Are you looking for something different for breakfast? You can have a satisfying hot cereal for breakfast on the keto diet. When we are not eating eggs and bacon, this is our go-to breakfast.
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Ingredients:
- Half a Chayote squash
- 4 Tablespoons of shredded coconut
- 2 Tablespoons of chopped walnuts or pecans
- 3 Tablespoons of almond flour
- 1-2 Tablespoons of ground flaxseed
- 1/2 cup almond milk
- 1 teaspoon of cinnamon
- 2 Tablespoons of butter
- sweetener to taste
- splash of heavy cream
Instructions:
Dice the Chayote squash into small to medium cubes.
The core and seed in the center are soft and thin. If you happen to have some of the core on your slices just cut that part off.
Place the cubed squash into a microwave-safe bowl. Cover with plastic wrap or you can use a plate over the bowl if you don’t have any plastic wrap.
Steam the squash for 3-5 min or until fork tender.
Meanwhile combine coconut, almond flour, nuts, ground flaxseed, almond milk, and heavy cream in a bowl. Set aside.
In a skillet add the steamed squash and butter. No need to drain.
Sauté the squash for a minute or so on medium heat then add your cinnamon and sweetener to taste.
Turn heat to low and continue to cook for about 5 minutes. The sauce should thicken.
While squash is cooking. Place your cereal mixture you set aside in the microwave cook till heated, about 2 min.
Pour apple mixture into cereal. Combine if you want.
You can also top with toasted nuts and coconut if desired.
Tips
Make “apple” mixture ahead of time and freeze individual portions. Then just take out and heat as needed.
If you are really pressed for time, you can heat chayote squash in the microwave with butter till soft. Then add cinnamon and sweetener. Skip cooking it in the skillet and just mix right into the cereal mixture. It will not have the same thick texture though.
Other ingredients you can add to the cereal mixture include hemp hearts, chia seeds, pepitas, and even sugarfree chocolate chips.
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Keto Hot “Apple” Cinnamon Cereal Bowl
Ingredients
- Half a Chayote squash
- 4 Tablespoons of shredded coconut
- 2 Tablespoons of chopped walnuts or pecans
- 3 Tablespoons of almond flour
- 1-2 Tablespoons of ground flaxseed
- 1/2 cup almond milk
- 1 teaspoon of cinnamon
- 2 Tablespoons of butter
- sweetener to taste
- splash of heavy cream
Instructions
- Dice the Chayote squash into small to medium cubes.
- The core and seed in the center are soft and thin. If you happen to have some of the core on your slices just cut that part off.
- Place the cubed squash into a microwave-safe bowl. Cover with plastic wrap or you can use a plate over the bowl if you don’t have any plastic wrap.
- Steam the squash for 3-5 min or until fork tender.
- Meanwhile combine coconut, almond flour, nuts, ground flaxseed, almond milk, and heavy cream in a bowl. Set aside.
- In a skillet add the steamed squash and butter. No need to drain.
- Sauté the squash for a minute or so on medium heat then add your cinnamon and sweetener to taste.
- Turn heat to low and continue to cook for about 5 minutes. The sauce should thicken.
- While squash is cooking. Place your cereal mixture you set aside in the microwave cook till heated, about 2 min.
- Pour apple mixture into cereal. Combine if you want.
- You can also top with toasted nuts and coconut if desired.
