Low-Carb Chocolate & Cherry Porridge

Martina SlajerovaUpdated 2 September 2025★★★★★4.8 (68 ratings)

Ready in 15m
7.7 g net carbs
357 kcal
Serves 2

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Low-Carb Chocolate & Cherry Porridge (keto, dairy-free, sugar-free)

I’ve always loved the combination of cherries and chocolate, especially in ice cream (hello, Cherry Garcia!), so I thought — why not make it into a cozy breakfast too? This porridge takes those same flavors and turns them into a quick, oat-free bowl that’s just right for chilly mornings. I use my homemade Amarenata Cherry Sauce for a burst of fruity flavor, but you can top it with fresh or frozen berries if you’re short on time.

Why You’ll Love This Chocolate & Cherry Porridge

Cherry & chocolate flavor – Inspired by Cherry Garcia, but in a warm and satisfying breakfast.
Quick & easy – Ready in less than 15 minutes, perfect for busy mornings.
Oat-free – All the comfort of porridge without the carbs from oats.
Flexible – Use homemade cherry sauce or swap in fresh or frozen berries.
Diet-friendly – Low-carb, gluten-free, dairy-free, and vegan-friendly with simple swaps.

Ingredients & Swaps

Coconut flakes & almond flakes – Lightly toasted for a nutty base. Swap almonds with sunflower or pumpkin seeds if nut-free.
Almond milk & coconut milk – The mix gives the porridge creaminess without dairy. Any nut or seed milk will work.
Chia seeds & coconut flour – Thicken the porridge and give it a hearty texture.
Vanilla & cinnamon – Add natural sweetness and warmth.
Optional sweetener – Use stevia, erythritol, allulose or your preferred low-carb sweetener if you like it sweeter.
Dark chocolate – Use 90% dark or sugar-free chocolate chips.
Amarenata cherry sauce – My homemade version adds rich cherry flavor, but you can swap with fresh or frozen berries if you’re in a hurry. This sauce is absolutely delicious! I used it to make all sorts of recipes, including No Bake Cherry Cheesecake, Amarena Cherry Ice-Cream, Black Forest Chocolate Cake, and even Cherry Garcia Ice Cream!

Can I make this with dairy?

Yes. Instead of almond and coconut milk, use a mix of heavy cream and water (about half and half). This keeps it rich and still low-carb.

Can I make this nut-free?

Yes. Swap the almond flakes for sunflower seeds, pumpkin seeds, or hemp seeds. Instead of almond milk, use coconut milk thinned with water, or try another seed milk such as hemp or poppy seed milk.

What can I use instead of chia seeds?

Ground flaxseed works well and will thicken the porridge in a similar way but you may need to tweak the amount to achieve the same creamy texture.

Do I need extra sweetener?

Not always. The cherry sauce, vanilla, and cinnamon give plenty of flavor on their own. If you prefer it sweeter, add a little low-carb sweetener. Allulose blends in smoothly without aftertaste, while erythritol or monk fruit are also options. My favorite allulose brand is RxSugar - click here to get 20% off RxSugar.

Tips for Best Results

Toast the flakes. Lightly toasting the coconut and almond (or seed) flakes adds flavor, sweetness and keeps them from going soggy.
Meal prep tip. If making ahead, store the porridge in a sealed jar and reheat before serving. Add the toasted flakes and chocolate chips only at the end — refrigerating with the toppings will make them soggy.
Let the chia bloom. After adding chia seeds, give the porridge 5 minutes to thicken before serving.
Adjust texture. If it thickens too much, stir in a splash of extra milk or water until it’s just right.
Serve warm. This porridge is best enjoyed freshly made, while the chocolate is still slightly melted.

Storage & Serving

This porridge is best enjoyed fresh, but you can store it in a sealed jar in the fridge for up to 3 days. Reheat gently before serving and then add the toasted flakes and chocolate chips — if added earlier, they’ll lose their crunch.

Similar Recipes You Will Love

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Step-by-step

First, make the Low-Carb Amarenata Cherry Sauce. This takes about 40–45 minutes, but you can prepare it ahead and store in the fridge for up to 2 weeks.
Tip: Short on time? Use strawberries, blueberries, blackberries, or raspberries instead.
Toast the coconut and almond flakes in a dry pan over medium-high heat, tossing often, for 2–3 minutes until golden. Transfer to a plate to cool.
In a small saucepan, simmer the coconut milk and almond milk over medium heat. Remove from the heat and stir in the chia seeds and coconut flour.
Stir in cinnamon, vanilla, and sweetener if using. Let sit for 5 minutes to allow the chia to bloom.
Mix in most of the toasted flakes, reserving a little for topping.
Divide the porridge between two bowls. Stir in the chopped chocolate or chocolate chips and top each bowl with 1 heaped tbsp of cherry sauce.
Serve warm. Store leftovers in the fridge for up to 3 days and enjoy warm or cold.

Recipe