My son and I make a low-carb bread similar to zucchini bread using flaxseed meal for the flour in the recipe. We've used some flavor variations and enjoy several, such as almond-flaxseed (instead of poppyseed) and orange-walnut. We're working on a version that I'm hoping will eventually taste like a chocolate muffin. You can do pretty much the same thing if you have any nut-bread recipe. Use Splenda for sugar, etc.