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, Iāll have to try it some day.
Lori Ritchie says
Not sure if Sex in a Pan is a Canadian thing or not, but I live on Vancouver Island (Western Canada) and have eaten this luscious dessert many times in the full fat version.
This is a must try for me.
D says
Looking for net carb count on Low Carb Sex in a Pan pls
Carolyn says
It’s there in the recipe card.
Barb says
3.7 net carbs (carbs 6.3 minus fibre 2.6)
I made this yesterday for my keto friends and it was a huge hit. It can be expensive if you donāt already bake with the ingredients in the recipe. I have always made the original recipe but never again.
Carolyn says
Glad to hear it!
Naomi says
Thanks for sharing this. Finally made it today coz it’s our anniversary. I just had a slice and it’s the bomb!!!! My mouth wanted to have another slice but my mind, said stopped. Can’t wait for tomorrow to have another piece of it.
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!
Diane Levac says
I have made this dessert twice now and I must say, it is definitely company worthy. It takes a while to make because of the cooling but it is super simple. I added a tad more sweetener to the pudding for company and a little less cocoa to the crust but i like it both ways. Andre and I fight over the last piece each time!
https://alldayidreamaboutfood.com/sex-in-a-pan-keto-recipe/
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 š
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.
dennis brakenbury says
I didn’t use it the first batch and it came out fine.
Isabel says
I’ve added this chocolate delight to my recipe box, but I’m really interested in the pumpkin version. How do I find that recipe? Thank you!
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. š
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
šššššššššššššš»ā¤ļø
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.
Kris says
LOL
Joyce says
Hi Erica,
I know we don’t know each other, but I did want to let you know that this is a fabulous dessert. The name isn’t important, and I call it “The Lushest Dessert,” not wanting to use the sex reference, either.
If you make it, you’ll really like it, I think, although that could be just my chocolate-loving sweet teeth talking š
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. š
Carolyn says
I like that name! I also like chocolate lasagna.
Ginny says
My 60-something sisters call it āNext Best Thing to Robert Redfordā š
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?!?!ššššš³ššššā¤ļøššš»
Nancy says
P.S. Cannot WAIT to make this! Thanks for keto-fying it!ššššššā¤ļø
Marylou Cash says
Iām more of a Sam Elliot fan. Iād change it tomhim( strictly for my benefit)
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 husbandās favorite so I wasnāt sure how he would like it. Sometimes heās 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, itās 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 itās Keto ā¤ļø
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…
Ginger says
You can put the granulated in the food processor and make it into powdered!
Sue says
you could grind the sugar it into powdered confection sugar…
Carolyn says
YOu simply cannot get it fine enough at home so there will be some residual grittiness.
Christin says
I have a coffee grinder specifically to make powdered erythritol out of granulated and it works beautifully. No grittiness at all in this delicious dessert! š
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!!!
Samantha says
I made this for Valentineās Day and it was spectacular! By far, the best keto dessert Iāve ever made or had. Since my hubby doesnāt like cream cheese, I used mascarpone cheese instead and it was so good! Thank you š
Nancy says
I just got home and realized Iām almost out of almond flour:( could I use the trim healthy mama baking blend?
Carolyn says
I really can’t say. It’s a lot drier than almond flour, I know that.
Lucretia Goodwin says
I made this for Valentine’s Day…it was so delicious!! I will be making this again!!
Carolyn says
So glad to hear it!
Dee says
My husband and I loved this! I didnāt have enough Swerve so I substituted another sweetener and it worked out fine. I really greased the pan with butter and had no problem getting the first piece out.
Stephanie Deal says
OH — simply divine! I did substitute the plain crust from the Pumpkin Sex in a Pan (instead of the chocolate crust) and it was SO easy to make!! This recipe is now my husband’s new favorite dessert!! YUMMY and actually is better 1-2 days after it is made!! THX!!
Faith says
Made this for my husbands birthday dinner so that I could enjoy some dessert while everyone else was enjoying cake. OMG!!! Everyone at the party devoured it! I was able to get my piece, and it was the best dessert Iāve made while on this way of eating. I made your pancakes the next day for breakfast, and a gain amazing!! Today I ordered two of your recipe books. Thank you, for sharing your delicious low carb meals
Carolyn says
I am so glad to hear it!
Barbara Thomas says
Carolyn I love you in a low carb that is so freaking amazing kinda way. Cheers with coffee āļø
Janet says
Can you use normal milk in the chocolate pudding?
Carolyn says
Instead of almond milk? Sure.
Daphne says
Holy Cow!! This is so good. Very rich and chocolaty. I added pecans to the top instead of the cocoa powder and shaved chocolate. I didn’t have swerve so I used pyure (put in my little coffee grinder to make powder and using half the amount since its double sweet) instead of swerve powder. A winner for sure!
Carolyn says
Glad it worked out!
Courtney says
Wondering if this freezes well.
Carolyn says
I haven’t ever tried!
Lana says
One of our favorite deserts! I have frozen this dessert. It is actually better frozen, tastes like an ice cream cake when eaten frozen. I freeze it in portions so it is a wonderful grab from the freezer. My next one I am going to attempt a plain crust rather than the chocolate, just to change it up. The chocolate pudding portion is incredible! Thank you so much for sharing!
Carolyn says
Thanks for the tips!
Athalie says
Made this twice now, but i substitute cocoa powder with cacao powder (just because that’s what’s in my pantry). Really great recipe! Thanks for sharing! =)
Carolyn says
So glad you like it!
Gwen Larson says
I plan to make this for my office. We are used to 9×13 pans. Can you think of any reason I cannot just double everything and make it in a 9×13 pan? I know the macros would change.
Carolyn says
Should be okay in a 9×13 if you double.
Patty says
How does this store? I was wondering how far in advance of needing the dessert I could make it without any of the layers breaking down.
Carolyn says
It’s fine for a few days in the fridge but I would really not do more than 2.
Magda says
A truly wonderful recipe! The crust was a little hard when compared to other soft layers but flavor was there and it was delicious. Served it to my regular-diet friends and NO ONE was believing that this was low-carb and sugar free.
Definitely a crowd pleaser!
Rhonda Blodgett says
Absolutely delicious!! Couldn’t get my chocolate mixture to set upš¤š.but will make again! I don’t care for the name either, especially when my grandson 20 asked what it was, uhh sex in a pan, what !?he said..ackward moment šš..I will now use some of the other choices names listed in commentsšš
Carolyn says
Try calling it “chocolate lasagna” š
Gwen Larson says
Made it for a friend’s birthday. She and I are both keto, so it worked great! We shared with the office. I had to adapt a bit. Didn’t have enough confectioner’s sweetener. So used what I had in the cream cheese layer and granulated Swerve for the other layers.
Lois Thornhill says
I AM so EXCITED…… I made the chocolate crust and made the cream cheese layer, but I didn’t want to take the time for the chocolate pudding…………so I made Keto Chocolate Mousse…..Absolutely delicious, easier AND quicker………..
Fatin says
looks fantastic !
what is Xanthum gum ? and is it a must in this recipe ?
Carolyn says
This is xanthan gum and yes, it’s necessary, otherwise your pudding won’t thicken enough.
Jasmine says
Holy moly!
I made this tonight for dessert to pair along with your smothered pork chops for dinner (which Iāve now made several times). This dessert is amazing! I followed the recipe to a T and it left me wanting to eat the whole pan. I have a huge sweet tooth and am currently on keto so this hit the spot. Thank you for your fantastic recipes!
Carolyn says
So delighted to hear it! What a combo, with the smothered pork chops too. Yum!
Donna says
I just found this recipe and it looks divine. However, I can’t have egg yolks? Anything I can use instead?
Carolyn says
For the chocolate pudding? That’s tough. You can try more xanthan and/or glucomannan but it may have some sliminess to it.
Julie says
Would love to make for Christmas but I work Monday and Tuesday. Would it last for Wednesday if I make it Sunday?
Carolyn says
It should! Keep it tightly covered – in fact, I might save the whipped cream layer until you serve it. Press plastic wrap flush to the top layer to keep it well covered in the fridge.
Heidi says
This is delicious too! I truly enjoy the pumpkin one tho with the original crust!! But nevertheless this is truly scrumptious!! š
Tonya says
Goodness gracious – holy moly -what sweet heaven. The name is absolutely accurate here. This is one of the most delicious desserts, period. Mine isnāt quite as pretty as yours. My pudding layer wasnāt as āsolidā so it doesnāt come out with layers. Should I have added more xanthum gum or let it sit longer? Either way, I donāt care what it looks like. It tastes amazing. Thank you so much!
Helen collier says
Absolutely amazing recipe. Really easy to follow and amazing results. I think the chocolate pudding is actually better than any non keto version I have ever had
Carolyn says
So glad to hear it!
Alanna says
This is amazing.
Probably a silly question, but would this freeze well?
Carolyn says
I am not really sure, since it’s so creamy and cream can change consistency in the freezer. I suspect this one is best fresh.
Katie says
This looks incredible! I can’t wait to make it!
Kimberly says
Holy cow, this looks incredible! So decadent! It’s only 9 in the morning and I’m craving this already – gotta make this pronto!
Anna says
This low-carb version of the cake is fantastic! Thanks for sharing!
Kay Maghan says
Down here in the Deep South, this dessert is known as Mississippi Mud Pie! The recipe has been around for ages …
Melanie Pierce says
Just made this and am waiting for it to cool. I have a couple of questions, though. First, did you omit the pecans from the original shortbread crust just to save a few carbs or is there another reason? (I threw about a quarter of a cup in, because I love crusts with nuts in them.) Secondly, how well does this keep? Do you think the crust will still be ok after a couple of days? How about the whipped cream topping? And have you ever tried freezing it? (I would think if you did, youād have to eat it as a frozen dessert, as it would probably be watery after thawing.) Thanks for sharing this!
Carolyn says
I simply made this one a different way… because I wanted to. So you’re welcome to add in some pecans, just make sure you add it into your carb count. It holds up in the fridge very nicely for 4 days or so but I have never tried to freeze it.
Rochelle says
I made this for my family tonight, who unlike me, are not doing keto. It got rave reviews. In fact, this was the highest rated keto dessert by my family. I highly recommend making it. One thing I did that I picked up from another recipe is to add a little xanthan gum to the whipped cream as it makes it firmer so it holds together in the same way the other layers do. It worked great for this. This was my favorite keto dessert and Iāve had a number that I thought were really good but this tops them. This is going in my favorite recipes folder! Also, I will add variety by making it with a whipped cream layer instead of cheesecake so that the chocolate pudding sits between whipped cream layers. I love it as it is but as variety, I think that will be a great one too.
Carolyn says
Glad to hear it!
Lisa says
Can I use Ghiradelli baking chocolate in place of Lily’s?
Carolyn says
YOu can… but given that it’s unsweetened, it may be very bitter.
Nita says
Carolyn this is very good….. I was wondering if you have made this successfully in a 9ā or 10ā pie pan?
Nabil says
Hello Carolyn, the recipe seems delicious, but I currently don’t have access to either Xanthan gum or glucamannon. Would ground Chia seeds be a suitable replacement?
Carolyn says
I’m honestly not sure but it’s worth a try. And at the very least, it will be extra gooey and you can eat it out of the pan! š
Caroline says
Can I use corn starch instead of xanthan gum?
Carolyn says
I really don’t use cornstarch anymore but it has to be whisked into a liquid before adding so I am not sure that will work that well here.
Charlene says
WOW I donāt know how I missed this before! A dessert I remember from a long long time ago! Can I use heavy cream instead of heavy whipping cream? Thank you for your great recipes!
Sonya says
Iām the only 1 who eats keto in my family. Can I wrap these pieces individually and freeze them. Then I have 1 of your treats for my afternoon snack for the next couple weeks.
Carolyn says
I can’t honestly say how it will fare in the freezer but it’s worth a try.
Teresa Osborne says
I found this site a few months ago and love it!! I made this recipe on a Sunday thinking the two of us wouldn’t want to eat the whole thing and I could bring the rest to work. OMG, it’s so bleeping good we didn’t want to share. I did tell my co-workers about the website and gave them copies of the recipe, lol. This is one of the best keto dessert! This recipe is long but so worth it and I love the name. Thank you for sharing all of your recipes!!
Carolyn says
Thanks!
Jennifer says
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.
Carolyn says
Yes to both questions.
Shushila says
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?
Hannah Chynoweth says
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 š
Carolyn says
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/
Gwen says
This looks amazing. My grandmother made this and called it āBetter than Robert Redford Cakeā. Thereās no way she would have used the word āsexā. Lol
Carolyn says
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. š
Jeanne says
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!
Carolyn says
I’ve never used oat milk but I suppose it would work. Isn’t it higher carb?
Brittany says
I made this back in August 2020 for our anniversary. And boy was it worth every minute making it!! My husband enjoyed it and didnāt 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 š¤£ I had 1/2 at lunch and a whole after dinner. But I was wanting to make sure it didnāt go bad…š¤¤
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 didnāt allow the chocolate to set. I will do it again next time I make it. Delicious š š¤¤
Carolyn says
Sounds fab!
Louise says
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.
Amanda says
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?
DONNA l says
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?
Carolyn says
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.
Denise says
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.