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!