Smooth and creamy tahini fudge is such a wonderful keto treat. Made with sesame butter, it's reminiscent of halvah.
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?
Yes! Not EXACTLY the same, but it's very close. However, since this recipe contains no sugar and is sweetened with just a few drops of stevia, it doesn't have the texture of halvah. It is naturally soft and should be kept in the freezer.
But it is wonderful - a rich, creamy, decadent keto treat, reminiscent of halvah, 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.
More recipes that you might enjoy
If you're looking for savory recipes that use sesame butter, try this wonderful tahini sauce recipe. And another really good fudge recipe is this recipe for peanut butter fudge.
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Keto Tahini Fudge
INGREDIENTS
- 1 ½ cups natural tahini, aka sesame butter (384 grams) (no salt added)
- 6 tablespoons unsalted butter
- 2 teaspoons pure vanilla extract
- ½ teaspoon stevia glycerite (equals 2 tablespoons sugar)
- 2 tablespoons coconut flour
INSTRUCTIONS
- Line a glass 8-inch pan with wax paper, leaving an overhang.
- 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 into the prepared pan.
- Cover and place in the freezer until set, at least 2 hours.
- Remove the fudge from the pan using the wax paper "handles." Using a sharp non-serrated knife, cut it into 25 squares.
- Keep the leftovers in an airtight container in the freezer, separating layers with wax paper.
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Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 