bring to a gentle boil.
In a separate bowl, whisk the eggs (2 pcs.) with a fork. After that, gradually pour the egg mixture into the milk, doing this in a thin stream while constantly stirring. Cook the mixture for about one to two minutes until it thickens.
When the porridge reaches the desired consistency, add psyllium (1 tbsp) and mix thoroughly to avoid lumps.
Then add butter (20 g) and mix again until smooth.
For decoration, sprinkle the finished porridge with nuts (to taste) and berries (to taste).
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