Let me be honest, I did not expect a keto version of the Dubai cookie to taste this good. But here we are, and I keep making them again.
The soft chocolate cookie on its own is already nice, warm and a little fudgy in the center.
Then you add the pistachio and coconut crunch on top, and it turns into something you want to slow down and enjoy.
Since these are low carb and keto friendly, I can have a couple without feeling like I went off track for the day.
That matters to me, because most sweet things are off the table when you eat this way, and it is nice to have a real option.
If you like a treat that feels fancy but is still simple to make, give these a try.
Why You’ll Love This Recipe
Rich Chocolate Flavor – Cocoa powder and sugar-free dark chocolate chips give these cookies a deep, fudgy taste you will love.
That Famous Pistachio Crunch – Toasted pistachios and coconut bring the viral Dubai chocolate crunch right into your kitchen.
Soft and Chewy Centers – The edges set nicely while the middles stay soft, giving you the perfect bite every time.
Recipe Ingredients
For The Cookies
- 1 1/2 cups Almond Flour
- 1/4 cup Cocoa Powder
- 1/3 cup Powdered Monk Fruit Sweetener
- 2 tbsp Coconut Flour
- 1 tsp Baking Powder
- 1/4 tsp Salt
- 1/3 cup Butter, Softened
- 1 Large Egg
- 1 tsp Vanilla Extract
- 1/3 cup Sugar-Free Dark Chocolate Chips
For The Pistachio Crunch
- 1/2 cup Pistachios, Finely Chopped
- 1/3 cup Unsweetened Coconut Flakes
- 2 tbsp Butter
- 2 tbsp Powdered Monk Fruit Sweetener
- 1 tbsp Tahini
- 1/4 tsp Vanilla Extract
- 1 pinch Salt
How To Make
Step 1
Preheat the oven to 350°F and line a baking sheet with parchment paper.
Step 2
Stir together almond flour, cocoa powder, powdered monk fruit sweetener, coconut flour, baking powder, and salt in a bowl.
Step 3
Beat the softened butter, egg, and vanilla extract until smooth. Add the dry mixture and fold until a thick dough forms, then mix in the sugar-free dark chocolate chips.
Step 4
Melt 2 tbsp butter in a small skillet over medium-low heat. Add the coconut flakes and pistachios, stirring for 3 to 4 minutes until fragrant and lightly toasted.
Step 5
Remove the skillet from the heat and stir in powdered monk fruit sweetener, tahini, vanilla extract, and salt until the mixture turns glossy and clumpy.
Step 6
Scoop the cookie dough into 12 mounds, flatten slightly, and press a spoonful of pistachio crunch into the center of each cookie.
Step 7
Bake for 10 to 12 minutes, until the edges are set but the centers still look soft. Cool on the baking sheet for 15 minutes before serving.
Tips
Measure the Coconut Flour Carefully
Coconut flour soaks up way more moisture than any other flour in this recipe, so even one extra tablespoon can throw everything off. From my experience, a heaping scoop will dry out your dough and leave you with crumbly cookies that won’t hold together.
I recommend spooning the coconut flour into your measuring spoon and leveling it off flat with the back of a knife. Keep it to the exact 2 tablespoons and the dough will stay thick but still soft enough to shape.
Soften Your Butter the Right Way
The butter for the cookie dough needs to be soft enough that your finger leaves a dent when you press it, but it should not be melted or greasy. This is what lets it mix smoothly with the egg and vanilla.
My favorite trick here is to leave the butter on the counter for about 30 to 45 minutes before I start. If you forgot to take it out early, cut it into small cubes and it will soften much faster.
Cold butter won’t blend properly and you’ll see little lumps in your dough that never fully mix in.
Keep a Close Eye on the Pistachio Crunch
The coconut flakes toast fast and go from golden to too dark in just a few seconds if you look away. Keep the heat at medium-low and stir the mixture the whole time so nothing sits in one spot.
From my experience, 3 to 4 minutes is all you need, and you’ll know it’s ready when it smells nutty and the coconut turns light golden. Pull the skillet off the heat the moment it looks done since it keeps cooking in the hot pan.
More Recipes
Frequently Asked Questions
Can I leave out the tahini in the pistachio crunch?
You can, but the tahini is what gives the crunch that rich, nutty flavor that makes these cookies taste like the famous Dubai treat.
If you skip it, try adding a little extra butter or a spoonful of almond butter so the topping still turns glossy and holds together.
Keto Dubai Chocolate Cookies
Ingredients
For The Cookies
- 1 1/2 cups Almond Flour
- 1/4 cup Cocoa Powder
- 1/3 cup Powdered Monk Fruit Sweetener
- 2 tbsp Coconut Flour
- 1 tsp Baking Powder
- 1/4 tsp Salt
- 1/3 cup Butter, Softened
- 1 Large Egg
- 1 tsp Vanilla Extract
- 1/3 cup Sugar-Free Dark Chocolate Chips
For The Pistachio Crunch
- 1/2 cup Pistachios, Finely Chopped
- 1/3 cup Unsweetened Coconut Flakes
- 2 tbsp Butter
- 2 tbsp Powdered Monk Fruit Sweetener
- 1 tbsp Tahini
- 1/4 tsp Vanilla Extract
- 1 pinch Salt
Equipment
- skillet
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Stir together almond flour, cocoa powder, powdered monk fruit sweetener, coconut flour, baking powder, and salt in a bowl.
- Beat the softened butter, egg, and vanilla extract until smooth. Add the dry mixture and fold until a thick dough forms, then mix in the sugar-free dark chocolate chips.
- Melt 2 tbsp butter in a small skillet over medium-low heat. Add the coconut flakes and pistachios, stirring for 3 to 4 minutes until fragrant and lightly toasted.
- Remove the skillet from the heat and stir in powdered monk fruit sweetener, tahini, vanilla extract, and salt until the mixture turns glossy and clumpy.
- Scoop the cookie dough into 12 mounds, flatten slightly, and press a spoonful of pistachio crunch into the center of each cookie.
- Bake for 10 to 12 minutes, until the edges are set but the centers still look soft. Cool on the baking sheet for 15 minutes before serving.