Keto Baba au Rhum
Indulge in the luxurious flavors of this Keto Baba au Rhum, a low-carb twist on the classic French dessert. Made with almond flour, whipped eggs, and a hint of zesty lemon, these airy, golden cakes are soaked in a rich rum syrup sweetened with erythritol, keeping them completely sugar-free and keto-friendly. Topped with a cloud of luscious, homemade sugar-free whipped cream, this dessert delivers indulgence without guilt. Perfect for celebrations or an elegant treat, this gluten-free and low-carb dessert is as impressive as it is delicious. With only 20 minutes of prep time, it’s an easy yet sophisticated option for those following a keto lifestyle.
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 2 teaspoons Baking powder
- 0.25 teaspoons Salt
- 4 large Eggs
- 0.5 cup Erythritol
- 0.5 cup Unsalted butter, melted
- 2 teaspoons Vanilla extract
- 1 unit Zest of lemon
- 0.5 cup Water
- 0.5 cup Dark rum
- 0.25 cup Erythritol (for syrup)
- 1 cup Heavy cream
- 1 teaspoon Sugar-free vanilla extract
- 2 tablespoons Powdered erythritol
Instructions
Preheat your oven to 350°F (175°C). Prepare a muffin tin by greasing the cavities well with butter or non-stick spray.
In a medium-sized bowl, whisk together the almond flour, baking powder, and salt. Set aside.
In a large bowl, using a hand mixer, beat the eggs and erythritol together until pale and fluffy, about 3 minutes.
Gradually add the melted butter and vanilla extract to the egg mixture, and continue beating until combined.
Add the dry ingredients to the wet ingredients in batches, mixing until just combined. Fold in the lemon zest.
Pour the batter evenly into the prepared muffin tin cavities, filling them about 3/4 full.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
While the babas are baking, prepare the rum syrup. In a small saucepan over medium heat, combine water, dark rum, and erythritol. Stir until erythritol has dissolved and remove from heat.
Once the babas are baked, remove them from the oven and allow them to cool for 10 minutes in the pan before transferring them to a wire rack.
Dip each baba into the rum syrup, allowing them to soak for at least 30 seconds to absorb the liquid.
In a large mixing bowl, whip heavy cream, sugar-free vanilla extract, and powdered erythritol on high speed until soft peaks form.
To serve, top each rum-soaked baba with a generous dollop of whipped cream.
Nutrition Facts
Calories |
404 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.1 g | 45% | |
| Saturated Fat | 15.3 g | 77% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 156 mg | 52% | |
| Sodium | 242 mg | 11% | |
| Total Carbohydrate | 31.3 g | 11% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 1.1 g | ||
| Protein | 7.8 g | 16% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 66 mg | 5% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 191 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
