Sugar-Free Baba au Rhum

Indulge in the classic elegance of a **Sugar-Free Baba au Rhum**, a light and airy yeasted cake infused with a luscious rum syrup, reimagined for those seeking a guilt-free treat. This refined dessert maintains its signature richness while swapping sugar for erythritol, ensuring sweetness with zero compromise. The pillowy batter, enriched with buttery goodness, is baked to golden perfection and then drenched in a fragrant syrup infused with dark rum and delicate vanilla. Ideal for special occasions or an after-dinner indulgence, this sugar-free delight is beautifully complemented by a dollop of sugar-free whipped cream or creamy Greek yogurt. Add a pop of brightness with optional orange zest, and you have a sophisticated dessert that's both timeless and health-conscious. Perfectly moist and subtly boozy, it will captivate your palate without the sugar rush!

Nutriscore Rating: 65/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 8

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
• 0 to serve Sugar-Free Whipped Cream or Greek Yogurt
• 0 optional, for garnish Orange Zest

Directions

Step 1

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.

Step 2

In a large mixing bowl, combine the flour and salt. Create a well in the center and add the yeast mixture.

Step 3

Add the eggs, one at a time, beating well after each addition. Mix until a smooth batter forms.

Step 4

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.

Step 5

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.

Step 6

Preheat the oven to 180°C (350°F). Butter a baba or savarin mold.

Step 7

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.

Step 8

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.

Step 9

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.

Step 10

Remove from heat and stir in the dark rum. Remove the vanilla pod.

Step 11

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.

Step 12

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

Serving size	(1431.9g)

Amount per serving	% Daily Value*
Calories	2537.7

Total Fat 105.7g	0%
Saturated Fat 56.7g	0%
Polyunsaturated Fat 0.1g
Cholesterol 791.0mg	0%
Sodium 1482.8mg	0%
Total Carbohydrate 229.1g	0%
Dietary Fiber 9.3g	0%
Total Sugars 7.7g
Protein 52.6g	0%

Vitamin D 179.7IU	0%
Calcium 348.0mg	0%
Iron 14.7mg	0%
Potassium 857.5mg	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: 45.8%

Protein: 10.1%

Carbs: 44.1%