By Lazy Girl
Sex In a Pan – it’s a crazy name for a dessert and no one’s really sure where the name comes from, but it’s the BEST dessert you’ll ever have and it is great for any occasion.
This version is keto, sugar-free, low carb & gluten-free, so it’s a delicious way to indulge. Layers of cheesecake and creamy chocolate pudding, with a chocolate cookie crust.
It’s quite a satisfying dessert and a great way to end any meal. And don’t worry about it looking perfect with perfect layers, this dessert is not about that. It will look sloppy with all the layers but it really is love at first bite.
Low Carb Keto Sex In a Pan
This version is keto, sugar-free, low carb & gluten-free, so it’s a delicious way to indulge.
It’s quite a satisfying dessert and a great way to end any meal.
It’s quite a satisfying dessert and a great way to end any meal.
Prep Time 20 minutes
Cook Time 25 minutes
Servings 12
Ingredients
Chocolate Crust:
- 1 ¼ cups almond flour, I use this brand
- ¼ cup cocoa powder, I use this brand
- ¼ cup powdered sweetener, I use this brand
- ¼ tsp salt
- ¼ cup butter melted
- 1 tbsp water
Cheesecake Layer:
- ¼ cup Heavy cream
- ¼ cup Powdered erythritol, I use this brand
- ½ tsp Vanilla extract, I use this brand
- 8 oz Cream cheese softened
Chocolate Pudding Layer:
- 1 cup Heavy cream
- 1 cup unsweetened almond milk, I use this brand
- ½ cup powdered sweetener, I use this brand
- 4 large egg yolks
- ½ tsp xanthan gum, I use this brand
- ⅓ cup cocoa powder, I use this brand
- 3 tbsp butter cut into 3 pieces
- ½ tsp Vanilla extract, I use this brand
Whipped Cream Topping:
- 1½ cup Heavy cream
- 2 tbsp Powdered erythritol, I use this brand
- ½ tsp Vanilla extract, I use this brand
- 1 oz Sugar-free dark chocolate, I use this brand shaved using a peeler, grater, or shaver
Instructions
Crust:
- Preheat the oven to 325°F. Line a 9x9" baking pan with parchment paper.
- 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 Press evenly into the lined baking pan and bake about 15 minutes, or until golden and just firm to the touch. Set aside to cool.
Cream Cheese Layer:
- While the crust is baking, make the cream cheese layer. Use a hand mixer to beat the cream, vanilla extract, and powdered erythritol together, until stiff peaks form. Gradually beat in the softened cream cheese, a bit at a time, until well combined.
- Once the crust has cooled, spread the cream cheese mixture evenly over it.
Chocolate Pudding Layer:
- While the crust is cooling, make the 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 the saucepan.
- Reduce heat to medium-low and sprinkle the 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, then whisk in the vanilla extract and butter pieces. Whisk until smooth.
- Cool the chocolate pudding for 15 minutes and then spread over cheesecake layer. Refrigerate at least 2 hours.
Whipped Cream Topping:
- Use a hand mixer to beat the cream with sweetener and vanilla extract until stiff peaks form. Spread the whipped cream over the chocolate layer. Dust with cocoa powder (this works best through a fine sieve). Use a vegetable peeler or cheese slicer to shave chocolate over top.
- Refrigerate for 1-2 more hours (or as long as needed until serving) to fully set.
Notes
Tip: In Crust you can also add 1/2 cup Pecan meal (or make it by grinding pecans in a food processor) or coarsely chopped if you like.
Nutrition: Fat 28.3g; Carbohydrates 6.3g; Dietary Fiber 2.6g; Protein 5g; Sugars 1g
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What are the nutrition values for this and serving size.
You mention Powdered erythritol in the cheesecake layer, is powdered swerve okay, I assume?
The recipe calls with erythritol, but you can easily use Swerve instead.
Going to try this today. Will post again later
Turned out really good. Had to order from Amazon to get some of the ingredients..lol My husband loves it! Was going to post a pic but don’t know how..lol
What brand is the almond flour?
The almond flour that I’ve been using is linked in the recipe. 🙂
This looks amazing! I cannot wait to try it. I see the nutrition info at the bottom for a serving – which, thanks! – but nowhere does the recipe indicate how many servings one recipe makes. 12? 16? It would be great if you could add that info here.
Will report back after I’ve had a chance to make it!
Serving size is 12. 🙂
Thanks! Made it tonight to have after a family dinner tomorrow night. I will admit, I tasted a bit from every layer and they were all DELISH. Great recipe!
Do we have to use erythritol? Can we use swerve instead?
The recipe calls with erythritol, but you can easily use Swerve instead.
I wish there was a “print” option that included the web address…I’m having to bounce back and forth to type it in a different window. I can’t even copy/paste. (ps, I ALWAYS give credit to where I get an awesome recipe)
Done 😉 Hope you like it.
I’ve made this a couple times now and both times my whipped topping don’t set. I’ve whipped until stiff peaks!! What am I doing wrong?
Hi, you can try using another brand of heavy cream. I usually use Horizon Organic Heavy Whipping Cream (link in recipe).
Ok,thanks. I’ll try it😊
Made this for Father’s Day & rec’d raves! Best keto dessert I’ve tried!
I see the nutritional info but would sure like to know how many calories in each serving.