Low Carb Baba au Rhum
Experience the indulgent charm of a classic French dessert with this Low Carb Baba au Rhum, a keto-friendly twist on tradition. Crafted with almond flour and sweetened with erythritol, these airy sponge cakes are perfectly moist, soaking up a rich rum-infused syrup accented with bright orange zest. Ideal for anyone seeking a guilt-free treat, this recipe offers bold flavors and luxurious texture without the carbs. Topped with a dollop of whipped cream and a handful of fresh berries, each baba becomes a showstopping finale to any meal. Ready in under an hour, this low carb dessert is effortlessly elegant and perfect for entertaining or satisfying your sweet tooth any day of the week!
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Recipe Information
Ingredients
- 200 grams Almond Flour
- 1 teaspoon Baking Powder
- 0.25 teaspoon Salt
- 100 grams Butter
- 50 grams Erythritol
- 4 large Eggs
- 1 teaspoon Vanilla Extract
- 50 milliliters Heavy Cream
- 120 milliliters Dark Rum
- 120 milliliters Water
- 100 grams Erythritol (for syrup)
- 1 tablespoon Orange Zest
- optional Whipped Cream (for serving)
- optional Fresh Berries (for serving)
Instructions
Preheat your oven to 180°C (350°F). Lightly grease a muffin tin or individual baba molds.
In a bowl, sift together the almond flour, baking powder, and salt. Set aside.
In a separate large bowl, beat the melted butter and erythritol until well combined.
Add the eggs one at a time to the butter mixture, beating well after each addition.
Mix in the vanilla extract and heavy cream until smooth.
Gradually incorporate the dry ingredient mixture into the wet ingredients, mixing until a smooth batter forms.
Spoon the batter into the prepared molds, filling them about two-thirds full.
Bake in the preheated oven for 20-25 minutes or until the cakes are golden brown and a skewer inserted into the center comes out clean.
While the babas are baking, prepare the rum syrup by combining the water, erythritol, and orange zest in a saucepan. Heat until the erythritol has dissolved completely.
Remove from heat and stir in the dark rum. Allow the syrup to cool slightly.
Once the babas are baked, remove them from the oven and allow them to cool completely in the molds.
Pierce several holes in the tops of the babas using a skewer or toothpick.
Carefully spoon the rum syrup over each baba, allowing it to soak in. Repeat until all the syrup is absorbed.
Allow the soaked babas to rest for at least an hour, or overnight if possible, to fully absorb the flavors.
Serve each baba with a dollop of whipped cream and fresh berries if desired.
Nutrition Facts
Calories |
2754 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 223.4 g | 286% | |
| Saturated Fat | 72.0 g | 360% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 1045 mg | 348% | |
| Sodium | 1874 mg | 81% | |
| Total Carbohydrate | 215.0 g | 78% | |
| Dietary Fiber | 26.5 g | 95% | |
| Total Sugars | 20.5 g | ||
| Protein | 70.1 g | 140% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 612 mg | 47% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 466 mg | 10% | |
*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.
