My creamy Paleo grits.

This is a second post of my paleo breakfast series and if you haven’t tried the original version of this recipe, you are missing out.

You and I both know that cheese and grits are best buddies, so I’ve been thinking about how to make creamy paleo grits without adding cheese. Oh, and just to be greedy, I also want that beautiful golden color that comes from the melted cheddar.

Paleo Grits

Although nothing can compare to using real cheese without jumping through some ridiculous hoops like making your own cheese at home, I think there are other ways to make it creamy and savory as long as you put your mind to it.

I added a few tablespoons of canned butternut squash to almond meal and cooked them in light coconut milk for added fat and creamy texture.

To make it truly savory, I crisped up some bacon in a skillet and dropped in a few eggs, then baked for 20 minutes at 350F until the egg whites were set but the yolks were still runny.

Paleo Grits

If you love herbs, I find that fresh thyme and oregano complement the creamy and savory grits well.

I highly recommend that you give this Creamy Paleo Grits a try.

I know you are going to love it !

Paleo Grits

Creamy Paleo Grits. Paleo breakfast. Southern style breakfast. Whole30 breakfast.
5 from 1 vote
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My Creamy Paleo Grits

Prep Time: 5 mins
Cook Time: 35 mins
Total Time: 40 mins
Servings: 4 servings
Author: ChihYu
Delicious Creamy Paleo Grits made with sweet butternut squash, coconut milk cream and crunchy bacon ! A delightful way to satisfy your tummy first thing in the morning !
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To make grits:

  • 1 ½ cups light coconut milk
  • 1 ⅓ cups almond flour, for thinner texture grits. Use 1 ½ cup almond meal for thicker texture grits
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • salt and pepper to taste
  • Drizzle with some olive oil, before serving
  • 6 tbsp butternut squash puree, (no salt sugar added)


  • 3 pieces bacon
  • 3-4 large eggs
  • Fresh thyme and oregano
  • 1 ½ tbsp ghee


  • In a small saucepan, add light coconut milk and bring to a boil.
  • Slowly stream in the almond meal, whisking constantly to prevent lumps.
  • Add 6 tbsp butternut squash puree. Slowly stir and mix well with a wooden spoon.
  • Season with onion powder, garlic powder, some olive oil, and salt and pepper to taste.
  • Bring to a simmer and turn the heat to low and cook for 10-15 mins, whisking constantly.
  • Turn off the heat and let the grits sit over stovetop. (the grits will absorb the liquid further.)
  • In the meantime, pan-fry 3 pieces of bacon until they are slightly golden brown. We will crisp the bacon in the oven later on.
  • Grease the cast iron pan with ghee.
  • Layer grits mixture into cast iron.
  • Using a spoon, make three to four egg-sized indentations in the grits mixture (these will be the nests for the eggs).
  • Top with three bacon strips (tear into small pieces).
  • Bake at 350F for 20 mins until the whites are set but yolks are still runny.
  • Serve sprinkled with fresh thyme, oregano, and some good olive oil.


Calories: 338kcal
Course: Breakfast, Brunch
Cuisine: American
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