These were super tasty hot from the oven with butter. Was originally going to slice it as for a sandwich. But decided to cut into triangles and butter like rolls. Next time I’m going to do these in my round or square muffin pan! Will post a new pic when I do. If you don’t like rye bread, just leave out the caraway seed and you have plain Pumpernickel! This recipe is not suitable technically until the grains rung of OWL. But oat fiber has 26 g. carbs per 1/3 cup and 26g. fiber, so even with nutrition info rounding, it’s <1g. of carbs per 1/3 c. And I use very little in a recipe. The amount per serving is often miniscule, in fact. As a virtual wash on carbs, I doubt you would have to wait until the grains rung of OWL to try these. But test and see if it starts cravings or causes gains. It hasn’t for me. 🙂
More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS. She has collaborated with famous low-carb Chef George Stella and several other talented chefs to bring you a wealth of delicious recipes you are going to want to try. Even a few of my recipes are in her cookbooks! Order your 5-volume set TODAY! (available individually) from Amazon or: http://amongfriends.us/order.php
DISCLAIMER: I do not get paid for this book promotion or for the inclusion of my recipes therein. I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection
¼ c. + 1 T. DARK flax meal
1 T. melted butter
2 T. sour cream
½ tsp. baking powder
2 tsp. oat fiber
½ tsp. caraway seed
1 square (14.3 g) 100% cacao unsweetened chocolate (or 90% Lindt chocolate)
1 T. brewed coffee
½ tsp. freeze-dried coffee crystals (optional, but enhances flavor)
DIRECTIONS: Melt chocolate and butter in microwave. Place in food processor. Dissolve coffee crystals in the brewed coffee and add. Add sour cream and beaten egg.and pulse to blend. Add all dry ingredients and pulse a few times to mix. Either dip into 4 greased ramekins, 4 microwave safe muffin cups or if using as sliced bread, dip batter into square or round small glass baking dish container. Cook on HI for 1 minute 10 seconds or until center is dry to the touch. Cool a moment and tip out onto cutting board. Slice laterally if using for a sandwich. Serve hot rolls at once with butter.
NUTRITIONAL INFO: If using for a single sandwich, the whole recipe is a serving and has 690 calories, 63.5 g fat, 20.1 carbs, 13.5 g fiber, 6.6 g net carbs, 20.9 g protein. To lower the counts, use only half the recipe for each sandwich and shape/slice accordingly.
If using as dinner rolls, this recipe makes 4 small rolls, each contains 172.5 calories, 16 g fat, 5.03 g carbs, 3.38 g fiber, 2.65 g NET CARBS, 5.23 g protein