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–+ servings
Keto Dubai Chocolate Bar

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
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Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 2 hours
Total Time 2 hours 25 minutes
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
  

  • 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.

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.
🔄 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.