Dissolve one teaspoon Splenda in 80ml bowl warm (40C) water.
Sprinkle on 1 sachet quick yeast.
Leave for ~10 mins to get bubbly.
Mix 1 cup golden flax meal with 1 teaspoon baking powder.
Beat 3 eggs with 1 tablespoon olive oil.
Add egg mixture to flax and mix well.
Add yeast mixture and mix well.
Put into silicon loaf tin (or other)
Leave for 10 mins to rise a bit.
Cook in microwave for ~5 mins.
When you turn it out, should be more or less dry on the bottom. If
not, I usually microwave upside down for another minute.
Bake in oven at 180-200 until done (sorry forgotten timing) - it comes out much better than microwavedd
Treat as normal loaf of bread ie slice when needed- makes great very filling sandwiches - and lasts me a couple of days. Doesn't have that eggy flavour of mims
Whole loaf is 8-9 net carbs(depending on flax used). I assume it's six servings of two slices. So 1.5 ish a serving maybe
I often freeze in batches and then just toast for breakfast