Strawberry Flax Bread

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Despite what appears to be a lot of sweetener, this is not a terribly sweet bread.  It DID have a very nice texture and flavor.  This bread is not suitable for Induction.  This can also be made up as muffins.

INGREDIENTS:5 tablespoon butter, melted

5 eggs, beaten

20 drops liquid Splenda

2 T. erythritol

5 pkt. stevia or Truvia sweetener

½ c. + 2 T. golden flax meal

½ c. + 2 T. brown flax meal

2 ½ tsp. baking powder

2 T. oat fiber

¼ c. almond flour

2 ½ tsp. cinnamon

1½ tsp. vanilla

5 T. heavy cream

1 c. chopped strawberries (or chopped blackberries or raspberries)

DIRECTIONS: Preheat oven to 350º.  Grease a loaf pan.  Melt butter in a medium mixing bowl.  Add eggs, strawberries, cream and liquid Splenda. and beat until smooth.  Add flax meals, granular sweeteners, oat fiber, vanilla, baking powder and stevia and stir to blend well.     Batter will be very thick, so spoon it evenly into greased loaf pan, level with the back of spoon and bake at 350º for 40 minutes.   If making muffins, will make 12 regular muffins you should bake for about 20 minutes; or 24 mini-muffins that will bake in 13 minutes.  If dry to the touch in the center or toothpick comes out clean, they are done.  Cool slightly, remove from pan and slice.  Can be eaten as is or you can ice with cream cheese frosting.

NUTRITIONAL INFO:  Makes 8 slices, each contains:

245 calories

29.7 g  fat

9.31 g carbs, 6.29 g fiber, 3.02 NET CARBS

8.41 g protein

208 mg sodium

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