Preheat the oven to 300 degrees.

In a large mixing bowl, combine the unsweetened shredded coconut, sliced almonds, chopped pecans and chopped walnuts.

Add in pumpkin seeds, chia seeds, almond flour, cinnamon and erythritol. If you wish to use a different keto-friendly sweetener, you can swap them out without an issue. Stir the ingredients to combine them well.

Mix in 1 teaspoon of vanilla.

Pour the melted butter over the top of the granola, and stir to combine.

Stir in 2 tablespoons of a keto-friendly sugar free syrup. Be sure to check the lable and find a sugar free syrup with a low number of carbs.

Place the granola in a flat single layer spread out on a parchment paper lined baking sheet.

Bake the granola for 10-15 minutes until it is crispy and toasted. Do not overcook, or your granola will taste burnt.

Let the granola cool down, and then break apart any large pieces. Store any unused granola in the fridge in an air-tight container.