Preheat oven to 375 F and line a baking sheet with parchment paper.
Add roasted nuts (3 cups) to a food processor. “Pulse” 5-10 times using 1-second intervals. The number of times you pulse the nuts will depend on how small you'd like your “grains”. I usually go with 8 times, any smaller and the grains become too small.
Transfer nuts to a large bowl.
Add erythritol (1/2 cup) and peanut flour (1/2 cup) and stir to coat.
Add egg whites (2) and stir until the powder forms a paste coating the nuts.
Spread onto the prepared baking sheet in a thin and even layer.
Bake in preheated oven for 8 minutes, then rotate the pan and bake for 7 more minutes.
Once granola has finished baking and is cool enough to handle, break the larger pieces into small (granola sized) clusters.NOTE: The granola in the center of the pan will be less crispy -- I like bake that a bit longer (about 4 minutes), after removing the super crisp grains.
Serve with milk or yogurt, and enjoy!