Low Carb Sesame Seed Candy
Indulge in the guilt-free sweetness of homemade Low Carb Sesame Seed Candy, a crunchy treat packed with toasted nutty flavor and just a hint of vanilla. Perfect for keto-friendly snacking, this recipe swaps traditional sugar with erythritol and light honey to create a delicately sweet candy that's low in carbs yet rich in taste. Coconut oil adds a smooth richness, while a touch of sea salt balances every bite. Ready in under 30 minutes, this easy recipe combines the aromatic golden sesame seeds with a sticky syrup mixture to form bite-sized squares or rectangles that are ideal for satisfying sweet cravings. Whether you’re looking for a unique treat for your dessert table or a quick snack to fuel your day, this sesame seed candy is both wholesome and irresistibly delicious. Store these crunchy delights for up to two weeks, making them a perfect make-ahead option for healthy snacking!
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Recipe Information
Ingredients
- 200 grams sesame seeds
- 50 grams light honey
- 25 grams erythritol
- 15 grams coconut oil
- 1 teaspoon vanilla extract
- 0.25 teaspoon sea salt
Instructions
Line a 9-by-9-inch square baking pan with parchment paper, ensuring there is enough overhang on the sides for easy removal later.
In a large, dry skillet over medium heat, toast the sesame seeds, stirring frequently until they turn a light golden brown and release a nutty aroma. This should take about 5-7 minutes. Once toasted, remove from heat and set aside.
In a medium saucepan over medium-low heat, combine the light honey, erythritol, and coconut oil. Stir occasionally until the erythritol is fully dissolved and the mixture is well combined, about 3 minutes.
Increase the heat to medium and bring the mixture to a gentle boil. Stir in the vanilla extract and sea salt.
Once boiling, lower the heat and add the toasted sesame seeds to the saucepan. Stir to coat the seeds evenly with the syrup mixture.
Continue cooking for another 3-5 minutes, stirring constantly to ensure the mixture doesn't stick or burn, until it thickens slightly.
Pour the mixture into the prepared baking pan, spreading it evenly with a spatula to ensure an even thickness.
Let the candy cool to room temperature, then refrigerate for at least 1 hour or until it's firm.
Once set, lift the candy out of the pan using the parchment overhang, and cut into small squares or rectangles.
Store the sesame seed candy in an airtight container at room temperature for up to two weeks.
Nutrition Facts
Calories |
1561 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.3 g | 176% | |
| Saturated Fat | 30.5 g | 152% | |
| Polyunsaturated Fat | 51.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 678 mg | 29% | |
| Total Carbohydrate | 90.2 g | 33% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 42.4 g | ||
| Protein | 41.0 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 123 mg | 9% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 775 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
