Preheat oven to 350℉. Oil and line a 9 X 9 square metal baking pan with parchment paper.

In a large mixing bowl, combine the Keto Chow, almond flour, flaxseed meal, and baking powder.

In a separate bowl, beat the eggs, then stir in the almond butter and brown erythritol. Add the almond milk, avocado oil, and vanilla extract and mix well.

Pour the liquid ingredients into the dry ingredients and mix.

Stir in the chopped walnuts.

Spread the batter into the prepared pan and bake in the preheated oven for about 25 minutes, or until the edges are firm and golden, it springs back when lightly touched, and a toothpick inserted in the center comes out clean.

Cool completely before cutting into eight bars (or 12 bars for smaller portions).

These bars will keep, tightly wrapped in the refrigerator for up to a week. They will last individually wrapped in the freezer for up to three months.