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Keto Breakfast “Oatmeal” With Chia & Flax - Warm, Filling, and Low-Carb

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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 2 servings
Ingredients Method

Ingredients
  

  • 2 tablespoons ground flaxseed (golden or brown)
  • 2 tablespoons chia seeds
  • 1 tablespoon unsweetened shredded coconut (optional, for texture)
  • 1 cup unsweetened almond milk (or coconut milk for richer flavor)
  • 2–3 tablespoons heavy cream or coconut cream (optional, for extra creaminess)
  • 1 tablespoon almond butter or peanut butter (no sugar added)
  • 1–2 teaspoons granular or liquid keto sweetener (to taste)
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • Pinch of sea salt
  • Optional toppings: a few raspberries or blueberries, chopped walnuts or pecans, unsweetened coconut flakes, a pat of butter, or a drizzle of sugar-free syrup

Method
 

  1. Warm the base: Add almond milk to a small saucepan and set over medium heat. Stir in heavy cream if using. Heat until steaming but not boiling.
  2. Add seeds and seasonings: Whisk in ground flaxseed, chia seeds, shredded coconut, cinnamon, vanilla, and a pinch of salt.
  3. Thicken gently: Reduce heat to low and cook for 3–5 minutes, stirring often. The mixture will thicken quickly as the chia and flax absorb the liquid.
  4. Adjust sweetness and texture: Stir in your sweetener and nut butter. If it’s too thick, add a splash more almond milk. If it’s too thin, simmer another minute.
  5. Serve warm: Spoon into a bowl and finish with your favorite low-carb toppings. Enjoy right away for the best texture.