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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Sugar Free Sex In A Pan
Ingredients
Chocolate 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
Cheesecake Layer:
- 8 ounces cream cheese, softened
- 1/3 cup powdered Swerve Sweetener
- 1/2 tsp vanilla extract
- 1/2 cup heavy whipping cream, room temperature
Chocolate Pudding Layer:
- 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
Whipped Cream Topping:
- 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
Instructions
Crust:
- Preheat the oven to 325F and grease a 9x9 inch baking pan.
- 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.
- 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..
- 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 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 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.
- Let cool 15 minutes and then spread over cheesecake layer. Refrigerate at least 2 hours.
Whipped Cream Topping:
- 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.
- Chill another hour to help set completely.
Nutrition
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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HELP!! I made this yesterday and my chocolate pudding would not set even after 24 hours.. I used Lakanto powdered sugar with erythritol for my sweetner and everything exactly as you wrote it. What is the reason for the butter & the egg yolks if I may ask? I did put them in but was wondering what their function is in the recipe..why did this not set? I had to pour it off the cake mixture and follow another recipe that used gelatin to set it… but i used the rest of your recipe for the rest of the whole thing..
Both egg yolks and butter help it set. Sounds to me like maybe you didn’t cook it long enough.
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.
I plan to make this with the pecan crust used in your Blueberry cheesecake. When I made that it immediately reminded me of the non keto “better than sex” aka Methodist cake.
Thank you for sharing all your keto recipes I have all your books and I had watched all your videos on YouTube the best recipes ever you have bring happiness into our kitchen my kids and husband love your desserts we have turned keto a year ago my whole family and we can’t thank you enough for all your recipes we love you and hope to see more new books and recipes
Ok, this is stupid good!!!! I’ll definitely make this again.
I made this yesterday and it is amazing! It took me most of the day to make it, but besides that, it is really delicious! I wouldn’t change a single thing about the recipe. I recently cut out sugar from my diet, so this is the perfect sweet tooth fix! Thank you!:)
I’m on my second day of baking out of your cookbook. The ultimate guide to keto baking. I neglected to powder my sweetener for the chocolate crust and the cheesecake layer. oh well way too. invested to go back now but I shall get it right for the chocolate pudding layer! can’t wait to try this at the Christmas party! ** I should be able to refrigerate this for 3 days correct?**
This one is a binge trigger for me. I’d eat the whole pan, but I’m working on portion control. I’ll use your techniques to create a ginger cheesecake, lemon pudding version that meets my satiety needs. I’ll also use your original crust. Thank you for this dessert option. But I’m even more grateful that you encourage personalizations of your recipes. The sky is the limit.
can I use allulose/monkfruit? so much bad press on erythritol
The bottom won’t crisp up properly with allulose. But you can use it in the other parts of the recipe.
Oooooh, I’m in love and have not even made this yet. Doesn’t matter, my other half stated we will making your recipe very soon. Ummm… he’s in love too and I think maybe more than he even loves me!!! hehehehe. So, when we are advised to put something into the freezer or even into the fridge should we always cover it with plastic wrap? Just curious….
probably one of the best keto recipes I’ve ever had, and I’ve tried a lot! definitely a favorite
Great to hear!