Sugar Free, Dairy Free & Low Carb Halva. 0.5g net carbs per serving.
Halva is a fudgy, dense, flaky and sweet confection that is extremely popular in Asia, North Africa and the Middle East.
My keto-friendly version takes 5 minutes to create, is wholesome, and tastes incredibly like the sugar-loaded original.
After my recent post on how to make a super-simple Tahini two-ways, I was itching to create a keto-frendly Halva. The trick was finding the right ingredients to replicate the dense and crumbly structure of traditional halva. The first batch was too oily. The second was better but not crumbly. The third was a success. And I’m absolutely chuffed with the result. If you’ve ever tried classic halva, you’ll be able to judge for yourself how close this healthified version actually is.
With two types of Tahini ready and waiting, I just had to make two types of Halva. A traditional one, made with sesame seed tahini. And a pumpkin seed version. Both to die for. Although I’m partial to the pumpkin Halva version, it’s down to individual palate.
How To Make Easy Sugar Free & Low Carb HALVA
If you crave a candy that’s healthy, low carb, sweet but not sickly, that crumbles and melts in your mouth, halva ticks all the boxes.
It is also extermely simple and easy to make. The ingredients you need for this exotic candy are: tahini, erythritol, coconut flour, a lemon, xanthan gum, vanilla extract, liquid stevia, water and a pinch of salt. As for equipment, you only need metric weighing scales (as always) and a pot. 5 minutes is all it takes – so no lengthy cooking, either.
The halva mixture does require prolonged chilling, so my advice is to make it ahead of time. Don’t be in a hurry to taste it – just like a good cheese, halva needs to ripen and mature so that the characteristic flaky texture can develop.
This recipe and macros are for simple halva (N.B. photos show sesame seeds halva with a few pistachio nuts added in). You can easily customise halva by adding nuts, seeds, chocolate, coffee, spices, or any other flavourings that you fancy experimenting with. Just remember to add the relevant macros to those I’ve reported in the recipe.
- Yield: 8 servings
- Serving: 1 Sesame Seeds Halva
- Calories: 128
- Fat: 12g
- Net Carbs: 0.5g
- Protein: 4g
- put water, salt, lemon juice, erythritol and xanthan gum in a small saucepan, whisk and bring to the boil over medium heat.
- whisk often, and turn heat off after 3 minutes, by which time the mixture will have thickened.
- stir in vanilla extract and vanilla liquid stevia, then use a spatula to incorporate the tahini and sifted coconut flour.
- line a small glass tray or container (the one I use measures 15cm x 10cm / 6" x 4") with non-stick baking paper and transfer the mixture into it.
- press the halva mixture down evenly, then let it cool completely before transferring it to the fridge.
- after 24 hours, remove the halva from its container, cut it into 8 equal pieces and either serve it or return it to the fridge for further curing.
Macros using QK Pumpkin Tahini recipe are: Kcal 121; F 10g; NC 0.5g; P 5g.
You may add nuts and/or flavourings of your choice at final step 3 - recalculate macros as appropriate.
The long chilling time enables the mixture to 'mature' and become crumbly as halva should be.
The best way to ensure accurate measurement of ingredients is with Metric Kitchen Scales. They are inexpensive and take up very little space. Click HERE for the ones I use. For U.S. option click HERE.
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