15-Minute High-Protein Keto Pistachio Halva
This modern twist on traditional Middle Eastern halva combines tahini and coconut butter for a rich, creamy base, enhanced with collagen powder for extra protein. The sugar-free sweetener and warming cinnamon create an authentic flavor profile, while chopped pistachios add delightful texture and nutty taste. Perfect for those following ketogenic lifestyles or anyone seeking a healthier dessert alternative. The no-bake preparation makes it simple to prepare, requiring only gentle warming to combine ingredients before setting in the refrigerator. Each square delivers satisfying richness without compromising dietary goals.
Ingredients
- ¾ cup tahini
- ⅓ cup coconut butter
- ¼ cup virgin coconut oil
- 1 cup collagen powder or beef isolate powderprotein powder1:1keto
use unflavored whey or plant protein
- ¼ cup powdered Alluloseerythritol1:1keto
may have slight cooling effect
- 1 ½ tsp sugar-free vanilla extract or 1/2 tsp vanilla powder
- ½ teaspoon cinnamon
- ½ cup unsalted raw or roasted pistachio nuts
- sea salt
Instructions
- 1
Place tahini and coconut butter in a small saucepan over low heat with coconut oil to soften
- 2
Remove from heat and set aside to cool for a few minutes
- 3
Add collagen powder, vanilla extract, cinnamon and Allulose, stirring to combine
- 4
Add pinch of salt if desired
- 5
Transfer mixture into parchment-lined 8x8 inch pan
- 6
Evenly top with pistachio nuts
- 7
Place in refrigerator for at least 1 hour until fully set
- 8
Cut into 16 pieces and serve
Tips
Use roasted pistachios instead of raw for more intense nutty flavor and better texture contrast.
Line your pan with parchment paper for easy removal and clean cutting of the set halva.
Allow mixture to cool slightly before adding collagen powder to prevent clumping.
Good to Know
Keep refrigerated for up to 2 weeks or freeze for up to 3 months
Can be made up to 2 weeks in advance and stored refrigerated
Serve chilled directly from refrigerator
Common Mistakes
Don't add collagen powder to hot mixture to avoid clumping and texture issues
Ensure mixture is fully set before cutting to avoid crumbly pieces
Substitutions
use unflavored whey or plant protein
FAQ
Can I use a different sweetener instead of Allulose?
Yes, you can substitute with equal amounts of erythritol or monk fruit sweetener. Powdered forms work best for smooth texture.
What if I don't have collagen powder?
You can use unflavored whey protein or plant-based protein powder instead. The texture may be slightly different but still delicious.
How long does this halva keep frozen?
It keeps well frozen for up to 3 months. Thaw in refrigerator for 30 minutes before serving for best texture.