Heat coconut oil in a large nonstick skillet.
Combine almond milk egg nog and flaxmeal on a large plate. Mix well.
Place sliced almonds onto another plate.
Dredge bread, one slice at a time, in egg nog mixture and then coat with almonds on both sides. Transfer coated bread to hot oil in skillet and cook 3-5 minutes on either side or until toast is golden brown.
Transfer cooked toast to a plate and keep warm. Repeat with remaining bread slices.