Keto Chocolate Hazelnut Porridge

Breakfast porridge that tastes like Nutella? Oh yes! Especially if it only takes a few minutes to prepare.

Although there are no oats used in this recipe, you will be surprised how much it tastes like real porridge. Chia seeds and hazelnut butter for creaminess, flaked almonds for the perfect crunch, and hemp seeds for extra magnesium. Best of all, you can enjoy a bowl of this satisfying keto-approved porridge in less than 15 minutes!

Substitutions and Tips

This breakfast porridge recipe is low in carbs, dairy-free and vegan in case that's the approach you follow.

You can make this recipe nut-free by using seed milk instead of nut milk. Here's a guide to making nut & seed milk if you're making your own. To make this recipe coconut-free, simply replace the cream with more hazelnut milk or almond milk.

Need more protein? Add some whey protein powder or collagen before you add the seeds. If needed, use a stick blender to make the mixture smooth before adding the remaining ingredients.

Meal Prep Tip

Here's a meal prep tip from a reader. You can prepare the dry mix in advance. To do that, double or triple the recipe and place the dry ingredients in a jar: almond flakes, chia seeds, hemp seeds, cacao powder and sweetener. This mix can be stored in your pantry for 2 to 3 months.

To make 1 serving, heat up ¹/₃ + 1 tbsp nut milk, 2 tbsp coconut milk, ¹/₄ tsp vanilla extract and 2 tbsp hazelnut butter. Measure out ¹/₂ cup of the dry mix and add to the hot milk. Stir to combine, let it sit for 5 to 10 minutes, and then top with 1 square of chopped dark chocolate.

Low-Carb Breakfast Porridge & Cereal Recipes

For more low-carb and keto breakfast cereal recipes, check out some of these options:

• Golden Porridge
• Cinnamon & Pecan Keto Porridge
• Chocolate & Cherry Porridge
• Quick "Oatmeal"
• Mocha Chia Breakfast Bowl
• 5 Ingredient Chocolate Cerea
• Fat Head Cinnamon Toast Crunch Cereal
• and plenty more in the KetoDiet App!

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Step-by-step

1. To toast the almond flakes, place them in a hot dry pan. Cook on medium-high, tossing frequently, for 2 to 3 minutes until lightly golden. Transfer to a plate to prevent further cooking and set aside.

   

2. In a small saucepan, mix the coconut milk, hazelnut milk (or almond milk) and hazelnut butter and bring to a simmer over a medium heat. Stir until smooth. Take off the heat.

   

3. Add the cacao powder, sweetener and vanilla. If it's still too chunky you can use a stick blender and pulse until smooth.

   

4. Add the chia seeds and hemp seeds. Let it sit for 5 to 10 minutes for the chia seeds to bloom.

5. Stir in most of the toasted almond flakes, reserving some for topping.

   

6. To serve, divide between two bowls and stir in the chopped chocolate (or chocolate chips) and top with the reserved almond flakes.

   

7. Serve while still warm. This porridge is best prepared fresh but it can be stored in the fridge for up to 3 days and eaten warm or cold.

   

Recipe

Keto Chocolate Hazelnut Porridge

★★★★★4.7 (16 ratings)

Low-carb breakfast porridge that tastes like Nutella! It's easy to make, creamy, satisfying and so delicious. ...

Hands on

5m

Overall

15m

Servings

2

8.9 g

Net carbs

18.6 g

Protein

54.7 g

Fat

600

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings

US + metricMetricUS

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Ingredients makes 2 servings

• ¹/₂ cup flaked almonds (45 g/ 1.6 oz)
• ³/₄ cup unsweetened hazelnut milk or almond milk (180 ml/ 6 fl oz)
• ¹/₄ cup coconut milk (60 ml/ 2 fl oz)
• ¹/₄ cup hazelnut butter (63 g/ 2.2 oz)
• 2 tbsp granulated Erythritol or Swerve (20 g/ 0.7 oz)
• 2 tbsp cacao powder or Dutch process cocoa powder (11 g/ 0.4 oz)
• 2 tbsp whole chia seeds (16 g/ 0.5 oz)
• 2 tbsp hulled hemp seeds (20 g/ 0.7 oz)
• ¹/₂ tsp sugar-free vanilla extract
• 2 large squares 90% dark chocolate, chopped or sugar-free dark chocolate chips (20 g/ 0.7 oz)

Instructions

1. To toast the almond flakes, place them in a hot dry pan. Cook on medium-high, tossing frequently, for 2 to 3 minutes until lightly golden. Transfer to a plate to prevent further cooking and set aside.

2. In a small saucepan, mix the coconut milk, hazelnut milk (or almond milk) and hazelnut butter and bring to a simmer over a medium heat. Stir until smooth. Take off the heat.

3. Add the cacao powder, sweetener and vanilla. If it's still too chunky you can use a stick blender and pulse until smooth.

4. Add the chia seeds and hemp seeds. Let it sit for 5 to 10 minutes for the chia seeds to bloom.

5. Stir in most of the toasted almond flakes, reserving some for topping.

6. To serve, divide between two bowls and stir in the chopped chocolate (or chocolate chips) and top with the reserved almond flakes.

7. Serve while still warm. This porridge is best prepared fresh but it can be stored in the fridge for up to 3 days and eaten warm or cold.

Nutrition per serving, 1 bowl

Carbs 6%Protein 12%Fat 82% of calories

Net carbs

8.9 g

Total carbs

30.5 g

Fiber

12 g

Sugars

4 g

Protein

18.6 g

Fat

54.7 g

Saturated fat

12.2 g

Calories

600 kcal

Sodium

44 mg · 1.92% RDA

Magnesium

248 mg · 62.1% RDA

Potassium

841 mg · 42% EMR

Nutrition by ingredient

Per 1 bowl	Net carbs	Protein	Fat	kcal
Almonds, nuts (flaked, sliced)	1.6 g	5.6 g	12.6 g	142
Hazelnut milk natural (unsweetened)	0.3 g	0.5 g	2.6 g	26
Coconut milk (full-fat, unsweetened)	0.8 g	0.6 g	6 g	56
Hazelnut butter, no salt added	2.6 g	4.7 g	19.5 g	202
Erythritol (natural low-carb sweetener)	0.5 g	0 g	0 g	2
Cocoa powder, raw (cacao)	1.1 g	1.1 g	0.7 g	12
Chia seeds	0.4 g	1.6 g	2.6 g	41
Hemp seeds, hearts (hulled, natural)	0.3 g	3.5 g	5 g	60
Vanilla extract, sugar-free, alcohol-based	0 g	0 g	0 g	2
Extra dark chocolate, 90% cocoa (cacao)	1.3 g	1 g	5.7 g	57
Total	8.9 g	18.6 g	54.7 g	600

Serving size 1 bowl

• Gluten free
• Dairy free
• Egg free
• Nightshade free
• Pork free
• Avocado free
• Fish free
• Shellfish free
• Beef free
• Pescatarian
• Vegetarian
• Vegan