1. Preheat the oven to 175°C. Line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the almonds, pecans, coconut flakes, chia seeds, flax seeds, pumpkin seeds, sunflower seeds, erythritol, cinnamon, and salt. Mix well.
3. In a separate small mixing bowl, whisk together the melted coconut oil and vanilla extract.
4. Pour the coconut oil mixture over the nut and seed mixture. Mix well until all ingredients are coated.
5. Spread the mixture out onto the prepared baking sheet in an even layer.
6. Bake for 15-20 minutes, stirring occasionally, until the granola is golden brown and fragrant.
7. Remove from the oven and let cool completely on the baking sheet.
8. Once cooled, break the granola into small clusters and store in an airtight container at room temperature for up to 2 weeks.
Enjoy your keto-friendly granola as a topping for yogurt or as a snack on its own!