Sugar Free, Dairy Free & Low Carb Halva
Servings: 8 servings
Flaky but moist. Crumbly yet velvety. This keto-friendly confection is as luscious as it is healthy.
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Equipment
Ingredients
- 100 g erythritol (U.S. option HERE)
- 15 ml (1 TBSP) lemon juice
- ¼ tsp xanthan gum (U.S. option HERE)
- 1 pinch fine Himalayan pink salt (U.S. option HERE)
- 40 g water
- 12 drops vanilla liquid stevia
- ½ tsp vanilla extract (U.S. option HERE)
- 140 g tahini or use my QK Tahini recipe
- 10 g coconut flour (U.S. option HERE)
Instructions
- 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.
Notes
Nutrition below is for halva made with QK Sesame Seed Tahini.
Nutrition 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 the end of step 3 - recalculate nutrition if appropriate.
The long chilling time enables the mixture to 'mature' and become crumbly as halva should be.
Use Metric Kitchen Scales to measure ingredients accurately (U.S. option HERE).
Nutrition
Serving: 1 | Calories: 128kcal | Carbohydrates: 0.5g | Protein: 4g | Fat: 12g
Tried this recipe?Mention @queenketo or tag #queenketo!
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