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Preheat the oven to 325F and line an 8x8 pan with parchment paper, with overhanging sides for easy removal.
In a food processor, combine the almond flour, sweetener, salt, and xanthan gum. Pulse a few times to combine. Scatter the butter pieces over and pulse until the mixture resembles coarse crumbs.
Transfer to the prepared baking pan and press firmly into the bottom with a flat-bottomed glass or measuring cup. Bake 15 to 18 minutes, or until the edges are golden brown. Remove and let cool completely.
In a medium bowl, whisk together the nuts, brown sugar substitute, cinnamon, and orange zest. Stir in the melted butter until well combined.
Spread the nut topping over the cooled crust, pressing to adhere. Return to the 325F oven to ake another 20 minutes. Remove and let the bars cool in the pan.
In a small saucepan over medium heat, combine the water, BochaSweet, and keto friendly syrup. Bring to a boil and then reduce to a simmer. Cook about 3 minutes, until slightly thickened. Whisk in the vanilla extract.
Drizzle over the cooled bars. Lift the bars out by the overhanging parchment and place on a cutting board. Use a sharp knife to cut the bars into 16 squares or triangles.