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Is there such a thing as Keto Candy?

Maybe, you be the judge.

Have you heard of Halvah (or Halva)?

This Middle Eastern candy is traditionally made many different ways in many different cultures.

One of the more popular versions of Halvah is made from sesame and honey. I stumbled on this wondeful sounding confection when looking for a way to make a low-carb fat bomb out of the jar of tahini languishing in my pantry.  This Keto Halvah is as close as I’ve gotten to a recipe for Keto Candy.

Is it really Ketogenic Candy?

Should we be trying to make keto candy or should we just avoid anything that brings back fond memories of pre-keto candy?

Those are questions for you to answer, and when you do, please let us know in the comments.

Keto Candy Halvah Recipe

Tahini (convenient Amazon affiliate link) is a paste made from sesame seeds. With a texture similar to nut butters, I knew there had to be fat bomb possibilities…perhaps even keto candy possibilities?

I used to use tahini to make homemade hummus. And while I still eat hummus occasionally when I am cycling in carbs, for the most part, hummus has phased out of my Keto life. With it went the one recipe that I was familiar with for tahini.

I also had a bag of cacao butter sitting around. I bought it because I thought it would make a good substitution for coconut oil in fat bombs. (Coconut oil and I don’t get along, unfortunately.) But I hadn’t found a recipe that really grabbed me to try out the cacao butter.

When reading about all the wonderful variations for Halvah, which include chocolate – you know I love chocolate, even on my keto diet! – I started to formulate a plan. Some variations added crushed pistachios, which are one of my husband’s favorites. All of a sudden, I knew I’d found my new fat bomb recipe!

 

Keto Candy Fat Bomb Recipe

Halvah Tahini and Pistachio Fat Bomb

Inspired by the Middle Eastern candy, these Halvah keto fat bombs use keto-friendly tahini, cacao butter, and crushed pistachios to make a unique low-carb treat. With chocolate flavor, a touch of sweet, and the crunch of pistachios, my family thinks these fat bombs are like eating a candy bar!
4.67 from 3 votes
Print Pin Rate
Course: Dessert, Fat Bomb
Cuisine: Keto
Keyword: Keto Recipe
Prep Time: 10 minutes
Freezer Time: 30 minutes
Total Time: 40 minutes
Servings: 18 servings
Calories: 68kcal
Author: Angela Davis

Ingredients

Instructions

  • Melt cacao butter. I measure it in grams on my kitchen scale ahead because it’s usually sold in chunks. That makes it hard to measure by volume. If you don’t have a kitchen scale, melt an amount approximate to ½ cup. Pour into a glass measuring cup to determine ½ cup. Pour off any extra into a heat-safe container and let cool. Break apart and return to the container..
  • Add tahini to cacao butter and melt over low heat.
  • When combined, stir in cacao powder (if using), salt and Swerve.
  • Remove from heat.
  • Stir in vanilla extract and crushed pistachios.
  • Spoon by heaping tablespoons into candy molds. If you don’t have molds, line an 8” x 8” baking pan with parchment and pour the mixture in.
  • Freeze until set, about 30 minutes. If using baking pan, break apart into serving size pieces.

Nutrition - Not laboratory tested.

Nutrition Facts
Halvah Tahini and Pistachio Fat Bomb
Amount Per Serving
Calories 68 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g5%
Sodium 5mg0%
Potassium 75mg2%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 1g1%
Protein 2g4%
Vitamin A 19IU0%
Vitamin C 1mg1%
Calcium 14mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Love this recipe?Please give it a rating in the comments below!

If you like the recipe below, please take a moment to Rate this recipe and Share it.  We work so hard on publishing these recipes, and those little acts of kindness mean the world to us.  

Thank You,

~ Angela

 

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4 Comments

  1. Gretchen

    5 stars
    Hi Angela,
    Thank you so much for this great recipe. I have made this three times now and can’t get enough! Each time I have made half with & half without the cacao powder. This last time I added some ginger powder and cacao nibs to the half without, – delicious! I’m looking forward to exploring some other flavours in future batches e.g. Christmas spices, dried berries…The possibilities are endless. Many thanks again.

    Reply
    • Angela Davis

      Gretchen,
      I’m so glad you like this recipe! I love the idea of the cacao nibs – I make these mostly for my husband (his favorite!) but I can’t have the nuts, so I usually go without. The cacao nibs would add the crunch that’s missing when I leave out the nuts for myself – I love it! Thanks for the great idea. ~Ang

      Reply
  2. Jane

    4 stars
    Hello! What can I use instead of cacao butter?

    Reply
    • Angela Davis

      You can totally use coconut oil instead. It will alter the flavor slightly (but not much) and the texture will be about the same.

      Reply

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