I’ve always loved the rich, slightly crumbly texture of traditional sesame halvah, but I wanted a version that truly fits my sugar-free, low carb lifestyle. These Sugar Free Low Carb Halvah Cups are my homemade solution. They’re creamy, lightly sweet, and layered with chocolate, giving me a dessert that feels indulgent while still staying keto-friendly and simple to prepare.
Why You’ll Love This Recipe
I love this recipe because it’s completely no-bake and comes together in just a few minutes of hands-on time. The flavor is rich and satisfying, with tahini providing that classic sesame taste and chocolate adding balance. I also appreciate that the ingredients are simple, allergy-friendly, and perfect for meal prep when I want a ready-to-go treat in the fridge.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1/2 cup tahini
1/2 cup cocoa butter
1/3 cup powdered low carb sweetener
1 teaspoon vanilla extract
1/4 cup keto-friendly chocolate chips
Directions
I begin by placing a heat-safe bowl over a pan of gently simmering water to create a double boiler. Into the bowl, I add the tahini and cocoa butter, stirring until both are fully melted and smooth.
Once melted, I stir in the powdered sweetener until completely combined. I then remove the bowl from the heat and mix in the vanilla extract.
Next, I spoon about one tablespoon of the sesame mixture into each cavity of a silicone muffin mold. I place the mold in the refrigerator and let it chill for about 30 minutes, just until the base layer firms up.
After the first layer sets, I stir the chocolate chips into the remaining warm sesame mixture, allowing the residual heat to melt the chocolate.
I then spoon the chocolate mixture evenly over the chilled bases. Once all the cups are filled, I return the mold to the refrigerator and chill for another hour, or until everything is fully set.
When firm, I remove the cups from the mold and they’re ready to enjoy.
Servings And Timing
This recipe makes 12 cups.
Prep time is about 10 minutes, with a chill time of 2 hours. The total time from start to finish is approximately 2 hours and 10 minutes.
Variations
When I want a more chocolate-forward flavor, I skip the cocoa butter, increase the chocolate chips, and make the cups in a single layer. If I don’t have cocoa butter, I sometimes substitute coconut oil, keeping the cups refrigerated so they stay firm. For extra warmth, I occasionally add a teaspoon of cinnamon. When I want a pure sesame flavor, I leave out the chocolate entirely.
Storage/Reheating
I store these halvah cups in an airtight container in the refrigerator, where they keep well for up to one week. For longer storage, I freeze them and let them sit at room temperature for a few minutes before eating. Since these are a no-bake dessert, reheating isn’t needed.
FAQs
Can I Use Granulated Sweetener Instead Of Powdered?
I can use granulated sweetener, but I find the texture is smoother when I stick with powdered.
Are These Halvah Cups Vegan?
I love that this recipe is naturally vegan and plant-based.
Can I Make These Without Chocolate?
I often do. I simply skip the chocolate chips and pour the mixture into the molds in one step.
Do These Need To Stay Refrigerated?
I keep them chilled so they maintain their shape and texture, especially in warmer weather.
How Sweet Are These Cups?
I find them lightly sweet, but I can always adjust the sweetener to suit my taste.
Conclusion
These Sugar Free Low Carb Halvah Cups are one of my favorite easy desserts because they’re rich, simple, and satisfying. Whenever I want a sweet treat that aligns with my low carb routine, I reach for one of these creamy sesame cups straight from the fridge.
These Sugar Free Low Carb Halvah Cups offer all the rich sesame flavor of traditional halvah with a creamy twist and a layer of keto-friendly chocolate. No baking required—just melt, mix, chill, and enjoy a deliciously satisfying low carb treat.
Ingredients
1/2 cup tahini
1/2 cup cocoa butter
1/3 cup powdered low carb sweetener (such as erythritol or allulose)
1 teaspoon vanilla extract
1/4 cup keto-friendly chocolate chips
Instructions
Place a heat-safe bowl over a pan of simmering water (double boiler). Add tahini and cocoa butter, stirring until melted and smooth.
Stir in the powdered sweetener until fully dissolved. Remove from heat and mix in the vanilla extract.
Spoon about 1 tablespoon of the sesame mixture into each cavity of a silicone muffin mold. Chill in the refrigerator for 30 minutes until set.
Stir chocolate chips into the remaining warm mixture until melted. Spoon this chocolate layer over the chilled bases.
Refrigerate the mold for another hour, or until fully set. Remove from molds and enjoy.
Notes
Store in the refrigerator for up to 1 week or freeze for longer storage.
To adjust sweetness, add more or less sweetener to taste.
For a coconut twist, substitute cocoa butter with coconut oil (keep chilled).
