Keto Bolo de Bolacha

Indulge in the creamy, coffee-infused decadence of Keto Bolo de Bolacha, a low-carb twist on Portugal’s iconic layered dessert. This guilt-free treat features buttery almond and coconut flour biscuits delicately dipped in bold espresso, layered with a luscious mascarpone cream enhanced by hints of vanilla and coffee. Topped with a light dusting of cocoa powder, this keto-friendly masterpiece is as rich in flavor as the original but perfect for those following a low-carb or sugar-free diet. Ready in just 30 minutes plus chill time, this dessert is ideal for gatherings or as a sophisticated treat for yourself. Savor this keto dessert delight that balances tradition with modern dietary needs!

Nutriscore Rating: 60/100

Prep Time:30 mins

Cook Time:15 mins

Total Time:45 mins

Servings: 8

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

Directions

Step 1

Preheat the oven to 180°C (356°F) and line a baking sheet with parchment paper.

Step 2

In a bowl, combine the almond flour, coconut flour, erythritol sweetener, and baking powder.

Step 3

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.

Step 4

Roll out the dough between two sheets of parchment paper to about 1/4 inch thickness.

Step 5

Cut the dough into biscuit shapes using a round cutter and place them on the prepared baking sheet.

Step 6

Bake for 12-15 minutes or until golden brown. Allow to cool completely on a wire rack.

Step 7

In a bowl, whisk together the heavy cream and remaining 1 egg until soft peaks form. Set aside.

Step 8

In another bowl, beat the mascarpone cheese and instant coffee together until smooth and creamy.

Step 9

Slowly incorporate the whipped cream into the mascarpone mixture, folding gradually to maintain the volume.

Step 10

Dip the cooled cookies briefly into the espresso and layer them in a serving dish, alternating with layers of the mascarpone mixture.

Step 11

Continue to layer, finishing with a layer of the mascarpone cream on top.

Step 12

Dust with cocoa powder and refrigerate for at least 2 hours or overnight for the best results.

Step 13

Slice and serve chilled, enjoying this delicious keto-friendly version of Bolo de Bolacha.

Nutrition Facts

Serving size	(1324.6g)

Amount per serving	% Daily Value*
Calories	4457.2

Total Fat 425.2g	0%
Saturated Fat 205.3g	0%
Polyunsaturated Fat g
Cholesterol 1447.6mg	0%
Sodium 870.1mg	0%
Total Carbohydrate 195.9g	0%
Dietary Fiber 43.4g	0%
Total Sugars 13.6g
Protein 86.4g	0%

Vitamin D 123IU	0%
Calcium 946.1mg	0%
Iron 13.3mg	0%
Potassium 1669.9mg	0%

*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.

Source of Calories

Fat: 77.2%

Protein: 7.0%

Carbs: 15.8%