Keto Sex In A Pan Recipe

Two slices of Keto Sex In A Pan on white plates with a bowl of fresh raspberries.

Keto Sex In A Pan is the richest, most decadent low carb dessert you will ever make. With layers of cheesecake, chocolate pudding, and whipped cream, it's a delicious sugar-free way to indulge.

Course Dessert

Cuisine American

Keyword chocolate lasagna, sex in a pan

Prep Time 50

Cook Time 30

Chill Time 4

Total Time 1 20

Servings servings

Calories 248kcal

Author Carolyn Ketchum

Ingredients

Chocolate Crust

1 1/4 cups almond flour
3 tbsp cocoa powder
3 tbsp granular sweetener erythritol recommended
1/4 tsp salt
1/4 cup butter melted

Cheesecake Layer

8 ounces cream cheese softened
1/3 cup powdered sweetener
1/2 tsp vanilla extract
1/4 cup heavy whipping cream, room temperature

Chocolate Pudding

2/3 cup heavy whipping cream
2/3 cup unsweetened almond milk
1/3 cup powdered sweetener (some erythritol recommended)
3 large egg yolks
1/2 tsp glucomannan or xanthan gum
1/4 cup cocoa powder
2 tbsp butter, cut into 3 pieces
1/2 tsp vanilla extract

Topping

3/4 cup heavy whipping cream chilled
3 tbsp powdered sweetener
1/2 tsp vanilla extract
1/2 tbsp cocoa powder
1/2 ounce sugar free dark chocolate

Instructions

Crust

Preheat the oven to 325ºF and grease an 8x8 inch baking pan.
In a medium bowl, whisk together the almond flour, cocoa powder, sweetener and salt. Add the melted butter 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 extract.
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 the 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 glucomannan, 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.

Topping

Beat the cream with the 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 the chocolate over top.
Chill another hour to help set completely.

Notes

Storage Information: Store the leftovers, tightly wrapped, in the fridge for up to 5 days, or in the freezer for several months.

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