Low Carb Bolo de Bolacha
Indulge in the guilt-free decadence of Low Carb Bolo de Bolacha, a healthier twist on the traditional Portuguese dessert that combines rich, creamy layers with coffee-soaked almond flour cookies. Perfect for keto enthusiasts or anyone seeking a low-carb treat, this recipe replaces conventional ingredients like sugar and all-purpose flour with erythritol and almond flour to deliver satisfying flavor without the carbs. Featuring a velvety cream cheese filling infused with vanilla and an aromatic coffee essence, this layered no-bake cake is both irresistible and easy to prepare. With just 30 minutes of prep and minimal effort, you’ll have a show-stopping dessert ready to chill and delight. Topped with a dusting of unsweetened cocoa powder, it’s the perfect sweet ending to a meal or a sophisticated snack for coffee lovers.
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Recipe Information
Ingredients
- 200 grams Almond flour
- 100 grams Butter
- 50 grams Sweetener (like erythritol)
- 250 ml Coffee
- 200 ml Heavy cream
- 150 grams Cream cheese
- 1 teaspoon Vanilla extract
- 1 tablespoon Gelatin powder
- 2 tablespoons Cold water
- 1 teaspoon Unsweetened cocoa powder
Instructions
Preheat the oven to 180°C (350°F).
In a bowl, combine the almond flour and sweetener. Melt the butter in a microwave or on the stovetop and mix it into the almond flour mixture until crumbly.
Press the almond flour mixture into a thin layer on a baking sheet lined with parchment paper to form a cookie layer. Bake for 10-12 minutes until golden brown, then let it cool completely.
Brew a strong coffee using your preferred method to make 250 ml. Allow it to cool.
In a small bowl, mix the gelatin powder with cold water and let it sit for about 5 minutes to bloom.
In a saucepan over low heat, combine the cream cheese, heavy cream, and vanilla extract. Stir until well combined. Add the sweetener to taste.
Add the bloomed gelatin to the cream mixture and whisk until smooth and fully dissolved.
Break the cooled almond flour cookie layer into palm-sized pieces. Quickly dip each piece into the coffee, ensuring they are soaked but still hold their shape.
In a round cake pan, layer the soaked cookie pieces and cream mixture, starting with the cookies at the bottom. Continue layering until all ingredients are used, finishing with a layer of cream on top.
Cover and refrigerate the cake for at least 3 hours or until set.
Before serving, dust with unsweetened cocoa powder for an extra touch of flavor.
Carefully run a knife around the cake's edges to loosen it from the pan, then remove the cake from the pan and slice to serve.
Nutrition Facts
Calories |
3132 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 300.8 g | 386% | |
| Saturated Fat | 123.2 g | 616% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 586 mg | 196% | |
| Sodium | 1085 mg | 47% | |
| Total Carbohydrate | 102.8 g | 37% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 13.9 g | ||
| Protein | 61.6 g | 123% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 604 mg | 46% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 380 mg | 8% | |
*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.
