📍 Where this dish comes from: Santorini · Santorini caldera (Oia and Fira)
Discover the history of this region →
Discover the history of this region →
Greek halvah is traditionally made with tahini and sugar — rich, dense, crumbly, and intensely satisfying. This keto version recreates that dense, fudgy texture with almond butter, tahini, coconut oil, and sweetener. Stirred with pistachios and a pinch of cardamom, it is remarkable. Cut into small squares and serve with Greek coffee for the full taverna experience.
What You’ll Need
Servings: 16 small squares
Calories: 145kcal
Ingredients
- 1 cup almond butter (smooth unsalted)
- 1/2 cup tahini
- 1/4 cup coconut oil melted
- 1/3 cup powdered erythritol
- 1 tsp vanilla extract
- 1/2 tsp ground cardamom
- 1/4 cup pistachios roughly chopped
- Pinch of sea salt
Instructions
- Melt almond butter, tahini, and coconut oil together in a small saucepan over low heat until smooth and combined.
- Remove from heat. Stir in erythritol, vanilla, cardamom, and salt until dissolved.
- Pour into a parchment-lined 8x8 dish. Scatter pistachios over the top, pressing lightly.
- Refrigerate 2 hours until completely firm.
- Cut into small squares. Store refrigerated up to 2 weeks.
Nutrition
Serving: 1square | Calories: 145kcal | Protein: 4g | Fat: 13g | Fiber: 1.5g
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Health Benefits
- Tahini is one of the richest plant sources of calcium — two tablespoons provide as much calcium as a glass of milk.
- Almond butter delivers complete vitamin E, magnesium, and prebiotic fiber.
- Cardamom contains cineole, a compound with documented antibacterial and anti-inflammatory properties.