The Canadian Flax Council
http://flaxcouncil.ca/ is a terrific site for everything you ever wanted to know about flax, flax oil, use in cooking, etc.....
They have a 48-page .pdf format cookbook, NOT lowcarb, but there was a recipe for a vegetable stir-fry, and it called for ground FLAX meal as the sauce thickener, rather than cornstarch. I've worked out the carbs, using Splenda - the whole recipe comes to 11.5 total carbs, of which 5.9 is fiber = 5.6 digestible carbs.
The recipe was for 4 servings, or about 6 cups (when raw) vegetables.
SAUCE:
25 mL ground flax seed 2 tbsp
1 clove garlic, minced 1
15 mL grated fresh ginger 1 tbsp
50 mL chicken broth 1/4 cup
25 mL soy sauce 2 tbsp
15 mL vinegar 1 tbsp
5 mL Splenda 1 tsp
- In a small bowl, combine ground flax, garlic, ginger, broth, soy sauce, vinegar and sugar (Splenda).
- Pour over stir-fried vegetables in wok. Cook and stir 1 minute (or until heated through).
I haven't tried it yet, but it sounds good. I eat a lot of stir-fry. Up till now, I've just cranked the heat up and let the juice / sauce reduce and thicken that way. This, on the other hand, sounds like an excellent way to add a little more fiber to the goods!! ..
Doreen
.. Only thing, for my tastebuds anyway, there was too much soy sauce. 
... try to grind the flax seeds as finely as possible. Mine were a bit coarse ... although I didn't mind at all, but some folks might object to the "gritty" texture.
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