Raspberry Coconut Porridge

Raspberry Coconut Porridge

INGREDIENTS: (All Organic)

  • 2 eggs
  • 2 TBSP
  • Coconut flour
  • 1/2 tsp Psyllium Husk Powder
  • Himalayan Salt
  • 4 TBSP Butter
  • 8 TBSP Coconut Cream
  • Raspberries

Serving Size: 2


  • In a medium bowl beat the eggs and then add coconut flour, phylum husk powder and a pinch of salt.
  • Using a small saucepan on low heat melt the butter and coconut cream then slowly adding the egg mixture and whisk until it becomes a creamy consistency.
  • Transfer into a bowl and top with raspberries.

Fat: 50g Protein: 10g Carbs (net): 6g