High-Protein Chocolate Macadamia Halva

This High-Protein Keto Chocolate Macadamia Halva is the perfect low-carb, high-protein alternative to traditional halva. It's adapted from my original halva recipe featured in The New Mediterranean Diet Cookbook, combining rich macadamia nut butter, tahini, and collagen powder for a satisfying treat that’s both nutritious and delicious.

The macadamias add a nice crunch and a healthy dose of fats, making this a great snack or dessert for keto, paleo, or low-carb diets. Plus, it’s quick to make and stores well in the fridge for up to two weeks!

Recipe Ingredients & Swaps

This recipe uses simple, keto-friendly ingredients, and there are a few easy substitutions to suit your needs.

• Tahini: This adds creaminess and a rich, nutty flavor. You can swap it with almond butter or sunflower seed butter if you prefer a different flavor profile.
• Macadamia Nut Butter: The buttery texture and mild taste of macadamia nut butter are perfect for this recipe. If needed, almond butter or other nut butters work well too. I LOVE House of Macadamias - get 10% off by using code KDA or simply click the link to automatically apply it.
• Collagen Powder: Used for added protein and a smooth texture. If you don't have collagen, you can substitute whey protein isolate or egg white protein isolate—just make sure they're low-carb isolates, not concentrates.
• Allulose: A low-carb sweetener that doesn't spike blood sugar and has a mild sweetness. If you prefer, you can substitute it with erythritol or monk fruit, but note that allulose gives a smoother texture without aftertaste.
• Coconut Oil: This helps bind the ingredients together while adding healthy fats. If you prefer, you can use ghee or unsalted butter as a substitute.
• Raw Cacao Powder: Adds deep, rich chocolate flavor. You can use Dutch-processed cocoa for a smoother, less acidic taste.

Where to Get Allulose

There are a few options available on Amazon. The brand I use and like is RxSugar. If you live in the US you can get RxSugar 20% off by using this link (affiliate link) or by using the code KETODIET20 at checkout. For those outside the US, it can be a bit more challenging to find, but you can order it in bulk and have it shipped to the UK.

Tips for Making the Perfect Sugar-Free Halva

To ensure your keto halva turns out perfectly, keep these tips in mind:

• Soften nut butters: Gently heat the tahini and macadamia nut butter with coconut oil on low heat. This makes them easier to mix.
• Powder the Allulose: Granular allulose can be a bit grainy. For a smoother texture, pulse it in a coffee grinder or food processor until powdered.
• Use a parchment-lined pan: Line your pan with parchment paper to make it easy to remove and cut the halva without sticking.
• Choose your nuts wisely: If you prefer roasted macadamias, roast them at lower temperatures (265°F to 300°F/ 130°C to 150°C) to preserve the healthy fats and prevent damage.
• Chill thoroughly: Let the halva chill in the fridge for at least an hour before cutting, so it sets properly and cuts cleanly.

Storage

To keep your keto chocolate macadamia halva fresh, store it in an airtight container in the refrigerator for up to two weeks. If you’d like to keep it longer, freeze the halva for up to three months. When you're ready to enjoy, let the frozen halva thaw in the fridge overnight. This low-carb halva softens quickly at room temperature so always keep refrigerated until serving.

Similar Recipes You'll Love

Love low-carb smoothies? Check out some of these recipes:

• High-Protein Keto Pistachio Halva
• Vanilla Macadamia Keto Power Bars
• Keto Maple Pecan Protein Bars

Preparation time

Hands-on:    10 minutes
Overall:     1 hour 10 minutes

Nutritional values (per bar)

Total Carbs	5.1	grams
Fiber	2.6	grams
Net Carbs	2.5	grams
Protein	8.5	grams
Fat	19.9	grams
of which Saturated	6.1	grams
Energy	220	kcal
Magnesium	34	mg (9% RDA)
Potassium	113	mg (6% EMR)

Macronutrient ratio: Calories from carbs (4%), protein (15%), fat (81%)

Ingredients (makes 16 servings)

• ³/₄ cup tahini (188 g/ 6.6 oz)
• ¹/₃ cup macadamia butter (87 g/ 3 oz)
• ¹/₃ cup virgin coconut oil (80 ml)
• 1 cup unflavored collagen powder or whey protein isolate or egg white protein isolate (100 g/ 3.5 oz)
• ¹/₃ cup raw cacao powder or Dutch process cocoa (22 g/ 0.8 oz)
• ¹/₃ cup Allulose (50 g/ 1.8 oz)
• 1 tsp vanilla powder or 1 tbsp sugar-free vanilla extract
• ³/₄ cup macadamia nuts (100 g/ 3.5 oz)

Instructions

1. To soften the tahini and the macadamia nut butter, place them in a small sauce- pan over low heat with the coconut oil. Remove from the heat and set aside to cool for a few minutes.
   
2. Add the remaining ingredients. Stir to combine, then pour the mixture into an 8 × 8–inch (20 × 20 cm) parchment-lined pan or a silicone pan, or any pan or container lined with parchment paper. Place in the fridge for at least 1 hour or until fully set.
3. Cut into 16 pieces and serve.
4. To store, keep refrigerated for up to 2 weeks or freeze to up to 3 months.

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