Servings: 4 (or 5 if using the smaller mold linked below)

1 cup - raw nuts of your choice, or a mix - almonds, macademias, pecans, walnuts 1 cup - raw nuts of your choice, or a mix - almonds, macademias, pecans, walnuts
1 TBLS psyllium husk powder 1 TBLS psyllium husk powder
2 TBLS butter powder  (If you don't want to make this purchase, try powdered peanut butter, MCT oil powder, or other similar you may have on hand.) 2 TBLS butter powder  (If you don't want to make this purchase, try powdered peanut butter, MCT oil powder, or other similar you may have on hand.)
2 TBLS erythritol 2 TBLS erythritol
1 tsp ground cinnamon 1 tsp ground cinnamon
½ tsp vanilla extract ½ tsp vanilla extract
½ tsp (about 20 drops) liquid stevia glycerite ½ tsp (about 20 drops) liquid stevia glycerite
½ TBLS coconut oil ½ TBLS coconut oil
 
** Play around with options you like to create more flavors.  For example: subheading: ** Play around with options you like to create more flavors.  For example:
cacao powder in place of cinnamon cacao powder in place of cinnamon
dark chocolate chips dark chocolate chips
peanut butter powder in place of butter powder peanut butter powder in place of butter powder
maple extract (or other extracts you like) in place of vanilla maple extract (or other extracts you like) in place of vanilla
Sukrin Gold (brown sugar alternative) in place of erythritol Sukrin Gold (brown sugar alternative) in place of erythritol

Preheat your oven to 300°.
Add everything to a food processor and pulse until you have both ground nuts and chunks.  Don't pulvarize completely to a powder.
Place your silicon mold onto a cookie sheet.
Spoon the mixture into your silicon mold, and press it down very firmly using a spatula or the back of a spoon.
Bake for about 20 to 25 minutes, until edges are beginning to brown. Allow to cool and firm up for 30 minutes, then carefully remove from molds.  The perfect bar will make a snap when broken into two.  On the other hand, no matter how it sounds or how many pieces it may break into, it's still yummy!

See photos for nutrition info.  If you make 5 bars using the smaller mold linked here, remember to adjust nutrition counts.  BTW, you could also use a muffin pan and make round "bars".... fill the molds only until they are about 1/2-inch after pressing down.  See photos for nutrition info.  If you make 5 bars using the smaller mold linked here, remember to adjust nutrition counts.  BTW, you could also use a muffin pan and make round "bars".... fill the molds only until they are about ½-inch after pressing down.
The mold used by KetoConnect when they originally shared their recipe is this one.  It's about $13.  www.amazon.com/gp/product/B003VFUY0C/ref=as_li_ss_tl?tag=...  The mold used by KetoConnect when they originally shared their recipe is this one.  It's about $13.  www.amazon.com/gp/product/B003VFUY0C/ref=as_li_ss_tl?tag=...
Or, you can use this mold that's slightly smaller and about $6 (or you can get a 3-pack for about $11):  smile.amazon.com/gp/product/B00OCG7GVO?pf_rd_p=d1f45e03-8...  Or, you can use this mold that's slightly smaller and about $6 (or you can get a 3-pack for about $11):  smile.amazon.com/gp/product/B00OCG7GVO?pf_rd_p=d1f45e03 to 8b73-4c9a-9beb-4819111bef9a&pf_rd_r=29545PD3V3KPNA8GNG3C
This recipe was inspired by Stoka Bars if you would prefer to buy them.  They're available at Amazon in a box of 8 for about $24.  This recipe was inspired by Stoka Bars if you would prefer to buy them.  They're available at Amazon in a box of 8 for about $24.