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
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Great tasting. But I had one problem, the chocolate layer, third for the bottom, was runny. Can someone tell me why?
Did you use allulose?
I can’t find powdered Swerve in store and don’t have time to order – is there a possible substitute??
It has to be a powdered sweetener.
Put granular swerve in a food processor or blender and it will become powdered swerve
This is, hands down, the best Keto dessert I have ever had. It doesn’t have that funny taste associate with it at all. And the pudding layer is super yummy! Can you freeze the leftovers?
We don’t keep almond milk in our house. Can I use half and half or heavy cream?
Love all of your recipes.
Too much heavy cream will make it too thick. You need some sort of thinner milk. Can even be dairy milk, although it is higher in carbs.
Instead of almond milk I use half heavy whipping cream and half water
my husband loves this recipe so much he wants me to sign a contract to make this ever week lol
Hahahahahah!
Made this for NYE Dinner at a friends…no one could tell it was low carb….it’s a keeper !
This is an awesome keto dessert. Just wonderful. I would not change a step. However, in a pinch, you can just use canned keto friendly whipped cream for the last layer. Then, if you can find only Lilly sugar free choc chips grind them to a dust and specks. Delish!!!
I made this in a 9×9 but want to make it in a 9×12. What would be the correct measured ingredients?
You can do that math pretty simply. 🙂 9×9=81. 9×12=108. That’s a difference of 27 square inches… which is about 1/3 of the original recipe. So you scale up by 30%.
I am curious though… what pan is 9×12? They’re usually 9×13.
You are correct, I meant 9 x 13. I was wanting to know how much to increase the “Servings'” to in the recipe given above.
9×13 usually serves 18 to 20.
On the flip side, 8×8 pan would be 79%, or 12.65 servings. I rounded down to 12 servings since that’s 3 egg yolks.
Just curious if you’ve made the crust with pecan flour or if it’s best to just add some pecans like in your pumpkin version? I stumbled upon a bag of pecan flour and am nervous to use it, thanks for all your delicious recipes!
The pecan flour should work fine in this.
I ADORE this recipe and would like to make it for a family member that has a nut allergy. Can you suggest an alternative crust and would another milk do as well as almond?
You bet! Try sunflower seed flour (make your own, it’s easy and can replace almond flour cup for cup) https://alldayidreamaboutfood.com/how-to-make-your-own-sunflower-seed-flour/
For the almond milk, any thin milk will do.
Hi, I’m going to make this on Friday. Can leftovers be frozen?
Yes!
Wondering if you could use sugar free pudding mix and sugar free whipped cream ( store bought of course cause I’m lazy ????)
I guess, but I can assure you it won’t be as tasty!
Could you use powdered Bochasweet?
I am sure that would be fine. It may make things take a bit longer to set properly.
ANOTHER GREAT recipe Carolyne. So delish and needed no adjustments. Just like the 4 layer dessert I use to make only without all the sugar and carbs. You are amazing ???? Thank you !!!
This met with rave reviews from visiting grandkids, their parents, neighbors, manicurist….. well you get the picture. (BTW I do have a photo for you. Where do I send it?)
My friend, Irene and I like to select recipes to cook together and we had a great time preparing this. We scheduled it as a “split-shift”. It was a lot of fun. Thanks again for a great recipe!
In my area the “S” word was changed to Robert Redford in a Pan but you can always substitute your favorite celebrity! Thanks for the update and variation on a yummy dish.
George Clooney in a pan, maybe?
I’m so disappointed, this is not a fast recipe to make. I tasted every layer as I made it, and the chocolate layer definitely didn’t turn out sweet enough and sadly it overwhelmed the dish.
I love your recipes but I have failed on them twice….I don’t know if there is a repair for my poor sex in a pan.
What sweetener did you use? Because this recipe gets tons of reviews and I have NEVER had anyone say it wasn’t sweet enough.
This is so exceptional! I made it exactly as your recipe and just wanted to eat the whole pan at once. Thank you so much for your wonderful recipes. I’m diabetic with leg and feet neuropathy. I’ve finally cut all sugar from my diet and the pain is subsiding. Because of your recipes, I can safely have rich and delicious sweet treats.
I am so glad you enjoyed it. Take care of yourself!
Hi, do you think I could substitute coconut flour instead?? For the base.
Thanks
No, coconut flour is never a good replacement for almond flour. Try sunflower seed flour if you need to be nut-free.
This looks yummy! Can I make it a day in advance?
Absolutely!
Can you substitute anything else for the xanthan gum?
Glucomannan works.