Preheat oven to 375 F and line 2 baking sheets with parchment paper.
Roughly chop the pecans (2 cups).
Add them to a large bowl with the shredded coconut (3 cups) and stir.
In a small bowl stir the salt (1/2 teaspoon), cinnamon (1 teaspoon), nutmeg (1/4 teaspoon), egg whites (2), coconut oil (2 tablespoons), cocoa powder (6 tablespoons) , erythritol (1/4 cup) and vanilla extract (1 teaspoon).
Pour contents of the small bowl over the coconut and pecans and stir to combine.
Spread in a thin and even layer on prepared baking sheets.
Bake for 6 minutes, then rotate the baking sheet in the oven.
Bake for 6 more minutes. You’ll know the granola is done when the edges start to brown. Remove from the oven and allow it to cool on the baking sheet.
Once cooled and hardened, use your hands to break up the granola into bite sized pieces.
Store in the fridge, and enjoy!