Keto Halva – The cleanest version
Keto Halva is one of those ketonisations that sound impossible! However, many Keto-oriented websites offer different recipes. Interestingly, most of them include questionable ingredients such as xantham gum or bamboo fibre. Some of them feature sugar alcohols and other not-so-clean sweeteners. To make it clear, this will not be the case on this site! As you know, we always go for the cleanest and most natural versions. If it has to be ketonised, let’s do it the way people would do it before the industrial revolution! When we say this, we mean before the ingredients for everyday cooking were made in the laboratory.
What is it and why we made Keto halva?
If you love this oriental dessert, you know that there are two versions. The simple one with wheat flour and the advanced one with tahini paste. Naturally, both versions are loaded with sugar. In Greece, it’s particularly popular for the beginning of lent. Since we already have the substitute flours and sweeteners, why wouldn’t we ketonise this awesome oriental dessert?
Keto Halva should not be that difficult, right?
Have you travelled to Greece, Turkey, Israel or maybe one of the Arabic countries? If yes, you must have heard about Halva. Most probably, you were offered to enjoy it with coffee! Originally, the word Halva comes from Arabic and means a sweet treat. However, there are some records that a similar dessert existed in Ancient Greece! Sounds reasonable since the ancients used to mix honey and sesame paste for different purposes.
The two classical versions
Even though there are hundreds of versions all around the globe, we can distinguish 2 basic types of the famous Halva. The first is made with wheat flour and could be called the simple one. The more advanced version is made with a nut or seed butter such as Tahini paste. To make our Keto halva, we’ll just go for the more advanced version! Let’s see some interesting historical data about Halva in general.
The first known, written halvah recipe appeared in the early 13th centuryArabic Kitab al-Tabikh [The Book of Dishes].
The word halva entered the English language between 1840 and 1850 from the Yiddish halva (Hebrew: חלווה), which came from the Turkish helva (حلوا), itself ultimately derived from the Arabic: حلوى ḥalwá, a sweet confection. The Arabic root حلو ḥelw means “sweet”.
This type of halva is made by frying flour (such as semolina) in oil, mixing it into a roux, and then cooking it with a sugary syrup. This variety is popular in India, Greece, Armenia, Iran, Azerbaijan, Turkey, Somalia, Pakistan, and Afghanistan.
Sesame halva is popular in the Balkans, Poland, Middle East, and other areas surrounding the Mediterranean Sea. The primary ingredients in this confection are sesame butter or paste (tahini), and sugar, glucose or honey
The classical method, low-carb ingredients
There’s no reason to skip the enjoyment of this unique dessert in the land of Ketonia! Indeed, our Keto halva will be healthier than the classic one. At the same time, it will not be as aggressive as the so-called Tahini halva. Instead, our Keto Halva will be the cleanest version you can find online. At the same time, it will be so low in sugar! If you don’t have the time to bake a Keto cake, Keto Halva is your best friend! It’s ready in 10 minutes and it will impress anyone!
What size baking pan are you using for this recipe? Also, could you freeze them so you wouldn’t have to use them up within 5 days?
I followed your recipe exactly apart from reducing the stevia powder slightly. The result doesn’t taste like Halva at all or look like yours.
Where does the graininess come from in your photo please?
Mine turned into a gooey mass when I added the psyllium powder (as it always does). I wonder whether others have been more successful?!
I am not new to keto and am an advanced cook.
Any ideas what could have happened?