Low Carb Traditional Semolina Halva
Indulge in a guilt-free twist on a timeless dessert with this Low Carb Traditional Semolina Halva recipe! Perfectly crafted to satisfy your sweet cravings while adhering to a low-carb lifestyle, this halva replaces semolina with almond flour for a nutty, toasted flavor that's just as rich and aromatic as the classic version. Sweetened with erythritol or your preferred low-carb sweetener, the dish is balanced with buttery creaminess from unsalted butter or ghee, and a fragrant syrup infused with vanilla. Ready in just 30 minutes, this keto-friendly dessert is adorned with optional sprinkles of cinnamon and chopped nuts, making it a delightful treat for any occasion. Whether served warm or at room temperature, this low-carb halva is the ultimate comfort dessert reinvented for modern dietary needs.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.5 cups Unsalted butter (or ghee for a more traditional taste)
- 0.5 cups Erythritol (or your preferred low-carb sweetener)
- 1.25 cups Water
- 0.25 cups Heavy cream
- 1 teaspoons Vanilla extract
- 0.5 teaspoons Ground cinnamon (optional, for garnish)
- 0.25 cups Chopped nuts (e.g., almonds, walnuts, or pistachios, for garnish)
Instructions
In a medium saucepan, combine water, heavy cream, and erythritol. Heat over medium heat, stirring occasionally, until the sweetener dissolves completely. Do not let it boil. Once dissolved, add the vanilla extract, stir, and set the syrup aside.
In a large nonstick skillet, melt the butter over medium heat. Once melted, add the almond flour, stirring continuously to ensure even toasting. Cook for 8-10 minutes, or until the almond flour turns a golden-brown color and releases a nutty aroma. Be careful not to burn it.
Lower the heat to medium-low, and carefully pour the prepared syrup into the skillet with the toasted almond flour. Stir constantly as the mixture will bubble and thicken quickly.
Continue to cook and stir for about 5-7 minutes, or until the halva forms a dense, slightly sticky mass and starts pulling away from the sides of the skillet.
Remove the skillet from heat and let the halva cool for 5 minutes. This will allow it to firm up slightly.
Transfer the halva to a serving dish or individual molds, pressing it down gently to shape it. Sprinkle ground cinnamon and chopped nuts on top for garnish, if desired.
Serve warm or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
2073 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 204.8 g | 263% | |
| Saturated Fat | 80.3 g | 401% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 322 mg | 107% | |
| Sodium | 39 mg | 2% | |
| Total Carbohydrate | 156.9 g | 57% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 6.9 g | ||
| Protein | 36.9 g | 74% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 393 mg | 30% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 240 mg | 5% | |
*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.
