In a 12-inch skillet over medium high heat, melt butter or coconut oil. Stir in swerve and ground cinnamon and stir until the Swerve is melted.
Add coconut, nuts, and seeds and stir to coat them well with the coconut oil and sweetener mix. You want about 2 cups of nuts and seeds total.
Toast for medium low heat 5-8 minutes, until the nuts are toasty and coated with the oil and cinnamon mixture. Stir frequently and do not allow the mixture to burn. Undercook if in doubt, as the mixture will continue to cook with the residual heat even after you take it off the burner.
Tip the mixture onto a quarter inch sheet pan to cool and BE PATIENT. The mixture will crisp up as it cools.
Serve with unsweetened almond milk.
Use whatever kinds of nuts and seeds you prefer. It can get expensive to get exactly these nuts. Me, I just used whatever I had in the house :)
You could toast the nuts prior to add another depth of flavor. Note, that is not calculated into the cooking time on the recipe card.
Use whatever sugar substitute your family enjoys making this keto granola low sugar. I enjoy Swerve.
Use this granola recipe as a base recipe to play with. You could add pumpkin spice or make it savory granola with the addition of cayenne pepper. You could add some vanilla to the mixture to make it a little bit sweeter as well.
It's pretty caloric and filling, so start with the recommended ¼ cup per serving and see how far that takes you.