Flaxseed Porridge with Blueberries

This simple recipe combines coconut milk, butter and flax seed to provide a super low carb or keto alternative to porridge for breakfast.  

The flaxseeds provide the majority of the energy and protein along with a healthy dose of vitamin B1, choline, copper, iron, magnesium, manganese, phosphorus and zinc.  

Butter and coconut milk provides a creamy texture and adds vitamin A, B12 and calcium while the blueberries add some variety to the flavour and colour and boost the vitamin C.   


One serve provides 270 calories, 6 g protein, 23 g fat, 5 g of net carbs and P:E = 0.2.


The Cronometer screengrab below shows the nutrients provided by 2000 calories of this recipe relative to the Optimal Nutrient Intakes.  



  • 30 g flaxseed, ground
  • Quarter tsp cinnamon, ground
  • 120 mL coconut milk, unsweetened, or preferred milk
  • 2 tsp butter
  • 30 g blueberries, fresh or frozen


  • Place ground flax seeds, cinnamon, milk and butter in a microwave-safe bowl and stir to combine.
  • Cook in the microwave for 1 minute. Or put in a pot, heat gently on low, while stirring as the mixture thickens to a porridge consistency. 
  • Top with blueberries and enjoy!

NOTE: If using frozen berries then you could add them in at the beginning and defrost as you cook the porridge. 

Suitable for 

This recipe is featured in the following recipe books optimised for nutrient density.  Follow the links below to find more nutrient-dense recipes optimised for YOUR goal.   

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