Despite the rather lewd moniker, Keto Sex In A Pan is a wonderful layered concoction that will make you swoon. It consists of multiple layers: a chocolate cookie crust topped with keto cheesecake, sugar free chocolate pudding, and whipped cream topping. It is as rich and decadent as it sounds.
It’s been one of my most popular desserts for many years now. And I think you can see why!
Conventional versions of this dessert rely heavily on store-bought mixes. Boxed pudding and whipped topping from a tub are full of carbs and sugars. And the sugar-free versions have unnecessary additives. They simply have no place in a keto-friendly dessert.
Everything in this Keto Sex In A Pan is made from scratch. While it takes some time to assemble and chill, each component is relatively straightforward. And the results are absolutely spectacular!
I recently updated this recipe to make it a little lower in fat, calories, and carbs. I hope you will give it a try!
Reader’s Thoughts
“Sex in a Pan was one of my favourite desserts pre keto. I was so excited to find this recipe. I have made it many times and it is just as good as the original (better because it is guilt-free). Thank you for this recipe.” — Gail O.
“This is my “go to” sugar-free dessert. My husband loves it so much, I probably can make it now from memory! it is delicious and makes a generous amount – enough to enjoy for days.” – Sarah
Ingredients and Substitutions
- Almond flour: You can use sunflower seed flour for a nut-free version.
- Cocoa powder: Dutch process cocoa gives the crust a deeper chocolate flavor.
- Sweetener: I recommend an erythritol-based sweetener for the crust, but the other layers have more flexibility. For a more detailed discussion, please see the Sweetener Options.
- Cream cheese: For the cheesecake layer.
- Heavy whipping cream: Used in both the cheesecake layer and the pudding layer.
- Unsweetened almond milk: You can use any low carb milk or nut milk.
- Egg yolks: You only need yolks for this recipe. Check out these ideas for the leftover egg whites.
- Glucommanan: This helps the pudding layer set. You can also use xanthan gum.
- Keto dark chocolate: A little chocolate shaved over the top makes it extra appealing.
- Kitchen staples: Butter, vanilla extract, salt
How to Make Keto Sex In A Pan
- Prepare the crust: Whisk together the almond flour, cocoa powder, sweetener and salt. Stir in the melted butter. Press the mixture firmly into a greased 8×8 inch pan and bake until just firm to the touch.
- Make the cheesecake layer: Beat the cream cheese and sweetener together until smooth, then beat in the vanilla and cream. Spread the cheesecake layer over the cooled crust and refrigerate.
- Temper the egg yolks: Heat the almond milk, whipping cream, and sweetener. Slowly whisk some of the hot cream mixture into the yolks to temper. Then slowly whisk tempered yolks back into saucepan. Sprinkle surface with the xanthan gum, whisking vigorously to combine.
- Add the cocoa: Whisk in the cocoa powder and simmer until thickened. Remove from heat and add the butter and vanilla, then whisk until smooth. Spread over cheesecake layer. Refrigerate for at least 2 hours.
- Prepare the whipped cream: Beat the heavy cream with sweetener and vanilla extract until stiff peaks form. Spread the whipped cream over the chocolate pudding layer. Dust with cocoa powder and chocolate shavings. Chill another hour to help set completely.
- Serve and enjoy!
Tips for Success
This dessert isn’t hard to make, but it is time consuming. Make sure you allow each layer to set properly before adding the next one. Let the crust cool completely before adding the cheesecake layer. You get clean layers that slice nicely that way.
Do not walk away while making the pudding, as it can curdle. Whisk almost constantly until it thickens up. When adding the glucomannan (or xanthan gum), sprinkle with one hand as you whisk continuously with the other. That helps avoid clumps.
It is next to impossible to get the first slice of this layered dessert out in one pristine piece. So be ready for a bit of mangled Sex In A Pan and tuck that bit away for another time. After that, you shouldn’t have too much trouble getting nice clean slices for your guests!
Sweetener Options
The crust works best with an erythritol sweetener, as allulose will make it quite soft and crumbly. You can cut back on the erythritol a little with the addition of some stevia or monk fruit extract.
For the cheesecake layer, you can use any sweetener you like, but it needs to be powdered to avoid grittiness. Concentrated sweeteners like powdered or liquid stevia extract would work as well.
The chocolate pudding is a little trickier. While you can use allulose, it makes it very soft and squishy, and it takes a long time to firm up properly. I recommend using a mix of mostly erythritol with a little allulose (1 to 2 tablespoons). You could also try adding more glucomannan to firm it up a bit more.
The whipped topping works with any kind of powdered sweetener.
More Creamy Pudding Desserts to Love
Keto Sex In A Pan Recipe
Ingredients
Chocolate Crust
- 1 1/4 cups almond flour
- 3 tbsp cocoa powder
- 3 tbsp granular sweetener, erythritol recommended
- 1/4 tsp salt
- 1/4 cup butter, melted
Cheesecake Layer
- 8 ounces cream cheese, softened
- 1/3 cup powdered sweetener
- 1/2 tsp vanilla extract
- 1/4 cup heavy whipping cream, room temperature
Chocolate Pudding
- 2/3 cup heavy whipping cream
- 2/3 cup unsweetened almond milk
- 1/3 cup powdered sweetener, (some erythritol recommended)
- 3 large egg yolks
- 1/2 tsp glucomannan, or xanthan gum
- 1/4 cup cocoa powder
- 2 tbsp butter, cut into 3 pieces
- 1/2 tsp vanilla extract
Topping
- 3/4 cup heavy whipping cream, chilled
- 3 tbsp powdered sweetener
- 1/2 tsp vanilla extract
- 1/2 tbsp cocoa powder
- 1/2 ounce sugar free dark chocolate
Instructions
Crust
- Preheat the oven to 325ºF and grease an 8×8 inch baking pan.
- In a medium bowl, whisk together the almond flour, cocoa powder, sweetener and salt. Add the melted butter and stir until the mixture begins to clump together.
- Press the mixture firmly and evenly into the bottom of the pan and bake about 15 minutes, or until just firm to the touch. Remove and let cool.
Cream Cheese Layer
- In a large bowl, beat the cream cheese and sweetener together until smooth. Beat in the vanilla extract.
- Add the cream and beat until smooth, then spread over the cooled crust and refrigerate while preparing the chocolate layer.
Chocolate Pudding Layer
- In a medium saucepan over medium heat, combine the almond milk, whipping cream and sweetener. Bring to a simmer, stirring to dissolve the sweetener.
- In a medium bowl, whisk the egg yolks until smooth. Slowly whisk about 1/2 cup of the hot cream mixture into the yolks to temper. Then slowly whisk tempered yolks back into saucepan.
- Reduce heat to medium low and sprinkle surface with the glucomannan, whisking vigorously to combine. Whisk in the cocoa powder and cook until thickened, about 3 or 4 minutes. Remove from heat and add the butter pieces and vanilla. Whisk until smooth.
- Let cool 15 minutes and then spread over cheesecake layer. Refrigerate at least 2 hours.
Topping
- Beat the cream with the sweetener and vanilla extract until stiff peaks form. Spread over the chocolate pudding layer. Dust with cocoa powder (this works best through a fine sieve). Use a vegetable peeler or cheese slicer to shave the chocolate over top.
- Chill another hour to help set completely.
Notes
Nutrition
Frequently Asked Questions
If you can find a low carb cream cheese alternative that you like, you should be able to make a dairy-free version. Use coconut oil for the butter, and coconut cream for the liquid heavy whipping cream. You will then need to make coconut whipped cream for the topping.
You can store this in either the refrigerator or the freezer. In both cases, wrap it up tightly. It can last in the refrigerator for up to 5 days or the freezer for up to 2 months. Let it thaw completely before serving.
This keto sex in a pan recipe has 5.3g of carbs and 1.9g of fiber per serving. That comes to 3.4g net carbs per serving.
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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I am looking for the net carbs. Sorry if I missed it somewhere, but I can’t find it. Love your recipes!
Just subtract fiber from total.
Is it possible to change out the heavy whipping cream in the pudding recipe for full fat coconut milk? Would the pudding turn out the same consistency? Taste okay? I really miss eating this at family gatherings. This would be a great alternative. Thank you
Yup, absolutely. In fact, my original chocolate pudding recipe is made with coconut milk: https://alldayidreamaboutfood.com/chocolate-coconut-milk-pudding-low-carb-and-gluten-free/
I just posted a comment asking the question about the coconut milk substitution, then scrolled through and saw this – just the info I was looking for! Now to find out if this freezes well.
Loved every bite and so did my non-keto dinner guests ???? Thank you. I’ll be making the pudding on its own again too, it’s so yummy.
I prefer using gelatin powder instead of xanthan gum. Have you ever tried mixing in some black coffee?
Coffee would be delicious! I’d only use it to replace some of the other liquid, though, so you don’t throw off the ratios.
Made this yesterday. It turned out great and everyone devoured it exclaiming that there was no way it was low carb or sugar free. Another home run! Fantastic!????????????????????
YUM!! My boyfriend is keto now and I’ve been searching for a dessert recipe that you can’t really ‘tell’ is keto, and this is DEFINITELY that! I was blown away at how good it is! The almond flour cookie bottom is so good and forms together perfectly, the cheesecake, pudding and whipped cream are a DELICIOUS pairing, and I ate two full pieces as a non-keto convert! Will definitely make again!
So glad you liked it!
Sounds delicious, will have to add this to my recipe box. Tip for layered desserts in pans; if you make an aluminum foil sling for your pan, once the dessert has chilled and firmed up, you can simply lift it out of the pan and slice to serve. Make sure you line your pan in both directions with enough foil to go up the sides and have a good over hand so you can lift it outater. Just treat your foil like the recipe directs; grease, grease and flour, etc. Happy healthy eating.
As everyone else has said this sounds delish! I may make it for thanksgiving this year – if not definitely xmas! I live alone and am wondering if this freezes well because 16 pieces is a little much – if not I can cut the recipe in 1/2 and maybe make individual tart type desserts, right?
You can do either, I think. It’s pretty soft, though so for freezing, you’d want to flash freeze on a sheet pan first, uncovered, and then wrap it up tightly in smaller servings.
Ha – okay this was the answer to my other question in my original comment on this post – asking if it freezes well. It’s just three of us for Thanksgiving, so I might have leftovers (or maybe not – we’ll see). Anyway, thanks for the third time for this beautiful recipe! I’ll enjoy my Thanksgiving guilt-free!
I made this yesterday. This is so good. I wonder what it would be like if the bottom layer was gooey. Is there a reason we can’t leave this layer unbaked?
Hi, going to make this today. Can it be frozen if not eaten soon? Its just my husband and I and not sure how long it can stay in fridge.
Also I don’t have sugar free chocolate so I’m going to use bakers unsweetened chocolate and up the sweetener if necessary.
Your thoughts on both of these items would be appreicated.
I made this back in August 2020 for our anniversary. And boy was it worth every minute making it!! My husband enjoyed it and didn’t believe it was keto! I have an issue with crust textures with keto but this I was able to eat no problem!
I will not lie but every day after I had 1.5 pieces added to my macros ???? I had 1/2 at lunch and a whole after dinner. But I was wanting to make sure it didn’t go bad…????
My youngest liked it a lot and he texture issues with anything pudding like. But he ate it with no issues..I had to fight him for the last piece..mom won
I did everything minus the chocolate topping. When I added the top layer and spread it it gave it a marble top because I was trying to rush and get it into the fridge in time for dessert and I didn’t allow the chocolate to set. I will do it again next time I make it. Delicious ???? ????
Sounds fab!
Hi Carolyn,
I am planning to make this tomorrow. I buy full fat oat milk. Do you think it will work to use that rather than the almond milk? Or I have canned coconut milk. Which would you recommend as a substitute for the almond milk. Please let me know Thank you!
I’ve never used oat milk but I suppose it would work. Isn’t it higher carb?
This looks amazing. My grandmother made this and called it “Better than Robert Redford Cake”. There’s no way she would have used the word “sex”. Lol
Well, whatever she wants to call it! LOL. I would probably not have called it that if I’d invented it, but it sure captures the attention. 🙂
I’d like to make this, but sadly i gave my almond flour away. It was so hard to bake with and anything i tried i couldn’t share cause my fiance is allergic to almonds. I wish there was more reciples like this using Coconut flour but that stuff is even harder to work with! so Drying. And its all so expensive to waste money on trial and error 🙁
Do not use coconut flour here. Use sunflower seed flour (can replace almond flour cup for cup) https://alldayidreamaboutfood.com/how-to-make-your-own-sunflower-seed-flour/
I grew up in small town southern Ontario (living on the West coast now) and we made this with butterscotch pudding instead of chocolate, and the base was a pecan filled shortbread crust. Divine! Any recommendations for making a keto butterscotch pudding?
Couple Quick Questions-
Cocoa Powder- would this be like the Hersheys Baking Cocoa? I want to be sure I am getting the right stuff.
Also, I am assuming the answer is yes- would this freeze well in individual servings? I am trying to meal prep some items so that I can stick to Keto a little easier this time around.
Yes to both questions.