This super simple Keto Halva Mousse is the ultimate answer whenever you need a quick-to-make yet impressive dessert. Within a few minutes, you can come up with a delicious and easy — but very special — treat that pleases kids and adults alike. If you love halva or tahini, this recipe will certainly become your new favorite!
How to make this 4-Minute 4-Ingredient Keto Halva Mousse
This keto mousse is super simple to make, but there are a couple of things to take into account to get the best result. I’m talking about the ingredients.
Naturally, you don’t use traditional halva in this recipe as it’s very high in carbs and thus unsuitable for a keto diet, but you use tahini, i.e., sesame seed paste (or sesame seed butter).
When choosing tahini, go for 100% sesame seed content with nothing else added. You can use tahini made from raw or roasted sesame seeds. Personally, I prefer raw as it has a milder flavor and thus is suitable for a creamy dessert like this. Also, choose organic tahini if you can.
After opening your tahini jar, there might be a layer of oil on top. Often, I discard this oil as it’s sesame oil and thus high in omega-6 fatty acids that are notorious for causing low-level inflammation when consumed in excess. And boy, do we contemporary people use omega-6 in excess! However, if you don’t care about omega-6 load, you can as well stir the oil in.
When choosing heavy cream, go for as fresh cream as you can. Why? Because it just tastes so good! Try to avoid food additives like carrageenan as your gut might not like them. I’m lucky to have access to organic cream, so that’s always my number one choice.
When cooking with only a few ingredients, choosing top-quality ingredients is of paramount importance. You’ll get so much better tasting and wholesome result with fresh and high-quality ingredients. And even if you had dozens of ingredients in your recipe, it’s still worth choosing high-quality ingredients because why not – you’re worth it!
That’s it, let’s take a look at how to make this easy and very satisfying keto dessert:
Add 1 cup (240 ml) heavy cream to a deep and narrow bowl.
Add also 1/3 cup (80 ml), or to taste, powdered erythritol. You can use another keto-friendly natural sweetener if you like, for example, stevia, monk fruit, or allulose to taste. Be careful with the dosing, though, as you need only a pinch of stevia rather than a cupful or spoonful.
Beat with an electric mixer…
…until stiff peaks form.
Add 1/3 cup (80 ml) tahini…
…and 1 teaspoon vanilla extract or vanilla powder.
Mix with a spatula…
…until well combined. Ready!
Transfer into 4 serving bowls.
Decorate, for example, with dark chocolate. These decorations are homemade, and they admittedly look pretty fancy (maybe even a bit too fancy…).
You can also go wild with your decorations and pipe whipped cream and add berries on top of the servings. These tiny red berries are Finnish lingonberries. They are extremely common in Finland.
I actually made a traditional Finnish dessert called “Pappilan hätävara” (Wikipedia has a link but only with the Danish name!) from this mousse. I mixed in more lingonberries and crushed keto cinnamon cookies. Contrary to the Danish and other Scandinavian versions, the Finnish version is mixed rather than layered. Anyway, my keto version of this classic Finnish dessert turned out heavenly!
How I came up with this easy keto dessert recipe
For a long, I have wanted to develop a keto pudding or mousse recipe with halva. I totally love tahini, and even more I adore halva. However, there is no proper keto halva in the market, so I developed my own Keto Halva recipe a while ago. The commercial sugar-free halva contains maltitol, which is a no-no in the keto diet because it raises blood sugar levels and upsets the stomach very easily.
So, as I love halva, I wanted to develop more keto recipes using this ambrosial ingredient. Although I have that carefully developed recipe for keto-friendly halva, I wanted to use pure tahini in my mousse or pudding recipe because of its simplicity. Well, how often do you have keto halva in your pantry, anyway? And if you prepare some, it’s so good that it’s gone very soon after you have prepared it!
I was actually mentioning halva pudding in my blog post for an Easy Keto Peanut Butter recipe. However, rather than just modifying that recipe, I decided to go back to the drawing board and develop an entirely new recipe for my keto halva pudding or mousse.
After some thinking, I was fascinated with the idea of airy and creamy mousse. It meant that for a base, I needed heavy cream. I also needed sweetener and decided to use powdered erythritol as it’s so fine-textured and dissolves easily to cold desserts. In addition, I needed vanilla extract because vanilla is an essential part of traditional halva.
I decided to cut corners and combined all ingredients (1/2 cup = 120 ml tahini, 1/3 cup = 80 ml powdered erythritol, 1 cup = 240 ml heavy cream, and 1 teaspoon vanilla extract) in a bowl. I beat everything with an electric mixer until fluffy.
Well, except the result wasn’t very fluffy! I was expecting an airy and voluminous result, something like whipped cream with stiff peaks, but my mousse was rather runny.
Moreover, the taste of tahini was overpowering. Now what? At least I needed to reduce tahini. Maybe the mousse turns out fluffier with less tahini, I pondered.
For my next experiment, I again combined all ingredients in a bowl, but this time used 1/3 cup (80 ml) tahini instead of 1/2 cup (120 ml). After a couple of minutes of beating, the mousse looked good — although a bit runny, so I continued beating, hoping to get still some volume to it.
Whops! Obviously, I beat the mousse too long, since now it separated:
And now what? Is there any way to get airy and fluffy halva-flavored mousse, or am I doomed?
Suddenly it hit me that I have to beat the cream first, and then fold in tahini — not beat those two at the same time. For my third experiment, I used exactly the same ingredients, but now I first beat the heavy cream and the sweetener until stiff peaks formed, and after that, added the tahini and the vanilla extract.
Voilà! Now, the result was exactly what I wanted: airy, fluffy — yet rich and creamy — and with a wonderful taste of halva. Tahini wasn’t overpowering anymore, the amount was just perfect. Awesome! I was super happy with my recipe and gulped down several servings of this luscious treat on that day. And the next day as well.
Here’s the recipe for you to enjoy:
- 1 cup = 240 ml heavy cream
- 1/3 cup = 80 ml powdered erythritol
- 1/3 cup = 80 ml tahini (100% sesame seed butter)
- 1 teaspoon vanilla extract OR vanilla powder
- Combine the cream and the sweetener in a deep and narrow bowl.
- Beat with an electric mixer until stiff peaks form.
- Add the tahini and the vanilla.
- Mix with a spatula until well combined.
- Transfer into 4 serving bowls.
- Decorate, for example, with whipped cream, dark chocolate, and berries. Serve immediately.
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7-Day Keto-Vegan Detox Meal Plan: Detox your body, lose weight, and maximize your health with a ketogenic vegan, gluten-free, grain-free, sugar-free low-carb meal plan
Low Sugar, So Simple: 100 Delicious Low-Sugar, Low-Carb, Gluten-Free Recipes for Eating Clean and Living Healthy
Simply Organic Vanilla Flavoring (non-alcoholic), Certified Organic | 4 oz
NOW Foods, Organic Confectioner's Erythritol Powder, Replacement for Powdered Sugar, Zero Calories, 1-Pound
Anthony's Confectioner's Erythritol, 2 lb, Non GMO, Natural Sweetener, Zero Calorie, Keto & Paleo Friendly
Baron's USDA Organic Tahini Pure Sesame Paste | Rich & Creamy for Hummus, Baba Ghanoush & Dressings | Kosher, Vegan, Unsalted Ground Seeds | Gluten- & Peanut-Free, Keto-Friendly | 2 Jars of 16 Oz.
Artisana Organics Raw Tahini Sesame Seed Butter, 14-ounce Jars (Pack of 6)
Organic Stone-Ground Whole Sesame Tahini Paste, Unhulled, Unsalted, Non-GMO, Gluten-Free, Kosher, Vegan, Organic, Peanut-Free, 11.6 Ounce Glass Jars (2-Pack)
Kevala Organic Sesami Tahini, 56 Ounce
|Nutrition information||In total||Per serving if 4 servings in total|
|Protein||22.2 g||5.6 g|
|Fat||130.4 g||32.6 g|
|Net carbs||7.9 g||2.0 g|
|kcal||1295 kcal||324 kcal|
Tips for variations
As halva can come with so many different flavors, you can play with flavorings in this dessert as well. Below are some ideas:
- For chocolate halva flavor, add 1 tablespoon dark cocoa powder with the cream and the sweetener and proceed as directed.
- If you want to go fancy, make chocolate swirl halva mousse: Prepare the basic recipe. Take 1/3 of the mousse, add 1 teaspoon dark cocoa powder, and mix with a spatula until well combined. Combine the basic mousse and the chocolate mousse. Stir gently to create swirls. Transfer carefully into serving glasses.
- For pistachio and rose water halva flavor, add rose water (check the dosing from your bottle) together with the tahini and the vanilla extract and mix with a spatula until smooth. Decorate with crushed pistachio nuts.
- For coffee halva flavor, add 1 teaspoon instant coffee granules to the cream and sweetener mixture and proceed as directed.
- For lemon-flavored halva mousse, add 1 teaspoon freshly grated lemon peel (only the yellow part!) from an organic lemon. Add the peel with the cream and the sweetener and proceed as directed.
- For pecan halva flavor, fold in 1/2 cup (120 ml) crushed pecans together with tahini and vanilla extract. Sprinkle some extra pecans on top of each serving.
- For cinnamon halva note, add 1 teaspoon ground Ceylon cinnamon together with the cream and the sweetener. Proceed as directed.
For all you peanut butter lovers out there, you can naturally replace the tahini with peanut butter. Sprinkle crushed salted peanuts on top for decoration and more flavor. (Just notice that PB is much higher in carbs than tahini. If you swap the tahini to PB, there is about 4.3 grams net carbs per serving.)
This week, I developed two new recipes with our Ketokamu baking mix. We finally got a new batch, so we are super happy about it.
I fine-tuned my recipe for “Mokkapalat” (“Mocha Bars”), a classic — even retro — Finnish recipe that I have ketoized and now made with our baking mix.
I also tried my 2-ingredient keto crackers (the recipe you’ll find from my Low Sugar, So Simple book) with the baking mix, and the crackers turned out fantastic:
On Saturday, I attended the combined Food & Wine Fair and Book Fair in Turku, Finland. I was baking a cookie recipe from my newest Finnish keto-vegan book. Unfortunately, I don’t have a photo of me on the stage where I was cooking while interviewed by a well-known Finnish chef Aki Wahlman, but here’s a photo of me with Sanna Salmevaara, who works for my Finnish publisher house, Viisas Elämä.
Here’s also a photo of me and the Instagram post by the publisher when I was signing my books.