Place butter or ghee, cacao butter, tahini and sweetener in a deep pot. melt this mixture over a very low temperature. Keep stirring.
Add the spices, sesame seeds and salt. Keep mixing. Pour 1/3 of the mixture in a smaller saucepan.
Add cacao powder to the original mixture and stir well. It will turn dark and have the consistency of melted chocolate. Set it aside and let it cool for 10 minutes.
Pour the dark mixture into silicon praline mould (alternatively use soft ice trays) and place it in the freezer for 20 minutes.
If your light mixture got thick, melt it again over low temperature, then pour it on top of the dark part. Place in the freezer for an additional 10 minutes.
If prepared on low temperature, the cacao butter will enable these fat-bombs to stay solid on room temperature, but try to keep them in the refrigerator and always have them after your well-balanced keto meal. Don't eat them in between the meals.