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I stumbled across “Sex in a Pan dessert” during a random Google search for dessert ideas over the holidays. When I first saw this was actually a thing, I thought the name was a joke that some blogger must have come up with. Apparently it’s been around for years, under many different names.
Either way, I was intrigued by all the layers. I set out to find how to make a low carb sex in a pan – the healthy healthier way.
Traditionally, sex in a pan dessert contains six layers – pecan shortbread crust, cream cheese, vanilla pudding, chocolate pudding, whipped cream, and shaved chocolate. The version that I found was made with sugar, wheat flour, and instant pudding. For me, these would be no, no, and definitely not.
I knew there was a way to make it better and low carb – without sacrificing the sinfully delicious taste and texture.
My take on sex in a pan dessert isn’t exactly healthy, but at least it is gluten-free, sugar-free, and made without questionable ingredients. Best of all, none of my extended family could tell the difference when I served it. Yay! (Yes, I served a dessert called “sex in a pan” for family. I’ll get to how that went in a minute.)
I still wanted to keep the recipe under ten ingredients total, which was a challenge for a six layer dessert. Fortunately, many of the ingredients get repeated among the different layers, so it worked out.
I skipped the vanilla pudding layer, because patience isn’t my strong suit. Waiting for each layer to set already took long enough with five layers! It’s totally worth it though, I promise. Anyway, the other layers are so decadent that I don’t think you’ll miss the one I omitted. If you really like vanilla pudding, feel free to add a layer of your favorite kind before the chocolate pudding layer.
Despite the conflict between the name and the fact that I had family coming for New Year’s, I made this sex in a pan dessert for the celebration. I wanted something that looked cool, tasted extra rich, and it had to be something I wouldn’t make every day. Fortunately, even with multiple steps, it turned out to be a lot easier than it looks!
I’ll admit, I couldn’t bring myself to tell my family what this thing was called. And they did all ask, because it doesn’t look like any other dessert people have seen before. I just said it’s “chocolate layer dessert”. Feel free to do the same if you’re in the same boat!
The only slight challenge with a treat like this? Apparently, a creamy six layer dessert (or five layer dessert) can be tricky to remove from the pan. The first piece definitely won’t look pretty, so be prepared for that. After that one piece, make sure you’re cutting all the way through the crust layer and use a thin, sturdy spatula to remove each piece from the pan. Just remember, it will still taste delicious even if you mess up on the serving process.
You may be wondering why I’m sharing this sex in a pan dessert recipe now, toward the end of January. Isn’t this month supposed to be all about healthy eating for many people? Well, yes. But like I said, this low carb version is definitely healthier than traditional sex in a pan.
The other reason is, Valentine’s Day is coming up! What better time than that to make this sugar-free sex in a pan dessert? It’s special, it’s chocolate, and you won’t have to come up with an alternate name like I did.
Sex in a Pan Dessert (Sugar-free, Low Carb, Gluten-free):
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| Servings | Prep Time | Cook Time |
| servings | 20 minutes | 25 minutes |
| Sex in a Pan Dessert (Sugar-free, Low Carb, Gluten-free) Learn how to make sex in a pan dessert, the easier & healthier way! Unlike others, this chocolate sex in a pan recipe is sugar-free, low carb & gluten-free.
|
- 1 1/2 cup Almond flour
- 1/2 cup Pecan meal (or make it by grinding pecans in a food processor)
- 2 tbsp Powdered erythritol
- 1/3 cup Butter (measured solid, then melted)
- 1/4 cup Heavy cream
- 1/4 cup Powdered erythritol
- 1/2 tsp Vanilla extract
- 8 oz Cream cheese (softened)
- 1 1/2 cup Heavy cream
- 1/2 cup Unsweetened almond milk
- 1/2 cup Powdered erythritol
- 3 oz Sugar-free dark chocolate (chopped)
- 2 tbsp Butter
- 1 tsp Xanthan gum
- 1 tsp Vanilla extract
- 1 1/2 cup Heavy cream
- 2 tbsp Powdered erythritol
- 1/2 tsp Vanilla extract
- 1 oz Sugar-free dark chocolate (shaved using a peeler, grater, or shaver)
- Preheat the oven to 350 degrees F. Line a 9x9" baking dish with parchment paper.
- In a large bowl, stir together almond flour, pecan meal, and powdered erythritol. Stir in melted butter until a crumbly dough forms. Press evenly into the lined baking dish.
- Bake for 12-15 minutes, until golden and firm. Set aside to cool.
- 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.
- While the crust is cooling, make the chocolate pudding layer. In a medium saucepan, combine the heavy cream, almond milk, sugar-free dark chocolate, butter, and powdered erythritol. Cook over medium-low to low heat, stirring frequently, until the chocolate is melted and sweetener dissolves (about 5-10 minutes). Be careful not to get the heat too high to avoid burning the chocolate.
- Gradually sprinkle the xanthan gum into the saucepan a little at a time (don't just dump it in) and immediately whisk to incorporate. Continue to heat for about 5 minutes, whisking constantly. Remove from heat, then whisk in the vanilla extract.
- Cool the chocolate pudding for 15 minutes (it will thicken, but still be liquid). You can add more xanthan gum if needed, but don't add too much or it will get slimy. Stir/whisk again after cooling, then pour it over the cream cheese layer.
- Cover with plastic wrap, making sure it's directly against the surface to prevent a film forming. Refrigerate for at least 2 hours.
- Use a hand mixer to beat the cream, vanilla extract, and powdered erythritol together, until stiff peaks form.
- Spread the whipped cream over the chocolate layer. Sprinkle chocolate shavings on top.
- Refrigerate for 1-2 more hours (or as long as needed until serving) to fully set.
Net carbs per serving (1/16 recipe): 2g
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Sarah says
This just looks amazing! I have loved this dessert for a long time!
Georgina says
I am drooling over my keyboard! It looks SO good!
Paula Ramirez says
This looks amazing! I’m new to this keto world. So far I’m loving many of your recipes. Thank you for making this transitional time so helpful and yummy. I have a severe allergy to tree nuts and peanuts. Can you give me any suggestions on substitutes for almond flour? I have researched but haven’t found a great alternative yet.
Maya | Wholesome Yum says
Thank you, Paula! I’m so glad you’re enjoying the recipes. Sometimes sunflower seed flour (which is basically finely ground sunflower seeds) can work as an almond flour replacement, but it depends on the recipe. It should work fine for this one (I haven’t tried it, but think it would). I also have recipes categorized by diet type on my Recipe Index page, which includes a nut-free section. Hope that helps, too!
Stacey Crawford says
This looks very naughty and yummy. I don’t think it need the vanilla pudding step either. The first slice of most baked goods is always kind of messy, lol.
Kim | Low Carb Maven says
This looks super yummy, Maya.
Katrin says
I love the name and I love the look of this dessert. This is perfect for a dinner party or for when you’ve got a bunch of people around.
Karen Miller says
Do you have a substitute for the pecan meal for someone who doesn’t like nuts (but does well with almond flour)? Maybe flax seed?
Maya | Wholesome Yum says
Hi Karen, Yes, flaxseed meal should work fine (I prefer golden flaxseed meal). You can also use additional almost flour instead of the pecan meal.
Anne says
I try to avoid gums & thickeners in general – don’t keep xanthum gum around. I’m thinking grass fed gelatin would be a great alternative for the pudding layer. Thoughts?
Maya | Wholesome Yum says
That sounds like a good idea! I also try to avoid gums/thickeners most of the time, but haven’t found a good replacement for pudding. I’ve never tried gelatin though – it might work! I’d start with the same amount and then see if you might need more than the amount of xanthan gum to get it thick enough. Let me know how it goes if you give it a try.
Tamara Sparks says
We call it “better than sex” cake and for the kids we call it “better than soccer”. Sex in a Pan just sounds a little weird IMO. 😉
Maya | Wholesome Yum says
Great names! I love the name for kids especially. “Six layer dessert” is definitely more boring!
Rachel says
Hello. I am unable to find powdered erythritol had local stores and was hoping to make it this weekend. Any suggestions for substitutions (outside of regular sugar)? I sometimes use applesauce, honey, agave, maple syrup, etc, but not sure those work for this recipe. Thank you so much!
Maya | Wholesome Yum says
A powdered sweetener works best. Granular would be the next best thing – everything would still come together the same way, but you might taste the granules if they don’t fully dissolve, so it wouldn’t be as smooth. I don’t think liquid sweeteners like honey, agave, or maple syrup would work, because they’d add extra liquid and would require consistency adjustments for the other ingredients. (You can try, I’m just not sure about the results.)
If you can find granular erythritol, the best option would be to make that into powdered by grinding it in a blender or food processor.
Otherwise, if you can’t find erythritol, I’d probably go with something like Truvia Spoonable. That’s actually a combination of erythritol and stevia, but more common in stores. If you use that, you’d probably need about 2 1/2 teaspoons for the crust, 1 tablespoon + 2 teaspoons for the cream cheese layer, 3 1/2 tablespoons for the pudding layer, and 2 1/2 tablespoons for the whipped cream layer. I’d still grind it for finer consistency if you can.
Lastly, if you do want to order the powdered erythritol online, if you have Amazon Prime you could still have it by this weekend. Hopefully one of these options will work out for you!
Rachel says
Thank you so much. I found some stevia packets here and see erythritol in ingredients. going to try that. Thank you also for the change in measurements. I probably would have done 1:1. HA!!!
Lauren says
Yummy! I love the unhealthy version of this, and I’m always looking for low carb desserts to satisfy my sweet tooth. My mother in law calls it “fat man’s misery,” if you’re looking for a more family friendly name! Do you have any suggestions on the dark sugar free chocolate? I’m assuming not the unsweetened baking chocolate? Thanks!
Maya | Wholesome Yum says
What a creative name – thank you! I used this sugar-free dark chocolate for the recipe (I buy it in bulk there since it comes out to be a better deal than other places I’ve found, but you can also get smaller quantities). Hope that helps!
Bethany says
Yum! All of those layers look so good!
Tammy says
Do you know of anything to substitute for the heavy cream? I can’t have dairy.
Maya | Wholesome Yum says
Hi Tammy, Coconut cream (the thick kind from a can) should also work. Try to find one without added ingredients/preservatives if you can.
Amber says
Could I use Swerve? I do not have straight up Erythritol. Thanks!
Maya | Wholesome Yum says
Hi Amber, Yes, the powdered erythritol linked in the recipe is Swerve. Just make sure it’s the powdered (confectioner’s) kind and not the granulated kind, so that the texture stays smooth. Any other brand of powdered erythritol will also work fine.
Emily says
Your recipe calls for a 9×9 pan but it says it serves 16… Is that right? I feel like a 9×13 would serve 16 better. Does the 9×9 serve 16? I have 18 people coming over tomorrow – should I double the recipe and put into a 9×13?
Maya | Wholesome Yum says
Hi Emily, The dessert is very rich, so to me the 9×9 pan is enough for 16 people. It comes out to about a 2.25″x2.25″ square per serving, which doesn’t sound like a lot but it’s quite filling. I made it in a 9×9 when we had 12 people over, and we had more than 1/4 of the pan left over. Of course it depends on what else you’re serving and how much people want. It stores fine for several days too, so you could easily double the recipe to make it in a larger pan if you’d like. Nothing wrong with leftovers. 🙂 Enjoy your party!
Sharon says
I doubled this recipe for a 9 X 13 pan. It turned out great and my family liked it better that than the original recipe with all the calories, etc. I had too many crumbs for the crust–could have done 1 1/2 the amounts instead of 2X. Thanks for sharing your recipes.
Maya | Wholesome Yum says
Thank you, Sharon – I’m happy to hear you and your family enjoyed it!
Sean says
This is similar to the Italian dessert Tiramisu. Looks great!
Jennifer @ Show Me the Yummy says
I’m absolutely going nuts over this. Sugar free? Low carb? This is AMAZING!!!!!!
Lane & Holly @ With Two Spoons says
Looks amazing! Chocolate for days!
amindfullmom says
I love that you made this without boxed food!! YUM!
megunprocessed says
This looks fantastic! Beautiful shot!
Shelby says
I can’t wait to make this low carb version! It looks absolutely delish!
Maya | Wholesome Yum says
Thank you, Shelby!
Megan says
My pudding didn’t set up!
Maya | Wholesome Yum says
Hi Megan, Sorry I didn’t get the chance to reply to your comment until now and that the pudding didn’t set up! It’s hard to tell what went wrong without being in the kitchen with you. Most likely the xanthan gum didn’t mix well enough into the pudding mixture. Make sure you sprinkle it in lightly and whisk vigorously right away. You could try adding a little more next time, but don’t add too much to avoid having the pudding get slimy. Other than that, keep in mind that the pudding will set more as you refrigerate it.
Miranda says
My “unhealthy” recipe for this is called Chocolate Delight, and it is my favorite dessert. I make it only for potlucks because I have a hard time resisting it. I look forward to trying this one!
Maya | Wholesome Yum says
Good to know another name for it! I know what you mean – sometimes it’s a better idea to make desserts like that for a larger crowd.
Erica says
Can this be frozen?
Maya | Wholesome Yum says
Hi Erica, I haven’t tried freezing it. I’m not sure if the consistency might change after thawing. Let me know how it goes if you freeze it.
Angela says
We always called it “Next Best Thing to Robert Redford” or “Robert Redford” for short 🙂
Maya | Wholesome Yum says
Haha! Thank you for sharing, Angela!
Sherri says
Yikes, I read pan size wrong… used 9×13 for the crust part, then read again but baked the crust already!! What should I do – start over, double the filling layers, or maybe just have thin layers? I don’t want it to be a flop. Help!
Maya | Wholesome Yum says
Hi Sherri, You can still use the crust you made. You can try making the other layers thinner too, but they might be too thin. I would just make the other layers approximately the same as the original recipe by multiplying the amounts by 1 1/2. The easiest way is to enter 24 (instead of the default 16) for the number of servings on the recipe card, this will adjust the amounts of all the ingredients. Of course your bottom layer is already thinner, but it should still be good. I hope you like it!
Sherri says
Thank you for getting back so quickly. I am a perfectionist, lol. Might save that crust for something else. But when looking I don’t have a 9×9 pan, only the 9×13 or an odd 10×10 square (guess my mom gave me that). Either way, I want it perfect, so I might redo the crust and like you suggested do the 1 1/2 for the recipe for the bigger pan size. Can’t wait to take it for a dessert Saturday night!! P.S. I subscribed to your cookbook. Can’t wait to look at it!
Maya | Wholesome Yum says
I know what you mean – I’m a perfectionist, too. 🙂 I’d love to hear how the dessert worked for you in the larger pan! Otherwise, you could easily make it in the 10×10 pan since it’s pretty close to 9×9 – the layers would be a little thinner, but not by much. Thank you for subscribing!
Edna says
I have made this from all the way back to the 70s. It is also called chocolate delite. Love it
Maya | Wholesome Yum says
Good to know another name for it – thanks, Edna!
Leila cataline says
Hi there! I really enjoyed reading the post and can’t wait to try the recipe. Do you think I could replace the chocolate with cocoa powder mixed with butter and add a little more swerve? Let me know what you think. Thanks!
Maya | Wholesome Yum says
Hi Leila, I think you could, but I haven’t tried it. I’d recommend a powdered sweetener (Swerve Confectioner’s or Sukrin Melis) if you do this, so that the chocolate pudding layer is smooth. The replacement for the dark chocolate in the pudding layer should be approximately 1/2 cup cocoa powder, 1 1/2 tbsp butter, and 3 tbsp powdered sweetener (may need to adjust to taste). Let me know how it goes if you try it!
Christine Aiello says
Why do you need to line the pan with parchment paper? Won’t the butter keep it from sticking or can you use spray? I would think the paper would get stuck to the crust when cutting. I’ve had that happen in the past. Do you think I really need it?
Maya | Wholesome Yum says
Hi Christine, The parchment paper is there to prevent sticking. You can try greasing the pan well instead if you prefer, but parchment usually works best to be completely non-stick. Since this dessert is already pretty hard to remove from the pan, that’s pretty important for this one. Let me know how it goes if you decide to skip it.