Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Tip the mixture onto a quarter inch sheet pan to cool and BE PATIENT. The mixture will crisp up as it cools.

Step 5

Serve with unsweetened almond milk.