Ingredients :

• 3 Tbsp coconut oil

• 1/3 cup granulated erythritol-based sweetener (such as Monk fruit or Stevia)

• 1 tsp ground cinnamon

• 1 tsp pure vanilla extract

• 1/2 tsp sea salt

• 1½ cups unsweetened dried coconut flakes

• 1 cup chopped keto-friendly nuts (we used 1/3 cup each of pecans, macadamia nuts, and almonds)

• 1/4 cup sunflower seeds

• 1/4 cup shelled hemp seeds

• 1/4 cup flaxseed meal

Instructions

• Line a rimmed baking sheet with parchment paper or aluminium foil. Set aside.

• Melt the coconut oil in a 12-inch nonstick skillet over medium-high heat.

• Add the sweetener and cinnamon and stir until the sweetener is melted 1 to 2 minutes. Stir in the vanilla, salt, coconut, nuts, sunflower seeds, hemp seeds, and flaxseed meal.

• Stir evenly to coat with the coconut oil mixture. Reduce the heat to medium and toast, tossing often, until the coconut, nuts, and seeds are a bit toasty but not burned, 4 to 5 minutes.

• Spread the cereal in one layer onto the prepared baking sheet to cool and crisp.