Step 1.  Preheat oven to 350 degrees F and cover a cookie sheet with parchment paper.  Spray with cooking spray.

Step 2.  Roast pecans, walnuts, almonds and coconut flakes in the oven for 5 minutes, stirring halfway through.  Remove from the oven but keep the oven heat on.

Step 3.  In a medium sized sauce pan, combine sweetener, pancake syrup, heavy whipping cream and 1 1/2 tablespoons of the butter .  Cook over medium heat, stirring constantly until it turns a deep golden brown, 6-8 minutes.

Step 4.  Add in the remaining butter, cinnamon, salt and vanilla and stir well to melt and combine.

Step 5.  Pour the roasted nuts and coconut mixture into the pan and stir until well coated.

Step 6.  Spread mixture back onto the parchment-covered cookie sheet and sprinkle salt on top.  Separate the pieces into clumps.

Step 7.  Bake for 12-15 minutes at 350 degrees F.  Check in at minute 12 to make sure it isn't burning.

Step 8.  Allow to cool and dry out on the counter.