Keto Coconut Breakfast Pudding

Keto Coconut Breakfast Pudding

While it’s not exactly porridge, this breakfast pudding is oh-so-creamy, tasty, hot and filling! This recipe is for one person, but you can multiply it by as many as you need to.


1 tbsp coconut oil

3 tbsp coconut cream (or thick milk from top of can)

1 tbsp coconut flour

1 egg

1 pinch of sea salt

Unsweetened shredded coconut (optional)

5 raspberries or blueberries or 1 sliced strawberry (optional)

1 scoop Infinit Raw protein


Beat egg in a small bowl and set aside.

In a small saucepan over medium-low heat, melt coconut oil and coconut cream together.  Stir to combine. Add salt and coconut flour. Stir quickly and thoroughly for about 1 minute, scraping sides of the pan with a spatula.

Pour a small amount of the mixture (about ¼ of it) into the beaten egg.  Mix with a fork. (This is called ‘tempering’ and will keep the egg from scrambling as it may have if we just added it into the hot liquid).

Pour the egg mixture into the pan with the rest of the coconut pudding. Stir gently over the heat for 1 - 2 minutes, scraping sides until you reach desired thickness.

*High protein option: sprinkle 1 scoop of Infinit Raw over the mixture just before serving. Stir thoroughly.

Spoon pudding into a small bowl and top with extra coconut milk, raspberries and shredded coconut, if desired.


This recipe is adapted from @lesscarbs and The Diet Doctor

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