How to make a keto-friendly flaxseed breakfast porridge

Flaxseed is an ancient grain which was cultivated in Babylon as early as 3000 BC, but which is still relevant today. More recently, there has been research evidence to suggest that flaxseed might help reduce your risk of heart disease, cancer, stroke and diabetes. 

These attributes come as a result of the presence of the following 3 compounds:

  • Omega-3 essential fatty acids. The Omega-3s contained in flaxseed could help the cardiovascular system in various ways, including anti-inflammatory action and normalizing the heartbeat. 
  • Lignans. Flaxseed contains 75 – 800 times more lignans than most other plant foods. This is important because research suggests that lignans might protect against cancer by blocking enzymes involved in hormone metabolism and interfering with the growth and spread of tumour cells. In addition to this, lignans in flaxseed could help to reduce atherosclerotic plaque (plaque being deposited in the arteries)  by up to 75% which is a leading cause of heart disease. 
  • Soluble and insoluble fiber.

With flaxseed being so easy to cook as well, I think it is only appropriate to share very quick recipe for making a flaxseed porridge for breakfast.


  • Plain or roasted flaxseed
  • Unsweetened coconut milk
  • Butter
  • Cinnamon
  • Blueberries (optional)


  • Mix the flaxseed and coconut milk in a microwave-safe bowl
  • Cook on high power in the microwave for 30-45 seconds or just until the mixture rises. (If you don’t have a microwave, cook in a saucepan over gentle heat, as though you are cooking pap.)
  • Remove from microwave and allow to cool for a minute.
  • Add your butter, cinnamon and blueberries


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