If you’ve grown tired of the classic low carb breakfast options, then these low carb granola cups are for you!
Literally, we’ve made this low carb granola recipe WEEKLY since I came up with the recipe. Because they’re WELL ROUNDED — Full of protein and fat. They’re sweet yet tart. AND! They’re satiating and delicious!
They’re fun to eat, they’re easy to make (unlike most low carb cereal recipes), AND this is one of those gluten free cereal recipes that truly doesn’t taste low carb.
Serve them at a party, to the fam, or make ahead for meal prep. You’re gonna love this one, let me show you.
ALL the things! But, since you haven’t tasted them yet, let me summarize:
- 5g net carbs per SATIATING cup!
- Although these look crazy fancy, there’s only 15 minutes of EASY prep involved.
- So freggin’ tasty. Honestly, once you try these, you’ll wonder why you’ve been eating eggs and bacon for so long!
- Perfect for meal prep! We love having these in the fridge because we rarely have time to make an actual breakfast.
- Speaking of breakfast, these ALSO make for the perfect snacks and desserts. They’re that kinda good.
Just a few things to mention before sending you off into the kitchen:
Nuts – the base for these low carb granola cups is made out of nuts — they’re the perfect sub for traditional granola recipes (which use grains, boo!). You can use whatever kind of low carb nuts you have on hand and are craving…
My favorites are almonds, pecans, and walnuts.
Sweetener – Granular erythritol is my go-to of the keto sweeteners — my favorite brands are Lakanto and Swerve.
Yogurt – This is one of my FAVORITE low carb ingredients. It’s loaded with protein and is incredibly satiating and versatile — seriously, it’s an awesome mayo/sour cream sub, but also works beautifully in sweet recipes such as this one.
Check out my guide to low carb greek yogurt before selecting a brand, as it’s important to grab a TRUE Greek yogurt (they go through an additional straining process that removes much of the carbs and sugar found in traditional yogurt).
Tools To Make
Simple – just a muffin tin pan and some liners. The liners are important here, as our low carb granola cups will stick like glue to the pan without them.
Stash your low carb granola cups in the fridge. We like to store our cups and the yogurt separately to maximize the “crunch” of each cup — when you’re ready to eat them, simply add a scoop of yogurt to the center of each, and bon appetit!
Jazz your granola cups up however you see fit! Here are some TASTY options, I sure can’t wait to try:
- Replace the yogurt with other fillings: Similar to the Nature Valley granola cups, you can use a low carb peanut butter frosting in the center (ohhh my word, I’m drooling here…). You could also try my chia jam.
- Add chocolate. This can be done a few ways — sprinkle some sugar free chocolate chips or sugar free white chocolate shavings on top, or try making my low carb chocolate granola recipe for these cups instead.
- You can always turn this recipe into low carb granola bars if that’s what you’d prefer.
Having DELICIOUS low carb breakfast on hand is the secret to success when it comes to a low carb eating plan. Here are a few of our favorites:
- Grain Free Granola
- Low Carb Oatmeal
- Breakfast Cookies
- Low Carb Pumpkin Muffins
- Low Carb Blueberry Muffins
Low Carb Granola CupsPrint Recipe Pin Recipe
- 2 Cups Low Carb Nuts use whatever you have! I used 1 cup pecans + 1 cup almonds
- 1/2 Cup Coconut shredded, unsweetened
- 1/4 Cup Unsalted Butter
- 1/2 Cup Ground Flaxseed
- 1/2 Cup + 2 Tablespoons Swerve or Lakanto (see sweetener notes below)
- 1 Egg
- 1 Egg Whites
- 1 Teaspoon Kosher Salt
- 1 Cup Low Carb Greek Yogurt
- Low Carb Fruit optional topping
- Preheat oven to 375 F and place muffin liners (important! these are hard to get out of a pan with just cooking spray) in a muffin tin pan.
- Process ow carb nuts (2 cups) and shredded coconut (1/2 cup) in a food processor using 1-second intervals until the nuts resemble oatmeal grains (about 3-5 times)
- Spread nuts/coconut in an even layer on a rimmed baking sheet and toast until golden brown in the preheated oven (about 7-9 minutes).
- Meanwhile, melt the unsalted butter (1/4 cup) in the microwave in a large bowl and allow it to cool slightly.
- Stir in erythritol (1/2 Cup + 2 Tablespoons), ground flaxseed (1/2 cup), and salt (1 teaspoon).
- Stir in egg (1) and egg white (1).
- Once toasted (and cooled!), toss in the nuts.
- Press 1 rounded spoonful of granola into each of the muffin tins liners, pressing the granola along the bottom of each liner, and slightly up the sides to form a "cup".
- Bake in the preheated oven for 20-22 minutes. You'll know the cups are done once the top edges begin to brown slightly.
- Allow granola cups to cool completely, then scoop greek yogurt into each, and top with fruit. Enjoy!
Fans Also Made These Low Carb Recipes:
- Lakanto, Swerve, or Erythritol. I stick to Lakanto and Swerve which are a 1:1 swap with traditional sugar. If using a different brand of Erythritol, keep in mind it's 70% as sweet as sugar, so you may need to add more to taste.
- Nutritional information is based on 1 cup if you make 12 using this recipe. It does not include the fruit or any additional toppings: