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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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!
All your recipes are great an I can hardly wait to try this one. Quick question though:
For the chocolate pudding part of the dessert, could I simply use Sugar Free Chocolate Pudding mix made with heavy cream? Comes out like chocolate mousse. Just askin’ !
If you like.
I would like to do it as I could have your metric system working on this recipe!
Nevertheless, Thank you for all recipes you post. I ve already done a lot of the savory ones, Tamale Pie, Zucchini Pizza, Pizza casserole, Shephard pie, cauliflower smashed potato, and so many more… My family loves all your recepies and all are mouthwatering 😚🤪 Thank you so much for sharing
Best ever!! Light and luscious!
The BEST !!
I love this recipe so much! I made it twice in a row and each time I make it the whole thing lasts just over a week. So I’ve been eating it every day for 3 weeks straight.
Your pudding recipe looked super similar to your double chocolate ice cream base, so the second time I added sugar-free chocolate chips to the pudding as well and it was incredible.
This is one of my favorite desserts, this was my go-to for my birthday when I was ten and onwards. Being Southern, we make this with a toasted pecan shortbread crust. Can’t wait to try this version with a chocolate shortbread crust.
Thanks for posting!! YUM
Sex in a Pan was one of my favourite desserts pre keto. I was so excited to find this recipe. I have made it many times and it is just as good as the original (better because it is guilt-free). Thank you for this recipe.
Very excited to surprise my husband with this for Father’s Day. I was just wondering if I could substitute monk fruit sweetener, and should I try to blend it until it’s powdered? Thanks!
You can certainly try. Not sure you will get it fine enough.
process the sweetener in a coffee or spice grinder. It will be nice and oowdery
We used regular monk fruit sweetener and it still came out great!