Keto Baba au Rhum

Indulge in the luxurious flavors of Keto Baba au Rhum, a low-carb twist on the classic French dessert. This keto-friendly masterpiece features a light and airy almond flour cake infused with a rich, boozy dark rum syrup, all topped with a cloud of sugar-free vanilla whipped cream. With just 20 minutes of prep time, these delightful treats are not only quick and easy to make but also completely gluten-free, making them perfect for a keto lifestyle. The zesty hint of lemon adds a refreshing brightness, while the erythritol ensures natural sweetness without the carbs. Serve these elegant rum-soaked babas as the highlight of your next dinner party or as an indulgent personal treat. Whether you're hosting or treating yourself, these keto desserts promise a refined yet guilt-free indulgence!

Nutriscore Rating: 54/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 8

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

Directions

Step 1

Preheat your oven to 350°F (175°C). Prepare a muffin tin by greasing the cavities well with butter or non-stick spray.

Step 2

In a medium-sized bowl, whisk together the almond flour, baking powder, and salt. Set aside.

Step 3

In a large bowl, using a hand mixer, beat the eggs and erythritol together until pale and fluffy, about 3 minutes.

Step 4

Gradually add the melted butter and vanilla extract to the egg mixture, and continue beating until combined.

Step 5

Add the dry ingredients to the wet ingredients in batches, mixing until just combined. Fold in the lemon zest.

Step 6

Pour the batter evenly into the prepared muffin tin cavities, filling them about 3/4 full.

Step 7

Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Step 8

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.

Step 9

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.

Step 10

Dip each baba into the rum syrup, allowing them to soak for at least 30 seconds to absorb the liquid.

Step 11

In a large mixing bowl, whip heavy cream, sugar-free vanilla extract, and powdered erythritol on high speed until soft peaks form.

Step 12

To serve, top each rum-soaked baba with a generous dollop of whipped cream.

Nutrition Facts

Serving size	(1174.7g)

Amount per serving	% Daily Value*
Calories	3083.6

Total Fat 267.1g	0%
Saturated Fat 120.1g	0%
Polyunsaturated Fat 0g
Cholesterol 1242.3mg	0%
Sodium 1864.9mg	0%
Total Carbohydrate 244.0g	0%
Dietary Fiber 17.0g	0%
Total Sugars 7.5g
Protein 57.2g	0%

Vitamin D 164IU	0%
Calcium 467.0mg	0%
Iron 8.8mg	0%
Potassium 335mg	0%

*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.

Source of Calories

Fat: 66.6%

Protein: 6.3%

Carbs: 27.0%