[2Jedismom]

Looks good! I have a program from the USDA that tells carb counts, except for the Splenda...that's 12g of carbs per half cup of bulk at .5 per teaspoon x 24 teaspoons and someone did a breakdown of carbs per tablespoon of flaxseed and sent it to me via email (a nurse friend of mine) so I use it, but you might figure it different).

Here are the totals...

2 C Flaxseed meal 12.8
.5 C Slivered Almonds 4.26
.5 C bulkSplenda 12.0g
or
2 pkts Splenda 2.0g
1 tsp Baking powder 1.27g
1 tsp Baking soda 0.0g
5 whole eggs 1.93g
8 T Splenda syrup 0.0g
or
8 T whole milk 5.42g
or
2 T Heavy Cream and 6 T Water .84g
5 T vegetable oil 0.0g

So if you make it just like the recipe calls for (except for the cup of nuts, that seems like too much to me too) the carb count would be 32.26g for the whole recipe.

Made the way you made it, it comes out to 27.68g for the whole thing...even better!

Now if I did it the way you did, except substituted the milk for 2 T Cream and 6 T water, it would be 23.1g for the whole thing!

I think I'll probably keep the liquid Splenda though...making it 22.26! For the whole batch.

[RosieCotton]

If you slice it fairly thin as I did, it'd be less than two carbs a serving...not bad! They aren't huge slices...but just having baked goods is nice. And a little is enough that you feel satisfied.