Cinnamon Toasted Coconut Flakes

Easy and quick snack!

Ingredients:

• 2 cups unsweetened coconut flakes

• 2 tsp. coconut oil

• 2 Tbsp. powdered erythritol (I use this)

• 1-2 tsp. cinnamon (I use 2 tsp, but you can use less if you don't like it that intense)

• Optional: additional or alternative spices like pumpkin spice, nutmeg, clove, ginger, etc.

• Pinch of sea salt

1. Melt the coconut oil in a small fry pan on medium heat.

2. Add the coconut flakes, sweetener, cinnamon and salt.

3. Turn the heat down a touch to medium-low. Stir and move the flakes around the pan often.

4. Keep turning and moving the flakes in the pan every 10 seconds or so for about 5 minutes, or until you can see that they have turned golden brown.

5. Be careful not to leave the mixture too long on the heat or it will burn.

6. Let cool completely on a plate. This will allow the flakes to crisp up and dry out some more.

7. Store in an airtight container at room temperature.