Ingredients:

  • ½ cup (70g) Hemp Hearts (Shelled Hemp Seeds)
  • 2 tablespoons (16g) Ground Flax Meal (Golden or Brown)
  • 1 tablespoon (15g) Whole Chia Seeds
  • ¼ teaspoon (1.5g) Fine Sea Salt
  • 1 cup (240ml) Unsweetened Almond Milk (or full-fat coconut milk)
  • ½ cup (120ml) Water (or extra almond milk)
  • 1 teaspoon (5ml) Vanilla Extract (Sugar-free)
  • 2-3 tablespoons (30-45ml) Keto-friendly Liquid Sweetener (to taste)
  • 1 tablespoon (14g) Unsalted Butter or Coconut Oil (Optional, for richness)
  • 2 tablespoons (30g) Crushed Walnuts or Pecans (for topping, optional)
  • ¼ cup (40g) Fresh Raspberries or Blackberries (for topping, optional)

Instructions:

  1. Combine all dry ingredients (hemp hearts, flax meal, chia seeds, and sea salt) in a medium non-stick saucepan. Whisk briefly for even distribution.
  2. Pour in the almond milk, water, vanilla extract, and the measured sweetener. (Optional: Let the mixture stand for 5 minutes before heating to start the thickening process.)
  3. Place the saucepan over medium-high heat. Stir continuously with a wooden spoon or spatula, ensuring you scrape the bottom of the pan to prevent the flax meal from sticking and burning.
  4. As soon as the mixture reaches a gentle simmer (begins to bubble around the edges), immediately reduce the heat to low.
  5. Continue to simmer gently for 5–8 minutes, stirring frequently. The porridge will thicken noticeably. It is ready when the mixture coats the back of a spoon.
  6. Remove the pan from the heat. Stir in the optional butter or coconut oil. Taste and adjust the sweetness. If the consistency is too thick, stir in a splash more almond milk.
  7. Allow the porridge to rest for 1–2 minutes off the heat, as it will thicken further as it cools slightly. Divide evenly into two bowls.
  8. Serve immediately, topping each portion with crushed nuts and fresh berries, or other desired low-carb toppings.