I’m looking to make some sort of Dubai chocolate cake. My sister has a 40th party next week but she’s got a dessert company coming in doing waffles & dot ice cream. I obviously can’t eat anything like that and nor can my parents who now have to do low-carb / Keto as well. I was looking to convert a recipe into keto. So I would find a good chocolate sponge recipe using allulose and erythritol , almond flour, cacao that kind of thing.
I’ll share in the comments below the inspiration from blog Gimme delicious.
What can I use instead of the ketaifi pastry? I know there’s a few recipes with shredded coconut or desiccated coconut instead which is toasted. Is there anything else I could use that I haven’t thought of that part?
This is just one idea. I’m just a bit stuck as to what to make to take with. I have to make it the day before and it has to be fairly easy ish!! So if anyone’s got any other ideas I’m open to it!?
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Keto Dubai Chocolate Cake (Low-Carb, Gluten-Free) I keto-fied the viral Dubai chocolate cake (chocolate + pistachio crunch + ganache). Still rich, still decadent — no sugar or flour.
Yield: 10–12 slices Net carbs: ~3–4g per slice (depends on pistachio cream)
Keto Chocolate Cake 1 cup almond flour ¼ cup unsweetened cocoa powder ⅔ cup erythritol or allulose 1 tsp baking powder ½ tsp baking soda ¼ tsp salt 3 large eggs ½ cup unsweetened almond milk ⅓ cup avocado oil or melted butter 1 tsp vanilla ½ cup hot coffee (or hot water)
Bake: 350°F (175°C), 28–32 min in a lined 9" pan
Pistachio Crunch (kataifi replacement)
1 cup unsweetened shredded coconut ½ cup finely chopped pistachios 2 tbsp butter ½ cup keto pistachio cream
Toast coconut + pistachios in butter until golden. Cool, then mix with pistachio cream.
Keto Ganache 4 oz sugar-free dark chocolate (90%) ½ cup heavy cream Optional: powdered erythritol/allulose to taste Heat cream, pour over chocolate, whisk smooth.
Assembly 1. Cool cake slightly 2. Spread pistachio crunch 3. Pour ganache on top 4. Chill 20–30 min to set
Tips: • Coffee = deeper chocolate flavor (no coffee taste) • Allulose gives best texture (no cooling effect) • Keeps 4–5 days in fridge, freezes well
Thanks for doing that. I wonder if the sponge amount is enough for the whole stack. I’d probably use a circular spring cake form (with the addition of the baking paper).
I’ve already got a dairy free , sugar-free pistachio cream that’s just pure purée pistachios . So that’s quite good for this. I’d possibly use tahini instead of butter like in the real chocolate bars that’s added to the pastry part. I’ve also got some sugar-free white chocolate I could melt and mix into that section. This could hopefully work out quite well.
I can’t think of anything else except unsweetened shredded coconut to use as a substitute instead of the Kataifi pastry. There’s nothing else really crunchy like that.
Just saying that they used AI for that recipes so I may not come out as good... I learned this the hard way :p
Are you talking about the image I shared or the person who’s written out the recipe? I had a feeling it was a bit of AI. I’ve got a few different keto chocolate sponges saved on Pinterest so I could cross check ingredients ,amounts and method. It will be an amalgamation of a few I have a feeling !! I’ve been doing gluten-free & dairy free baking for about 15 years (so learning to deal with tricky ingredients) and keto now for about a year so hopefully it should work out okay with my experimenting 🫣🙃!! Wish me luck Saturday when I’ve set aside time to make it (for a birthday party Sunday, so it has to go right )🤞🏻🤞🏻🤞🏻
Yeah the written recipe, my bad. I wish you the best of luck and find it real awesome you are doing this for yourself and your parents 💜
This is excellent! Thank you.
https://gimmedelicious.com/dubai-chocolate-cake/#wprm-recipe-container-34195
thanks for sharing the link. It looks straightforward, but I’d keep an eye on the carb counts with those substitutes... Good luck with the cake!
Yes, absolutely would have to plug the ingredients list into my calorie app and see what tweaks I’d need to make to keep the carbs sensible. Or I’m literally just having half of a serving myself!! I’m in Maintanence now so I have between 25 g and 30 g of carbs a day.
This day next week may the experimenting begin !!
That looks delish