Keto Dubai Chocolate Bar – Low Carb Simplified

March 22, 2025

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Here’s a keto-friendly Dubai chocolate bar made with sugar-free chocolate and a crunchy pistachio filling that’s easy to make!

keto dubai chocolate broken into pieces, showing pistachio mixture inside

We had to give the viral Dubai chocolate bar a keto-friendly makeover, and we have to say it’s just as rich, crunchy, and indulgent as the original!

Of course, we use sugar-free chocolate (we use for sugar-free semi-sweet baking chips, but you can use dark or milk chocolate if you prefer). Instead of traditional kataifi or phyllo dough, our version uses toasted, unsweetened shredded coconut, which provides a similar crunch and a hint of coconut sweetness without the carbs. And paired with a delicious pistachio filling, this no-bake treat is indulgent!

This recipe is easier than you think and gives you the Dubai chocolate flavors in a sugar-free way. And with this simple, no-bake recipe, you’ll have your sugar-free chocolate fix ready for the week!

Ingredients

*You will need a chocolate bar mold. Here is the mold we used here.*

Sugar-free, semi-sweet chocolate baking chips: You can also use sugar-free dark or milk chocolate baking chips depending on your preference.

Raw, shelled pistachios: Use unsalted, unroasted pistachios for the best flavor and texture. Blanching them in boiling water enhances their vibrant green color and makes it easier to remove the outer casing. However, this is optional.

Unsweetened, shredded coconut: We toast unsweetened shredded coconut to replace traditional kataifi or phyllo dough. This gives the chocolate a similar crunch with a hint of natural sweetness.

Sugar-free confectioners’ sweetener: Adds a touch of sweetness to the pistachio paste, which we love.

Almond extract: Just a teeny, tiny amount enhances the nutty flavor of the pistachio filling.

Coconut oil: Added when melting the chocolate to create a smoother, glossier texture and helps it coat the filling more evenly.

Few pinches of salt: Enhances the natural nuttiness of the pistachio paste and balances the sweetness of the pistachio paste.

How to Make

Toast the coconut: In a dry pan over medium heat, toast the unsweetened shredded coconut until it turns golden brown and fragrant, stirring frequently to prevent burning. Set aside to cool.

Prepare the the pistachios: Bring a small pot of water to a boil. Add the raw, shelled pistachios and blanch for about 1 minute. Drain and rinse under cold water, then remove the outer skins by rubbing them between a clean towel or with your fingers.

Make the pistachio paste: In a food processor, combine the pistachios, ¼ cup water, 2 tablespoons sugar-free confectioners’ sweetener, a few pinch of salt, and ⅛ teaspoon almond extract. Pulse several times, then stop to scrape down the sides and push the mixture down with a spatula. Continue pulsing for several minutes, repeating this process as needed, until the mixture becomes as smooth as possible and turns into a paste. In a small bowl, combine pistachio paste with toasted, shredded coconut and stir until well combined.

Making pistachio paste in a food processor

Start the mold: In a small bowl, add ¾ cup baking chips and 1 teaspoon coconut oil. Heat in the microwave in 30-second increments, stirring until smooth. Pour the melted chocolate into a Dubai chocolate mold, ensuring that it coats both the bottom and sides of the mold. Be careful not to make the coating too thick. Tilt the mold and evenly spread the chocolate with a small spatula. Place in the freezer for about 10 minutes until firm.

melted chocolate spread into base of chocolate mold

Add the pistachio filling: Spread the pistachio paste evenly over the chocolate layer, pressing it down into an even layer.

Top with more chocolate: Melt another ⅔ cup baking chips with ½ teaspoon coconut oil in the microwave in 30-second increments, stirring until smooth. Pour over the filling, spreading it evenly (it doesn’t have to be perfect).

pistachio paste spread over chilled chocolate layer

bar topped with chocolate layer, ready for freezing

Final chill: Place in the freezer for 15 minutes, then remove from the mold and enjoy!

Expert Tips

Be sure to have enough chocolate going up the mold sides or else it will break when removing from mold.
You want the bottom chocolate layer to be somewhat thick (so it can go up the sides) but not too thick.
The more you pulse the pistachio paste the more it will come together (as there is oil in the nuts).
You can skip blanching the nuts (by boiling and rubbing off the skin), but the paste will be darker as opposed to a brighter green.

Variations

Nut alternatives: Swap pistachios with almonds, hazelnuts, or macadamia nuts for a different flavor.
More crunch: Mix in some crushed nuts (like walnuts or pecans) into the filling for added texture.
Extra chocolatey: Drizzle melted white chocolate (sugar-free) over the top for a fancier look.
Swap in a peanut butter: Use ½ cup of natural, unsweetened peanut butter (or almond butter) mixed with 1 tablespoon sugar-free confectioners’ sweetener.
Add spice: Add a pinch or two of cinnamon or cardamom to the pistachio paste for a warm, spiced flavor

How to Store

If your home is cool, you can store them at room temp in an airtight container for a few days, but the bars may soften.

However, we recommend storing in an airtight container in the fridge for up to 2 weeks.

For longer storage, keep in a freezer-safe container for up to 3 months in the freezer. Let sit at room temperature for a few minutes before eating.

More Sugar-Free Chocolate Desserts

If you try this recipe, we would love to hear your feedback! Leave a comment, rate it, and tag @lowcarbsimplified on your photo of this recipe on Instagram or Facebook. We hope you enjoy this recipe as much as we do!

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