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Are you a fan of the sweet and nutty flavor of traditional halva, but looking for a healthier, low-carb alternative? Look no further than our High Protein Keto Pistachio Halva!
This delicious recipe adapted from my original Halva from The New Mediterranean Diet Cookbook combines the rich flavors of coconut butter, tahini, and pistachios, with the added benefits of satiety-inducing collagen powder, and allulose as a natural sweetener. Plus, with the heart-healthy benefits of pistachios, you can indulge guilt-free while still taking care of your health!
Ingredients and Swaps
This keto pistachio halva uses a handful of pantry staples, but each one plays an important role in flavor, texture, and nutrition. Here’s what’s in it and how you can swap if needed.
- Tahini: The base of any good halva, tahini brings that classic nutty flavor and smooth texture. For a twist, you can use sunflower seed butter (for a nut-free version) or almond butter (for a slightly sweeter, milder taste).
- Coconut Butter: Helps the halva set. If you can’t find coconut butter, you can make your own by blending unsweetened shredded coconut in a food processor until smooth.
- Coconut Oil: Keeps the halva firm while giving it a melt-in-your-mouth texture. For a milder flavor, use deodorised coconut oil. If you’re avoiding coconut oil altogether, cocoa butter is a great alternative.
- Collagen Powder: Boosts protein and gives the halva a satisfying texture. You can swap with whey protein isolate, egg white protein isolate, or a plant-based protein powder—just stick with low-carb options to keep it keto. I use collagen powder from Perfect Keto - get 20% off and beef protein isolate from Equip - get 15% off. If your protein powder is sweetened, reduce the sweetener.
- Powdered Low-Carb Sweetener: Allulose is the best choice for a smooth, non-gritty texture. If using granular allulose, blitz it in a coffee grinder or blender first. Erythritol or monk fruit sweetener will work, but they may make the halva slightly more crumbly. My favorite allulose brand is RxSugar - click here to get 20% off RxSugar.
- Vanilla Extract or Powder: Enhances flavor and adds a sweet aroma. Almond extract is another option if you like a marzipan-like twist.
- Cinnamon: Brings warmth and depth. You can use cardamom for a more traditional Middle Eastern flavor, or even a pinch of nutmeg for a cozy touch.
- Pistachios: The star garnish for color, crunch, and heart-healthy fats. You can use raw for a delicate flavor or roast them at a low temperature for extra nuttiness (see roasting tips below). No pistachios? Try macadamias, almonds, or hazelnuts.
- Sea Salt (optional): A small pinch can help balance sweetness and bring out all the flavors.
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Can I make this without protein powder?
Yes, but the texture will be softer and less structured. You can replace the protein powder with an equal weight of finely ground nuts or seeds, though the protein content will drop.
Can I make it without coconut products?
Yes, swap coconut butter for nut butter (like almond butter) or more tahini, and replace coconut oil with cocoa butter or grass-fed ghee. Keep in mind the flavor will be different, and the set texture may be slightly softer.
Can I use a different sweetener?
Yes. Erythritol, monk fruit blends, or xylitol can all work, but they may change the texture slightly, and add a slight cooling aftertaste. Powder the sweetener first to avoid any gritty texture.
Can I roast the nuts for extra flavor?
Yes—just follow the low-temperature roasting guide in the recipe below to preserve the healthy fats and antioxidants.
Tips for Best Keto Halva
- Powdered vs granular sweetener? Some brands of granular allulose can make the halva a little grainy. For extra smooth halva, you can blitz it in a coffee grinder or blender first for a silky texture. I use RxSugar Allulose which blends perfectly without powdering—it melted right into the warm tahini for a smooth, creamy texture. (You can get 20% off with this link.)
- Choose the right protein powder. Collagen powder is the most neutral and blends smoothly. If you swap for whey or egg white protein, make sure it’s an isolate (low-carb) and unflavored or lightly flavored with vanilla. I use collagen powder from Perfect Keto - get 20% off and beef protein isolate from Equip - get 15% off.
- Soften gently. Melt tahini, coconut butter, and coconut oil over low heat to avoid scorching or separating the fats.
- Don’t skip the pinch of salt. It makes the sweetness and nutty flavors pop.
- If roasting nuts, use recommended temperature. If roasting pistachios, stick to low heat to preserve their healthy fats and avoid bitterness.
- Line your pan well. Halva can be sticky—parchment paper or a silicone pan makes it easy to remove and slice.
- Chill fully before cutting. Give it at least 1 hour in the fridge so the bars hold their shape cleanly when sliced.
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How to Safely Roast Nuts for Halva
Roasting nuts and seeds can be a tricky business. In general, 140 °C/ 285 °F is the threshold above which the antioxidants and omega-6 fats in the nuts become damaged. If you do prefer roasted nuts (I get it, more flavor!), I recommend roasting them at 130 °C/ 265 °F (fan assisted), or 150 °C/ 300 °F (conventional) for 15 to 20 minutes. If you want to use a swap, macadamias are a great option. They are more resilient because of their low omega-6 and can be roasted at 150 °C/ 300 °F.
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Hands-on Overall
Serving size bar
Nutritional values (per bar)
Net carbs2.7 grams
Protein8.7 grams
Fat14.9 grams
Calories181 kcal
Calories from carbs 6%, protein 19%, fat 75%
Total carbs5.2 gramsFiber2.5 gramsSugars0.8 gramsSaturated fat6.5 gramsSodium27 mg(1% RDA)Magnesium21 mg(5% RDA)Potassium122 mg(6% EMR)
Ingredients (makes 16 servings)
Instructions
- To soften the tahini and the coconut butter, place them in a small saucepan over low heat with the coconut oil. Remove from the heat and set aside to cool for a few minutes.
- Add the remaining ingredients (collagen powder, vanilla extract, cinnamon and Allulose. Optionally, you can add a pinch of salt. Stir to combine.
- Transfer the mixture into an 8 × 8 inch (20 × 20 cm) parchment-lined pan or a silicone pan, or any pan or container lined with parchment paper.
- Evenly top with pistachio nuts (raw or roasted for extra flavor). Place in the fridge for at least 1 hour or until fully set.
- Cut into 16 pieces and serve.
- To store, keep refrigerated for up to 2 weeks or freeze to up to 3 months.
Ingredients
Instructions
- To soften the tahini and the coconut butter, place them in a small saucepan over low heat with the coconut oil. Remove from the heat and set aside to cool for a few minutes.
- Add the remaining ingredients (collagen powder, vanilla extract, cinnamon and Allulose. Optionally, you can add a pinch of salt. Stir to combine.
- Transfer the mixture into an 8 × 8 inch (20 × 20 cm) parchment-lined pan or a silicone pan, or any pan or container lined with parchment paper.
- Evenly top with pistachio nuts (raw or roasted for extra flavor). Place in the fridge for at least 1 hour or until fully set.
- Cut into 16 pieces and serve.
- To store, keep refrigerated for up to 2 weeks or freeze to up to 3 months.
Nutrition (per bar)
Calories181kcal
Net Carbs2.7g
Carbohydrates5.2g
Protein8.7g
Fat14.9g
Saturated Fat6.5g
Fiber2.5g
Sugar0.8g
Sodium27mg
Magnesium21mg
Potassium122mg
Detailed nutritional breakdown (per bar)
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