Preheat oven to 375 F, and line a baking sheet with foil or parchment paper.
Place almonds on a sheet and bake for 7 to 10 minutes until just lightly toasted. Remove from oven to cool.
In a large frying pan over medium heat, melt 2 tablespoon coconut oil. Add to coconut oil: 1 teaspoon cinnamon, ½ teaspoon sea salt, and 1 tablespoon granular sweetener. Melt and stir together until combined and sweetener is melted into oil. Turn off heat.
Add toasted almonds to the frying pan and stir to coat with cinnamon mixture.
Once almonds are coated, return them to the lined baking sheet.
Sprinkle almonds with the other 1 tablespoon erythritol sweetener.
With sifter or fine mesh strainer, sift cocoa powder over all the almonds.
Let almond cool, then serve.
*all nutritional data are estimates based on the products I used*