Sometimes all you want is a nice comforting bowl of grits for breakfast or to go along with your dinner, and with this keto grits recipe, you can do just that! These keto grits are super easy to make, and to keep this recipe low carb, we use lupin beans instead of cornmeal or cauliflower. In this delicious batch of grits, we will be loading it up with jalapeños and cheddar cheese for that extra cheesy goodness.
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Keto Grits Ingredients
- 4 tablespoons unsalted butter
- 1 jalapeño, diced (optional)
- 1 cup lupin meal
- 2 cups water
- 1 cup heavy cream
- 1 teaspoon salt
- 1 oz cream cheese
- 2 cup shredded sharp cheddar cheese (optional)
Keto Grits Directions
In a large skillet or saucepan, melt butter over medium heat. Add diced jalapeño and cook until softened (2-3 minutes).
Cook lupin meal
Add lupin meal, water, heavy cream and salt. Stir to combine. Bring to a boil. Once boiling, continue cooking for another 5 minutes or until lupin grits have thickened and no longer liquid.
Say cheese grits
Remove from heat. Stir in cream cheese and cheese into the grits until combined.
This is a great grit substitute! Even my super carby grit-loving hubby thought these were awesome. They’re also very versatile and customizable. I used them to make a “southwest grit bowl” by topping them with some breakfast sausage, a fried egg, sour cream and salsa. Delicious! Thank you for doing all of the experimenting for us! Oh I cut the recipe into 1/3 and got 3 healthy servings from it instead of just 2. They do reheat quite well too so next time I just might make a full recipe.
These were amazing! Satisfied a crave. Taste and texture on point! My incredibly picky husband loved them! I used poblano instead of jalapeño because it’s what I had and smoked Gouda instead of cheddar because I love smoked Gouda grits. Did a half recipe for 4 servings. Perfect!