4 cups chopped nuts (I used 1 part walnuts and 3 parts pecans)
1 cup MCT oil (coconut oil also works)
1/2 cup butter
1 cup cocoa
1 cup erythritol
2 tsp vanilla
1/2 tsp xanthan gum
Preheat oven to 275 degrees. Line two large cookie sheets with parchment. In large mixing bowl, mix together first six ingredients. In small saucepan on medium heat, melt butter with MCT oil. Add cocoa, erythritol, and vanilla. Whisk in xanthan gum. Pour chocolate mixture over seed and nut mixture. Bake for 60 minutes, taking granola out every 15-20 minutes to gently stir. Let cool completely before storing in an airtight container.
In a mixing bowl, mix together melted butter, heavy whipping cream, and eggs. Add baking powder and 1/3 cup coconut flour and mix until combined. For a thicker pancake, add more coconut flour, up to 1/2 cup total. Spray non-stick pan with PAM. Fry pancakes on medium high-heat flipping when golden brown. Make silver-dollar sized pancakes for easy flipping. To make the syrup, heat water, butter, mapleine, and erythritol in a medium saucepan. When erythritol is dissolved, whisk in xanthan gum. Syrup will thicken as it cools. Drizzle syrup over pancakes. If desired, top pancakes with berries or sugar free whipped cream.