Pumpkin Spice Porridge

5 from 1 vote

This version of keto-friendly porridge tastes like fall and comes together quickly and easily for a protein-packed breakfast. I like to serve this with a bit more almond or coconut beverage poured over top as a breakfast cereal.

Course Breakfast

Cuisine American

Keyword american, breakfast, dairy-free, easy, eggs, fast, nightshade-free, nut-free, pumpkin, vegetarian

Prep Time 5

Cook Time 5

Total Time 10

Servings

Calories 256kcal

Author Jenny Ross

Ingredients

2 eggs
1/2 cup egg whites
1/3 cup almond milk beverage or coconut milk beverage for nut-free
2 tablespoons pumpkin puree
1/2 teaspoon vanilla extract
sweetener to taste
pinch of salt
1/2 teaspoon pumpkin pie spice
1 teaspoon butter or butter flavored coconut oil, if dairy free

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Instructions

Whisk together all ingredients except butter until completely smooth.
Heat a small pan over medium-high heat and add butter. Once melted, add the egg mixture and whisk constantly. The mixture will thicken first and then begin to curdle. When you see small curds forming, turn off the heat and continue to whisk. Pour into a serving bowl and top with more cinnamon, if desired.

Notes

Protein:Energy Ratio: 1.47

Nutrition