Keto Israeli Halva Torte – A Delightful Symphony of Textures and Flavors

Allergens

Tree Nuts (almonds and walnuts)

Ingredients

• 1. 2 cups almond flour 2. 1 cup coconut flour 3. 1/2 cup granulated erythritol (or keto
• friendly sweetener) 4. 1/2 teaspoon salt 5. 1 cup unsalted butter, softened 6. 1 cup almond butter 7. 1/2 teaspoon vanilla extract 8. 1/2 cup ground sesame seeds (tahini) 9. 1/3 cup coconut milk 10. 1 cup chopped walnuts

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9 inch springform pan and line it with parchment paper.
2. In a large bowl, whisk together almond flour, coconut flour, erythritol, and salt.
3. In another bowl, cream softened butter and almond butter until smooth. Gradually add the dry mixture to the wet ingredients, mixing well. Stir in vanilla extract.
4. Press two thirds of the dough evenly into the prepared springform pan. Bake for 10 minutes or until lightly golden. Remove from the oven and let cool completely.
5. In a small bowl, mix tahini and coconut milk until smooth. Spread over the cooled crust.
6. Sprinkle chopped walnuts evenly over the tahini layer.
7. Crumble the remaining dough into small pieces and sprinkle them on top of the walnuts to create a crumbly texture.
8. Bake for an additional 20 25 minutes, or until the top layer is golden brown. Let cool completely in the pan, then chill in the refrigerator for at least 2 hours.
9. Release the torte from the springform pan and transfer to a serving plate. Slice into 8 pieces for a keto friendly dessert that will impress your guests.

Chef’s Insight

The combination of textures in this halva torte creates an unforgettable experience for your taste buds.

Notes

For a richer flavor, consider using dark chocolate in place of the cocoa powder garnish.