Rømmegrøt is beautiful. It is thick and creamy and heavy.

It’s a Norwegian sour cream porridge that is made on special occasions, with many local communities having their own unique twist on the porridge. There were even versions of the porridge made especially for women who had recently given birth, with neighbours bringing barselgrøt (‘childbirth porridge’) for the new mother to help her strengthen and heal. Incidentally, one area’s local take on barselgrøt was to take the usual rømmegrøt and add slices of boiled eggs on top. LCHF’s perfect food?

Rømmegrøt goodness. With cinnamon, butter and sukrin.

Rømmegrøt goodness. With cinnamon, butter and sukrin.

I have had rømmegrøt a few times in the past, but I always considered it a very guilty pleasure, what with almost all of it being made of pure cream. I used to rather choose risgrøt, a similar porridge made with rice, because I thought, hey, maybe this one is healthier. So now is the time for vengeance! I wanted to make my own rømmegrøt and literally eat back all the silly times I chose the rice porridge instead!

As luck would have it, rømmegrøt is almost the easiest meal in world to make. (Nature’s take-away, avocado, is hard to beat.)

Seterrømme, sour cream, in the pot and heating up slowly. It becomes very smooth once warm.

Seterrømme, sour cream, in the pot and heating up slowly. It becomes very smooth once warm.

I used this recipe (in Norwegian) and made it in ten minutes while Skyping home. I will add the translated recipe at the bottom.

This was my first time using Johannesbrødkjernemel (locust bean gum) and was surprised at what an effective thickening agent it proved to be. Rather play it safe and use too little than too much! Especially considering how pricey it is…

It was also my first time having sukrin. I was scared that the sweetness would set me off on a sweet-toothed binge, but I think I may finally have beaten that beast! I will still be using sukrin and other sugar alternatives with caution, though.

Melting butter!

Melting butter!

The result was absolutely delicious! A word of caution though: the above recipe with 300ml of sour cream is very filling. I couldn’t finish it and I’m a champion over-eater! The leftovers are in the fridge to be had for breakfast with some spekeskinke (dried, salted ham). 🙂

Rømmegrøt is also very similar to it’s South African cousin, melkkos (milk food). Melkkos is made using full cream milk instead of sour cream, but is also topped off with cinnamon, sugar and butter. It’s the loveliest comfort food when the world is dark and cold and wet outside, and goes very well with a good kaggel (logfire) crackling in the background and a movie queued up for the evening.

Morning-after update: hmmm warmed up rømmegrøt is okay, but decidedly more… snot-like in texture. I’d rather make less and finish it all in one go.


300ml sour cream 

200ml water

1,5 teaspoons of locust bean gum powder (thickening agent)

Pinch of salt

Cinnamon powder, butter and sukrin/alternative sweetener to taste.


Heat sour cream in a pot on low heat.

While the sour cream is heating, mix water and locust bean gum. Easiest way is to shake it up in a little tub. The mixture should thicken up nicely. Mine had a pinkish tinge to it after a while.

Once the sour cream is boiling and bubbling a bit, add the water mixture.

Bring to a slow boil again while mixing or whisking every now and then to prevent any clumps from forming. (I was lazy and just stirred strongly with a fork.)

Add a pinch of salt and mix.


Scoop into a bowl and add the toppings.