Low Carb Baba au Rhum

Indulge in the decadence of a classic dessert reimagined with this Low Carb Baba au Rhum recipe, a guilt-free delight perfect for anyone following a keto or low-carb lifestyle. Crafted with almond flour, erythritol, and rich dark rum, these fluffy, golden cakes are soaked in a zesty rum syrup infused with orange zest for a burst of flavor in every bite. The recipe comes together effortlessly with simple ingredients and a streamlined process, making it perfect for elevating your dessert game without overcomplicating your routine. Top these luscious babas with a dollop of whipped cream and fresh berries for a stunning presentation that’s as satisfying to the palate as it is to the eye. Ready in under an hour and boasting only 20 minutes of prep time, this refined treat proves that elegance can be quick, easy, and low carb!

Nutriscore Rating: 63/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 8

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
• 0 optional Whipped Cream (for serving)
• 0 optional Fresh Berries (for serving)

Directions

Step 1

Preheat your oven to 180°C (350°F). Lightly grease a muffin tin or individual baba molds.

Step 2

In a bowl, sift together the almond flour, baking powder, and salt. Set aside.

Step 3

In a separate large bowl, beat the melted butter and erythritol until well combined.

Step 4

Add the eggs one at a time to the butter mixture, beating well after each addition.

Step 5

Mix in the vanilla extract and heavy cream until smooth.

Step 6

Gradually incorporate the dry ingredient mixture into the wet ingredients, mixing until a smooth batter forms.

Step 7

Spoon the batter into the prepared molds, filling them about two-thirds full.

Step 8

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.

Step 9

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.

Step 10

Remove from heat and stir in the dark rum. Allow the syrup to cool slightly.

Step 11

Once the babas are baked, remove them from the oven and allow them to cool completely in the molds.

Step 12

Pierce several holes in the tops of the babas using a skewer or toothpick.

Step 13

Carefully spoon the rum syrup over each baba, allowing it to soak in. Repeat until all the syrup is absorbed.

Step 14

Allow the soaked babas to rest for at least an hour, or overnight if possible, to fully absorb the flavors.

Step 15

Serve each baba with a dollop of whipped cream and fresh berries if desired.

Nutrition Facts

Serving size	(1082.4g)

Amount per serving	% Daily Value*
Calories	2754.4

Total Fat 223.4g	0%
Saturated Fat 72.0g	0%
Polyunsaturated Fat 2.5g
Cholesterol 1045mg	0%
Sodium 1873.5mg	0%
Total Carbohydrate 215.0g	0%
Dietary Fiber 26.5g	0%
Total Sugars 20.5g
Protein 70.1g	0%

Vitamin D 180IU	0%
Calcium 611.5mg	0%
Iron 11.4mg	0%
Potassium 466.5mg	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: 63.8%

Protein: 8.9%

Carbs: 27.3%