Almond Poppyseed Flax Bars

Preheat oven to 350.

In a large mixing bowl, beat together:

6 Tbsp butter, melted
3 eggs
6 Tbsp heavy cream

then add:

1/2 cup Splenda granular (or AS equivalent to 1/2 c. sugar)
1/2 tsp. almond extract
2 scoops Vanilla Praline Designer Protein Powder
1/2 tsp. baking soda
1/2 tsp. baking powder
1 Tbsp. poppy seeds
1 cup flax seed meal

Grease a baking dish (I used a 8 x 11 glass dish) and pour batter in, spreading into corners.  Bake at 350 for 15 to 20 minutes, careful to avoid over-browning.  Cool slightly before cutting into squares.
I cut mine into 12 good-sized squares, and they are delish!  Plugging it into Dietwatch, I got the following:

Calories:  204
Total fat: 19g
Saturated fat: 7g
Cholesterol: 83mg
Sodium: 149 mg
Total Carbs: 7g
Fiber: 6g
Protein: 9g