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.
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! 🙂
Nita says
Carolyn this is very good….. I was wondering if you have made this successfully in a 9” or 10” pie pan?
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.
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 I’ve 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!
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, you’d 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.
Kay Maghan says
Down here in the Deep South, this dessert is known as Mississippi Mud Pie! The recipe has been around for ages …
Anna says
This low-carb version of the cake is fantastic! Thanks for sharing!
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!
Katie says
This looks incredible! I can’t wait to make 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.
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!
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 isn’t quite as pretty as yours. My pudding layer wasn’t as “solid” so it doesn’t come out with layers. Should I have added more xanthum gum or let it sit longer? Either way, I don’t care what it looks like. It tastes amazing. Thank you so much!
Heidi says
This is delicious too! I truly enjoy the pumpkin one tho with the original crust!! But nevertheless this is truly scrumptious!! ????
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.
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.
Jasmine says
Holy moly!
I made this tonight for dessert to pair along with your smothered pork chops for dinner (which I’ve 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!
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.
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………..
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.
Rhonda Blodgett says
Absolutely delicious!! Couldn’t get my chocolate mixture to set up????????.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 ????????..I will now use some of the other choices names listed in comments????????
Carolyn says
Try calling it “chocolate lasagna” 😉