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When I first heard about “sex in a pan dessert”, I thought the name was some kind of joke. Was this really a thing? Apparently, it’s been around for years, under many different names. I’m not really sure what the origin is.
Intrigued by all the flavors in a chocolate layer dessert, I set out to find how to make sex in a pan my way. Of course, that meant low carb, gluten-free, and healthy healthier.
Layers in Sex in a Pan Dessert
Traditionally, sex in a pan dessert contains six layers. These include:
- Pecan shortbread crust
- Cream cheese
- Vanilla pudding
- Chocolate pudding
- Whipped cream
- Shaved chocolate
All the versions that I know of are made with sugar and wheat flour. In fact, a couple of the layers usually include 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 chocolate layer dessert isn’t exactly healthy, but at least it is gluten-free, sugar-free, and made without questionable ingredients.
It does include similar basic layers:
- Pecan shortbread crust
- Cream cheese
- Chocolate
- Whipped cream
- Shaved chocolate
Okay, it’s not quite identical. (Maybe I should call it gluten-free chocolate lasagna instead?) But, it’s close enough that I’m still declaring it sex in a pan. 😉
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.)
A (Healthier) Easy Sex in a Pan Recipe
An easy sex in a pan recipe is a challenge when you are trying to keep it to real food ingredients and somewhat healthy. I’m not going to lie, it’s definitely calorie dense and on the heavier side. But, at least there are no artificial ingredients. And, it’s still pretty simple to make – no processed pudding mix required!
The other aspect I struggled with was keeping the sex in a pan recipe under ten ingredients total. After all, “ten ingredients or less” is my thing. Definitely not easy with a six layer dessert!
Fortunately, I was able to repeat many of the ingredients among the different layers, so it worked out. It actually came out to nine ingredients, although my original version had ten.
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 layer.
In fact, I was so determined to make this low carb dessert a little faster than traditional sex in a pan recipes, that I decided to modify the chocolate layer from the original. (I’m pretty sure that most of us don’t want to spend hours upon hours making our low carb or no carb desserts!)
The older version required making chocolate pudding using xanthan gum, and waiting hours for it to set. Some people reported issues with the pudding setting, and the xanthan gum was less readily available for many.
More importantly, it was So. Much. Waiting. I cut that out and replaced it with a chocolate whipped cream instead. So much faster, and just as delicious!
… UPDATE: Okay, apparently I didn’t realize how many of you preferred the pudding version with the xanthan gum! I’m adding it back in, so you can decide which version you want. 😉
Another option is to swap the pudding layer with your favorite low carb pudding recipe. You can even try adapting this vegan chocolate pudding recipe by using low carb sweetener and xanthan gum to thicken.
One of the Best Low Carb Desserts for Any Occasion
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! And, the rave reviews were worth the effort.
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!
You may be wondering why I’m sharing this chocolate layer 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 dessert 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.
The Trick with Keto Chocolate Layer Dessert
Now, I already fixed the majority of the first problem with layered low carb desserts – the waiting! I say majority because I still recommend refrigerating it for an hour or two at the very end before serving. But, unlike other chocolate layer dessert recipes, at least you don’t have to wait between layers.
So, the only slight challenge that’s left with a treat like this? Apparently, a creamy six layer dessert (or five layer dessert) can be tricky to remove from the pan. It always falls apart on me! 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. I love this silicone cookie spatula, which is the perfect size.
Just remember, it will still taste delicious even if you mess up on the serving process. And if you love chocolate and whipped cream, it will be one of the best low carb desserts you’ve ever had.
More Sugar-Free Dessert Recipes
If you’re looking for more crowd pleasing sugar-free desserts, try these:
Tools To Make Sex in a Pan Dessert:
Click the links below to see the items used to make this recipe.
- 9×9 baking dish – This is the one I used.
- Medium saucepan – This one is a good size if you’re making the old version of the chocolate layer.
- Hand mixer – For beating the whipped cream.
- Sugar-free dark chocolate – This one is sweetened with stevia. Don’t confuse it with unsweetened baking chocolate!
More Low Carb Recipes To Love
Sex in a Pan Dessert Recipe (One of the Best Low Carb Desserts):
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RECIPE CARD
Sex in a Pan Dessert Recipe (Sugar-free, Low Carb, Gluten-free)
Learn how to make sex in a pan dessert - easy and sugar-free! And, this chocolate sex in a pan recipe is one of the best low carb desserts ever. If you're looking for delicious keto desserts that everyone else will love too, this is for you.
PrintIngredients
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Pecan Crust
- 1 1/2 cup Blanched almond flour
- 1/2 cup Pecan meal (or make it by grinding pecans in a food processor)
- 2 tbsp Powdered erythritol (or granulated)
- 1/3 cup Butter (measured solid, then melted)
Cream Cheese Layer
- 1/4 cup Heavy cream
- 1/4 cup Powdered erythritol
- 1/2 tsp Vanilla extract
- 8 oz Cream cheese (softened)
Chocolate Layer - Option 1 (Old Version)
- 1 cup Heavy cream
- 1 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
Chocolate Layer - Option 2 (New Version)
- 1/3 cup Cocoa powder
- 1 1/2 cup Heavy cream
- 1/3 cup Powdered erythritol
- 1/2 tsp Vanilla extract
Whipped Cream Layer
- 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)
Instructions
More TIPS about this recipe in the post above!
VIDEO + NUTRITION INFO + RECIPE NOTES below!
Crust
Preheat the oven to 350 degrees F. Line a 9x9 in (23x23 cm) 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.
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 Layer - Option 1 (old version, like pudding)
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.
Chocolate Layer - Option 2 (new version, faster)
- While the crust is cooling, make the chocolate layer. Beat the heavy cream, powdered sweetener, and vanilla until stiff peaks form. Beat in cocoa powder gradually.
- Spread the chocolate whipped cream over the cream cheese layer.
Whipped Cream Layer
- 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.
SIMILAR KETO LOW CARB RECIPES
Recipe Notes
Update: The old version of the chocolate pudding layer is back by popular demand! I've posted both options above, so you can decide which one you want. The older version takes longer and sometimes people have issues with thickening, but tastes more like pudding when you get it right. The newer version is faster but more like a chocolate whipped cream layer.
Serving size: 2.25" square, or 1/16 recipe
Video Showing How To Make Sex in a Pan Dessert:
Click or tap on the image below to play the video. It's the easiest way to learn how to make Sex in a Pan Dessert!
This video shows how to make sex in a pan dessert using the newer version of the chocolate layer.
NUTRITION INFORMATION PER SERVING
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Carb count excludes sugar alcohols. Net carb count excludes both fiber and sugar alcohols, because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
More Low Carb & Keto Support!
If you want to know more about how to start a low carb diet, want to substitute sweeteners, need a food list, or need support, check these guides:
Low Carb & Keto Diet Plan
Starter Guide 
Sweetener Conversion Calculator 
Keto Low Carb Macro Calculator 
Low Carb Keto Food List
© Copyright Maya Krampf for Wholesome Yum. We'd LOVE for you to share a link to this recipe, but please DO NOT COPY/PASTE the recipe instructions to social media or websites. You may share a photo with a link back instead.
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304 Comments
Tina
Omg this was fabulous- needless to say it did not last long ❤️
Gray Taylor
I made this for a cookout. I was not a hit. No one liked it.. was so disappointed. I’ve never made a Keto dessert so not sure what went wrong. I read the reviews so thought it would be good. I used Pyure bakeable stevia blend and had the worst after taste and my chocolate middle was bitter. Any suggestions on what I might have done wrong?
Maya | Wholesome Yum
Hi Gray, It was the sweetener you used. Many people don’t like the aftertaste of stevia. I recommend using the sweeteners that are in the recipe and I think you’ll like those better. You can buy them using the links on the recipe card.
Dustin
Made this awhile ago and was a big hit. Gave my Mom some to try and she liked it so much she was going to pay me to make another one. Couldn’t charge my Mom so next time I made it I had to make two because the first went so quick. Even my son would rather have this than reese’s, kitkat, or little Debbie’s. Now I got to make three for Mother’s day: one for my Mom, one for my Mother-in-law, and one for my wife. Guess that’s how it goes when you make a recipe everyone likes. Thanks for sharing this recipe and it’s wonderful for keto is another plus about it. Also my Mother-in-law is diabetic so this will be the perfect dessert to make.
Lea
Hi! I did it today… wait in the refrigerator to set. Can I ask you what kind of heavy cream do you use? Because in my country I don’t find any without sugar in it.
Maya | Wholesome Yum
Hi Lea, Heavy cream is a (slightly thicker) liquid, usually in the store next to milk and half & half. It’s NOT whipped cream, which is usually sweetened. Not sure what country you’re in, but I’ve been all around Europe, US and Canada, and all of them do carry heavy cream without sugar. Hope you can find it!
Mavis
Maya, your recipes never disappoint! I just put this in the fridge (after a tiny taste test!) made as option #2, and I’m sure that my non-keto husband is going to be asking for it again soon! It has such a nice, rich flavor without being too heavy and will be perfect for Easter dinner! Thank you!
Sher S
So far I’ve only nibbled on each layer as they’ve been made and it’s fantastic! I can’t wait to eat it all together! I made version 1/ chocolate pudding… yum!
Patty Taylor
Oh my goodness! This was heaven!! My husband and I both have hypoglycemia and can’t eat sugar. Our daughter made this for my husband’s birthday and we couldn’t stop eating it! Thank you so much for this wonderful treat.
Tom
How well does this freeze?
Maya | Wholesome Yum
Hi Tom, It freezes well!
Lisa
I don’t have a 9 x 9 pan so I used a 9″ springform pan. I think it’ll work. It’s in the refrigerator now setting up. All layers taste amazing so I bet it will be wonderful all together. Thank you for those of us who love dessert and don’t have a lot of great choices. Looking forward to my dessert tonight.
Amber
If you place the parchment paper up the sides of the pan (cut the corners vertically so it stays) then when the dessert is done, you can remove the whole thing in one piece, peel off the parchment, trim the edges and have every piece perfect. Here’s a picture of mine:
https://drive.google.com/file/d/1LkDZOKnibsbnhM8vd106eTpUSH7kLd2L/view?usp=drivesdk
My modifications: Couldn’t get pudding to set enough after 5 hours of chilling so scraped it off to eat with a spoon and went with option 2, with 1/4 cup powdered ethyritol instead of 1/3 cup. Definitely did not need to be sweeter.
Also halved the sweetener in the top whip layer. Nice to have a layer that is more subtle.
Next time I will omit some of the vanilla or at least decrease it. I think the alcohol further adds to the cold ethyritol taste.
Maya | Wholesome Yum
Thank you so much for sharing, Amber! Great idea with the parchment paper.
Tammy L Tanksley
I found this recipe to be exactly as the writer states, simple and delicious! I am not a fan of a lot of low carb desserts but this one tastes amazing. I did have a little trouble cutting the first piece but all the rest cut out beautifully and even my teenage grandsons loved it! Thanks for this awesome LOW CARB dessert!
Georgia
It’s the best keto desert!!!!!!!
Thanks for sharing.
Kandi
Do you have to use almond flour? Can you just use all pecan instead?
Maya | Wholesome Yum
Hi Kandi, Yes, you can do that, but it stays together a little better with some almond flour in there since it’s finer.
Jessica
Hi, can you use a different sized baking dish or just the 9×9? Thanks in advance
Maya | Wholesome Yum
Hi Jessica, You can use a smaller one if you’d like. The baking time for the crust would increase.
Louann
This is my second time making this, taking this one to church study tomorrow. Folks don’t realize how delicious KETO can be.
Jennifer
I have made this twice and love every bit of it. I took it to a family get together, and only came back with one serving. I was highly disappointed that everybody liked it so much that they ate almost all of it. I did make some changes… I don’t like the grittyness of almond flour, so I add in coconut flour. I sub 1/4 of any almond flour recipes with coconut flour. I also added 4 oz more of cream cheese. This gave me a slightly thicker cream cheese layer. It also raised the carbs a little, so I had a smaller portion. Hands down this is my favorite Keto recipe.
Deborah
Absolutely loved this! Delicious keto dessert. I did the option 1 for the chocolate layer and forgot to cover it. It still turned out perfect. Thanks for another great recipe
Danielle
Hello, I just finished making this dessert and when I got to the second and third layer it didn’t whip up like the first layer… It is very runny. Not sure what happened??? And I followed everything exactly like the recipe. Really bummed about it!
Maya | Wholesome Yum
Hi Danielle, Sorry you had issues with it. Which version did you try to make?
Karen
Most delicious dessert I’ve ever tasted. Pure decadense. Family favorite
John
I want to try this, but with instant espresso added to the chocolate layer and cocoa powder instead of the nuts for the crust….
Scott Danison
My wife made me the newer version of this dessert for my birthday and it was wonderful. Thank you so much. Your site is a valuable resource for all low “carbers”
Kate Bosworth
I made this today and super yum. I read about the version 1 being temperamental. So I tempered in a egg yolk after the chocolate melted and it set up great! (No other changes)
Noshin
Hi- I’m planning on making this for a party. Can I make it day before ? And add shavings before serving ?
Ty
Maya | Wholesome Yum
Yes, you can!
Renee
I didn’t have any xanthan gum so I substituted 1/2 pack of unflavored gelatin and it came out perfect!
Maya | Wholesome Yum
That’s great to hear, Renee! So glad to hear that worked!
Tj
Are the carbs based on old version or new version?
Maya | Wholesome Yum
Hi Tj, They are for the new version. Both versions are low carb, though.
Janine
I am totally going to make this! Its a family favourite for years! When my Mom introduced it when we were younger she called it “Fun in a Pan”
Bea
Wonderful dessert for a sweet tooth craving when you’re on Keto! The cake is even better the next day, I’ve been eating mine all week as my after dinner dessert. 🙂
Catalina
Question, can I substitute coconut flour for almond flour?
Maya | Wholesome Yum
Hi Catalina, No, sorry, that won’t work.
Krystal
I would recommend using truvia instead of the stevia powder. I can’t stand the tingly feeling stevia powder gives. Definitely an amazing chocolate craving crushers. Love it
Estelle Essex
This dessert is absolutely delicious! It took me a long time to make it. I’m not much of a cook. It’s a bit expensive but worth it. The only mistake was when preparing the first layer ( cream cheese layer), I put all of the sweeteners in with heavy cream at once which stopped my cream from whipping up. Didn’t make that mistake again. Definitely recommend it!!!! (I used a new method, chocolate whipped cream). Thank you.
Angela
This is one of the BEST keto dessert recipes I’ve made! Omg! And I’ve made tons! I used the original pudding recipe! The only thing I subbed was pecans for the crust, ran out so used walnuts instead! Also used a little xylitol (powdered) for whipped layer bc I ran out of erythritol ! Soooooo creamy, light, and delish!
Theresa
OH MY! This is fantastic, we loved it, and I’m relatively sure this recipe is dangerous to my waistline! I made this for my husband to take to work to share with nonketo coworkers. It was a hit. Half the pan was gone. I used monk fruit sweetener since nonketo people seem to prefer it over swerve. In my experience anyway. I also made the quick method for the chocolate layer. This is a winner thank you! Perfect as is, I wouldn’t change a thing! Will be making it again and again.
Kelly
This looks so amazing, you have so many great recipes!
Rebecca
This is a great recipe! I did have to add a a few more tablespoons of sweetener to the chocolate layer for those with a serious sweet tooth but otherwise it was very good, and very easy to make.
Janine Volpati
Great recipe! For pudding lovers such as myself, also try using homemade avocado pudding! The chocolate is decent and you can also make vanilla (the vanilla will be green though if you can get past that lol)
Melanie
This is delicious! My kids even said it was good.
Carol Bergdahl
Where do you get unsweetened chocolate? I have unsweetened bakers chocolate but I don’t think that is what these dessert recipes is asking for.
Maya | Wholesome Yum
Hi Carol, This recipe calls for sugar-free chocolate but not unsweetened – it’s no sugar but is sweetened with natural sweeteners. You can get it here – that’s a 12 pack for the best value but from that page you can find smaller amounts too.
Michaela
We didn’t have pecans so I used unsweetened coconut flakes and it turned out fantastic!! Thanks for a great recipe!
Suzanne
This is awesome! The name of the dessert caught my eye on Pinterest and then the fantastic images drew me in. It looks AMAZING! Thanks for the great recipe!
Elisa
I just made it with #1 chocolate pudding can’t wait to try it and very easy to make
Monique
We are trying to be dairy free but are willing to splurge for the cream cheese but wondered how it would taste with coconut milk instead of heavy cream? Would coconut milk fluff up like HWC? I wonder?
Maya | Wholesome Yum
Hi Monique, You should be able to whip coconut cream. You can buy coconut cream in a can, or if you have canned coconut milk, place cans in the fridge overnight and you can skim off the cream in the morning.
Sonya
I am making this today for my sister’s birthday. I just noticed that I have sugar-free milk chocolate instead of dark chocolate. Should I use less erythritol?
Maya | Wholesome Yum
Hi Sonya, The amount of sweetener would be the same. The end result will be less chocolate-y if using milk chocolate, though. You could try using more of the chocolate.
Bev Walls
Can you not use the sugar free Jello cook and serve?
Maya | Wholesome Yum
Hi Bev, Sugar-free jello is made with artificial sweeteners and other artificial ingredients, so I prefer not to use it, but you can depending on your preferences.
Sarah Swift
I would love to make this for my T1D daughter, but she is sensitive to the Swerve “cold” chemical taste in a lot of keto desserts. Do you notice that with this dessert? Any chemical taste? Thank you!
Maya | Wholesome Yum
Hi Sarah, I haven’t noticed that, but you could try decreasing the sweetener to be sure. A blend like a monk fruit blend or stevia blend might also help in cutting any cooling effect of erythritol.
Dezarae Gaines
I made this recipe for a dinner party where there would be non-Keto guests in attendance. It turned out lovely, but the pudding layer was slimy and pretty much ruined it for me. I wish I had made Option 2. It was a lot of effort to make and I hated throwing it away, but I just couldn’t deal with the texture of the pudding.
Maya | Wholesome Yum
Hi Dezarae, It was likely too much xanthan gum. You can try using less next time, or just make the 2nd option.
Pamela Bills
This sounds fabulous and I think its close to “The next best thing to Robert Redford” . LOL . Question: could you use stevia?
Maya | Wholesome Yum
Hi Pamela, Yes, you can use any sweetener you like. Check the sweetener conversion calculator here.
Kati
If I wanted to use packaged sugar free pudding for the chocolate layer, what ratio of heavy cream would you recommend? I’ve made a mouse with just 1pkg pudding mix to 2 cups of heavy cream.
Maya | Wholesome Yum
Hi Kati, Sorry, I’m not sure. I never use pre-packaged pudding as it’s filled with artificial ingredients.
Taylor
The name we call it here in TX is “Better than Sex Cake” I first heard of it when my daughter a senior in highschool was asked to bring on in.Lol! I didn’t bother getting offended cause it’s just not worth it. As a mother you have to choose your battles and this wasn’t one of them.
Maya | Wholesome Yum
Ha! That’s funny, Taylor!
Donna
Can you make this ahead and freeze it?
Maya | Wholesome Yum
Hi Donna, Yes, you can!
Randy
I found the chocolate layer to be quite bitter. I used Hershey Cocoa Powder. I added 2 more tablespoons of erythritol and 1/2 cup more of heavy cream. Chocolate taste was dimished though. What brand of Cocao Powder did you use?
I also added a couple packs of “True Lemon” packets to the cream cheese layer. Less than a carb each. It adds a tart taste which I enjoy.
Maya | Wholesome Yum
Hi Randy, The brands I use are linked on the recipe card – click the ingredients and it will take you to them. The lemon packets sound yummy, too!
Wendy
I made this for my sisters birthday today and it turned out amazing.
Maya | Wholesome Yum
I am so happy to hear that, Wendy! Thank you!
June Strong
Hi, I would love to make this nut free for my son with food allergies. Any tips for substitutions? Thanks!
Maya | Wholesome Yum
Hi June, You could make the crust similar to the crust in these cupcakes.
batmom
This looks really good, I have never tried it.
I do think that you should maybe call it ”Chocolate Lasagna” or something besides ”Sex In A Pan” which, In my opinion, doesn’t sound very palatable.
Your recipes are AMAZING, Including the Almond Flour crackers, and Coconut cookies.
My birthday is coming soon, and this looks perfect, thank you.
Maya | Wholesome Yum
Thank you! This has a lot of names so you could call it anything you like. 🙂
Carmen
My mother-in-law made this for the family get-togethers and she called it “oh so good”! It is still a favorite for my kids; who are now adults and my husband! I can’t wait to try your keto version
Tom
You may be doing it wrong. LOL. The church social name for this is normally Chocolate Lasagna.
Annette
My cousin and a friend of ours were all looming for a healthy version of my Aunt’s Sex in a Pan recipe. Hers was the absolute best. She made a Graham wafer crust instead of the pecan one, and she had two versions: one with vanilla, chocolate and butterscotch puddings, and another with vanilla and pistachio.
I wonder if I use some ground pistachios with my almond flour it might give me something closer in taste to hers. The challenge has been given to me by the Family to use all 4 flavours, and I thimk putting the pistachio in the crust might make this work.
Funny thing – my aunt was fairly religious. She would throw large family parties, and all the local priests would up in us for dinner. This was the favourite dessert of everyone. And she always called it Sex in a Pan. Except for the Church cookbook where she renamed it heavenly delight.
Maya | Wholesome Yum
Thank you for sharing, Annette! Yes, you could use some ground pistachios in place of the almond flour.
Jackie
This looks amazing!! Do you think I could use peanut butter powder instead of the pecan meal? I don’t have any pecans and I want to make this now!
Thanks!
Maya | Wholesome Yum
Thank you, Jackie! I haven’t tried it with peanut butter powder but it should work. The texture would probably be a little different or you might need to adjust the amount a little since the peanut butter powder is a finer consistency.
mca
Which version should I make? I can’t decide.
Maya | Wholesome Yum
They are both good! Let me know which one you went with and how you liked it!
Kim
Could I use agar agar instead of xanthan gum?
Maya | Wholesome Yum
Hi Kim, Possibly, but I haven’t tried it. Let me know if it works for you!
Nancy J Ryan
Is there anything you can do to fix the pudding if it gets slimy??
Maya | Wholesome Yum
Hi Nancy, You might be able to try adding more of the other ingredients to taste, to try to adjust the ratio.
Heather
Hi!
I’m excited to try this tonight. As I spread the cream cheese the crust fell apart. I’m sure itll taste great anyways but any thoughts on what may have caused that? Thanks!
Maya | Wholesome Yum
Hi Heather, It could be that the crust needed to bake for a bit longer. Hope you’ll still like it!
Stephanie
This came out good but mine was a little bitter. Is it because of the dark chocolate or not putting enough sugar? I used the Stevia granulated sugar for everything.
Maya | Wholesome Yum
Hi Stephanie, Did you use unsweetened baker’s chocolate by chance? The recipe calls for sugar-free chocolate, which is different (it’s stevia sweetened). There’s a link to it on the recipe card. Also, the recipe uses erythritol, so if you used something different, the amount would need to be adjusted based on how concentrated its sweetness is.
Tami Vroma
I used bakers chocolate and it turned out awesome. I haven’t put it together yet but I sure have ate some of the pudding!! I think next time I will put 1/2t of xantham gum
Cindy
This sounds wonderful! I’ve had the original version with sugar, before, and it is really good. I haven’t made this yet, but I’m going to cook the crust on a cookie sheet, so it will be easier to plate. If I decide to make the chocolate whipped cream version, I will use dissolved gelatin in the cream, to keep the whipped cream stable. Where I live, this dessert is called “Fat man’s dessert”. Decades ago, the school lunch ladies made a dessert like this, with a Graham cracker crust, but they flavored the chocolate pudding with peppermint. It was yummy, too!
Maya | Wholesome Yum
Thank you for sharing, Cindy! Hope you like this version, too.
Shirley
This looks awesome!
Maya | Wholesome Yum
Thank you, Shirley! Have a great day!
Tricia
Hi! This sounds and looks great! Can I substitute half and half for the heavy cream?
Maya | Wholesome Yum
Thank you, Tricia! No, half and half won’t make whipped cream.
Terri Toscani
Maya, I made this and it’s AMAZING! In the crust, which I reduced to less than half (just to reduce overall carbs), I used some ground pecans, almond flour and hazelnut flour. oh MY! I don’t feel one ounce of guilt eating this and thanks to you and all your recipes, I’m SO NOT DEPRIVED. I’m a foodie so I love to cook. You have made my Keto way of life a huge pleasure. I only come here for recipes cuz YOU GOT IT GOIN ON!!! Oh and p.s my picky hubby absolutely loved it too. I have to share even though I reallllllly don’t want to!!!!
Maya | Wholesome Yum
I totally get that it’s not easy to share, Terri! Thanks for stopping by!
Sara
Is there a carb count for this? It says low carb but how low? I have an 8 year old nephew with type 1 diabetes. It would be nice to give him something sweet that he can pig out on.
Maya | Wholesome Yum
Thank you for stopping by, Sara. Please find the nutritional information below per 1/16 serving:
Calories: 344 | Fat: 34g | Total Carbs: 5g | Net Carbs: 2g | Fiber: 3g | Sugar: 1g | Protein: 4g
Candy
I need to know how much saturated fat is in this ?
Maya | Wholesome Yum
Hi Candy, Sorry, I don’t have that info but you can enter the ingredients into an online calculator. This is not a food that is low in saturated fat, but you might want to read up on the myth of saturated fat – it’s not what we once thought.
Lori Lawrence
I would like to make this ahead of time and serve 2 nights later. Would it still be good or would the crust be too soggy?
Maya | Wholesome Yum
Hi Lori, It keeps overnight for sure. I haven’t tried for two nights, though. If you try, let us know!
P Hamlin
I havent made this yet, but just wanted to say that at our house we have always called this “Mountain Mama Mudslide”. An easier name to tell your family!
Maya | Wholesome Yum
I like that name! Please come back again soon!
Debbie G
Yep, I used to make this, not so healthy though. The other name for it is “Fat mans misery”, which is much better than sex in a pan.
The blog is great.
Maya | Wholesome Yum
Thanks for sharing, Debbie! Hope you’ll try this version.
Brenda Figel
I can’t use erythritol, do you think powdered Stevia would work?
Maya | Wholesome Yum
Hi Brenda, Sure, you can use stevia. You’d just need a much smaller amount if it’s pure stevia powder. You can adjust to taste.
Karina Colareta
Hello!
Does sugar free pudding work or not?
Thanks!
Karina
Maya | Wholesome Yum
Hi Karina, You can make it with sugar-free pudding, but they are usually filled with artificial ingredients and artificial sweeteners.
Lauren
So excited for dessert today! I substituted creamed coconut milk for the creamcheese, mainly just out of flavor preference. Everything came out perfect. The pieces are delicious separately, Can’t wait to have them all together.
Maya | Wholesome Yum
I am so happy you liked it, Lauren! Thank you for stopping by!
Linda
Have you tried thickening with gelatin instead of the xanthan gum?
Maya | Wholesome Yum
Hi Linda, I haven’t for this particular recipe, but I’ve done it for others and I bet it would work!
Christy Kerr
Is there an adaptation that uses coconut flour?
Maya | Wholesome Yum
Hi Christy, You can make the crust using this recipe for coconut flour pie crust and swap that instead of the pecan/almond layer.
Melanie Pollard
You talk about xanthan gum, but I don’t see how much xanthan gum to use. I want to use the cocoa and xanthan gum recipe.
Maya | Wholesome Yum
Hi Melanie, There are 2 versions for the chocolate layer, Option 1 and Option 2. Both options are listed on the recipe card with separate sections in the ingredient area. There is no version with both cocoa powder an xanthan gum. Use Option 1 for the version with sugar-free chocolate and xanthan gum (along with other ingredients), use Option 2 for the version with cocoa powder. Hope this helps.
Lisa
Mine was like soup in the pan. I followed all your ingredients. What did I do wrong? Will it firm up in fridge?
Maya | Wholesome Yum
Hi Lisa, Sorry you had issues with it. It’s hard to say what went wrong without being in the kitchen with you but can try if you can provide more info. Which version were you making? Are you talking about the pudding layer with version 1? If so, it does firm up more in the fridge but you also need to add enough xanthan gum to make sure it thickens. Let me know what step seemed off and if anything was different from the instructions.
Lisa F
I used option 2 that does not call for the xanthan gum. The recipe called for “heavy cream” which I used. Should I have used “heavy whipping cream?” “Pecan meal” I used was “pecan chips” made by “Fisher”. Finally, the parchment paper seemed to disintegrate into the bottom layer of the dessert 🙁 please help! We love this dessert and want to nail it!
Maya | Wholesome Yum
Hi Lisa, Thanks for clarifying which option you used. So based on that, a few notes here:
* Heavy cream and heavy whipping cream are usually two names for the same thing. So what you used is fine.
* Pecan meal and pecan chips are not the same thing. Pecan meal has a fine consistency, almost like flour, just a tiny bit more coarse. “Pecan chips” are much larger pieces and wouldn’t work the same way, unless you grind them into a meal/flour yourself. Most likely, the extra butter from the crust layer absorbed into your parchment paper because the “pecan chips” wouldn’t absorb it the way an actual pecan meal would.
* Based on this, I think the bottom layer and the pecan chips were the biggest issues that threw off everything else, but let me know if one of the other layers seemed off.
Hope this helps!
Lisa F
I also need to know where do I find pecan meal or how do I make it?
And my chocolate layer was like soup and my whipped cream layer. Any further suggestions???
Maya | Wholesome Yum
Hi Lisa, You can get pecan meal here. Agree with Ruth’s suggestions on the other layers.
Ruth
Hi Lisa,
I made this today using a springform pan and it was perfect. I think maybe you stopped whipping the cream too soon. I’ve done that before and everything turns to mush. I would try again but just whip the cream until it’s pretty stiff. I hope that helps.
Alison
I love this recipe. Thank you! I don’t cook the base, Just mix the ground nuts with a bit of melted butter and it sets up fine in the fridge.
I also add a layer of strawberries on top of the cheese cake layer.
Today I made it again and added decaf instant coffee instead of cocoa to the (easy) chocolate layer.It tastes amazing. I’m looking forward to having it tonight!!
Thank you again for an easy , healthy and impressive recipe!
Maya | Wholesome Yum
Thank you for sharing your tips with us, Alison! Have a great day!
Lisa
Please advise – 8 x 8 or 13 x 9 size pan?
I see a few posts saying smaller pan, some say bigger… which is it?
Thanks!
Maya | Wholesome Yum
Hi Lisa, The original recipe uses a 9 x 9 inch pan. It’s pretty flexible so you can do an 8 x 8 with the same recipe and you’d just have thicker layers. If you want to use a 9 x 13 pan, you’d have to approximately double the recipe.
Muriel
Thank you so much for your recipe! I only made the crust and the first two layers and added fresh raspberries between the layers . It was to die for. A perfect treat for any celebration x
Maya | Wholesome Yum
I love that you added fresh raspberries, Muriel! Great idea!
Karen
Best dessert ever! Thank you. I’m doing Keto for cancer…no sugar, no grains. But I love dessert! This is a wonderfully yummy occasional treat.
Maya | Wholesome Yum
Thank you so much, Karen! I hope you get better soon. Sending lots of hugs.
Diya
My favorite cake of all is ‘Better than Sex’ cake and I am happy I will not miss on much going Keto, thanks to you! Dying to try this recipe. Just one question thought, can I substitute powdered erythritol with Sweet Leaf Stevia in the Crust. If yes, how much can I use. The other layers I guess I can lick the cream and judge ;).
Maya | Wholesome Yum
Hi Diya, You can try but it might change the texture a bit. I have a sweetener conversion chart here. Let me know how it goes if you try that!
Rebecca
Is that much erythritol safe? Do you have desserts without any fake sugar?
Maya | Wholesome Yum
Hi Rebecca, Yes, it’s safe. Erythritol is a natural sweetener and not “fake sugar”. I don’t use any artificial sweeteners. You can find out more in my sweetener guide here. If you’re looking to avoid sweeteners altogether I’d probably just recommend fruit instead.
Barbara Wyatt
I like your receipe for your Sex in the Pan. The dessert I had ate my step mother made. I found the same receipe in a magazine. It was called Better than Sex. The ladies at church laughed.
Maya | Wholesome Yum
It’s definitely an interesting name, Barbara! I am so happy you enjoyed it!
Rachel
My boyfriend and I just started doing “keto” and we came across this recipe. I make cheesecakes from scratch and everyone loves them…. this one which is KETO friendly is equal to if not BETTER than my full sugar recipe cheesecakes! We don’t feel like we are missing a thing with this one!! Great job! LOVE YOUR recipe!
Maya | Wholesome Yum
Thank you so much, Rachel! You’re actually on the “Sex in a pan dessert” recipe page, but I assuming you’re referring to my cheesecake recipe. 🙂
Christina
Delicious. I used the new version and was perfect!
Maya | Wholesome Yum
I am so happy to hear that, Christina! Thanks for stopping by!
Allisha
Which option is listed in the nutrition facts?
Maya | Wholesome Yum
Hi Allisha, The nutrition facts are for the older version. You can enter your ingredients into an online calculator if you want the newer one, but the difference is slight.
Ashley Street
Do you know about how much sodium is in either the pan or one serving?
Maya | Wholesome Yum
Hi Ashley, I don’t have sodium information available but you can enter the ingredients into an online calculator to find out.
Greg Adair
Made it in a 10” Springform pan. Turned out awesome. And we told everybody the name and what a laugh they got.
Maya | Wholesome Yum
I am glad you liked the recipe, Greg! And the name 🙂 Thanks for stopping by!
Theresa Pye
If you do not need the dessert to be gluten free it would be easier to make the pudding layers like regular pudding made from scratch.
Maya | Wholesome Yum
Hi Theresa, You can use any kind of pudding you like. This recipe is not only gluten-free but sugar-free. 🙂
Louise Kilbreth
I call it Chocolate Delight. The name is changed to protect the innocent!
Maya | Wholesome Yum
I like that name, Louise! 🙂 Thanks for stopping by!
Karen
My goodness, this was a huge hit. My daughter licked the pan clean. My spouse said she couldn’t have any more bc he was eating the rest of the tray. We made the first version, using Lily’s chips and I added a tbsp of beef gelatin. Cinnamon on top instead of shaved chocolate. Yeah, the pieces didn’t come out pretty right away, but why waste time with perfect slice technique when you can lick the plate clean instead?
Maya | Wholesome Yum
I love that your daughter licked the pan clean, Karen! Thanks for stopping by!
Michelle
I can’t wait to try this. Don’t use a 9×9” pan. I don’t have any room for the last layer. Making fresh salmon patties tonight for my family. This desert is a surprise.
Maya | Wholesome Yum
I hope you like it, Michelle! Have a great day!
April
Any suggestions for butterscotch pudding to make this with? We always made a half chocolate (on one side not mixed) and half butterscotch which was personal favorites with this combo. No idea where to begin making butterscotch pudding. Will have to research I suppose. BTW we call this Maxine for some reason through our families recipe of this. But I totally get better than sex too. It’s so yummy.
Maya | Wholesome Yum
Hi April, I haven’t attempted butterscotch pudding yet. Let me know if you find something that works! Hope you like the dessert otherwise.
Lourdes
For the chocolate pudding options – can you use sugar free chocolate pudding?
Maya | Wholesome Yum
Hi Lourdes, Yes, you can. The older version is actually a homemade sugar-free chocolate pudding layer. If you are asking about store bought, you can use that as well. I steer clear of these due to artificial sweeteners, but from a flavor/consistency standpoint, it will work fine.
Lourdes
Thank you!! I can’t wait to make it!
Leslie
Going to try this. My mom makes a similar version the old way and calls it “holy smoke”!
Maya | Wholesome Yum
Hi Leslie! I hope you like it!
Isabelle Peterson
OMG!!! Yep – This is the most amazing dessert EVER!
Amazed at how it holds up over DAYS.
We made it for Easter – just finished tonight (Wednesday)
We did flavor the top layer of whipped cream with Amaretto Di Serrano because Hubby was Jonesin’ for Tiramisu once he saw the picture – and well – it’s just not keto… So – a slight cheat with that top layer – but it was for Easter… LOL
Maya | Wholesome Yum
Thank you, Isabelle! I’m so glad you liked the dessert. That modification for the top layer sounds delicious!
Terris
Can I freeze this the night before eating and pull it out a couple hours before eating? I was thinking this may be a good way to keep it more firm. I’m making this for Easter 🙂
Maya | Wholesome Yum
Hi Terris, Yes, definitely! Hope you enjoyed it for Easter! I’d love to have you come back and let me know how you liked it.
Em
Has anybody tried to make this in a springform pan? In theory it would be lovely, to display the layers like a cake. Is it too runny for that? Just wondering over others’ trials before I attempt… I foresee either a masterpiece or a sublime globby mound!
Maya | Wholesome Yum
Hi Em, I haven’t tried that, but it sounds beautiful! It should work fine and hold together once it sets in the fridge.
Ruth
I made it in a springform pan today. I will send a photo after it chills. I think it will work well because all the layers were nice and thick and fluffy.
Maya | Wholesome Yum
Thank you, Ruth! That sounds great! If you want to share a photo, the best way is on Instagram and tag @wholesomeyumblog.
Sue Pruitt
I just followed you on Instagram. How do I find her picture of this dessert in a springform pan? (If she posted one that is).
Bethany
What do you mean by “sugar free dark chocolate?” Is that dark chocolate sweetened with another sweetener other than sugar, or is it unsweetened baking chocolate?
Maya | Wholesome Yum
Hi Bethany, The chocolate I used is linked on the recipe card – it’s sweetened with stevia and chicory, which are natural sugar-free sweeteners. Using unsweetened baking chocolate would be too bitter.
Elizabeth Montgomery Simon
This dessert is delicious!!!!! Out of all the kept sweet treats this is the best one I’ve tried. Thank you so much:))
Maya | Wholesome Yum
Hi Elizabeth! I am so happy you liked it! Thank you!
Angela
Do you think you could replace the xantham gum with unflavored gelatin? It would set up like pudding and not give you the problems of the gum.
Maya | Wholesome Yum
That’s a great idea, Angela! I’ll need to try that sometime. Let me know if you try it, too.
Jillian
Hi! My husband and I just went Keto- just in time for his birthday. I made this for his birthday “cake” but when I calculated my own carb count for 1/16 it came out to 14.5g net carbs instead of the 2g you showed… I followed the recipe exactly. What did I do wrong? Looking back, the Swerve and the almond flour had the highest carbs.
Maya | Wholesome Yum
Hi Jillian, The Swerve was the reason for the discrepancy. Erythritol (the sweetener in Swerve) does not get metabolized, so most people don’t include it in net carb count for the keto diet. It does not spike insulin or knock you out of ketosis. Hope you and your husband liked the dessert!
Kathryn
We called this one heaven in a pan at my house! 😉
Maya | Wholesome Yum
I like that name too, Kathryn! It fits perfectly! Have a great day!
Billi
I haven’t used almond flour before. I have almond meal from Trader Joe’s. Is that the same as almond flour?
Maya | Wholesome Yum
Hi Billi, It’s similar, but not the same. Almond flour is blanched and more finely ground than almond meal, which is coarse. You can still use almond meal for this recipe, but the texture is better with almond flour.
Janet
Just made these… instead of one pan, I made them in individual 4 oz. jelly jars… very cute. Got 12, but had some components leftover.
My only thoughts on the recipe (I did the newer version), was that it wasn’t sweet enough… and I have been sugar-free a long time, so things usually are too sweet for me. I used powdered Swerve… so next time I will add a bit more. Thanks for your recipes. They are terrific.
Maya | Wholesome Yum
Hi Janet, I love the idea of little jars! Thank you for sharing. Sorry that it wasn’t sweet enough for you. Sweetness is such a personal preference, so feel free to adjust to taste as you make it if you want to. I’m glad you liked them otherwise!
John Dang
This looks great. Can I replace Cream Cheese with Mascarpone?
Maya | Wholesome Yum
Hi John, Yes, definitely!
John Dang
Thanks, Just thinking about it and would adding sugar free jelly with half water and cream be ok to add to this? Or do you think it would be too much stuff going on?
Maya | Wholesome Yum
Hi John, I haven’t tried that. It would probably work fine if it’s a flavor combination you like. Let me know how it goes if you try something different!
Carly
We used Stevia for this recipe and I’m a little disappointed in the after taste from it!!! Any suggestions?
Maya | Wholesome Yum
Hi Carly, Stevia does have an aftertaste for many people. I recommend erythritol, which doesn’t have an aftertaste. The one I use is linked on the recipe card – if you click the pink links they take you to ingredients.
Michelle
I made this for Valentine’s Day in heart shaped pans, it was so cute and delicious!!!
Maya | Wholesome Yum
Thank you, Michelle! I love the idea of making it into heart shapes!
Abby
I am diabetic and my husband is vegan, so I altered this recipe a tiny bit to use coconut cream in the cream cheese, chocolate pudding & whipped cream layers, substituted smart balance for the butter. so rich and delicious… as long as you like coconut. I especially love the pecan crust. It was the perfect Valentine’s treat — thank you!
Maya | Wholesome Yum
Thank you, Abby! I’m glad you liked it!
Maui
Everything looks so good. How do I get the recipes??
Maya | Wholesome Yum
Hi Maui, The recipe is on the recipe card right on this page.
Tina
Can I cut this recipe up into servings and freeze them to enjoy later?
Maya | Wholesome Yum
Hi Tina, Yes, you can!
Nicole
Made this today, it was deliciously decadent, and a hit with the whole family! And I’m still on my diet. 🙂 Thanks!
Maya | Wholesome Yum
Thank you, Nicole!
Julie Jang
Hi, thanks a lot for the wonderful recipe. I will try this next week for our family gathering.
By the way, can I make this a day before the party? The taste is ok if it is in the refrigerator over 20 hours?
Maya | Wholesome Yum
Hi Julie, Yes, definitely! I pretty much always make this the day before the occasion, since it takes some time to make.
Alyssa
This looks delicious! I think I will make the chocolate layer a chocolate avocado mouse so I don’t have to use xanthan gum. 🙂 I’m thinking maybe arrowroot or tapioca to thicken a vanilla layer?
Maya | Wholesome Yum
Thank you, Alyssa! Great ideas!
Tonia
Looks delish. How can I print this?
Maya | Wholesome Yum
Hi Tonia, on the upper right-hand corner of the recipe card is a small pink printer icon. That should take you to the printable version of the recipe.
JoAnn
This dessert is amazing and always a hit! However the recipe has been recently changed or updated. This recipe is good but I feel ingredients now call for too much of the whipped cream texture and taste. I do prefer original recipe because it’s more like a chocolate pudding texture and taste. It’s delicious, and reminds me of a good old fashioned chocolate pudding pie! Thank you.
Maya | Wholesome Yum
Thank you for the feedback, JoAnn! I added the old version back in as an option, so you can make the one you like best.
JoAnn
Thank you so much for adding old version back ! I can’t tell you how many times I’m making this dessert. When it was changed I thought I lost my mind lol and I started researching internet and actually found old version but your link is stored in my phone and so much easier to find. Thanks again for delicious dessert!
Maya | Wholesome Yum
You’re welcome!
Mia
I calculated this at 14g of carbs per serving. I used Swerve Confectioner’s for sweetener. I’m curious how you got 5g?
Maya | Wholesome Yum
Hi Mia, The carbs in the Swerve don’t need to be counted because they don’t get absorbed.
Mia
Hi Maya, thanks for your answer. Unfortunately, as someone who has gestational diabetes, I have to count total carbs. I’m glad I did my own calculation so that I could accurately plan my meal around this.
Becca Jo Thomas
Mia, I know diabetics are particular about carbs, but you might want to double check on Swerve. It is a sugar alcohol so it DOES NOT have an effect on blood sugar! Hope it works out for you! I love swerve!
Maya | Wholesome Yum
I love Swerve too, Becca Jo! Thanks for the tip!
Mike
So, I normally don’t comment on recipe blogs only because there’s like already enough comments and people get general ideas. But I am making the exception this time because this method is AWESOME! I was going to go 1.5 times the guide and do a 9×13 but opted to go 8×8 instead just to be sure it was tasty. Now I wish I’d done the 9×13 because on Christmas Eve, the vultures in my family swooped down on this so fast, it didn’t have a chance of living through it. I swapped in hazelnut flour for the pecans because A. I didn’t have pecan flour, B. I did have hazelnut flour, and C. Chocolate and hazelnut – need I say more? 🙂 The other thing worth noting is that I didn’t use parchment in my glass pan, just sprayed it well with coconut oil spray and even the first piece came out nice-n-neat. The crust was almost like a nice thick crunchy butter cookie and the other layers were awesome. One of the best desserts I’ve ever found and made. Happy also you re-did it not to include xanthan gum. I hate that stuff. 🙂 Much appreciated for this!
Maya | Wholesome Yum
Thank you so much, Mike! I’m glad to hear it was a hit on Christmas!
Danica
Any way you can email me the original recipe for this using the Lily’s chocolate? It’s the way my family loves it but I can only find this recipe. I believe I remember how to do it, but in case I don’t.
Maya | Wholesome Yum
Hi Danica, I added the original recipe back in so both options are there. I didn’t realize how many people liked the first way!
Bernadette
Hi. This looks amazing. My only question is if there is an alternative to making the crust with almonds or nuts as my husband is allergic.
Maya | Wholesome Yum
Hi Bernadette, I have a coconut flour crust in this recipe that should work. You will probably need to double the amount to make enough crust for this recipe.
Beth
I bought xanthan gum for this recipe. Can you put up the original version of the chocolate pudding in an addendum?
Maya | Wholesome Yum
Hi Beth, Yes, I added that option back!
Tracy
I hate to ask a stupid question but it says to line the pan with parchment paper. When do you remove the paper?
Maya | Wholesome Yum
Hi Tracy, You don’t remove the parchment paper. It’s just a liner on the bottom of the pan.
Lynn
Hi! I wanted to make this great dessert again for the holidays but I noticed the gum had been removed from the chocolate layer. I would like to make it with so can you tell me how much? Thanks!
Maya | Wholesome Yum
Hi Lynn, I’m so sorry about the delay! I hear your feedback and have added the old version back in as an option.
Anna
So excited to find this recipe in a sugar free version!! My husband loves this dish, although we call it Chocolate Sin instead of sex in a pan, and I make it every year for his birthday. Since going Keto, I was worried that I wouldn’t be able to find him a good substitute. Thanks for doing the hard work and figuring it out!!
Maya | Wholesome Yum
Thank you, Anna! I hope you like it!
Shannon Brown
I have a bar of unsweetened baker’s chocolate and wanted to use that. How much sweetener should I add? I also only have xylitol. I have used powdered xylitol in the past and it works great. I can’t wait to try this recipe!
Maya | Wholesome Yum
Hi Shannon, I haven’t tried it with unsweetener baker’s chocolate. I’m sure you could just sweeten it to taste. Let me know how it goes if you try that! Xylitol will definitely work as long as you powder it.
Katy
After you make the chocolate pudding it states to “Cover with plastic wrap, making sure it’s directly against the surface to prevent a film forming.” Do you mean to have the plastic wrap touching the top of the pudding? Or against the surface of the pan? I was going to use Press n Seal, but I’ll use plastic wrap if it needs to rest on top of the pudding layer. Thanks!!
Maya | Wholesome Yum
Hi Katy, The plastic should be touching the pudding with no air between. Contact with air will cause a film to form. I think that both regular plastic wrap or Press’n’Seal should work fine.
Christine Aiello
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
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.
Leila cataline
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
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!
Edna
I have made this from all the way back to the 70s. It is also called chocolate delite. Love it
Maya | Wholesome Yum
Good to know another name for it – thanks, Edna!
Sherri
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
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!
Sherri
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
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!
Angela
We always called it “Next Best Thing to Robert Redford” or “Robert Redford” for short 🙂
Maya | Wholesome Yum
Haha! Thank you for sharing, Angela!
Erica
Can this be frozen?
Maya | Wholesome Yum
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.
Miranda
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
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.
Megan
My pudding didn’t set up!
Maya | Wholesome Yum
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.
Tracy
Xantham gum is not in the recipe. I am making this tomorrow for a party and now I am worried.
Maya | Wholesome Yum
Hi Tracy, Don’t worry about the xanthan gum – as explained in the post, the older version of this had a layer with xanthan gum, but I updated the recipe with an improved version. You don’t need xanthan gum and can follow the recipe as written on the recipe card.
Shelby
I can’t wait to make this low carb version! It looks absolutely delish!
Maya | Wholesome Yum
Thank you, Shelby!
megunprocessed
This looks fantastic! Beautiful shot!
amindfullmom
I love that you made this without boxed food!! YUM!
Lane & Holly @ With Two Spoons
Looks amazing! Chocolate for days!
Jennifer @ Show Me the Yummy
I’m absolutely going nuts over this. Sugar free? Low carb? This is AMAZING!!!!!!
Sean
This is similar to the Italian dessert Tiramisu. Looks great!
Sharon
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
Thank you, Sharon – I’m happy to hear you and your family enjoyed it!
Emily
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
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!
Amber
Could I use Swerve? I do not have straight up Erythritol. Thanks!
Maya | Wholesome Yum
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.
Tammy
Do you know of anything to substitute for the heavy cream? I can’t have dairy.
Maya | Wholesome Yum
Hi Tammy, Coconut cream (the thick kind from a can) should also work. Try to find one without added ingredients/preservatives if you can.
Bethany
Yum! All of those layers look so good!
Lauren
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
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!
Rachel
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!!!
Rachel
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
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!
Tamara Sparks
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
Great names! I love the name for kids especially. “Six layer dessert” is definitely more boring!
Anne
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
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.
Mike
Did you modify the recipe since this post? I don’t see xanthan gum as an ingredient. Just wondering if I missed something?
Maya | Wholesome Yum
Hi Mike, Yes, the recipe was updated based on reader feedback, to make it faster, easier, and less error-prone. (I explained this in the post above the recipe card.) You can go ahead and follow the recipe on the current recipe card.
Amanda
Is there a way to get the old pudding recipe too? I just loved how it turned out and didn’t get it printed before the change. 🙁 After figuring out that I’m in fact not crazy I re-read the entire post and saw you made a change. I would love to be able to try both options. Thanks!
Maya | Wholesome Yum
Hi Amanda, Sorry about the delay – both options are in there now!
Karen Miller
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
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.
Katrin
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.
Kim | Low Carb Maven
This looks super yummy, Maya.
Stacey Crawford
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.
Paula Ramirez
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
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!
Page
I’ve had sex in a lot of different places but never in a pan. But it looks incredible.
Maya | Wholesome Yum
XD Thank you, Page!
Tammie Stovall
I’ve seen this made a lot of ways. You can make a thin cake or a graham cracker crust for the bottom, and do each layer with whatever you like. It’s basically just a bunch of layers of good stuff. You can do a thin cake, a pudding. A layer of sliced fruit, a layer of whip cream, and another pudding or just how you like it.
Georgina
I am drooling over my keyboard! It looks SO good!
Sarah
This just looks amazing! I have loved this dessert for a long time!