Line a baking sheet with parchment paper.

In a large bowl, whisk the egg white until fluffy. Add the monk fruit sweetener, vanilla extract, cinnamon, sea salt, and almonds, and mix slowly with a spoon, making sure the almonds are fully coated with the egg.

Lightly spray a slow cooker with cooking spray. Add the almond and cinnamon mixture. Cover and cook on LOW for 3 to 4 hours, stirring every 15minutes. In the last hour, add the water and mix well.

Spread the almond mixture on the prepared baking sheet in a single layer and let cool. (Make sure to separate the almonds as much as possible to avoid them sticking together as they cool.