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Il Dolce perfetto -
Rum babà

Rum babà


  • 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.