Preheat oven to 325F. Add the nuts to the bowl of a food processor and pulse a few times. Add in the seeds, almond flour, coconut flour, cinnamon and nutmeg. Pulse until well combined, making sure there are still some large pieces of nuts.
Pour the mixture into a large mixing bowl. In the bowl of the food processor, add the egg white and whip until frothy. Add the coconut oil and vanilla and briefly mix.
Pour the swerve over the granola and mix. Then pour the wet ingredients over the granola and mix until combined. Pour the mixture over a baking sheet lined with parchment paper and spread out into one layer.
Bake for 25 minutes (total). Remove from the oven after 10 minutes, stir and continue baking. Repeat after 10 more minutes. After 10 minutes, remove from the oven and stir in the flaked coconut, then cook for 5 more minutes or until the coconut is slightly golden.
Allow to cool at room temperature before eating. It will crisp up as it cools. Serve with your favorite unsweetened almond or coconut milk. Store leftovers at room temperature in an airtight container.
This is not a super sweet granola, so if you prefer sweeter, add an additional 1-2 tablespoons of swerve.