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High-Protein Keto Pistachio Halva

★★★★★★★★★★
4.8 stars, average of 22 ratings

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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!

Recipe Tips

Collagen powder is the preferred option in this recipe. However, it can be replaced with other options such as whey protein powder or egg white protein powder. Just make sure you use isolate (very low carb) and not concentrate.

Granular Allulose may be too grainy for this treat. You can use a coffee grinder or a food processor and pulse a few times until the Allulose is completely powdered.

Ideal Temperature for Roasting Nuts

Roasting nuts and seeds is 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

Allergy information for High-Protein Keto Pistachio Halva

✔  Gluten free
✔  Dairy free
✔  Egg free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Fish free
✔  Shellfish free
Pescatarian
Vegetarian

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

  1. 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. High-Protein Keto Pistachio Halva
  2. Add the remaining ingredients (collagen powder, vanilla extract, cinnamon and Allulose. Optionally, you can add a pinch of salt. Stir to combine. High-Protein Keto Pistachio Halva
  3. 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.
  4. Evenly top with pistachio nuts (raw or roasted for extra flavor). Place in the fridge for at least 1 hour or until fully set. High-Protein Keto Pistachio Halva
  5. Cut into 16 pieces and serve. High-Protein Keto Pistachio Halva
  6. To store, keep refrigerated for up to 2 weeks or freeze to up to 3 months. High-Protein Keto Pistachio Halva

Pistachio Halva
Step by Step

★★★★★★★★★★
4.8 stars, average of 22 ratings
Pistachio Halva
These sugar-free bars are a healthier alternative to the traditional treat. With collagen powder, coconut butter, pistachios, and a natural zero-calorie sweetener, this recipe is low-carb, high in protein and heart-healthy benefits!
Hands on10m
Overall1h 10m
Servings16
Calories181 kcal
Pin it

Ingredients

Instructions

  1. 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.
  2. Add the remaining ingredients (collagen powder, vanilla extract, cinnamon and Allulose. Optionally, you can add a pinch of salt. Stir to combine.
  3. 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.
  4. Evenly top with pistachio nuts (raw or roasted for extra flavor). Place in the fridge for at least 1 hour or until fully set.
  5. Cut into 16 pieces and serve.
  6. 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)

Net carbsProteinFatCalories
Total per bar
2.7 g8.7 g14.9 g181 kcal
Sesame tahini (unsweetened)
1.4 g2 g6.3 g70 kcal
Coconut butter, organic, unsweetened
0.3 g0.3 g2.9 g29 kcal
Coconut oil, extra virgin
0 g0 g3.4 g30 kcal
Gelatin powder, hydrolyzed (collagen)
0 g5.4 g0 g21 kcal
Allulose, natural low-carb sweetener
0.1 g0 g0 g1 kcal
Vanilla extract, sugar-free, alcohol-based
0 g0 g0 g1 kcal
Cinnamon, spices
0 g0 g0 g0 kcal
Pistachio nuts, unsalted
0.8 g1 g2.3 g29 kcal

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Martina Slajerova
Creator of KetoDietApp.com

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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Comments (8)

Do I need to remove the skins from the pistachio nuts?
This looks so great. Unfortunately, I soaked my pistachio nuts too long and they got mushy. I was trying to remove the skins.
So I need to know whether or not I should remove the skins at all.
Thank you very very much. I’m absolutely craving this. I hope your twins are doing well

Hi Judy, you can keep them on or peel them - it's totally up to you! The skins won't make the halva bitter like it would happen if you used hazelnuts. If you're soaking the pistachios, make sure to dehydrate them completely before using in this recipe - you want to keep them crunchy. I hope this helps! 😊

It’s absolutely delicious. I made a half recipe in a loaf pan. I love the texture. Can I freeze half of it?
Thank you for all your hard work.

Thank you so much for the lovely feedback! Yes, absolutely, halva freezes very well 😊

Do you use raw tahini or toasted tahini?  The product link for tahini in your recipe is not working.

Whichever you like more! In this one I used raw tahini (made from hulled sesame seeds that have not been roasted or are very lightly roasted) but you could use dark tahini (made from unhulled sesame seeds that are more heavily roasted) if you prefer the flavor. Thanks for letting me know, I'll fix the link.

I don’t usually comment on recipes, even if I like them. But your Halva recipe is fantastic, so I had to leave you a congratulations! Even my non-keto friends loved it, saying it was much lighter than regular Halva. It’s the perfect dessert for a meal that has too a few protein grams. Thanks so much for creating this!

Thank you so much, I'm, glad you like this one! A friend challenged me to create a chocolate macadamia version so this is my task for today. Stay tuned! 😊