Keto Halwa

One year ago I wouldn't even have thought to make homemade halwa. There is plenty on the market, it's so cheap... and, more recently, so full of synthetic flavors, dubious fats and so on. Of course, any halwa is sweet, but you can successfully replace the sugar with a sweetener that does not increase the blood sugar level. I assure you it will be a hit, there is no better dessert for morning coffee!

As for the taste, I must pay attention when I'm talking about it, it can be dangerous for the greedy ones - it's really good, with the fine aroma of fried seeds and butter, enough, you can imagine it from here. Certainly, no purchased halwa compares to this homemade halwa.

Below are some useful tips to help you customise your halwa:

- You can replace some of the sunflower seeds with any other of your favorite seeds;

- I really like it, and I recommend using 80% fat butter;

- In the vegan version, replace the classic butter with coconut and cocoa butter - the coconut butter is softer and the halwa may come out more crumbly, so combine the two for a perfect result;

- You can add any favorite flavors, cocoa, chocolate flakes, raisins, cranberries, goji etc;

- For the low-carb version, use your favorite sweetener, but it must be powder - stevia, tagatose, xylitol etc.

Ingredients

●

Sunflower seeds kernels

300 g

you can combine them with others you like

●

Butter

150 g

in the vegan version you can replace or mix it with coconut butter and cocoa butter (it helps the halwa thicken better)

●

Powdered sugar

150 g

I replace the powder with sweetener to taste - usually tagatose powder or xylitol ground in a coffee grinder

●

Vanilla extract

1 tsp

you can add any flavors to taste - cocoa, rum, coffee, plus cranberries, raisins, chocolate or coconut.

Step by step

Step 1

The first and one of the most important steps is heating the 300g of seeds in a clean and dry pan.

Be careful, they will toast quickly, so don't leave them on the fire unattended. As you notice they begin to brown, turn off the heat and mix well.

Step 2

Allow to cool slightly, then grind in a food processor or coffee grinder.

I prefer the food processor because of the rough chop, which gives the seeds an interesting charm.

Step 3

In a bowl combine the ground seeds with sugar/sweetener, vanilla, or other flavors to taste.

Step 4

Add the melted butter and mix well.

Step 5

The mixture should be dense but not very dry - in this case add a little more melted butter.

Be careful, too much butter makes it a little greasy in consistency and tangles in the final texture.

Step 6

Line a simple deeper tray with plastic wrap - mine was about 15x25cm.

If the tray is too big the halva will be too thin, if it is too small it will be too thick. So, measure by eye, you need a dish to fit a finger thick layer of halwa.

Step 7

Now move the halva mixture into the prepared tray and press it well with the spoon in an even layer.

Step 8

Cover with plastic wrap and refrigerate for at least 3 hours or more.

Step 9

After this time, you can notice how well it holds together. I carefully turned it over, removed the plastic wrap from the base and that was it - simple, beautiful and fast.