Pre-heat oven to 325F. Prepare ingredients by measuring them out.

Line a baking sheet with parchment paper and set aside.

Add the almonds and shredded coconut to a food processor and pulse until the almonds are broken up into smaller pieces.

Add the pecans and pulse again until the pecans are broken up.

Add the pumpkin seeds, sunflower seeds, erythritol, golden flaxseed meal, cinnamon, and salt and pulse again until mixed together. Try not to overprocess here as you still want to have small pieces of nuts and seeds throughout.

Lastly, add the egg white, melted butter, and vanilla extract.

Pulse a few more times, and if needed use a spoon to scoop the bottom of the mixture to the top so that everything is incorporated well. Repeat pulsing and scraping the mixture to the top until everything is mixed and coated evenly.

Transfer the granola cereal mixture to a baking sheet and spread into an even layer.

Bake for 15-18 minutes or until lightly browned.

Let cool and break apart into pieces. The granola will be soft when it comes out of the oven but will get crispier as it cools.