This is a modified version of a recipe posted by Elizellen. Thanks Elizellen Here's a link to the original recipe:

http://forum.lowcarber.org/showthread.php?t=189970

Have just made this modified version of Elizellen's recipe and it is GREAT!! Only problem I now have is I cannot stop eating It is very decadent though (i.e. high cal) but extremely low carb It makes a reasonably sized loaf and one slice fills you up because it's so rich

It is ridiculously simple to make

Ingredients

9 Tablespoons butter
4 jumbo eggs or 5 regular eggs
13 Tablespoons ground flax seeds
1.5 teaspoons baking powder
4 drops unflavoured liquid sweetener
+- 2 oz finely chopped and cooked (fried) bacon pieces
+- 2 oz grated (shredded) cheddar cheese
1 teaspoon mixed herbs (optional)
1 teaspoon sesame seeds (optional)
Pinch of salt

Method

Pre-heat the oven to 200 grades Celcius.

Mix the eggs, flax, baking powder, salt, herbs and sweetener well in a bowl. Melt the butter and add to mixture. Mix well. Put mixture in fridge or let it stand for 5 minutes. Then add the bacon and cheese and mix well. Spoon into a greased oven proof dish. Sprinkle the sesame seeds on top.

Put in the oven and bake for 15 - 20 minutes. Turn the oven to the grill option and grill for another 3-5 minutes, depending on how brown/crispy you like it on top.

Remove from the oven and let it cool for 10 minutes. Cut off one thick slice and eat it with a thick layer of butter. YUM

Enjoy

Cook's Notes:

- I grind my own flax seeds in a coffee grinder
- The sweetener I use is zero carb. I guess it's the same as Da Vinci but be sure to use unflavoured. The sweetener balances the saltiness but is not overpowering
- Substitute the bacon with something else if you want
- You can use any medium to hard cheese but I find cheddar to have a lot of flavour
- I used a teaspoon salt but I like it quite salty and my butter is unsalted
- 200 grades Celcius is equal to 400 Fahrenheit I think - but please check
- Putting the mixture in the fridge for 5 minutes is so that the bacon and cheese don't "sink" to the bottom of the bread when you add it to the mixture. It must be eavenly spread throughout the bread.
- I used a smallish square shaped dish - ideal for bread
- My baking time totalled 20 minutes (excl. the grilling time) but I've opened the oven after 10 minutes to check the bread and left the door open for too long. I then put it back for another 10 minutes. Whatever the case may be, be sure to test with a knife or something similar to make sure it's cooked through in the middle.
- After a while in the oven you'll see the butter bubbling on top but don't worry about this. It sets when the bread cools down and makes it deliciously moist and decadent. Don't use less butter as this will result in a dry bread.