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Keto Dubai chocolate pancakes with pistachio cream and chocolate drizzle

Keto Dubai Chocolate Pancakes Recipe

Rich chocolate almond flour pancakes layered with homemade keto pistachio cream, crispy toasted coconut and pistachios, and melted sugar-free chocolate.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Breakfast, Brunch, Dessert
Cuisine: American, Dubai Chocolate Inspired
Calories: 360
Ingredients Method Notes

Ingredients
  

  • Chocolate Pancakes
  • 1 cup fine blanched almond flour
  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons granulated keto-friendly sweetener
  • 1 teaspoon baking powder
  • 2 large eggs
  • 1/3 cup unsweetened almond milk
  • 1 teaspoon vanilla extract
  • Butter or coconut oil for cooking
Keto Pistachio Cream
  • 1/3 cup unsweetened pistachio butter
  • 2 tablespoons heavy cream
  • 1 to 2 tablespoons powdered keto-friendly sweetener
  • 1/4 teaspoon vanilla extract
Coconut-Pistachio Crunch
  • 1/3 cup unsweetened shredded coconut
  • 2 tablespoons finely chopped pistachios
  • 1 tablespoon butter
Chocolate Topping
  • 1/4 cup sugar-free chocolate chips
  • 1/2 teaspoon coconut oil optional

Method
 

  1. Whisk together the almond flour, cocoa powder, sweetener, and baking powder.
  2. Add the eggs, almond milk, and vanilla. Whisk until smooth.
  3. Let the batter rest for 2 to 3 minutes.
  4. Heat a lightly greased skillet over medium-low heat.
  5. Pour small portions of batter into the skillet and cook until the edges are set.
  6. Carefully flip each pancake and cook until done. Set aside.
  7. To make the pistachio cream, combine the pistachio butter, heavy cream, powdered sweetener, and vanilla. Stir until smooth.
  8. Melt the butter for the crunch in a small skillet.
  9. Add the shredded coconut and chopped pistachios.
  10. Toast while stirring frequently until golden brown. Remove from heat and allow to cool.
  11. Melt the sugar-free chocolate in short microwave intervals, stirring frequently. Mix in coconut oil if you want a thinner drizzle.
  12. Place one pancake onto a plate and spread with pistachio cream.
  13. Sprinkle with coconut-pistachio crunch.
  14. Repeat with the remaining pancakes.
  15. Drizzle the finished stack with melted chocolate.
  16. Top with extra pistachio cream, chopped pistachios, and coconut crunch.
  17. Serve immediately.

Notes

Nutrition

APPROXIMATE MACROS PER SERVING. Exact numbers will depend heavily on the pistachio butter, chocolate, almond flour, and sweetener brands used.
Calories: approximately 360
Total Fat: approximately 32 g
Protein: approximately 11 g
Total Carbohydrates: approximately 12 g
Fiber: approximately 6 g
Net Carbs: approximately 6 g
Sugar: approximately 3 g

Notes

Make the pancakes relatively small because almond flour pancakes are more delicate than traditional pancakes and are easier to flip at a smaller size.
Don't skip toasting the coconut. That's what creates the crispy texture that replaces traditional kataifi.
Look for pistachio butter with no added sugar or as little added sugar as possible.
Keep the toasted coconut-pistachio mixture separate from the cream until serving for maximum crunch.