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 ¼ cups almond flour
- ¼ cup cocoa powder
- ¼ cup powdered Swerve Sweetener
- ¼ teaspoon salt
- ¼ cup butter, melted
- 1 tablespoon water
Cheesecake Layer:
- 8 ounces cream cheese, softened
- ⅓ cup powdered Swerve Sweetener
- ½ teaspoon vanilla extract
- ½ cup heavy whipping cream, room temperature
Chocolate Pudding Layer:
- 1 cup heavy whipping cream
- 1 cup unsweetened almond milk
- ½ cup powdered Swerve Sweetener
- 4 large egg yolks
- ½ teaspoon xanthan gum
- ⅓ cup cocoa powder
- 3 tablespoon butter, cut into 3 pieces
- ½ teaspoon vanilla extract
Whipped Cream Topping:
- 1 cup heavy whipping cream, chilled
- 3 tablespoon powdered Swerve Sweetener
- ½ teaspoon vanilla extract
- 1 tablespoon cocoa powder
- ½ 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 ½ 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.
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!
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.
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.
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!
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!
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!
Janet says
Can you use normal milk in the chocolate pudding?
Carolyn says
Instead of almond milk? Sure.
Barbara Thomas says
Carolyn I love you in a low carb that is so freaking amazing kinda way. Cheers with coffee ☕️
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 I’ve 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!
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!!
Dee says
My husband and I loved this! I didn’t 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.
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!
Nancy says
I just got home and realized I’m 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.
Samantha says
I made this for Valentine’s Day and it was spectacular! By far, the best keto dessert I’ve ever made or had. Since my hubby doesn’t like cream cheese, I used mascarpone cheese instead and it was so good! Thank you 🙂
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!!!
Laura Swan says
CArolyn, what can we sub for the almond milk? Hwc with water?
Carolyn says
Sure, I’d do half of each.
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! 🙂
Andie Thueson says
Well, the title is intriguing – Can’t wait to give it a try and see for myself.
Rachael Yerkes says
This is fan freaking tastic!
Courtney O'Dell says
You’re my hero! It is so hard to find delicious keto desserts and this is a keeper!