Dessert
Sesame halva
Real halva is tahini set with boiled sugar syrup, which erythritol cannot do — so this sets with coconut oil in the fridge instead, and the texture lands closer to fudge than to the crumbly kind.
3gnet carbs
20gfat
6gprotein
215kcal
Per serving20 minServes 12
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Ingredients
For the whole dish · serves 12
- Tahini11 oz
- Coconut oil2 oz
- Powdered erythritol3½ oz
- Pistachios1¼ oz
- Vanilla extracta teaspoon
- Sea salta good pinch, and flakes on top
Method
6 steps · 20 minutes
- Stir the tahini well before measuring. The oil separates in the jar and the solid part at the bottom is what you want a share of.
- Melt the coconut oil gently and beat it into the tahini with the erythritol, vanilla and salt.
- Use powdered rather than granulated. Nothing here ever gets hot enough to dissolve a crystal.
- Fold in most of the chopped pistachios and press the mixture into a small lined pan, about an inch deep.
- The rest of the pistachios and the salt flakes pressed into the top.
- Chill two hours and cut into twelve pieces. It softens at room temperature, so keep it cold and cut it cold.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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