Hot Chocolate Breakfast Cereal

By: The Essential Keto Instant Pot Cookbook by Casey Thaler

Hot chocolate is a great way to warm up on a cold winter day, and this faux oatmeal makes it even better. If you do not like the taste of coconut milk, you can easily substitute in almond milk, or any other keto-friendly replacement. You can also add a tiny bit of pumpkin purée for a slightly different taste. 2 cups full-fat coconut milk

Cuisine

Modern

Course

Breakfast

Difficulty

Easy

Duration

less than 15 min

Diet

Dairy Free, Gluten Free

Cooking Technique

Pressure Cook, Sauté

Keywords

4 servings, blanched almond flour, breakfast, cinnamon, contributed, dairy free, dried unsweetened coconut, easy, full fat coconut milk, gluten free, kosher salt, less than 15 min, macadamia nuts, modern, pressure cook, sauté, sugar-free chocolate chips, swerve, The Essential Keto Instant Pot Cookbook by Casey Thaler, unsweetened cocoa powder, water

Servings

4 servings

Ingredients

2 cups full fat coconut milk
1 cup sugar-free chocolate chips
1 cup dried unsweetened coconut
1 cup macadamia nuts
1/3 cup Swerve
1/4 cup blanched almond flour
2 tbsp unsweetened cocoa powder
1/2 tsp cinnamon
1/2 tsp kosher salt
2 cups Water

Instructions

Set the Instant Pot to Sauté and add in 2 cups of filtered water, followed by the coconut milk.
Stir in chocolate chips, coconut, nuts, Swerve, flour, cocoa powder, cinnamon, and salt, thoroughly.
Close the lid and set the pressure release to Sealing. Select Manual/Pressure Cook with high pressure. The timer should be set to 0.
When the Instant Pot beeps, perform a quick release by carefully switching the pressure valve to Venting.
Serve and enjoy!

Notes