Low Carb Keto Dubai Chocolate Recipe

I wasn’t planning on inventing a keto-friendly “designer chocolate bar,” but here we are.

This Dubai Chocolate—with its crispy roasted soy noodles, rich sugar-free chocolate, and velvety pistachio paste—happened during a snack attack when I wanted something indulgent, crunchy, and just a bit extra. And yes, the dried raspberry and pistachio topping? Totally giving luxury airport lounge energy.

I’ve tried versions with too much sweetener (tasted fake), unroasted noodles (way too chewy), and meh chocolate (don’t do that to yourself). This version finally nailed the bite, the texture, and the macros.

What Makes This Feel Like Real Food

This isn’t your average “fat bomb” pretending to be dessert. Here’s what makes it legit:

• Roasted soy noodles get crispy, not soggy. It’s that rare keto crunch that doesn’t taste like sadness.
• Pistachio paste gives it rich, buttery depth—like nougat got a glow-up.
• Sugar-free chocolate brings the indulgence, minus the glucose spike.
• Layered like a truffle bar, not a mushy mix—all about the snap and chew combo.

Ingredients That Kept It Keto

• Sugar-free chocolate drops (200g) – Go for a quality brand with low polyol count. I like 85–90% dark with erythritol or stevia blends. Avoid maltitol—it spikes everything.
• Dried soy noodles (30–40g) – These crunchy strands are not shirataki. Think ramen’s lighter cousin, about 4g net carbs per 100g. Roast them or regret it.
• Coconut oil (1 tbsp) – Helps crisp the noodles and adds fat. You can use ghee if you want buttery notes.
• Pistachio paste (2–3 tbsp) – Make it at home: blend roasted pistachios + a pinch of salt + a dash of avocado oil. Store-bought works too, but check for added sugar.
• Dried raspberries & chopped pistachios – For that bougie top layer. Tiny amounts, but the payoff is chef’s kiss.

Keto Swaps That Actually Work

Swap	Works?	Notes
Almond butter for pistachio paste	✅	Less luxe, but still good. Thicker, nuttier vibe.
Coconut flakes instead of soy noodles	⚠️	Crunchy but way higher fat. Watch your macros.
Freeze-dried strawberries	✅	Similar vibe, slightly more tang. Use sparingly.
Coconut oil for topping	❌	Makes the chocolate melt too fast when held. Stick to the base only.

Keto Missteps and How I Fixed Them

What Went Wrong	Why It Happens	How to Fix It
Soy noodles turned chewy	Not roasted enough	Pan-roast until golden, not just warm.
Chocolate seized in microwave	Too hot, too fast	Stir every 15 seconds—low and slow wins.
Pistachio mix didn’t stick	Layer too soft	Freeze the base layer fully before adding.
Toppings fell off	Chunks too big	Chop finely, press into warm chocolate layer.

How to Make It (Step-by-Step)

1. Roast the soy noodles: Heat 1 tbsp coconut oil in a pan. Toss in the soy noodles and roast until golden and crisp. Set aside.
2. Melt chocolate: Use a double boiler or microwave in 15-second bursts. Stir constantly.
3. First chocolate layer: Line a small mold with parchment. Pour in half the chocolate and freeze for 10–15 minutes until set.
4. Mix the crunch: Combine cooled roasted noodles with pistachio paste until evenly coated.
5. Layer up: Spread the pistachio noodle mix on the chilled chocolate. Pour remaining melted chocolate on top.
6. Toppings: Sprinkle on chopped pistachios and dried raspberries. Press lightly so they stick.
7. Chill: Freeze for at least 1 hour. Slice into squares once firm.

✅ Makes 16 snack-size bars. Perfect for macro-controlled portions.

My Go-To Low-Carb Hacks

• I portion this into 16 pieces using a silicone mold or loaf pan. Makes tracking macros stupid simple.
• Pre-roast noodles in bulk and keep them in an airtight jar. Saves you one step the next time the craving hits.
• Use a warm knife to slice for clean edges—especially if frozen.

Freezing + Reheating Without Ruining It

• Fridge: Lasts up to 2 weeks in an airtight container.
• Freezer: Up to 3 months, layered between parchment paper.
• Serving tip: Let sit at room temp 5 minutes before biting in. Cold chocolate = brittle. Warm chocolate = perfect snap.

What I Googled Before Making This

Can I eat soy noodles on keto?
✅ In small amounts, yes. These aren’t your average carb bomb noodles—4g net per 100g. You’re only using 30–40g in the whole batch.

Will pistachio paste spike blood sugar?
Not if it’s homemade and unsweetened. Watch out for sneaky sugars in store-bought versions.

Do I have to roast the noodles?
Yes. Otherwise you get chewy sadness. Roast them.

Nutrition Facts

Serving Size: 1 piece (assuming 16 pieces per batch)

• Calories: 120 kcal
• Total Fat: 10 g
• Saturated Fat: 5 g
• Cholesterol: 0 mg
• Sodium: 10 mg
• Potassium: 150 mg
• Total Carbohydrate: 8 g
• Dietary Fiber: 4 g
• Sugars: 1 g
• Protein: 3 g

Check out More Recipes:

• Low Carb Keto Chocolate Peanut Butter Fat Bombs
• Low Carb Keto Chocolate Truffles Recipe
• Low Carb Keto White Chocolate (Sugar-Free)