Smooth and creamy tahini fudge is a wonderful keto treat. It’s made with sesame butter, unsalted butter, a sweetener, and coconut flour.
One of my favorite childhood treats, back in Israel, used to be halva, a middle eastern candy made from sesame seeds and sugar syrup – lots of it. In fact, in a store-bought halvah, the first ingredient is usually sugar, not sesame. 😮
I don’t touch the stuff anymore. And while this keto tahini fudge is not exactly the same, it’s close enough that I no longer mourn my favorite childhood candy.
The ingredients you’ll need
You’ll only need five simple ingredients to make this tasty treat. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:
Natural tahini: This is often sols as “sesame butter” and should contain only sesame seeds in the ingredients list.
Unsalted butter: I’m partial to creamy European butter, but any butter will be great.
Vanilla extract: Try to use the real thing – pure vanilla extract – and not the artificially flavored stuff. The difference in flavor is quite pronounced in uncooked recipes such as this one.
Sweetener: I use stevia. You can probably replace it with a powdered granulated sweetener, although I haven’t actually tried that.
Coconut flour: It helps stabilize the mixture. Though you should still keep the fudge in the freezer.
How to make keto tahini fudge
It’s so easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
Heat the ingredients. In a medium saucepan over low heat, add the tahini, butter, vanilla, and stevia. Mix with a rubber spatula until smooth. Remove from the heat and mix in the coconut flour.
Transfer to pan. Your next step is to pour the mixture into a square glass 8-inch pan.
Freeze until set. Cover the pan with cling wrap and place it in the freezer until set, about 2 hours. Then cut the fudge into squares and serve.
Does it taste like halva?
No, it doesn’t. Since this recipe contains no sugar and is sweetened with just a few drops of stevia, it also doesn’t have the texture of halvah. It is naturally soft and needs to be kept in the freezer.
But it is wonderful – a rich, creamy, decadent keto treat that you can feel good about eating.
How to serve keto tahini fudge?
Take a square out of the freezer just a couple of minutes before you want to enjoy it, and allow it to soften a bit before you savor it.
Sometimes I place a piece of this fudge on a square of Lindt 90% chocolate and enjoy them together. It’s such a wonderful combination!
How long can you store it?
Since you should keep this tahini fudge in the freezer, you can store it for a long time – about three months. After you cut it into squares, place the squares in freezer bags or in an airtight container, and store them in your freezer. If you layer the squares, separate them with wax paper.
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- 1 1/2 cups natural tahini, aka sesame butter (384 grams) (no salt added)
- 6 tablespoons unsalted butter
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon stevia glycerite (equals 2 tablespoons sugar)
- 2 tablespoons coconut flour
- In a medium saucepan over low heat, add the tahini, butter, vanilla and stevia.
- Mix with a rubber spatula until smooth.
- Remove from heat and mix in the coconut flour.
- Pour the mixture onto a glass square 8-inch pan.
- Cover and place in the freezer until set, about 2 hours.
- Cut into 25 squares and serve. Keep leftovers in the freezer.