Ingredients:

For the Granola Cups:

  • 1 1/2 cups almond flour
  • 1/2 cup unsweetened shredded coconut
  • 1/4 cup chia seeds
  • 1/4 cup chopped nuts (e.g., almonds, walnuts)
  • 1/4 cup sugar-free peanut butter
  • 1/4 cup melted coconut oil
  • 2 tablespoons powdered erythritol or another low-carb sweetener
  • 1 teaspoon vanilla extract
  • A pinch of salt

For the Filling:

  • Sugar-free peanut butter

Instructions:

  1. Preheat your oven to 325°F (163°C). Grease a muffin tin or use silicone muffin cups.
  2. In a large bowl, combine almond flour, shredded coconut, chia seeds, chopped nuts, sugar-free peanut butter, melted coconut oil, powdered sweetener, vanilla extract, and a pinch of salt. Mix well until all ingredients are thoroughly combined.
  3. Divide the mixture among the muffin cups, pressing it into the bottom and up the sides to form the granola cup shape.
  4. Bake in the preheated oven for 12-15 minutes or until the edges are golden brown. Keep an eye on them to prevent over-browning.
  5. Allow the granola cups to cool in the muffin tin for about 15 minutes, then carefully transfer them to a wire rack to cool completely.
  6. Once cooled, use a spoon to create a small well in the center of each granola cup.
  7. Fill each well with sugar-free peanut butter.
  8. Let them set in the refrigerator for at least 30 minutes before serving.