Low Carb Bolo de Bolacha

Indulge in the rich, nostalgic flavors of this Low Carb Bolo de Bolacha, a healthier twist on the beloved Portuguese dessert. Perfect for keto enthusiasts and dessert lovers alike, this layered no-bake cake swaps traditional biscuits for almond-flour cookies, soaked in bold coffee for an authentic taste. The creamy filling—featuring a luscious blend of cream cheese, heavy cream, and a hint of vanilla—is elegantly set with gelatin, creating a velvety texture. Topped with a dusting of unsweetened cocoa powder, this guilt-free treat is as elegant as it is delectable. Easy to prepare and bursting with flavor, it’s the ultimate low-carb dessert for dinner parties, celebrations, or simply satisfying a sweet craving.

Nutriscore Rating: 57/100

Prep Time:30 mins

Cook Time:180 mins

Total Time:210 mins

Servings: 8

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

Directions

Step 1

Preheat the oven to 180°C (350°F).

Step 2

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.

Step 3

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.

Step 4

Brew a strong coffee using your preferred method to make 250 ml. Allow it to cool.

Step 5

In a small bowl, mix the gelatin powder with cold water and let it sit for about 5 minutes to bloom.

Step 6

In a saucepan over low heat, combine the cream cheese, heavy cream, and vanilla extract. Stir until well combined. Add the sweetener to taste.

Step 7

Add the bloomed gelatin to the cream mixture and whisk until smooth and fully dissolved.

Step 8

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.

Step 9

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.

Step 10

Cover and refrigerate the cake for at least 3 hours or until set.

Step 11

Before serving, dust with unsweetened cocoa powder for an extra touch of flavor.

Step 12

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

Serving size	(994.9g)

Amount per serving	% Daily Value*
Calories	3132.1

Total Fat 300.8g	0%
Saturated Fat 123.2g	0%
Polyunsaturated Fat 4.7g
Cholesterol 586.5mg	0%
Sodium 1084.8mg	0%
Total Carbohydrate 102.8g	0%
Dietary Fiber 22.1g	0%
Total Sugars 13.9g
Protein 61.6g	0%

Vitamin D 16IU	0%
Calcium 604.1mg	0%
Iron 7.7mg	0%
Potassium 379.9mg	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: 80.5%

Protein: 7.3%

Carbs: 12.2%