High Protein Bolo de Bolacha
Elevate your dessert game with this High Protein Bolo de Bolacha—a lighter, protein-packed twist on the beloved Portuguese layered biscuit cake. Made with Greek yogurt, light cream cheese, and vanilla protein powder, this version offers a creamy, luscious texture without sacrificing the classic flavor. Coffee-soaked whole wheat Maria biscuits create the perfect base, while a dusting of almond flour and cocoa powder adds richness and aroma. Slivered almonds provide a delightful crunch, making each bite a satisfying treat. With no baking required and only 30 minutes of prep time, this high-protein dessert is ideal for health-conscious individuals looking to indulge guilt-free. Perfect for meal preps, dinner parties, or as a post-workout reward, this no-bake cake combines simplicity with sophistication!
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Recipe Information
Ingredients
- 250 grams Light cream cheese
- 200 grams Greek yogurt
- 30 grams Vanilla protein powder
- 1 tablespoon Instant coffee powder
- 240 milliliters Water
- 200 grams Whole wheat Maria biscuits
- 2 tablespoons Honey
- 1 teaspoon Vanilla extract
- 50 grams Almond flour
- 30 grams Slivered almonds
- 2 tablespoons Cocoa powder
Instructions
In a mixing bowl, combine the light cream cheese, Greek yogurt, vanilla protein powder, honey, and vanilla extract. Whisk until smooth and creamy.
Prepare the coffee by dissolving the instant coffee powder in 240 ml of hot water. Allow it to cool slightly.
Set up a 20 cm round springform pan, and lightly grease it with cooking spray or a light brush of oil.
Pour the cooled coffee into a shallow dish. Dip each whole wheat Maria biscuit briefly into the coffee, ensuring both sides are moistened but not soaked.
Begin layering the cake by placing a single layer of coffee-dipped biscuits at the bottom of the springform pan.
Spread a portion of the cream cheese mixture over the biscuit layer, using a spatula to ensure even coverage.
Repeat the process, layering dipped biscuits and cream cheese mixture, until you have used all the ingredients, finishing with a cream layer on top.
Mix the almond flour and cocoa powder together, then sift the mixture evenly over the top layer of cream.
Sprinkle slivered almonds over the top of the Bolo de Bolacha for a crunchy finish.
Chill the cake in the refrigerator for at least 4 hours, or overnight, to allow it to set properly.
Gently remove the sides of the springform pan before serving. Cut into slices and enjoy your high protein Bolo de Bolacha!
Nutrition Facts
Calories |
2323 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.6 g | 134% | |
| Saturated Fat | 35.4 g | 177% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 157 mg | 52% | |
| Sodium | 1526 mg | 66% | |
| Total Carbohydrate | 249.0 g | 91% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 98.8 g | ||
| Protein | 93.1 g | 186% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1005 mg | 77% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 1914 mg | 41% | |
*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.
