Chocolate Raspberry Keto Oatmeal – Easy Low Carb & Paleo Breakfast!

If you miss your oatmeal on a low carb diet, try this chocolate raspberry keto oatmeal. It’s made from healthy ingredients like seeds, nuts and coconut. You can make a batch in just 15 minutes for a low carb breakfast all week. You can also eat this keto oatmeal (4.6g net carbs) either hot or cold!

You might also like these other low carb breakfast ideas!

(Updated 9/20) In the winter we used to eat oatmeal for our breakfast. As I am eating a more low carb diet, I quit eating oatmeal because it’s rather high in carbs. But recently I’ve been looking for something to replace it and I came up with this chocolate raspberry keto oatmeal!

It’s really easy to make and has a texture similar to oatmeal. It’s tasty and so filling with only 4.6g net carbs. Plus you can easily vary the flavors just like you can with oatmeal. 

The basic ingredients I used were nuts, seeds and coconut. Specially I used walnuts, pecans, almonds, pepitas, sunflower seeds, sesame seeds, flaxseed and coconut. I had all of this because I’m working on a yummy keto granola recipe.

To flavor it I used cocoa powder, raspberry extract and Torani sugar free raspberry syrup.

First thing you want to do is toast the ingredients to add more flavor and texture. To do this just spread them on a cookie sheet (no oil necessary) and baked in a 350°F oven for 5 minutes. Note I did not include the ground flaxseed, cocoa powder or raspberry flavorings Above is what it looked like before going into the oven.

And this is what it looks like coming out of the oven. Toasting the nuts and seeds gives it a bit more flavor. Make sure you watch the pan so it doesn’t burn. You want it browned but not burned. 

Then you simply grind and chop them in a food processor to get a finer texture. You still want some chunks of nuts in there so don’t make it into a powder, unless that is more appealing to you.

Pour all of that mixture into a bowl and mix in the cocoa powder, flaxseed and pour a little raspberry extract on top. Mix well to combine then store in a sealed container. 

Note: The ground flax seed will help it thicken when cooked so while you can change up the nuts and seeds you use, I highly recommend you keep in the flax seed as the thickener. 

To make the oatmeal, add ¼ cup of the mixture with ½ cup of almond milk and cooked in the microwave for 2 minutes. Make sure to use a bigger bowl so when the mixture bubbles in the microwave it doesn’t run out of the bowl.

When finished add another ¼ cup of the mixture and mix in your sweetener of choice and topped with raspberries if you want.

This keto oatmeal is not sweet on it’s own. You probably want to add some type of sweetener. The cocoa and raspberry extract will give it flavor but not sweetness. I really like Torani sugar free raspberry syrup in the recipe but you could use any low carb sweetener you wish. Try some Swerve brown sugar sweetener, Lakanto sweetener, vanilla liquid stevia or any sweetener you like. 

• I used a mixture of nuts, seeds and coconut flakes in this faux oatmeal. You can use whatever combination you want but I highly recommend using the ground flaxseed as it acts as a thickener.
• This oatmeal is not sweet. It gets some flavor from the cocoa and raspberry extract but neither add sweetness. You need to add sweetener when you are cooking the oatmeal if you want it sweet.
• You can use this recipe as a hot oatmeal or porridge or you can eat it cold with milk. You can also sprinkle it on yogurt or in a low carb pudding for texture. 
• Try different extracts, syrups, berries or sweeteners to change the flavor of this oatmeal. Swerve brown sugar sweetener and Lakanto maple syrup would be good too or try Torani sugar free s’mores syrup.

So if you are missing oatmeal on a low carb diet as I was, I hope you enjoy this faux oatmeal recipe.

The nutrition is as follows but it will all depend on how you eat it and what kind of seeds and nuts you use.