Crunchy toasted coconut, creamy pistachio filling, and rich sugar-free chocolate—these keto bars are a delicious kataifi-inspired dessert that's low in carbs, gluten-free, and freezer-friendly.

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Discover the viral Dubai chocolate bar inspired by Fix Dessert Chocolatier! Indulge in this pistachio chocolate bar filled with creamy delight and crispy kataifi.

How to Make the Famous Dubai Chocolate Bar with Pistachio Delight Keto at Home

Hi there! I’m excited to share one of the most delicious finds in my keto journey: a dubai chocolate bar that merges the exotic flavors of knafeh, kunafa, and kataifi into a keto-friendly treat. I’ve always had a sweet tooth for decadent chocolates, but after switching to a low-carb lifestyle, I realized I needed to adapt my cravings in a healthier way. That’s when I discovered this famous dubai chocolate bar recipe featuring a pistachio twist—perfect for anyone who wants to enjoy a candy bar sensation without all the sugar.

Let me tell you a brief story: on a trip to dubia, I noticed everyone raving about a viral dubai sweet called the dubai chocolate bar recipe. People described it as a cross between a milk chocolate bar and the world’s finest chocolate, but with a Middle Eastern spin. I tried the viral dubai dessert at a local shop, and the combination of pistachio, shredded phyllo dough, and sugar-free chocolate made me fall in love instantly. That’s when I decided to recreate a homemade version. Today, I’ll walk you through how to prepare a pistachio chocolate bar that suits both keto dieters and dessert lovers alike.

What is the Dubai Chocolate Bar?

The dubai chocolate bar is more than a typical chocolate bar; it’s known for its layers of kataifi pastry, pistachio filling, and chocolatey coating. Sometimes, it’s stuffed with a creamy swirl of pistachio cream or pistachio-knafeh elements. People compare it to iconic candy bars, like a hershey bar or even dove chocolate, but with extra crunch and Middle Eastern flavors.

When you first see it, you might think it looks like just another bar from a store such as hershey chocolate world or hershey’s chocolate world. In reality, it’s unique because it merges a crispy Middle Eastern pastry base with keto-friendly chocolate. Since we’re making it sugar-free, we’ll use sweeteners like monk fruit or stevia instead of white sugar.

History of the Dubai Chocolate Bar

Legend has it that local chocolatiers and home cooks in Dubai started experimenting with knafeh ingredients—like shredded phyllo (also called kataifi)—and layering them with melted chocolate. Soon, the dessert gained traction on tiktok, with many tiktok users calling it the next big thing in food trends. The combination of nutty pistachio and crispy kataifi pastry took off, prompting shops to sell these bars at a premium.

Before long, the famous dubai chocolate bar was spotted in small bakeries and even teased at places resembling a nuts factory, where fresh nut blends are sold. People started asking where to find a dubai chocolate bar near me and whether they could replicate it at home—especially those who follow a keto lifestyle. That’s how I ended up creating my own version with sugar substitutes and extra care for the low-carb aspect.

The Role of Pistachios in These Candy Bars

Pistachio is central to this dessert’s flavor, adding both visual appeal and a satisfying texture. Traditional candy bars usually rely on peanuts, caramel, or nougat. In contrast, a pistachio chocolate bar stands out with its green hue and slightly sweet, creamy bite. People often talk about how pistachios produce a good chocolate bar synergy, turning it into a more memorable treat than typical mass-market sweets.

Chef’s Tip: If you worry about a nationwide pistachio cream shortage, you can make a quick homemade blend by pulsing roasted pistachios with a bit of neutral oil (like coconut or avocado) and a pinch of salt, then sweeten it with monk fruit or stevia.

Why is it a Viral TikTok Recipe?

Tiktok is known for turning simple ideas into mega-sensations. Videos of the viral dubai knafeh pistachio chocolate featured mesmerizing cuts through layers of crispy shredded phyllo pastry, luscious pistachio spread, and molten chocolate. Coupled with mouthwatering “pull-apart” visuals, it quickly became a must-try among dessert lovers. Social media recognized how easy it could be to make it at home, especially since many shops started to sell out.

Pro Advice: While you might see references to the tiktok seller center, ordering from random shops can be pricey. It’s far more cost-effective—and fun—to replicate the recipe in your kitchen.

How to Prepare the Pistachio Chocolate Bar at Home?

If you’re aiming for a sugar-free or keto approach, the best part is you can fully control the sweeteners and macros. Below, I’ll detail the essential ingredients and a step-by-step recipe guide so you can enjoy this hefty-size chocolate bar without sacrificing your diet goals.

Essential Ingredients for the Recipe Sugar Free

1. Kataifi Pastry: We need just enough shredded phyllo dough to form layers. You can find this at middle eastern grocery stores or kataifi near me shops.
2. Pistachio (at least 5 references overall): I prefer unsalted, roasted pistachios for the filling. We’ll also create a sugar-free pistachio filling.
3. Sugar-Free Chocolate: Aim for a 70–90% cacao bar sweetened with monk fruit, stevia, or erythritol. This helps maintain a delicious taste while remaining low in carbs.
4. Butter: We’ll melt it for toasting the kataifi. Coconut oil works too, but butter provides a richer, creamy flavor.
5. Pistachio Cream (Optional): If you want a more intense filling, you can add a swirl of sugar-free pistachio cream.
6. Chocolate Mold: Using a flexible silicone mold (for up to 4 references) helps you remove the bar easily from the container after it sets.
7. Additional Sweeteners: Powdered monk fruit or stevia to mix into the chocolate or the nut blend.

Chef’s Tip: Add tahini if you like a more complex, slightly savory note. Just remember to keep an eye on your macros if you’re strictly keto.

Step-by-Step Recipe Guide

Before we cook, let’s gather everything in a large bowl for easy access.

• Prepare the KataifiCarefully cutting small portions from your block of kataifi pastry.
  • In a pan over medium heat, melt 1 tablespoon of butter.
  • Add the kataifi and toast until it’s lightly golden brown and crunchy.
• Set Aside the Toasted Kataifi
  • Transfer it to a plate so it doesn’t overcook. Set aside for at least 10 minutes to cool.
• Make the Pistachio Filling
  • In a separate bowl, mix ground pistachio with sweetener, a touch of paste or leftover pistachio cream if desired.
  • If you want a smooth consistency, you can add a teaspoon of melted butter or a drizzle of coconut oil.
  • This filling will be your middle layer.
• Melt Your Chocolate
  • In a microwave (short bursts of 20 seconds) or using a double boiler, melt your sugar-free chocolate with a bit more butter or coconut oil.
  • Stir gently to maintain a consistent chocolatey texture.
• Assemble in the Chocolate Mold
  • Drizzle a thin layer of melted chocolate into the chocolate mold.
  • Sprinkle half of your toasted kataifi.
  • Spoon in the pistachio filling for a luscious middle.
  • Layer the remaining kataifi on top, then finish with more chocolate.
  • Tap the mold gently so everything settles, and place it in the fridge (1–5 times usage) or freezer (1–2 times) for about 10 minutes or until it sets.

Pro Advice: If you want a bigger bar, simply use a larger mold for that hefty-size chocolate bar effect. You can also create multiple mini bars if you’re portioning for meal prep.

Now, if you’re strictly keto and need an authentic low-carb base instead of standard kataifi, don’t worry—there’s a fantastic coconut-based alternative. I’ve tried a version that toasts coconut threads and blends them with pistachio, yielding a delicious crunchy layer perfect for our dubai chocolate bar. Let me share that recipe with you right here:

Keto Coconut-Pistachio Base: A Perfect Kataifi Substitute

Ingredients

• Coconut Threads
• Pistachio Kernels
• Allulose (or equivalent other sweetener)
• Coconut Cream
• Lemon Zest
• Orange Zest
• Sugar-Free Chocolate (e.g., a mix of 90% cocoa bars, milk chocolate with no sugar added, etc.)

Process

• This recipe starts by gently toasting coconut threads and pistachios to bring out their flavor. Then, everything is blended into a creamy pistachio-coconut mixture with hints of lemon and orange zest.
• Once shaped and chilled, each piece is dipped into rich, sugar-free chocolate and topped with extra pistachios for a little crunch.
• They’re sweet, nutty, and indulgent—with a keto-friendly twist!
• Want the full step-by-step process + exact measurements? 👉

By incorporating this coconut-and-pistachio approach, you’ll keep your carb intake much lower, transforming our dubai chocolate bar into an ideal keto-friendly indulgence. Pro Tip: Use sugar-free chocolate sweetened with monk fruit or stevia for minimal impact on your net carb count.

Chef’s Tip: If you want a creamier center, feel free to add a little extra coconut cream, but adjust the sweetener to maintain the right sweetness level.

Tips for Achieving the Perfect Chocolate Bar

• Choose Fresh Pistachio
  • Old nuts can alter the flavor and bring a stale aroma. Buying from a reputable nuts factory helps.
• Don’t Over-Toast
  • Keep an eye on the kataifi; it burns quickly if you cook it too long. Once it’s golden brown, remove it from the heat.
• Mind Your Sweeteners
  • Start small. You can always mix in more sweetener to taste. Some sugar substitutes have strong aftertastes.
• Allow Full Set Time
  • Resist the urge to remove the bar from the mold too soon. If you do, the layers might separate. Wait until it’s fully firm.
• Experiment with White Chocolate
  • Though we’re focusing on keto, you can find sugar-free white chocolate brands to drizzle a contrast on top. This idea can produce a lovely swirl effect.

Chef’s Tip: If you’d like a fluffier texture in your filling, whip heavy cream with stevia, fold in some pistachio paste, then place it between the kataifi layers. That approach is more indulgent but still keto-friendly if done carefully.

What Makes the Dubai Knafeh Pistachio Chocolate Special?

Unlike typical chocolate bars, the dubai knafeh pistachio chocolate merges sweet chocolate with pistachio and knafeh influences, producing a layered dessert that’s both crunchy and creamy. Think of it as the best of both worlds: a fusion of Middle Eastern pastry traditions and modern sugar-free chocolate.

Unique Kataifi and Knafeh Elements

Classic knafeh or kunafa uses cheese, syrup, and shredded phyllo. Here, we adapt it for keto by replacing sugary syrup with sugar-free chocolate and skipping the cheese in favor of a pistachio filling. The result? A kataifi-covered pistachio cream that’s irresistibly crunchy. Some might call it a crispy shredded phyllo pastry version of a pistachio-knafeh treat.

Pro Advice: Lightly spread the pistachio layer to maintain a balanced ratio of filling and pastry. This also keeps the bar stable once you remove it from the mold.

How Does It Compare to Other Chocolate Bars?

If you line it up next to big-brand chocolate bars—like candy bars from your local store—this dessert stands out for its nutty, sophisticated taste. Whether you love a milk chocolate bar, dove chocolate, or something from hershey chocolate world, you’ll find the dubai chocolate bar to be a delicious alternative, especially if you’re on a keto diet. Add in the fact that it’s homemade and sugar-free, and it’s a winner for both flavor and macros.

Chef’s Table: A Quick Comparison

Key Takeaways:

• The dubai chocolate bar merges pastry, nuts, and chocolate like no other.
• It’s easy to make it at home with sugar-free replacements.

Review of Dubai Knafeh Pistachio Experience

When I tried the viral dubai dessert in person, I realized how easy it would be to adapt for a keto lifestyle. The layering of kataifi pastry with a pistachio filling gave a balanced sweet-and-savory effect, so I never missed the sugar. If you scroll through instagram, you’ll see folks layering or swirling in additional elements—like white chocolate drizzle—to make it extra photogenic.

Chef’s Tip: If you want to share your final creation, comment on my blog or pin it on pinterest so others can see your success story. Don’t forget to mention any sweetener tweaks you made.

Where to Find the Best Dubai Chocolate Bar Near Me?

People often wonder if there’s a local place to buy these bars, searching phrases like dubai chocolate bar near me or checking to see if local shops sell sugar-free versions. While you may find a specialty store or middle eastern grocery stores carrying a brand that tries to replicate it, you’ll likely pay a premium for the novelty.

Top Places to Buy Dubai Chocolate

• Tiktok Seller Center: Some online vendors sell them, but watch out for shipping costs and sugar content. Always check the ingredient list if you’re keto.
• Local Bakeries: Middle Eastern-focused bakeries might experiment with sugar-free or low-carb bars.
• Pop-up Shops: Sometimes you’ll see them at fairs or weekend markets featuring food trends.

Exploring Nuts Factory and Other Retailers

A visit to a nuts factory or specialized nut retailer can be an excellent way to get the fresh pistachio you need. Some might even stock unique sugar-free chocolates. If you’re feeling adventurous, you can incorporate additional nut combos like almonds or hazelnuts to craft your own spin. The real advantage is controlling every ingredient so you stay within keto parameters.

Pro Advice: If you can’t find kataifi near me, you can order it online in frozen form. Just be sure it’s unsweetened so you can keep your macros in check.

Innovative Ideas for Personalizing Your Pistachio Chocolate Bar

If you’re comfortable with the basic layering, consider adding new spins on your bar. Remember, the fun part is customizing the flavor and texture while staying keto-friendly.

Incorporating Pistachio Cream Filings

For a creamier center, swirl in some sugar-free pistachio cream. This transforms the bar into an even more creamy dessert. If you don’t have commercial pistachio cream (due to that nationwide pistachio cream shortage), make your own by blending roasted nuts, a bit of coconut oil, and sweetener. The result is a rich spread that’s heavenly when nestled between layers of toasted kataifi.

Chef’s Tip: When adding pistachio-knafeh style cream, do it quickly to avoid it cooling too much and becoming stiff. Keep your layers smooth and carefully pressed.

Exploring Different Nut Combinations

Though pistachio is the star, you can easily mix in chopped almonds or hazelnuts for variety. Some folks even add a pinch of sea salt or a dash of cinnamon for an interesting flavor twist. The sky’s the limit if you keep the net carbs and sugar content low.

Pro Advice: Spread out each nut type in separate sections of the mold. This approach gives you distinct flavor zones in one bar, perfect for sampling.

FAQ

1. Q: Can I use almond flour to replace kataifi pastry entirely?
   A: It won’t yield the same crunchy effect as crispy shredded phyllo pastry. Kataifi is crucial for that signature texture.
2. Q: What if I only have one sweetener, like stevia?
   A: That’s fine. Just mix it gradually and taste test. Overusing concentrated sweeteners can cause bitterness.
3. Q: Do I need to keep this in the fridge permanently?
   A: Storing it in the fridge helps maintain structure, especially in warm climates. A sealed container also keeps it fresher for longer.
4. Q: Will this still taste delicious without sugar?
   A: Absolutely. If balanced well, sugar-free sweeteners and the natural nuttiness of pistachios can create a delicious bar.
5. Q: Is it more expensive to make keto chocolate at home?
   A: It might pay off in the long run since you avoid pricey specialty items and can buy fresh ingredients in bulk.
6. Q: I saw a video about it. Is it the same as the viral recipe?
   A: Yes, it’s essentially the viral dubai knafeh pistachio chocolate concept, adapted for keto-friendly macros.
7. Q: Can I freeze it instead of using the fridge?
   A: Yes, you can place it in the freezer to speed up setting. Just don’t leave it there too long or it may become hard to bite.
8. Q: Should I remove it from the mold before or after it’s fully chilled?
   A: Always wait until it’s firm. If you try too soon, the layers might separate or smudge.
9. Q: Can I replicate this in a silicone muffin pan?
   A: Sure. A silicone muffin tray can work like a chocolate mold for portioned treats.
10. Q: What if I want a bigger batch?
    A: Double or triple the ingredients, but keep the ratio of kataifi, pistachio, and chocolate consistent.
11. Q: Where else can I share my success story?
    A: Feel free to tag me on instagram, twitter, or post on pinterest so we can see your creations.
12. Q: Do I need to watch out for lumps in my pistachio filling?
    A: Not necessarily. Small pistachio chunks can add a nice texture, but if you prefer smooth layering, blend thoroughly.
13. Q: Is this dessert easy to overcook?
    A: You only cook the kataifi lightly. The rest is mostly layering and chilling, so it’s fairly safe.
14. Q: What if my mold is too big and the bar gets too thick?
    A: That’s not an issue if you enjoy a hefty-size chocolate bar. Just ensure the kataifi is well distributed.
15. Q: Can I prepare this recipe if I’m new to cooking?
    A: Yes! The steps are straightforward, and the hardest part is toasting kataifi to that golden brown hue.
16. Q: How do I fix a watery filling?
    A: Add more ground pistachio or a pinch of coconut flour to thicken it, carefully so you don’t lose flavor.
17. Q: Is there a recommended place to sell these bars if I get good at making them?
    A: Some folks sell them at local farmers’ markets or online platforms, but always label them sugar-free or keto properly.
18. Q: Will it taste like standard chocolate bars if I use sugar substitutes?
    A: The sweetness profile is slightly different, but many say the flavor is just as satisfying, if not better.
19. Q: Could I replicate a pistachio chocolate bar with other seeds, like sunflower seeds?
    A: You can experiment, but you’d lose the classic pistachio character. It’s your call if you enjoy variety.
20. Q: Can I make only the bottom layer from kataifi and top it with pure chocolate?
    A: Yes, that’s a simpler approach. You still get a crunchy base with minimal layering hassle.

Conclusion

Crafting a keto-friendly dubai chocolate bar with a generous dose of pistachio is easier than it seems. This dessert merges the best elements of knafeh, kataifi pastry, and sugar-free chocolate to create a treat that’s both crunchy and creamy. Whether you discovered it through tiktok users, random posts on instagram, or just love a filling that screams indulgence, this bar checks every box—without wrecking your carb count.

Don’t let the novelty fool you. You can make it at home using basic low-carb swaps, and if you carefully measure your ingredient ratios, the bar’s texture will be top-notch. Once you perfect your layering technique, you might find yourself experimenting with additional flavors, from sugar-free white chocolate drizzles to different nut combos.

Follow me on facebook for more fun keto spins on global desserts. If you have any questions, feel free to comment below or join my pinterest boards for more creative ideas. And if you sign up for my newsletter, you’ll receive my latest recipes right in your inbox—so you never miss a chance to try something new and delicious.

Enjoy your brand-new dubai chocolate bar creation, and here’s wishing you many sweet, sugar-free adventures ahead!

Keto Coconut-Pistachio Bars (Kataifi Style) – Sugar-Free, Gluten-Free, No-Bake Treat

Crunchy toasted coconut, creamy pistachio filling, and rich sugar-free chocolate—these keto bars are a delicious kataifi-inspired dessert that's low in carbs, gluten-free, and freezer-friendly.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Chill Time 2 hours hrs

Total Time 2 hours hrs 25 minutes mins

Course Dessert, Snack

Cuisine Middle Eastern–Inspired

Servings 1300 g

Calories 185 kcal

Equipment

• Frying pan (dry toasting)
• Baking tray (for pistachios)
• Food processor
• Mixing bowl
• Spatula
• Baking paper
• Knife or dough cutter
• Heat-proof bowl (for melting chocolate)
• Freezer-safe tray
• Lined 20 x 30 cm tray (yields 32 small bars when sliced in 4x8 grid)

Ingredients

  

1x2x3x

• 250 g Coconut Threads
• 280 g Pistachio Kernels
• 150 g Allulose or equivalent other sweetener
• 200 g Coconut Cream
• Zest of 1/2 a Lemon
• Zest of 1/2 an Orange
• 400 g Sugar-Free Chocolate e.g., a mix of 90% cocoa bars, milk chocolate with no sugar added, etc.

Instructions

 

• Base Method: Chocolate Pistachio Bombs
• Preheat the oven to 160°C (fan-bake).
• Toast the coconut threads in a dry frying pan over medium-high heat, stirring constantly until golden.
• Cool the toasted coconut on a tray at room temperature.
• Roast the pistachio kernels in the oven on a baking tray for 7–10 minutes until fragrant.
• (Optional) Reserve a handful of pistachios to chop and sprinkle on top at the end.
• While the pistachios are still hot, transfer them to a food processor with the sweetener.
• Blend until a smooth dough forms (scrape sides occasionally). It should come together as a soft ball.
• Add the coconut cream, lemon zest, and orange zest. Blend again until smooth.
• Mix the pistachio paste into the toasted coconut in a bowl. Combine well.
• Spread this mixture on a lined 20 cm x 30 cm tray. Use a sharp knife to cut the set mixture into 32 small bars (4 rows × 8 columns). You can adjust the size if you prefer fewer, larger portions., then freeze for 1–2 hours.
• Melt the sugar-free chocolate in a heatproof bowl until smooth.
• Dip each frozen piece into the melted chocolate and place on a lined tray.
• Sprinkle with chopped pistachios (reserved earlier) before the chocolate sets.
• Refrigerate for 15 minutes or until set.
• Alternative Method: Molded Chocolate Bars
• Melt half of the sugar-free chocolate and spoon a small amount into each cavity of your chocolate bar mold.
• Use the back of a spoon or a small brush to coat the bottom and sides evenly.
• Chill briefly (about 5 minutes in the fridge) to help the shell set.
• Scoop the pistachio-coconut filling into each mold, pressing it gently to flatten and fill the cavity.
• Pour the remaining melted chocolate over the top to seal each bar.
• Tap the mold gently to remove any air bubbles.
• Sprinkle with chopped pistachios or edible gold dust for a luxury look (optional, but amazing ✨).
• Chill for 15–20 minutes or until completely set. Then unmold and store in the fridge or freezer.

Video

Notes

Tips:

• Use blanched pistachios for a smoother paste and brighter color.
• Toast ingredients separately to enhance depth of flavor.
• Let the dough cool before slicing for clean cuts.
• Use high-quality sugar-free chocolate to avoid aftertaste.

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🔄 Variations:

• Add cardamom or rose water to the pistachio blend for a Middle Eastern flair.
• Use white sugar-free chocolate for a lighter visual look.
• Mix in chia seeds or collagen powder for a functional snack.
• Shape into truffles instead of bars for bite-sized treats.

Alternative Method: Molded Chocolate Bars

• This method gives you polished, high-end looking bars — great for gifting or presentation.
• Use a silicone mold for easy release.
• If your filling is too firm, let it sit at room temp for 5–10 minutes before pressing into molds.

Nutrition

Serving: 30gCalories: 185kcalCarbohydrates: 5gProtein: 3gFat: 16gSaturated Fat: 11gFiber: 3gSugar: 1g

Keyword chocolatebar, coconut flour bread, glutenfree, healthyfat, keto bread, ketodessert, lowcarb, pistachio

Tried this recipe?Let us know how it was!

Nutrition Disclaimer

Mom Keto by Emily Harper is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.