This delicious Keto Dubai Chocolate is a quick and easy no-bake treat that’s perfect for satisfying your chocolate cravings! Made with crispy roasted soy noodles, creamy pistachio paste, and rich sugar-free chocolate, it’s a low-carb delight. Topped with dried raspberries and pistachios, this indulgent yet healthy dessert is perfect for keto snacking!
Ingredients Needed
- 200g (7 oz) sugar-free chocolate drops
- 30-40g (1-1.4 oz) dried soy noodles (found in Asian stores, approx. 4g carbs per 100g)
- 1 tbsp coconut oil
- 2-3 tbsp homemade pistachio paste (recipe available online)
- Dried raspberries, for decoration
- Chopped pistachios, for decoration
How To Make Low Carb Keto Dubai Chocolate
- Roast the soy noodles: Heat the coconut oil in a pan over medium heat. Add the dried soy noodles and roast until golden brown and crispy. Transfer to a plate to cool.
- Melt the chocolate: Slowly melt the chocolate drops in a heatproof bowl over a water bath (double boiler) or in the microwave, stirring constantly to prevent burning.
- Pour the first layer: Line a small mold with baking paper. Pour half of the melted chocolate into the mold and place it in the freezer for 10-15 minutes until set.
- Prepare the pistachio soy noodles: In a bowl, mix the roasted soy noodles with the homemade pistachio paste until well coated.
- Complete the layering: Once the first chocolate layer is solid, evenly spread the pistachio soy noodle mixture over it. Pour the remaining melted chocolate on top, smoothing it out.
- Add toppings: Sprinkle dried raspberries and chopped pistachios over the surface.
- Final cooling: Place in the freezer for at least 1 hour until fully set.
- Enjoy: Remove from the mold, cut into pieces, and serve immediately!
Recipe Tips
- Use high-quality chocolate: Choose a good sugar-free chocolate brand for the best flavor and smooth texture. Low-quality chocolate may taste bitter or grainy.
- Don’t skip roasting the soy noodles: This step makes them crispy and enhances their nutty flavor. If they aren’t roasted well, they can taste chewy instead of crunchy.
- Melt chocolate slowly: Use low heat and stir constantly to prevent burning. If microwaving, heat in short bursts (15-20 seconds) and stir in between.
- Let the first layer set properly: Freeze the first chocolate layer for at least 10 minutes. If it’s too soft, the soy noodle mixture will sink instead of layering nicely.
- Chop toppings finely: Small pieces of pistachios and raspberries stick better to the chocolate and add a nice crunch in every bite.
How To Store Leftovers?
- Refrigerate: Let the Keto Dubai Chocolate sit at room temperature until it cools completely. Then, store it in an airtight container in the fridge for up to 2 weeks to keep it fresh and firm.
- Freeze: Place the chocolate pieces in a freezer-safe container with parchment paper between layers to prevent sticking. Store in the freezer for up to 3 months. Before serving, let them sit at room temperature for a few minutes to soften slightly.
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)
Low Carb Keto Dubai Chocolate Recipe
Description
This delicious Keto Dubai Chocolate is a quick and easy no-bake treat that’s perfect for satisfying your chocolate cravings! Made with crispy roasted soy noodles, creamy pistachio paste, and rich sugar-free chocolate, it’s a low-carb delight. Topped with dried raspberries and pistachios, this indulgent yet healthy dessert is perfect for keto snacking!
Ingredients
Instructions
- Roast the soy noodles: Heat the coconut oil in a pan over medium heat. Add the dried soy noodles and roast until golden brown and crispy. Transfer to a plate to cool.
- Melt the chocolate: Slowly melt the chocolate drops in a heatproof bowl over a water bath (double boiler) or in the microwave, stirring constantly to prevent burning.
- Pour the first layer: Line a small mold with baking paper. Pour half of the melted chocolate into the mold and place it in the freezer for 10-15 minutes until set.
- Prepare the pistachio soy noodles: In a bowl, mix the roasted soy noodles with the homemade pistachio paste until well coated.
- Complete the layering: Once the first chocolate layer is solid, evenly spread the pistachio soy noodle mixture over it. Pour the remaining melted chocolate on top, smoothing it out.
- Add toppings: Sprinkle dried raspberries and chopped pistachios over the surface.
- Final cooling: Place in the freezer for at least 1 hour until fully set.
- Enjoy: Remove from the mold, cut into pieces, and serve immediately!
Notes
- Use high-quality chocolate: Choose a good sugar-free chocolate brand for the best flavor and smooth texture. Low-quality chocolate may taste bitter or grainy.
- Don’t skip roasting the soy noodles: This step makes them crispy and enhances their nutty flavor. If they aren’t roasted well, they can taste chewy instead of crunchy.
- Melt chocolate slowly: Use low heat and stir constantly to prevent burning. If microwaving, heat in short bursts (15-20 seconds) and stir in between.
- Let the first layer set properly: Freeze the first chocolate layer for at least 10 minutes. If it’s too soft, the soy noodle mixture will sink instead of layering nicely.
- Chop toppings finely: Small pieces of pistachios and raspberries stick better to the chocolate and add a nice crunch in every bite.
Low Carb Keto Dubai Chocolate Recipe
