Keto Granola Cups

What started out to be a keto-friendly granola recipe quickly became keto fat bombs once I realized that the base tasted more like a melt away than a granola bar.

No worries though as this was once awesome mistake! These granola fat bombs are not only packed with your typical coconut oil and coconut cream but a bit of sweetener and granola goodness like almonds, pepitas, sunflower seeds, and shredded coconut.

One coconut cup has only 2 grams of net carbs and less than 200 calories. This is one tasty low-carb snack!

Step-by-step

1. Place the almonds, pepitas and sunflower seeds in a food processor.

   

2. Add the shredded coconut, salt, powdered Swerve, vanilla extract, coconut cream and melted coconut oil.

   

3. Pulse until combined.

   

4. Line a muffin pan with paper muffin cups and divide the mixture between the 12 spots. Freeze for 20-30 minutes.

   

5. To store, refrigerate for up to 1 week or freeze for up to 2 months.

   

Recipe

Keto Granola Cups

★★★★★4.6 (64 ratings)

This easy sugar-free treat combines the best of granola bars and fat bombs. High in healthy fats and ideal for ...

Hands on

10m

Overall

30m

Servings

12

2.4 g

Net carbs

5.4 g

Protein

15.8 g

Fat

180

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings24 servings36 servings48 servings

US + metricMetricUS

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Ingredients makes 12 servings

• 1 cup whole raw almonds (143 g/ 5 oz)
• ¹/₄ cup raw pepitas (33 g/ 1.1 oz)
• ¹/₄ cup sunflower seeds (35 g/ 1.2 oz)
• 1 cup unsweetened shredded coconut (75 g/ 2.6 oz)
• pinch of sea salt
• ¹/₄ cup powdered Swerve or Erythritol (40 g/ 1.4 oz)
• 1 tsp sugar-free vanilla extract
• ¹/₄ cup coconut cream (85 g/ 3 oz)
• ¹/₄ cup melted virgin coconut oil (60 ml/ 2 fl oz)

• Note

  For more flavor, try toasting the shredded coconut in the oven for 2-3 minutes. You can make coconut cream by following this guide.

Instructions

1. Place the almonds, pepitas and sunflower seeds in a food processor.

2. Add the shredded coconut, salt, powdered Swerve, vanilla extract, coconut cream and melted coconut oil.

3. Pulse until combined.

4. Line a muffin pan with paper muffin cups and divide the mixture between the 12 spots. Freeze for 20-30 minutes.

5. To store, refrigerate for up to 1 week or freeze for up to 2 months.

Nutrition per fat bomb

Carbs 6%Protein 12%Fat 82% of calories

Net carbs

2.4 g

Total carbs

8.6 g

Fiber

3 g

Sugars

1.2 g

Protein

5.4 g

Fat

15.8 g

Saturated fat

6.8 g

Calories

180 kcal

Sodium

15 mg · 0.66% RDA

Magnesium

63 mg · 15.8% RDA

Potassium

169 mg · 8.43% EMR

Nutrition by ingredient

Per fat bomb	Net carbs	Protein	Fat	kcal
Almonds, nuts (whole, unblanched)	1.1 g	2.5 g	5.9 g	69
Pumpkin seeds (pepitas)	0.1 g	0.8 g	1.3 g	15
Sunflower seeds, hulled	0.3 g	0.6 g	1.5 g	17
Coconut, dried, desiccated, shredded (organic, unsweetened)	0.5 g	1.3 g	0.8 g	21
Salt, sea salt	0 g	0 g	0 g	0
Erythritol (natural low-carb sweetener)	0.2 g	0 g	0 g	1
Vanilla extract, sugar-free, alcohol-based	0 g	0 g	0 g	1
Coconut cream, creamed coconut milk (organic, unsweetened)	0.2 g	0.2 g	1.7 g	17
Coconut oil, extra virgin	0 g	0 g	4.5 g	41
Total	2.4 g	5.4 g	15.8 g	180

Serving size fat bomb

• Gluten free
• Dairy free
• Egg free
• Nightshade free
• Pork free
• Avocado free
• Fish free
• Shellfish free
• Beef free
• Pescatarian
• Vegetarian
• Vegan