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Closer look of low carb granola cups

Low Carb Granola Cups

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 Cups
Calories 252kcal

Ingredients

Instructions

  • 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!

Notes

  • 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:

Nutrition

Calories: 252kcal | Total Carbohydrates: 9g | Protein: 10g | Fat: 21g | Sodium: 248mg | Fiber: 4g | Sugar: 2g | Net Carbs: 5g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com