Keto Salted Halva Cookies

If you have never tried halva in a cookie before, you are in for a nice surprise. These keto salted halva cookies bring that soft, nutty tahini flavor into a simple little treat.

Tahini gives the cookies a rich, slightly toasty taste that feels a bit fancy but is really easy to get right at home.

The best part is that they are low carb and keto friendly, so you can enjoy them without worrying about a sugar spike or falling off track.

I use almond and coconut flour instead of regular flour, which keeps the carbs down while still giving the cookies a soft, tender bite.

The little chocolate swirl on top and the pinch of flaky salt at the end make each cookie taste balanced, not too sweet and not too plain.

They come together in one bowl for the dough, so you do not need any special tools or skills to make them.

Why You’ll Love This Recipe

Rich Nutty Flavor – The tahini gives these cookies a deep, toasty sesame taste that feels fancy but stays simple.

Soft and Tender Texture – Almond and coconut flour keep these cookies soft in the middle with lightly golden edges.

Beautiful Chocolate Swirl – The glossy chocolate ribbon swirled on top makes each cookie look bakery-worthy and impressive.

Recipe Ingredients

For The Cookies

• 1 1/2 cups Almond Flour
• 1/4 cup Coconut Flour
• 1/3 cup Powdered Allulose
• 1 tsp Baking Powder
• 1/4 tsp Salt
• 1/2 cup Butter, Softened
• 1 Large Egg
• 1 tsp Vanilla Extract
• 1/4 cup Tahini

For The Chocolate Ribbon

• 1/3 cup Sugar-Free Dark Chocolate Chips
• 1 tbsp Coconut Oil
• 1 tbsp Tahini
• 1/4 tsp Flaky Sea Salt

How To Make

Step 1

Preheat the oven to 350°F and line a baking sheet with parchment paper.

Step 2

Stir almond flour, coconut flour, powdered allulose, baking powder, and salt in a medium bowl.

Step 3

Beat the softened butter, egg, vanilla extract, and tahini until creamy. Add the dry mixture and stir until a thick dough forms.

Step 4

Melt the sugar-free dark chocolate chips with coconut oil, then stir in 1 tbsp tahini until glossy.

Step 5

Scoop 12 dough portions onto the baking sheet. Drizzle a little chocolate mixture over each portion and gently swirl it into the tops.

Step 6

Bake for 10 to 12 minutes, until the edges are lightly golden and the centers are just set.

Step 7

Sprinkle the warm cookies with flaky sea salt and cool for 15 minutes before moving them.

Tips

Stir Your Tahini Well Before You Measure

Tahini almost always separates in the jar, with the oil floating on top and a thick paste settling at the bottom.

If you scoop from the top you get too much oil, and from the bottom you get a dry, stiff paste. Either one throws off both the dough and the chocolate ribbon.

My favorite trick here is to stir the jar until it looks smooth and even, then measure out what you need for the dough and the topping.

Use Softened Butter, Not Melted

The butter should be soft enough that your finger sinks in easily, but it should still hold its shape.

From my experience, melted butter makes the dough greasy and causes the cookies to spread too thin and flat while baking.

I recommend leaving it on the counter for about 30 to 60 minutes so it softens on its own instead of rushing it in the microwave.

Shape the Cookies Before Baking

Almond flour cookies barely spread in the oven, so they hold whatever shape you give them on the pan.

If you leave the scoops as rough balls, they’ll stay tall and rounded with raw looking centers.

I’ve found that pressing each scoop down gently with the back of a spoon gives you that classic flatter cookie shape with edges that bake evenly.

More Recipes

• Keto Tahini & Sea Salt Cookies
• Keto Tahini Swirl Blondies
• Keto Tahini Chocolate Cups
• Keto Baklava Bites

Frequently Asked Questions

What kind of tahini works best here?

Use a smooth, runny tahini that pours easily, since a thick or dry batch can make the dough stiff and hard to swirl.

Give the jar a good stir before measuring because the oil often separates and sits on top, and you want that mixed back in for the best flavor.