Keto Halva is one of those ketonisations that sound impossible, but still tempting! In fact, the main ingredients of Halva are the wheat flour and sugar… So, since we already have the substitute flours and sweeteners, why wouldn’t we try ketonising this awesome oriental dessert? If you ever travelled to Greece, Turkey, Israel or maybe one of the Arabic countries, you must have heard about it. Most probably, you were offered to try it with coffee! Even though the origin of the word itself comes from the Arabic language and means literally sweet treat, there are some records that a similar dessert was popular in Ancient Greece too! Before we start, let’s learn to distinguish two type of Halva.
Tahini Halva and classic Halva
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, while the more advanced version is made with nut or seed butter such as Tahini paste or sunflower seed paste. Let’s see some interesting historical data from Wikipedia:
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
Keto Halva – classic method, nut-based ingredients
There’s no reason to skip the enjoyment of this unique dessert in the land of Ketonia! Our version, in fact, will be tastier than classic Halva, and it will not be as aggressive as the so-called Tahan halva is. Many who tried it for the first time couldn’t eat more than a single bite. It’s so sweet that your teeth and taste buds cannot stand it.
Unless you are a big sugar addict, a classic Halva will be too much for you. But then, you have some other problems to deal with. I can imagine the levels of insulin that need to be secreted to control the blood sugar after eating a portion of classical Halva! Especially the one made with sesame flour, loads of honey and sugar… and then – tahini paste!
This is why, our Keto Halva will have all the beauties and aromas which make Halva so special, but it will be so low in carbs and sugar! You will be able to enjoy it every day. In fact, if you don’t have the time to bake a Keto cake, cookies or make any sort of dessert, Keto Halva is your best friend! It’s ready in 10 minutes and it will impress anyone!
- 220 g (1 cup) butter grass-fed
- 6 tbsp stevia or monk fruit sweetener
- 5 tbsp almond flour
- 2 tbsp coconut flour you can use sesame flour here)
- 1 tbsp psyllium powder
- 1 tsp Ceylon cinnamon powder
- 1/2 tsp ground clove
- 1 pinch ground nutmeg
- 1/2 tsp ground anise
- Melt the butter with sweetener over medium temperature. Then reduce the heat and let the butter turn golden but not too dark. You want it to become caramelized.
- Now add all the spices and mix well.
- Spoon by spoon add almond and coconut flours and keep mixing.
- Remove from the heat and add psyllium. Mix energetically.
- Place parchment paper on a wide platter and pour the mixture. Decorate with some nuts of your choice. Place it in the freezer for 20 minutes or in the refrigerator for 1-2 hours.
- Using a sharp wet knife, cut out the cubes in the size of 5x5 cm (2x2 inches) and serve as a Keto dessert or enjoy it as fat-bombs. Keep them in the refrigerator and use within 5 days.