Keto Bolo de Bolacha
Indulge in the rich and creamy decadence of **Keto Bolo de Bolacha**, a low-carb twist on the beloved Portuguese dessert that perfectly balances flavor and texture. This keto-friendly recipe features almond and coconut flour biscuits layered with a luscious mascarpone and coffee cream, all sweetened with erythritol for guilt-free indulgence. The biscuits are baked to golden perfection, then dipped in bold espresso before being stacked into a show-stopping dessert, dusted with cocoa powder for a finishing touch. Perfect for those following a ketogenic lifestyle, this no-sugar-added treat combines elegance and simplicity, making it ideal for dinner parties or special occasions. With minimal prep time and no refined sugar, this **keto dessert recipe** is sure to become a favorite among coffee lovers and ketogenic food enthusiasts alike.
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Recipe Information
Ingredients
- 200 grams Almond flour
- 50 grams Coconut flour
- 150 grams Unsalted butter
- 100 grams Erythritol sweetener
- 1 teaspoon Baking powder
- 3 Egg (large)
- 1 teaspoon Vanilla extract
- 200 milliliters Heavy cream
- 250 grams Mascarpone cheese
- 1 tablespoon Instant coffee granules
- 200 milliliters Espresso or strong coffee
- 1 tablespoon Cocoa powder for dusting
Instructions
Preheat the oven to 180°C (356°F) and line a baking sheet with parchment paper.
In a bowl, combine the almond flour, coconut flour, erythritol sweetener, and baking powder.
Melt 100 grams of the unsalted butter and add it to the dry ingredients along with 2 beaten eggs and vanilla extract. Mix until a dough forms.
Roll out the dough between two sheets of parchment paper to about 1/4 inch thickness.
Cut the dough into biscuit shapes using a round cutter and place them on the prepared baking sheet.
Bake for 12-15 minutes or until golden brown. Allow to cool completely on a wire rack.
In a bowl, whisk together the heavy cream and remaining 1 egg until soft peaks form. Set aside.
In another bowl, beat the mascarpone cheese and instant coffee together until smooth and creamy.
Slowly incorporate the whipped cream into the mascarpone mixture, folding gradually to maintain the volume.
Dip the cooled cookies briefly into the espresso and layer them in a serving dish, alternating with layers of the mascarpone mixture.
Continue to layer, finishing with a layer of the mascarpone cream on top.
Dust with cocoa powder and refrigerate for at least 2 hours or overnight for the best results.
Slice and serve chilled, enjoying this delicious keto-friendly version of Bolo de Bolacha.
Nutrition Facts
Calories |
4457 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 425.2 g | 545% | |
| Saturated Fat | 205.3 g | 1026% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1448 mg | 483% | |
| Sodium | 870 mg | 38% | |
| Total Carbohydrate | 195.9 g | 71% | |
| Dietary Fiber | 43.4 g | 155% | |
| Total Sugars | 13.6 g | ||
| Protein | 86.4 g | 173% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 946 mg | 73% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 1670 mg | 36% | |
*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.
