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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 237.8
  • Total Fat: 19.1 g
  • Cholesterol: 20.6 mg
  • Sodium: 103.7 mg
  • Total Carbs: 17.3 g
  • Dietary Fiber: 13.2 g
  • Protein: 9.4 g

View full nutritional breakdown of Low Carb Gluten Free Hot Flax Cereal calories by ingredient
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Low Carb Gluten Free Hot Flax Cereal

Submitted by: REBECCAFRIEDMAN

Introduction

This is very yummy and satisfying and is a large portion that should keep you going for hours and hours! If you make this recipe, please rate it & comment! I really love feedback. The carb count is actually quite a bit higher than it should be as Spark does not figure out net carbs for you. Besides deducting fiber, you can deduct 3 grams of carbs for the truvia packet. Erithritol has no impact on blood sugar. This is very yummy and satisfying and is a large portion that should keep you going for hours and hours! If you make this recipe, please rate it & comment! I really love feedback. The carb count is actually quite a bit higher than it should be as Spark does not figure out net carbs for you. Besides deducting fiber, you can deduct 3 grams of carbs for the truvia packet. Erithritol has no impact on blood sugar.
Number of Servings: 1

Ingredients

    *Bob's Red Mill Whole Ground Flaxseed Meal, 6 Tbsp. or about 6 oz.
    Heavy Whipping Cream, 1 tbsp
    Cinnamon, ground, 1 tsp
    *Syrup, Sugarfree, Walden Farms (1/4 cup)
    *Truvia, 1 packet
    Water, tap, 1/2 cup
    salt & pepper to taste

Directions

Put all ingredients into microwaveable bowl, cover, and cook for 2 minutes. (Use less water if you like your hot cereal very thick - this will make a fairly thin cereal) I usually add a tiny dash of salt and pepper as well, for taste.

You can make infinite variations on this - try 1-2 tablespoons SF Walden Farms Marshmallow fluff instead of the truvia, and 1 tablespoon SF peanut butter instead of the whipped cream for a Fluffernutter cereal! Yum.

Number of Servings: 1

Recipe submitted by SparkPeople user REBECCAFRIEDMAN.






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Member Ratings For This Recipe

  • I made a variation using organic crunchy almond butter instead of the syrup, used a little less water so that it would not get gelatinous (don't like the mouth-feel lol), and topped it with chocolate soy milk. Was wonderful and very healthy. Thank you for sharing. - 9/1/12

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  • I replace butter for cream and right before serving, walnut or pecans. I have also added berries then as well. It is hardy and filling. Perfect cold weather breakfast. - 3/11/11

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