I posted last week about trying to compile a Keto recipe for Dubai chocolate cake (based on the Dubai pistachio chocolate bars that usually uses Kataifi shredded pastry) . It was to take to my sisters birthday party.

Over a couple of days last week (I had to do it in stages to prevent fatigue) I managed to do it & it is was yum.

So down to the recipe. It’s a long one with a lot of ingredients and a few processes - so it really is for a special occasion. The ingredients are an approximation as I’ve converted from cups (I’m in the UK) :

The Sponge :

30g Country Life Salted Butter (melted & cooled) you could substitute with oil here too

200g Buy Wholefoods Online Almond Flour (this is the actual brand name)!

40g The Groovy Food Company Organic Coconut Flour

Capsule Starbucks Decaf Espresso Roast by Nespresso Dark Roast Coffee (For a stronger flavour you could add some instant granules to this cup too)

½x Teaspoon Bicarbonate of Soda

Teaspoon (5g) Dr. Oetker Baking Powder

40g Naturya Cacao Powder

20g NKD Living 100% Natural Erythritol

20g NKD Living Stevia

25g Jo-Lo Monkfruit Sweetener

4x Large (58g) Eggs, Whole, Raw

100g Fage Befree Natural yogurt

Level teaspoon (5ml) Taylor & Colledge

Fairtrade Organic Vanilla Bean Extract

100ml Arla Lactofree Cream

Pistachio filling

20g butter

150g Desiccated Coconut (I used a really good quality called merchant gourmet)

30g Borna 100% Pistachio Smooth Pistachio Butter

15g Belazu Authentic Tahini

35g Groovy Keto White Chocolate Mini Baking Chips

Ganache layer :

Save a little bit of the melted white chocolate and pistachio cream mix (with no coconut) to swirl on the top of the ganache

100ml Arla Lactofree Cream

113g Groovy Keto Dark Chocolate Baking Chips

Decorative Topping

10g Silver Palm Foods Roasted & Salted Pistachios (I used a different brand that wasn’t salted, but I can’t find it on the Nutra check app so this is a substitute stand in)

Plus a small mixed amount of white chocolate and pistachio butter for drizzling

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I use the different sugar mix to prevent that funny cool aftertaste you get from just using erythritol . This size of cake made about 16 small slices (it’s quite rich so you don’t want a full cake size slice).

Each slice is 277 cal / 5.2 g of carbs / 8.4 g of protein /24.9 g of fat

Method :

For the sponge add all the dry ingredients together in a bowl. Whip the eggs and add all the other wet ingredients to that mixture. Then gradually add the wet mixture to the dry. I lined a 10-11” spring form cake tin with circular baking paper cut slits into it so it would sit up upright on sides. Bake in an oven 350F / 175C - for 20-22 minutes (I did a little bit longer like 28 minutes but I think it should’ve been less so that the cake was a bit more fudgy). Remove from oven but leave in cake form and let it cool.

Whilst the sponge is baking, melt the 20 g of butter in a pan and add the desiccated coconut. Mix and cook until nicely toasted all the way through and a bit dried out. Melt the white chocolate chips I did mine in microwave at 45 seconds spurts about four times, checking between . Then stirring to make sure all the chips have melted and it’s a nice soft mixture.

Set aside a tablespoon of the melted white chocolate in another bowl and a teaspoon of the pistachio butter (use this to swirl on top of the ganache). Add the cooked desiccated coconut into a large bowl, add the rest of the pistachio butter, tahini & the rest of the melted white chocolate. Mix well. Once the chocolate sponge has cooled, add this mixture in a nice even layer on top of the sponge (whilst still in the cake form).

For the Ganache layer add the ingredients to a small microwavable bowl. Gradually warm in 45 second bursts - let it sit for 3 to 4 minutes. Mix well.

Pour this ganache mixture over the coconut pistachio butter mix that’s already on the cake form. Tap lightly to help reduce air bubbles. Swirl the white chocolate pistachio butter mix on top , sprinkle on the pistachio slivers . Leave to set. I left mine in the fridge and then took it out for a couple of hours before cutting to serve.

The next day I put a small slice into the microwave for about 20 seconds and it was lush!!