Keto Dubai Chocolate Bars
These Keto Dubai Chocolate Bars are a rich layered dessert bar with a crunchy pistachio crust, creamy pistachio filling, and rich chocolate ganache. Inspired by the viral Dubai chocolate bars!
Ingredients
Crust
- ¾ cup blanched almond flour
- ½ cup shelled pistachios
- ¼ cup granulated sugar-free sweetener
- ⅛ teaspoon salt
- ¼ cup unsalted butter melted
- 1 egg yolk
- ½ teaspoon vanilla extract
- Green food coloring optional
Filling
- ½ cup pistachios
- 1 teaspoon avocado oil
- ½ cup cream cheese room temperature
- ¼ cup Greek yogurt
- 1 large egg
- ½ cup powdered sugar-free sweetener
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
- ⅛ teaspoon almond extract
- Green food coloring optional
Topping
- ½ cup sugar-free chocolate chips semi-sweet or dark
- ⅓ cup heavy cream
- 1 tablespoon finely chopped pistachios
Instructions
- Prepare the crust: Pulse pistachios in a food processor until they resemble a finely chopped crumb. In a bowl combine almond flour, ground pistachios, sweetener, and salt. Add melted butter, egg yolk, vanilla extract, and green food coloring if using and stir until a dough forms. Press into an even layer in a parchment-lined 8x8 inch pan.
- Make the pistachio filling: Pulse pistachios and avocado oil in a food processor until a relatively smooth nut butter forms. Add cream cheese 1/4 cup at a time, blending between each addition until smooth. Add Greek yogurt and blend again. Add powdered sweetener and salt and blend until smooth. Add egg, vanilla extract, almond extract, and green food coloring if using and blend just until smooth. Do not overblend once the egg is added.
- Bake: Bake at 325°F for 22 minutes. Allow bars to cool completely.
- Make the topping: Heat heavy cream until hot. Add chocolate chips and stir until melted and smooth.
- Finish the bars: Pour chocolate over cooled bars and spread evenly. For the optional design, pipe green icing in thin stripes across the ganache (I used a mixture of melted sugar-free white chocolate chips, heavy cream, and green food coloring), then drag in the opposite direction with a toothpick. Sprinkle chopped pistachios around the edges.
- Chill: Refrigerate until chocolate is fully set. Slice into bars with a sharp knife. Enjoy!
Notes
Pistachios: Use shelled roasted pistachios for the best flavor and ease of use. Avoid pistachios with heavy seasoning or flavor coatings, lightly salted is fine.
Sweetener: A blend of allulose and monk fruit works best, but erythritol-based sweeteners can also be used. If using erythritol, make sure to use a granulated sugar-free sweetener for the crust and a powdered sugar-free sweetener for the filling, as erythritol doesn't dissolve as well as allulose. If you don't need sugar-free/keto, feel free to use regular sugar and powdered sugar.
Food Coloring: Green food coloring is optional but helps enhance the natural pistachio color, especially if your pistachios are lighter in color. Just one drop creates a more vibrant color.
Pistachio Butter: When blending the pistachios and avocado oil, process until the mixture becomes a smooth pistachio butter. It does not need to be perfectly silky, but it should be creamy enough to blend easily with the filling ingredients. You can also use store bought pistachio butter, and omit the added oil - just make sure it doesn't have a lot of added sugar or other ingredients added.
Cream Cheese: Allow it to come to room temperature before blending to prevent lumps.
Cooling: Let the bars cool completely before adding the chocolate topping.
Slicing: For clean slices, chill the bars until fully set and use a large, sharp knife rinsed and wiped clean between cuts.
Nutrition
Calories: 179kcalCarbohydrates: 7gProtein: 4gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 43mgSodium: 84mgPotassium: 104mgFiber: 2gSugar: 1gVitamin A: 320IUVitamin C: 0.5mgCalcium: 37mgIron: 1mg
Tried this recipe?Let us know how it was!
