Sugar Free Low Carb Halvah Cups

Are you at all familiar with halvah? If not, you’re seriously missing out! There are many types of halvah out there across the globe, but the one I’m talking about is a sesame-based* fudge-like candy that is delicious. It’s also really high in sugar, and not -so keto-friendly. Now, it’s hard enough to find regular, sugary halvah in the grocery store, so I knew that a sugar free, low carb halvah would have to be something that came out of my own kitchen.

Traditionally, the sugar and sesame mixture is cooked (like with fudge-making), so the texture is dense and rich and chewy. Because most keto sweeteners don’t really lend themselves to creating this texture, I thought I’d circumvent the issue by making these like a quick fudge or freezer fudge. These little cups are more like a peanut butter cup in texture, so it’s not super close to the original, but they’re still delicious.

Like many of the recipes on my site, these vegan keto halvah cups are gluten-free, they’re also nut free, paleo and vegan. They’re basically delicious, allergy-friendly fat bombs that double as a nice dessert. Ingredient substitutions and an alternate recipe is listed in the notes below!

Notes on Making Sugar Free Low Carb Halvah Cups:

• Alternative Chocolatey Halvah Recipe: Omit the cacao butter, increase the unsweetened chocolate to 3/4 cup, increase the Swerve to 1/2 cup and make these in just one layer! Still delicious, and far more chocolatey!
• If you don’t have cocoa butter, you could substitute coconut oil for the cocoa butter, but be sure to keep these in the fridge, especially when it’s warmer! Cocoa butter is more stable at room temperature than coconut oil.
• I use a confectioner’s sugar-style sweetener to make these keto tahini cups, but you could also use a granulated sweetener. The texture will be a little grittier, though!
• Adding a tsp of cinnamon brings some warmth and depth to these, but is in no way necessary.
• Depending on how oily your tahini is, these will set up differently. So, you may need to refrigerate these (unless it’s cold where you live right now).
• If you would just like these to be tahini flavored without the chocolate, you can just pour and chill these in one step, omitting the chocolate chips entirely.
• I like to garnish these with some sesame seeds and a little flakey salt, but that’s mostly just for appearance.
• To calculate net carbs – subtract the grams of fiber, allulose and sugar alcohols (if applicable) from the total grams of carbohydrates in the recipe.
• For this recipe, the net carbs calculation is 10.7g total carbs – 2.6g fiber – 6.6g sugar alcohols = 1.5g net carbs
• While I strive to provide accurate nutrition information, there are variations across brands and types of ingredients. So, if you’re using other brands than those mentioned, your macros may be different. All nutrition info is calculated from the USDA values for each ingredient, unless a brand is specifically mentioned (or no generic listing is available), and are for information purposes only! 

Sugar Free Low Carb Halvah Cups

Print Recipe

Course fat bomb, Snack

Cuisine Amercan vegan, paleo

Keyword chocolate, no bake, Quick & Easy, tahini

Prep Time 10 minutes mins

Chill Time 2 hours hrs

Total Time 2 hours hrs 10 minutes mins

Servings 12 cups

Calories 167

Equipment

• silicone muffin pan

Ingredients

• 1/2 cup tahini (120ml)
• 1/2 cup cocoa butter (112g)
• 1/3 powdered sweetener (80g)
• 1 tsp vanilla extract
• 1/4 cup keto chocolate chips (60g)

Instructions

• In a mixing bowl over a pan of simmering water, or the top of a double boiler, melt together the cocoa butter and tahini.
  1/2 cup tahini, 1/2 cup cocoa butter
• Stir in granulated sweetener until fully combined. Turn off the heat at this point and stir in the vanilla.
  1/3 powdered sweetener, 1 tsp vanilla extract
• Scoop one tablespoon of the mixture into each well of your silicone muffin tin, and put in the fridge for about a half hour to set up.
• At this point, stir chocolate into remaining sesame mixture. The residual heat should melt everything nicely.
  1/4 cup keto chocolate chips
• Once the sesame mixture has chilled, scoop about a tablespoon of chocolate mixture on each one. It’ll be slightly more than a tbsp, so a little bit of finagling is necessary. Or, you could just use a spoon and eat that part straight from the bowl. I won’t judge.
• Chill the cups for another hour until everything is completely set.
• Enjoy!

Notes

To calculate net carbs – subtract the grams of fiber, allulose and sugar alcohols (if applicable) from the total grams of carbohydrates in the recipe.

Nutrition

Serving: 1cup | Calories: 167kcal | Carbohydrates: 10.7g | Protein: 2g | Fat: 16.8g | Saturated Fat: 7.5g | Fiber: 2.6g | Iron: 1.6mg

*Wikipedia is telling me that there are actually a lot of varieties of Halvah out there, but this is the one I love.

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Helpful next reads: the complete shopping list and the beginner’s guide.