Cream of Flaxseed Porridge

I've never been a big porridge person, but every now and then, I really feel like a big bowl of hot creamy and comforting porridge. As a kid, Cream of Wheat was one of my favorites. This high-protein keto-friendly porridge is reminiscent of that porridge. Texturally, this porridge might not be for everyone. It is quite thick and goopy, but you can adjust the amount of milk to make it thinner.

This recipe uses MCT oil powder for added fats and creaminess. If you prefer not to use MCT oil powder, you could use coconut milk powder. This will likley increase the net carbs by about 3-4g per serving, depending on your product. I strongly suggest using milder golden flaxseed meal for this recipe. Brown flaxseeds can have quite a strong flavor and you may not like how this porridge tastes if brown flaxseed meal is used. 

For extra protein, top with additional soy or pea milk and sprinkle with topping of choice. Higher protein very low-carb topping options would be hemp hearts or pumpkin seeds. Enjoy!
Yield: 8 servings of ½ cup (54g) + 1⅓ cup (320ml) milk each, totaling 4 cups (430) dry mix
​Macros (per serving prepared): 390 calories | 24g protein | 26g fat | 6.5g net carbs ​
Macros (per serving dry mix): 265 calories | 13g protein | 19g fat | 3.5g net carbs ​
Prep: 15 minutes | Cook: 5-7 minutes
Storage: dry mix can be stored for the remaining life of any included ingredients. Prepared porridge can be stored for up to 4 days. Add additional plant milk when reheating to achieve desired consistency.
Dry Mix Ingredients:
  • 1½ cup (180g) flaxseed meal​, preferably golden ✎
  • 1 cup (112g) vegan MCT oil powder or coconut milk powder ✎
  • ¾ cup (84g) vegan vanilla protein powder
  • ⅓ cup (40g) coconut flour
  • 1 Tbsp (8g) cinnamon
  • 1 tsp salt
​For Preparing:
  • 1⅓ cup (320ml) unsweetened soy or pea milk
  • ½ cup (54g) dry mix
Directions:
  1. To make the dry mix, put all ingredients in a medium-sized mixing bowl or container that will hold at least 4 cups (about 1 liter) of contents and whisk or shake to combine.
  2. To prepare, whisk the milk and dry mix together in a small saucepan, bring to a simmer on medium heat, reduce to low heat and simmer for 4-5 minutes, or until preferred consistency. Mix frequently.​
  3. Transfer porridge to a bowl, sweeten to taste, and add toppings of choice.
​Optional toppings: toasted coconut, chopped nuts and seeds, low-carb berries, cinnamon or pumpkin spice, and plant-based milk of choice (or canned coconut milk for higher fat/calories).
✎ Notes:​
  • Golden flaxseed meal has a much milder flavor than brown flaxseed meal. I don't think I would like this porridge made with brown flaxseeds. When I first started making vegan keto recipes, according to the NCCDB data in Cronometer, flax seeds had 1.6g net carbs per 100g. At some point in late 2024, when the NCCDB updated it's database, the net carbs in flax seeds was increased to 11.2g per 100g. The USDA data remains at 1.6g net carbs per 100g. In light of this, I have begun using an average of the new and old data, which is similar to the nutritional data on the label of the product I use.
  • If you choose to use coconut milk powder, the net carbs will be higher and will vary by the product you use. MCT oil powder has 0g net carbs.
  • Macros for this recipes are calculated with American national nutritional data (i.e. NCCDB & USDA entries in Cronometer) for all ingredients apart from the MCT oil powder (Garden of Life) and protein powder (Vega Sport vanilla).
  • Macro numbers are rounded. Numbers equal to or greater than 10g are rounded to the nearest whole number (e.g. 10g, 11g, 12g, etc.) and numbers below 10g are rounded to the nearest 0.5g (0.5g, 1g, 1.5g ... 9g, 9.5g). Any numbers below 0.5g are given as is (e.g. 0.1g, 0.2g, etc.). Calories are rounded to the nearest multiple of 5.