Standard low-carb version:

1/2 cup Splenda (we tried halving w/sugar twin-didn't work)
1.25 cups butter (very fatty, yes. You can halve, if you want.)
6 eggs
2 tsp. vanilla
3 cups flaxseed meal
2 tsp. baking powder
1/4 tsp. salt
1 cup cream

Preheat oven to 350 degrees F. Grease a bundt pan or loaf pan/s. Beat moist ingredients, including softened butter, for 5 minutes. Add dry ingredients and beat on low speed until well blended. Pour into pan/s, up to 4/5 full.

Bake for about 30 minutes. Use toothpick in center to test. Cool for at least 20 minutes before trying to remove from pan/s.

Carbs run around 40 for the batch. I haven't figured it up fully since some minor changes were made. You can run it through a carb-counter if you're concerned.

For the walnut-orange variation, just add some walnuts and some orange oil. For the almond variation, add almond oil. (We didn't like that one as much as other variations.) We're still working on the chocolate version, which is also much higher in carbs due to the cocoa and extra Splenda required.