Sex in a pan – yes that really is the name of this luscious and creamy dessert recipe! And this version is keto and sugar-free, so it’s a delicious way to indulge. Layers of cheesecake and creamy chocolate pudding, with a chocolate cookie crust.
Why yes, I already do have a Sex in a Pan recipe here on All Day I Dream About Food. But that original one is a seasonal variation with pumpkin and apparently not everyone like pumpkin.
Shocking, I know!
From the moment that first keto sex in a pan was published, I had readers asking me how they could make it without the pumpkin puree. And I got tired of trying to explain in detail how to make a vanilla cheesecake layer so I decided it was time to write it out in full.
But ever the recipe creator, I couldn’t help but give it a slightly different twist and do a chocolate crust instead of the regular one. Not to worry, though. If you would prefer the traditional crust, you can easily grab that from my low carb pumpkin version here.
What is Sex In A Pan?
Despite the rather lewd moniker, this is really a dessert made of creamy layers of chocolate pudding and no bake cheesecake. It’s also known as chocolate lasagna. And sometimes a layered dessert like this are known as a lush.
Whatever you want to call it, it’s incredibly rich and decadent. I suppose the name indicates it’s as good as, or possibly better than, sex. But if you’re in certain company, you may want to come up with a less controversial name.
Now the traditional version is made with a cookie crust with pecans. Then you make a cream cheese layer, top that with a vanilla pudding layer, and then a chocolate pudding layer. Then you top the whole thing off with some whipped cream topping.
WHOA! Now you can see where the name comes from!
Sugar-Free Sex In A Pan
In a traditional sex in a pan recipe, the layers are all from a box. Box pudding mixes and store-bought whipped topping, full of carbs, sugars and other assorted junk. No thanks.
When I made my pumpkin version, I wanted to simplify so I skipped the vanilla pudding layer altogether and just went with a pumpkin cheesecake layer and a chocolate pudding layer, plus the whipped cream. It was a huge hit and one of my most popular recipes.
So I did the same for this vanilla version as well. But it wasn’t quite as simple as leaving out the pumpkin puree, since that adds a lot of moisture to the layer. I had to play with the amounts of cream cheese and whipping cream to get it right, and I found that it needed to be refrigerated for a while to firm up.
Then I proceeded to make the chocolate pudding from scratch, which is really quite easy to do. Pudding does not have to come from a box, my friends!
Now again I confess to messing about with the original and doing a chocolate “cookie” crust instead of a regular one. It’s really great this way but if you want to steal the crust from my pumpkin sex in a pan, that’s fine too. They will both work out nicely!
How to Serve this Keto Dessert
I won’t lie, friends. It’s next to impossible to get that first slice out in one pristine piece. So be ready for a bit of mangled keto sex in a pan and tuck that bit away for another time.
After that first one comes out, you shouldn’t have too much trouble getting a small lifter underneath the next pieces. They come out beautifully and you can see the delicious layers.
Well, that is if you have the patience to let it all chill in the fridge to firm up properly. But I won’t blame you if you get in there a bit early! This is definitely one low carb dessert that’s hard to resist!
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Sex in a pan - yes that really is the name of this luscious and creamy dessert recipe! And this version is keto and sugar-free, so it's a delicious way to indulge. Layers of cheesecake and creamy chocolate pudding, with a chocolate cookie crust.
- 1 1/4 cups almond flour
- 1/4 cup cocoa powder
- 1/4 cup powdered Swerve Sweetener
- 1/4 tsp salt
- 1/4 cup butter, melted
- 1 tbsp water
- 8 ounces cream cheese, softened
- 1/3 cup powdered Swerve Sweetener
- 1/2 tsp vanilla extract
- 1/2 cup heavy whipping cream, room temperature
- 1 cup heavy whipping cream
- 1 cup unsweetened almond milk
- 1/2 cup powdered Swerve Sweetener
- 4 large egg yolks
- 1/2 tsp xanthan gum
- 1/3 cup cocoa powder
- 3 tbsp butter, cut into 3 pieces
- 1/2 tsp vanilla extract
- 1 cup heavy whipping cream, chilled
- 3 tbsp powdered Swerve Sweetener
- 1/2 tsp vanilla extract
- 1 tbsp cocoa powder
- 1/2 ounce sugar free dark chocolate
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Preheat the oven to 325F and grease a 9x9 inch baking pan.
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In a medium bowl, whisk together the almond flour, cocoa powder, sweetener and salt. Add the melted butter and water and stir until the mixture begins to clump together.
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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.
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In a large bowl, beat the cream cheese and sweetener together until smooth. Beat in the vanilla..
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Add the cream and beat until smooth, then spread over the cooled crust and refrigerate while preparing the chocolate layer.
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In a medium saucepan over medium heat, combine almond milk, whipping cream and sweetener. Bring to a simmer, stirring to dissolve the sweetener.
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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.
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Reduce heat to medium low and sprinkle surface with the xanthan gum, 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.
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Let cool 15 minutes and then spread over cheesecake layer. Refrigerate at least 2 hours.
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Beat the cream with 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 chocolate over top.
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Chill another hour to help set completely.
Kim Smyth says
Oh my goodness, that sounds decadent! What a hit that would be at one of my Bunco nights, I’ll have to try it some day.
Lysette says
Solution for destruction of first peice, though I’m certain it taste just os good as the rest, square springform pan.
Cheryl Deger says
Wow, they have square springform pans??? That is so Cool!!!
Lysette says
Btw, as some folks may have tree nut allergies, could the crust be made with coconut flour, and, if so, how many cups.
Thank you
Carolyn says
No, coconut flour wouldn’t work here. But sunflower seed flour would.
Leeann says
Hi! Thank you for this recipe; I will definitely be trying it!
Question: On the cream cheese layer, it mentions beating in the sweetener twice; I believe one of those steps was to the whipping cream. Do you beat the sweetener and cream cheese together and then add the whipping cream, or do you beat the cream cheese and whipping cream together and then add the sweetener?
Thank you for the clarification- it looks delicious!
Carolyn says
Oh thanks, off to check it!
Carolyn says
Just fixed. You beat the cream cheese and sweetener and vanilla and then you add the cream and beat it in. Hope that helps!
Leeann says
Thank you, yes it does! I will be making it this weekend!
Gigi says
I have all the ingredients on hand, looking forward to making ASAP! You could call that first piece out of the pan… menage de trois 😜
Pamela S Bradley says
This recipe has the answer to a question about another recipe of yours. I love the Coconut Macadamia bars. I have been wondering how it would taste, with cocoa added to the crust. But I had not tried it out. Thanks to the crust on this I will add the cocoa. Thank you.
Jen S says
IN the south, we called this no-name pie. It had the shortbread crust, but also had chopped up pecans in the shortbread, similar to a pecan sandy cookie. It also had brown sugar in the cheesecake layer which made for a nice color in this layer.
I”ve made a version of it like this, based on your original pumpkin one for years and it always gets rave reviews! Thanks for what you do!
Rebecca Houston says
Is xanthan gum a must in this recipe, or is there a substitute?
Carolyn says
I’d be worried that your pudding wouldn’t set without it. You could try some glucommannan.
Linda says
https://food52.com/blog/7716-the-case-for-lining-brownie-pans
The above article from pastry chef Alice Medrich works for any dessert you make in a pan.
This looks like a really good recipe to use it with. 🙂
Karen says
Oh.My.Gossssssssh. UM. Yes. Please. I made this for years as my “go to” dessert recipe for any occasion. SO SO good. But then – lc came along and – yeah. How FUN you created a lc, healthy version! So excited to make this. Game night is scheduled this weekend and this will be a hit. Thank you. You are the Mack Mamma of all things deliciously Keto. (Mack Mamma?! LOL)
Nancy says
😂😂😂😂😂😂😂😂😂😂😂😃👍🏻❤️
Barbara Schlatter says
No stars yet as I have not made this yet ! I gagged reading the name of the recipe !
Bee says
Loosen up
Erica B says
Not everyone needs to be as loose as your standards, Bee.
Stephanie Deal says
My Momma called this “4-Layer Chocolate Delight” and I simply cannot wait to try this. Thank you Carolyn – this is a sweet childhood memory for me and I appreciate your re-making such an awesome recipe. 🙂
Carolyn says
I like that name! I also like chocolate lasagna.
Ginny says
My 60-something sisters call it “Next Best Thing to Robert Redford” 😂
Carolyn says
Love it!
Nancy says
We used to call the carby sugar version “The Next Best Thing to Robert Redford…”
Oh, I am really showing my age, aren’t I?!?!😂😂😂😂😳😂😂😂😘❤️😃👍🏻
Nancy says
P.S. Cannot WAIT to make this! Thanks for keto-fying it!😘😘😘😘😘😃❤️
Ginny S. says
My whole family loved this dessert!
Carolyn says
So happy to hear it!
Charlene Coffman says
I made this yesterday as soon as I saw it posted! The sugary version is my husband’s favorite so I wasn’t sure how he would like it. Sometimes he’s critical of my low carb dishes, being the meat and potatoes kind of guy he is. It was husband and teenage daughter approved! It is DEVINE! I had a sample this morning with coffee and I think, like most of these goodies, it’s even better the second day. I even added some sugar free chocolate chips on top for an even more visually pleasing dessert. Everything else I left as is. Thank you, once again, for a wonderful recipe! Your recipes are my main book marks!
C. Sheree Smith says
Oh my my my !!! It is Very hard to wait in-between the layers LOL !
I seriously could have eaten the chocolate crust goodness right out of the hot pan giggles.. Oh and the cheesecake… can we just get you an award now giggles.
Then the chocolate pudding layer….. ok lets just say I was licking every piece of kitchen spoon, whisk that even came close to the pudding hehehe.
Now right this minute I am making the last and finale topping. Oh please let the be enough minutes left in this day (waiting for the set up time) that I may delight in my labor.
To be continued giggles.
PS My husband was laid off his job a month ago BUT believe me you that as soon as we are making money again
I Will BE BUYING YOUR BOOK.
Carolyn says
Thanks so much and I hope you enjoy it!
Rebecca says
Do you think it is possible to replace the heavy whipping cream with full fat coconut milk or coconut cream? Aiming for less dairy! Thanks!
Carolyn says
Yes, if you make sure to keep the coconut cream well chilled before making the whipped topping.
Ronnette Peden says
We called this Robert Redford dessert.
Back in the day, I had a WW conversion
Recipe. Now I have a low carb one!
Thanks
Alli says
This is one of my favorite desserts and I love how it’s Keto ❤️
Steph says
This was so easy to make and I love that it’s a delicious Keto recipe!
Courtney O'Dell says
You’re my hero! It is so hard to find delicious keto desserts and this is a keeper!
Rachael Yerkes says
This is fan freaking tastic!
Andie Thueson says
Well, the title is intriguing – Can’t wait to give it a try and see for myself.
Kourtney says
I dont have powdered sweetener but i have granulated , can i substitute? If so how much granulated would i need?
Carolyn says
You’re going to have an awfully gritty filling…
Laura Swan says
CArolyn, what can we sub for the almond milk? Hwc with water?
Carolyn says
Sure, I’d do half of each.
Andrea says
Made this for Valentines Day and we LOVED it!!!! Made it exactly as the recipe stated! I have never been disappointed in any of your recipes…..ever! Another winner! Thanks so much!!!