Keto Cheesy Grits

⏲ ~12 min total · prep 10 · cook 2 · 4 servings

By the KFI Test Kitchen · Tested & approved by Jason Lieu, KFI recipe editor

Published Sep 15, 2026 · Updated Sep 15, 2026

Ingredients

• 2 cups unsweetened almond milk
• 1/2 tsp fine salt
• 1/4 tsp garlic powder
• 2/3 cup fine almond flour
• 3/4 cup shredded extra-sharp cheddar
• 1 1/2 tbsp cold butter, cubed
• pinch of cayenne, plus black pepper to taste

Instructions

1. Bring the almond milk, salt, and garlic powder to a bare simmer in a 2-quart saucepan over medium heat, about 3 minutes, keeping a whisk ready because almond milk foams over fast.
2. Take the pan off the heat, and while whisking hard, rain in the almond flour a spoonful at a time so no lumps form, then return it to medium-low.
3. Whisk constantly for 2 to 3 minutes, until the porridge thickens enough to coat the spoon heavily and a path drawn through it holds for 2 seconds.
4. Pull off the heat and fold in the cheddar a handful at a time until each addition melts smooth and stretchy, then the cold butter, cayenne, and pepper.
5. Rest 1 minute so it sets to spoonable thickness, and serve hot with an extra pat of butter melting on top.

Why this recipe works

• Rained-in flour Almond flour added a spoonful at a time, off the heat, never gets the chance to lump. Two to three minutes of whisking later, the porridge coats a spoon heavily.
• Extra-sharp cheddar Sharp cheese brings enough flavor that a modest 3/4 cup seasons the whole pot. Mild cheddar fades into the almond base and the bowl goes bland.
• Cold butter at the end Butter stirred in off the heat melts slowly and gives the porridge its gloss and body. It is the difference between grits and paste.

Tips for making this recipe well

Watch the milk

Almond milk foams over fast once it simmers. Three minutes to a bare simmer, whisk in hand, and no walking away from the stove.

The two-second path

Draw a path through the porridge with the whisk; if it holds for two seconds, it is done. A runny path means another minute over medium-low.

Cheese in shifts

Fold the cheddar in a handful at a time and let each handful melt smooth before the next goes in. All at once, the pot turns grainy and stays that way.

A pinch of cayenne

One pinch warms the finish of the bowl without reading as spicy. The goal is depth behind the cheese, not heat in front of it.

Rest one minute

The porridge sets to spoonable thickness in the minute it takes to warm bowls. Serve it right away; it tightens further as it cools.

Serving suggestions

Extra-sharp cheddar does the heavy lifting here, so serve the bowl with things that agree with cheese. An extra pat of butter melting on top, black pepper at the table. When it needs to be dinner, a fried egg on top turns the bowl into a meal, and braised greens alongside finish the plate. At 5.1 net carbs it holds the Southern role on a keto table, eight minutes from a cold start.

Storage and meal prep

Almond-flour grits set into a firm block in the fridge, and that is expected. Store them covered for three to four days. Reheat over low heat with a splash of almond milk, stirring until they loosen back to spoonable, or use the microwave in short bursts with a stir between each. Freezing is not worth it; the dairy base weeps and turns grainy when thawed. A fresh pot takes eight minutes, so make small batches instead.

Variations worth trying

• Jalapeño cheddar Fold minced pickled jalapeño in with the cheese for heat and a little acid. Keep the cayenne if you want the full burn.
• Gravy base Use the grits in place of biscuits under sausage gravy. The almond base holds up to a heavy ladle.
• Swap the cheese Pepper jack or smoked gouda melts equally smooth in the same 3/4-cup measure. Sharp flavors survive the almond base best.
• Butter-free Replace the butter with a tablespoon of olive oil. Slightly less gloss, same thickness, same bowl.

Frequently asked questions

Why is my porridge lumpy?

The flour went in too fast, or into milk at a full boil. Take the pan off the heat and rain the almond flour in a spoonful at a time while whisking hard. Once lumps set, they barely break down.

Can I use water instead of almond milk?

You can, and the bowl loses a little body and richness. Use unsweetened almond milk when you can; it keeps the serving at 5.1 net carbs and adds a rounder base. Whisk the same either way.

How do I know when it is thick enough?

Coat the spoon heavily and draw a path through with the whisk. If the path holds for two seconds, pull the pan off the heat. It also firms slightly during the one-minute rest.

Does it taste like corn grits?

Not exactly; the base is almond and the cheese leads the flavor. What it copies is the texture and the role it plays on the plate, thick and spoonable under something else. Under eggs or gravy, most people stop asking.

Can I double the recipe?

Yes, and the timing barely moves. Use a 3-quart pan so the milk has room to foam without boiling over, and add the flour the same way. Cheese still goes in a handful at a time.

Related keto recipes

Dinner

Keto Cloud Eggs

14 min · 0.7g net carbs

Dinner

Keto Cold Coconut Breakfast Cereal

18 min · 6.7g net carbs

Dinner

Keto Kale and Coconut Salad

14 min · 2.7g net carbs

Dinner

Keto Salmon, Cream Cheese & Avocado Parcels

36 min · 5.3g net carbs

As an Amazon Associate and affiliate partner, Keto Food Ideas earns from qualifying purchases at no additional cost to you. Nutritional values are estimates. Recipes are developed with AI assistance and reviewed by our editors before publishing.

← More Dinner recipes · Home