Low Carb Atole


  • 1/3 cup (79 ml) blanched almond flour
  • 1 cup (225 ml) unsweet almond milk
  • 1 scoop unflavored egg white protein powder (optional)
  • 1/2 teaspoon (2 ml) vanilla extract
  • 1/4 teaspoon (1 ml) ground cinnamon
  • liquid stevia to taste


In a blender, combine all the ingredients, except the liquid stevia. Blend well. Add liquid stevia to preference. We used three drops. Pour the mixture into a saucepan over medium to medium-high heat. Heat to preference, stirring, or whisking constantly to prevent burning. Heat to preference. You can serve it at this point, but if your blender can handle the heat, we recommend blending this mixture one more time to give it a frothy deliciousness that puts this recipe over the top. Buen provecho!

Base recipe yields two servings of (5.3 oz/ 150g) a piece.

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About This Recipe

This is a low carb adaption of atole. Thank you Mexico for atole!! I have to admit I had no clue what atole was before I researched for this menu- and I was missing out and didn't know it! Atole seems to be where oatmeal and milkshake consistencies come together to form a deliciously filling drink that is the foundation for some great flavor additions. In Mexico, this is often served for breakfast and whipped using a molinillo- which are beautiful (google them- I want one!), but for practicality we make this simply with a blender. Atole is great on its own- but try our Strawberry Vanilla Atole for a delicious adaptation. Or, for a fun twist, use kefir instead of almond milk for a great probiotic boost! Buen provecho!

Recipe Macros per Serving

Protein: 17.08 gram(s)

Carbs: 5.4 gram(s)

Fiber: 2.3 gram(s)

Fat: 10.66 gram(s)

Calories: 185.1

Net Carbs: 3.1 gram(s)