Aunt Rocky’s Cranberry Ricotta Porridge (LCHF, Microwave)

In a single serving microwavable bowl, whisk ricotta, milk substitute, cream and flax. Cover and microwave for 2 minutes.

Remove from microwave and stir well. Mixture should be very thick. (If too thin, add a little more flax meal.)

Add butter, cranberry sauce (or melted jam) and pecans. Taste, and add more sweetener if needed.

Notes:
• I buy Organics ricotta at Safeway/Vons. If you can’t find that, look for the lowest carb part- skim ricotta.
• If you use full fat ricotta, cut the milk substitute in half or the porridge will be too runny.
• Aunt Rocky’s Sugar Free Cranberry-Orange Sauce is a separate recipe on Tasty Kitchen. Use any sugar free cranberry sauce, or substitute a sugar free jam in place of the cranberry.
• Nutrition estimates are based on My Fitness Pal’s online recipe analyzer. Brand names are included only to assure more accurate estimates. The recipe is stored on and available to MFP users for logging in their food diaries. Sugar alcohols, Allulose, and liquid Sucralose are not absorbed by the body and rate zero on the glycemic index, so are excluded from nutrition counts.
• For more Atkins/low carb/keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.

Single serving: Calories 418, Total Fat 36 g, Saturated Fat 17 g, Sodium 239 mg, Potassium 115 mg, Total Carbohydrate 9 g, Dietary Fiber 4 g, Net Carbs 5 g, Sugars 2 g, Protein 13 g. Macros: 82% fats, 13% protein, 5% carbs.

© November 1, 2018 Roxana Lopez for Aunt Rocky’s.