I have officially become a lover of grits, all thanks to Matt’s Cheesy, Low Carb Grits creation! I’ll admit, I didn’t think this was possible at first, nor did I think I could overcome the earthy chia seed taste that I’m not fond of. However, this shrimp and grits recipe shocked me and left me wanting more. Make it and find out for yourself!
What About Chia Seed Side Effects?
Chia seeds are by no means mandatory for a healthy diet, but they do provide a lot of health benefits. They are a good source of fat and protein, as well as a great option for vegans and vegetarians who need an egg replacement. The are packed with:
- Calcium, Magnesium and Potassium (all essential on a keto diet)
- Omega 3 Fatty Acids
- Antioxidants
They are also high in fiber, and while we aren’t big proponents of needing a minimum dose of daily fiber, it can be beneficial to digestive health, helping with bowel regularity.
Homemade Grits Are Easier Than You Think!
Our goal has always been to provide you with replacement recipes for foods that you didn’t think you could eat ever again on a low-carb diet. Grits is one of those foods that is pure carbs, so it only makes sense that we do our best to come up with a replacement.
Our low-carb, homemade version is even easier than you’d think. Grind the chia seeds then soak them to create a thick, grit-like consistency. It’s that simple.
Shrimp And Cheddar Low Carb Grits
If grits were never something you enjoyed, get ready to have your mind changed. I went from someone who shuddered at the sight of them, to someone who now enjoys eating them. That being said, they must be low-carb and extremely cheesy to go down this gullet. Whether or not you’re up in the air about this recipe, I highly encourage you give these low carb grits a try and share it with your family too!
Recipe can be quickly added to MyFitnessPal – Search “KetoConnect – Low Carb Grits”
Low Carb Grits
Ingredients:
- 1 cup beef broth
- 2 tbsp chia seeds
- 1/4 cup heavy whipping cream
- 1/2 tsp garlic powder
- 1/4 tsp Pink Himalayan Salt
- 1/4 tsp black pepper
- 2 tbsp butter
- 1/2 cup grated parmesan
Instructions:
- Heat a bottom heavy sauce pan to medium heat and add in the broth. Allow the stock to reduce by half.
- While the broth reduces, pulse the chia seeds in a coffee grinder until ground. Set aside.
- Remove reduced broth from heat and add in the ground up chia seeds, heavy cream, garlic powder, salt and pepper, and whisk to combine.
- Let it sit for 5-10 minutes to allow it to thicken.
- Add in the butter and Parmesan and whisk to combine. If the mixture is no longer hot, return to stove top over low heat and allow butter and cheese to melt down.
- Serve immediately and enjoy!
Notes
Written by
Megha Barot
Megha has always been a passionate cook, but she took this to a new level after starting her keo journey in 2015. She loves creating new recipes and producing educational content for KetoConnect, which she co-founded in 2016 with Matt. Her passion for healthy eating and personal development continues to thrive. She's the proud mom of two awesome kids.
Could you use grounded chia seeds? I bought a bag of ground chia seeds on accident. I figured it the same thing as when you grind them up they just don’t seem to retain the liquid as well.
Yes, I am sure they will work the same way. If you don’t think they are ground enough, you can try to grind them up some more and see if that helps. It should work perfectly for this recipe.
Made this for dinner tonight with some spicy shrimp. It’s pretty darn tasty! I could see making a couple of adjustments and turning the grits into a nice breakfast for a cold winter day. Thank you!
I don’t have a coffee grinder, do you have another suggestion for grinding the chia seeds?
A blender or magic bullet!
Ok girl I’m a good old southern boy raised on grits so I had to see for myself. WOW!!! No it’s not grits, but they were awesome. This will definitely be on my meal plans. I will also add the cheddar cheese next time. Thank you so much for this recipe. You guys are awesome!!!!!!!!
Hi Meghan and Matt!
Was going to try to make the porkrind pancakes this evening but not enough porkrinds, so saw the chi grits recipe. No beef broth so used misopadte and made a cup of broth fr that and reduced, could have just more I suppose, then afed cheddar instead of parmesan. Served with smoked farmers pork sausage and a dash if Franks hot sauce. Deliciozs and super filling.
Will use this idea to make porridge sometime with cinnamon n nuts ir seeds or hempseeds. mmmmm
Nooooooo, You can’t call them grits!! How bout porridge. I’m from Georgia, and I can’t call chia grits, lol. They are sooooo not grits 🙂
When I just watched this video, twice, it skipped right to adding in the seasonongs, and never showed you adding the chia to the broth!
Why are they blue in some pictures?
It’s just the way the photos turned out, the white balance was off. Not blue grits!
From a Southerner who LOVES grits and just started Keto 6 weeks ago and was lamenting the fact I could no longer have them, THANK YOU!!! I will plan to make these this weekend using cheddar cheese. Thanks for all you do for the Keto Community!!
How else can I grind Chia seeds if I don’t own coffee grinder
A magic bullet or blender, food processor.
I love your recipes but want to try giving up most dairy for a while. The parmesan is okay for me, but do you have ideas for cream replacement, in so many recipes?
coconut cream or other low carb milks are your options.
OMG — THANK YOU ((a million times))!!!!
I wonder what it’d be like w hemp hearts ?
So, the title of the recipe is Shrimp & Cheddar Low Carb Grits but the recipe only lists parmesan cheese. Just thought you would want to know about the discrepancy. I like all cheese and am definitely going to use this idea to make some cheese grits.
Thank you.
Ah thank you, Bethany! It is fixed. 🙂
I notice on your recipes you give nutritional info for a serving but don’t specify what a serving is. Is the entire bowl of grits a serving? Could you give a serving yield for each recipe?
This is 2 servings. You can see the number of servings just above the recipe.
I made these this morning for breakfast and they were awesome! Admittedly, I did forget to add in the heavy cream, but that just gives me an excuse to make them again, lol. Grits were a staple part of my diet, having southern roots. So I was seriously missing them once I went keto. Your recipe definitely makes a suitable substitute for the grits that I loved and grew up eating. Awesome job and keep it coming!!!
They were good? I feel like some foods should not be replicated to be keto-friendly, but if you’re a Southern gal saying that they are good, I am more inclined to try them!
I quite enjoyed them, Lisa. The mixture seemed a little loose and watery at first, which had me skeptical. But the cheese helped, the cream probably would have also. I definitely understand what Megha was talking about with the taste, but it kind of reminded me of mushrooms. If you like mushrooms at all, then I think you should give it a go!
I was really hoping for the recipe for the spicy shrimp ( per title)? Love you two, keep on ketoing!
Have you tried the cheesy grits with cheddar? Or a mixture of hard cheeses?
Can’t wait to try thus recipe.
That sounds delicious!
One might think shrimp would be in this recipe?
We like to fry up shrimp and toss them on top for added protein!
As someone who grew up in the Deep South, and had grits for breakfast practically every morning, from the bottom of my keto-living heart, I say thank you, thank you! They look marvelous. Also, just as a sidebar, while Parmesan is good, extra-sharp cheddar would rock your world. Again, thanks guys for all the hard work you do on your site, your videos, and being good furbaby mom and dad. Best regards.
Yay! thank you!