Il Dolce perfetto -
- 2 sachets of Tisanoreica bread keto shake
- 1 egg
- Erythritol 10 gr
- Butter 20 gr
- Water 60 ml
- Water 300 gr
- Erythritol 120 gr
- Rhum flavor to taste (or alternatively 15 ml of rum)
- Lemon peel
- Orange peel
- Optional vanilla
1. In a bowl mix the Tisanoreica keto bread shake with the erythritol, add the eggs with the water and finally the melted butter.
2. Pour the dough into 4 small baba molds up to halfway through the mold, bake at 175 degrees and about 20 minutes.
3. Syrup: boil the erythritol with the water and citrus peel for a few minutes, turn off and add the vanilla if you want and the rum aroma.
4. Soak the cooled babas in the lukewarm water.