Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.

In a large bowl, combine the coconut flakes, sliced almonds, sunflower seeds, chia seeds, and flaxseeds. Mix well to evenly distribute the ingredients.

In a separate small bowl, whisk together the melted coconut oil, sugar-free maple syrup (or sweetener), and vanilla extract.

Pour the liquid mixture over the dry ingredients and toss until everything is well coated.

Spread the mixture evenly onto the prepared baking sheet.

Bake in the preheated oven for about 20 minutes or until golden brown, stirring occasionally to prevent burning.

Remove from the oven and let the granola cool completely. It will become crunchier as it cools.

If desired, mix in sugar-free dark chocolate chips or cacao nibs once the granola has cooled.

Store the keto granola in an airtight container at room temperature for up to two weeks.