Completely Keto Israeli Halva

In the heart of bustling Tel Aviv, nestled among the vibrant markets and bustling streets, there lived a skilled confectioner named Sarah. With a passion for crafting traditional sweets with a modern twist, Sarah found inspiration in the rich culinary heritage of her homeland. One day, as she strolled through the bustling spice markets, the warm aroma of freshly roasted sesame seeds filled the air, igniting her creativity.

Drawing from the ancient tradition of halva-making, Sarah embarked on a quest to create a keto-friendly version of this beloved Middle Eastern delicacy. With a blend of creamy tahini, crunchy almonds, and the subtle sweetness of swerve, Sarah set to work, infusing each bite with the flavors of her homeland. As the mixture came together, she added a touch of Pink Himalayan Salt, elevating the rich flavors and balancing the sweetness.

With meticulous care, Sarah shaped the mixture into delicate squares, each one a testament to her dedication to crafting keto-friendly treats that never compromise on taste. As she sampled the first bite of her Israeli Halva, Sarah knew she had created something truly special—a delight that honored the traditions of her culture while embracing the principles of modern, health-conscious living.

Word of Sarah’s keto-friendly Israeli Halva spread quickly throughout Tel Aviv, captivating the hearts and taste buds of locals and visitors alike. From bustling market stalls to chic cafes, her halva became a beloved symbol of innovation and tradition, a testament to the endless possibilities of culinary creativity. And so, nestled within the vibrant streets of Tel Aviv, Sarah’s Israeli Halva found its place among the rich tapestry of flavors that define the city’s culinary landscape.

Completely Keto Israeli Halva

Course: Dessert
Cuisine: Mediterranean
Keyword: israeli halva, keto israeli halva
Prep Time: 30 minutes
Servings: 4 people



  1. Mix the salt and tahini in a bowl. Grease a baking pan for loaves.

  2. Cook the water and swerve on 250 degrees in a pan. Once the swerve-water mix reaches 250 degrees, immediately pour it into the tahini and mix fast for 60 seconds.

  3. Pour it into the loaf pan and wait until it fully cools off. Cover the top in the almonds or for a nicer display follow the picture and cut into squares and top each individual square with an almond.

  4. Make sure it is stored in something air tight.

Recipe Notes

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