Sugar-Free Baba au Rhum
Indulge guilt-free with this luscious **Sugar-Free Baba au Rhum**, a low-sugar twist on the classic French-Italian dessert. This light, airy yeast cake is infused with a warm, aromatic syrup made from dark rum, erythritol, and vanilla, ensuring all the flavor without added sugar. The dough, enriched with butter and eggs, yields a tender crumb that soaks up the syrup to perfection. Topped with a dollop of sugar-free whipped cream or creamy Greek yogurt and a hint of orange zest for a burst of citrus, this dessert is as elegant as it is satisfying. Perfect for special occasions or a refined after-dinner treat, this sugar-free delight is a show-stopping addition to any menu.
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Recipe Information
Ingredients
- 125 ml Milk
- 7 g Dry Yeast
- 2 tbsp Erythritol
- 250 g All-Purpose Flour
- 0.5 tsp Salt
- 3 Eggs
- 100 g Unsalted Butter
- 500 ml Water
- 250 ml Dark Rum
- 1 Vanilla Pod
- to serve Sugar-Free Whipped Cream or Greek Yogurt
- optional, for garnish Orange Zest
Instructions
Warm the milk to lukewarm (about 37°C or 98°F) and dissolve the yeast and 1 tablespoon of erythritol in it, letting it sit for about 10 minutes until foamy.
In a large mixing bowl, combine the flour and salt. Create a well in the center and add the yeast mixture.
Add the eggs, one at a time, beating well after each addition. Mix until a smooth batter forms.
Melt the butter and gradually incorporate it into the dough, mixing until it is fully absorbed and the dough is glossy and smooth. The dough should be quite soft.
Cover the bowl with a damp cloth and let the dough rise in a warm place until it has doubled in size, about 1 to 1.5 hours.
Preheat the oven to 180°C (350°F). Butter a baba or savarin mold.
Deflate the dough and gently knead it, then spoon it into the prepared mold, filling it halfway. Allow it to rise again for about 30 minutes, until the dough is at the rim of the mold.
Bake for 18-20 minutes or until golden brown and a toothpick inserted into the center comes out clean. Allow to cool for a few minutes in the mold before turning it out onto a cooling rack.
While the cakes cool, prepare the rum syrup. In a saucepan, combine 500ml of water and 1 tablespoon of erythritol. Split the vanilla pod, scrape the seeds into the mixture, and add the pod. Bring it to a gentle boil, stirring until the erythritol is dissolved.
Remove from heat and stir in the dark rum. Remove the vanilla pod.
Place the cooled baba onto a deep serving dish or a cake stand with a lip. Pour the warm rum syrup over the baba slowly, allowing it to absorb fully. It may take a few hours to completely soak up the syrup.
When ready to serve, top each slice with sugar-free whipped cream or Greek yogurt, and sprinkle with optional orange zest for a fresh burst of flavor.
Nutrition Facts
Calories |
2538 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.7 g | 136% | |
| Saturated Fat | 56.7 g | 284% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 791 mg | 264% | |
| Sodium | 1483 mg | 64% | |
| Total Carbohydrate | 229.1 g | 83% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 7.7 g | ||
| Protein | 52.6 g | 105% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 348 mg | 27% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 858 mg | 18% | |
*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.
