This cozy flaxseed porridge is my keto take on Maltabella — that smooth, nutty breakfast I grew up with. It’s made with just a few simple ingredients, ready in minutes, and has the same comforting warmth and mellow, malted flavour I remember.
The secret is my homemade brown sugar blend and a spoonful of crunchy sugar-free peanut butter. Together, they bring that deep, toasty note that makes each bite taste like childhood — only lighter, lower in carbs, and naturally wholesome.
Top it with fresh strawberries or your favourite seasonal fruit, and you’ve got a quick, nourishing bowl that feels as good as it tastes.
I make this often — sometimes for breakfast, sometimes for supper — whenever I want something warm and grounding. It’s simple and deeply satisfying, the kind of food that feels nourishing in every way.
Keto-Style Maltabella (Flaxseed Porridge)
A warm, nostalgic keto ground flaxseed porridge inspired by Maltabella — smooth, nutty, and lightly sweetened with a homemade brown sugar blend.
Ingredients
- 2 tbsp ground flaxseed (flaxseed meal)
- 200 ml (about ¾ cup) unsweetened almond milk
- a small pinch of salt
- ½ tsp ground cinnamon
- 1–1½ teaspoons homemade brown sugar blend, or to taste
- 1 teaspoon crunchy sugar-free peanut butter
- fresh blueberries or strawberry slices, for serving
Instructions
Combine the ground flaxseed, almond milk, salt, and cinnamon in a small saucepan.
Warm gently over medium heat, stirring often, until the mixture thickens — about 5 minutes.
Stir in the brown sugar blend and peanut butter until smooth and creamy.
Adjust the consistency with a splash more almond milk if you prefer it thinner.
Serve warm, topped with fresh strawberries (or your favourite toppings).