Free Printable: Low Carb & Keto Food List
Get It Now- Why You’ll Love This Sugar Free Dessert Recipe
- What Is Sex in a Pan?
- Ingredients & Substitutions
- How To Make This Sugar Free Dessert
- Tips For Serving The Best Sugar Free Dessert
- Storage Instructions
- More Sugar Free Dessert Recipes
- Tools To Make Sugar Free Desserts
- Sugar Free Dessert: Sex In A Pan Recipe card
- Recipe Reviews
After making many low carb sugar free dessert recipes for years, one remains a fan favorite: Sex in a pan! With whipped layers of chocolate, cream, and shortbread, it’s a healthier take on a traditionally sugary recipe (and even works as a diabetic dessert) while keeping all the decadent taste. It’s similar to my sugar-free banana pudding, but with the deep flavor of keto chocolate mousse!
Why You’ll Love This Sugar Free Dessert Recipe
- Sweet chocolate and vanilla flavors
- Smooth and creamy with a nutty crust
- Simple ingredients with no white sugar, confectioner’s sugar, or processed foods
- Easy to make ahead or freeze
- Guilt-free, keto-friendly, gluten-free, and sugar free low carb dessert (under 5g net carbs per piece)
- Perfect sweet treat for Valentine’s Day and other special occasions
The key to healthier sugar free desserts is all in the ingredients… That’s why this one replaces traditional white flour and sugar with Wholesome Yum Almond Flour and Besti Powdered Monk Fruit Allulose Blend. This flour has the finest grind of any nut flour I’ve tried so it presses seamlessly into the other crust ingredients, while the sweetener dissolves effortlessly and tastes exactly like powdered sugar.
I dare you to make recipes for sugar free desserts with these ingredients — you won’t know the difference from the real thing!
What Is Sex in a Pan?
A sex in a pan dessert recipe typically contains layers of instant chocolate pudding, instant vanilla pudding, sweetened cream cheese, whipped cream or cool whip, and a crunchy pecan bottom crust. It became popular in the 70s — and for that reason, you might also know it as “Robert Redford dessert”!
Since I love a challenge, I made a healthier version of the classic sex in a pan dessert recipe and transformed it into one of the best no sugar desserts, without sacrificing the sinfully delicious taste and texture. You can call it a “chocolate layer dessert” if the name makes you squeamish! 🙂
Ingredients & Substitutions
This section explains how to choose the best ingredients for sugar free sex in a pan, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
Pecan Crust:
- Wholesome Yum Almond Flour – Unlike other almond flours, this one has the finest grind for the best taste and texture in your baked goods. Don’t substitute coconut flour here, as it will be too dry, but if you need a nut-free option, use my coconut flour pie crust dough instead.
- Pecan Meal – Made only with pecans. You can also grind your own pecans in a food processor, or just use additional almond flour instead.
- Besti Powdered Monk Fruit Allulose Blend – This powdered sugar replacement is perfect for diabetic dessert recipes, because it has zero net carbs (i.e. won’t spike blood sugar levels) and tastes just like sugar. You can also use regular Besti sweetener for the crust, but I used powdered to cut down on the total number of ingredients you need.
- Unsalted Butter – Measure solid, then melt. Coconut oil would also work as a substitute.
Cream Cheese Layer:
- Heavy Cream – Choose full-fat heavy cream for the best whipping. Coconut cream (or the cream scooped from the top of a chilled can of coconut milk) would probably work as well.
- Besti Powdered Monk Fruit Allulose Blend – For this layer (as well as the chocolate and whipped cream layers below), an allulose-based sweetener like Besti is particularly important to avoid a gritty texture. This is true for any sugar free dessert that needs a smooth texture. Erythritol, as well as most brands of stevia or monk fruit sweetener (which typically include erythritol in the ingredient list), won’t dissolve fully.
- Vanilla Extract – Use a high-quality one for best flavor.
- Cream Cheese – Choose full-fat cream cheese and let it come to room temperature for smoother blending. A dairy-free cream cheese alternative should work fine here if needed.
Chocolate Layer:
- Cocoa Powder – Use the best quality one you can find to make your low sugar dessert recipes just as rich as the originals. Make sure to get unsweetened cocoa powder to avoid added sugar.
- Heavy Cream
- Besti Powdered Monk Fruit Allulose Blend – It’s my favorite sugar substitute for this recipe, but you can check my sweeteners conversion chart if you want to use a different one. Make sure sweeter is powdered for the smoothest results.
- Vanilla Extract
VARIATION: Make a pudding layer instead.
Traditionally, sex in a pan is a pudding dessert, which is usually the chocolate layer. My older version of this sex in a pan cake recipe required making chocolate pudding using xanthan gum (a cornstarch substitute I often use in my recipes for sugar-free desserts), 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, so I made it more simple with chocolate whipped cream instead (which are the ingredients above).
However, if you still want to make this sugar free dessert with a pudding layer, you can find it in the recipe card below.
You can also make this sugar-free chocolate pudding instead for the chocolate layer, which I like better than the original version.
Whipped Cream Layer:
- Heavy Cream
- Besti Powdered Monk Fruit Allulose Blend
- Vanilla Extract
- Sugar-Free Dark Chocolate – Make grated chocolate curls as a garnish with a vegetable peeler or box grater. You could also simply top with sugar-free chocolate chips instead.
How To Make This Sugar Free Dessert
This section shows how to make sugar free sex in a pan dessert, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
Crust:
- Prep. In a large mixing bowl, mix together the almond flour, pecan meal, and powdered Besti. Add melted butter and stir until a crumbly mixture forms.
- Bake. Press crust evenly into a lined medium baking dish (this one is the perfect size) and bake until golden and firm. Let the crust cool completely.
Cream Cheese Layer:
- Beat. While crust bakes, use a hand mixer to beat cream, vanilla, and powdered Besti until stiff peaks form. Gradually add softened cream cheese, beating in between, until well combined.
- Spread. After the crust cools, spread the cream cheese layer over the cooled pecan crust.
Chocolate Layer:
- Beat. Whip heavy cream, powdered Besti, and vanilla together until stiff peaks form. Gradually beat in cocoa powder.
- Spread. Transfer the mixture to the pan and spread over the cream cheese layer of the sugar free dessert.
Whipped Cream Layer:
- Whip. With a hand mixer, beat the cream, powdered Besti, and vanilla until stiff peaks form.
- Spread. Transfer whipped cream to the pan and spread over the chocolate layer.
- Add topping. Sprinkle chocolate shavings on top.
- Chill. Refrigerate the diabetic dessert until set, before slicing.
Tips For Serving The Best Sugar Free Dessert
The only problem with sugar free dessert recipes like this one is that they can be a little challenging to remove from the pan. Follow these tips:
- Line the baking dish with parchment. This makes the entire dessert easier to remove.
- Cut carefully. For clean cut slices or squares pieces, cut in a downward motion (no dragging or see-sawing). Use a thin silicone cookie spatula like this one to lift the piece out of the pan. Wipe the spatula clean between slicing. The first piece won’t be pretty, but it gets easier after that.
- Try it frozen. Sex in a pan can be frozen and served as a frozen dessert after about 10-20 minutes of thawing. This will make it easier to remove cleanly. Bonus: Serving it frozen also makes it great for summer.
- Add toppings. In addition to the chocolate shavings, you can also sprinkle on chopped keto nuts, or drizzle with sugar-free caramel syrup or sugar-free chocolate syrup.
Storage Instructions
- Store: Wrap leftover sugar free dessert recipes with plastic wrap and keep in the refrigerator up to 4 days.
- Meal prep: Make up to 2 days in advance and keep refrigerated until ready to serve.
- Freeze: Cut the dessert into portions and place on a parchment lined sheet pan, with space between the pieces. Freeze until solid. Remove, wrap portions tightly with plastic wrap, and keep them in the freezer up to 2 months. Serve these diabetic desserts frozen, or allow to thaw before slicing and serving. (You can also cover the entire pan with plastic and freeze whole.)
More Sugar Free Dessert Recipes
I have dozens of easy low carb dessert recipes that keep every bite deliciously sweet. Try these ones next!
Tools To Make Sugar Free Desserts
- Baking Dish – The one I use for dozens of diabetic friendly desserts, including this one. You can use this 10.5×7.5-inch size, or 9×9 would also work.
- Hand Mixer – Makes quick work out of mixing layers for this dessert.
- Silicone Cookie Spatula – The best tool for serving sugar free desserts that can fall apart easily. Available at Amazon or Target.
Sugar Free Dessert: Sex In A Pan
Sex in a pan is the perfect sugar free dessert recipe for diabetics, keto followers, or anyone reducing sugar. Sweet, creamy, & chocolaty!
Ingredients
Tap underlined ingredients to see where to get them.
Pecan Crust
Cream Cheese Layer
Chocolate Layer – Option 1 (Old Version, Optional)
Chocolate Layer – Option 2 (New Version)
Whipped Cream Layer
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
Crust
-
Preheat the oven to 350 degrees F. Line a 9×9 inch baking dish or 10.5×7.5 inch baking dish with parchment paper.
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In a large bowl, stir together almond flour, pecan meal, and Besti powdered. Stir in melted butter until a crumbly dough forms. Press evenly into the lined baking dish.
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Bake for 12-15 minutes, until golden and firm. Set aside to cool.
Cream Cheese Layer
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While the crust is baking, make the cream cheese layer. Use a hand mixer to beat the cream, vanilla extract, and Besti powdered together, until stiff peaks form. Gradually beat in the softened cream cheese, a bit at a time, until well combined.
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Once the crust has cooled, spread the cream cheese mixture evenly over it with a silicone spatula.
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 Besti powdered. 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.
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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.
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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.
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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)
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While the crust is cooling, make the chocolate layer. Beat the heavy cream, Besti powdered, and vanilla until stiff peaks form. Beat in cocoa powder gradually.
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Spread the chocolate whipped cream over the cream cheese layer.
Whipped Cream Layer
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Use a hand mixer to beat the cream, vanilla extract, and Besti powdered together, until stiff peaks form.
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Spread the whipped cream over the chocolate layer. Sprinkle chocolate shavings on top.
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Refrigerate for 1-2 more hours (or as long as needed until serving) to fully set.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Recipe Notes
Serving size: 1/16 of the entire pan
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.
Video note: The video above shows how to make this sugar free dessert using the newer version of the chocolate layer.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂
535 Comments
Heather
0Hi!
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
0Hi Heather, It could be that the crust needed to bake for a bit longer. Hope you’ll still like it!
Stephanie
0This 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
0Hi 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
0I 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
0This 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
0Thank you for sharing, Cindy! Hope you like this version, too.
Shirley
0This looks awesome!
Maya | Wholesome Yum
0Thank you, Shirley! Have a great day!
Tricia
0Hi! This sounds and looks great! Can I substitute half and half for the heavy cream?
Maya | Wholesome Yum
0Thank you, Tricia! No, half and half won’t make whipped cream.
Terri Toscani
0Maya, 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
0I totally get that it’s not easy to share, Terri! Thanks for stopping by!
Sara
0Is 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
0Thank 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
0I need to know how much saturated fat is in this ?
Maya | Wholesome Yum
0Hi 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
0I 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
0Hi Lori, It keeps overnight for sure. I haven’t tried for two nights, though. If you try, let us know!
P Hamlin
0I 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
0I like that name! Please come back again soon!
Debbie G
0Yep, 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
0Thanks for sharing, Debbie! Hope you’ll try this version.
Brenda Figel
0I can’t use erythritol, do you think powdered Stevia would work?
Maya | Wholesome Yum
0Hi 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
0Hello!
Does sugar free pudding work or not?
Thanks!
Karina
Maya | Wholesome Yum
0Hi Karina, You can make it with sugar-free pudding, but they are usually filled with artificial ingredients and artificial sweeteners.
Lauren
0So 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
0I am so happy you liked it, Lauren! Thank you for stopping by!
Linda
0Have you tried thickening with gelatin instead of the xanthan gum?
Maya | Wholesome Yum
0Hi Linda, I haven’t for this particular recipe, but I’ve done it for others and I bet it would work!
Christy Kerr
0Is there an adaptation that uses coconut flour?
Maya | Wholesome Yum
0Hi 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
0You 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
0Hi 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
0Mine 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
0Hi 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
0I 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
0Hi 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
0I 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
0Hi Lisa, You can get pecan meal here. Agree with Ruth’s suggestions on the other layers.
Ruth
0Hi 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
0I 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
0Thank you for sharing your tips with us, Alison! Have a great day!
Lisa
0Please 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
0Hi 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
0Thank 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
0I love that you added fresh raspberries, Muriel! Great idea!
Karen
0Best 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
0Thank you so much, Karen! I hope you get better soon. Sending lots of hugs.
Diya
0My 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
0Hi 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
0Is that much erythritol safe? Do you have desserts without any fake sugar?
Maya | Wholesome Yum
0Hi 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
0I 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
0It’s definitely an interesting name, Barbara! I am so happy you enjoyed it!
Rachel
0My 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
0Thank 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
0Delicious. I used the new version and was perfect!
Maya | Wholesome Yum
0I am so happy to hear that, Christina! Thanks for stopping by!
Allisha
0Which option is listed in the nutrition facts?
Maya | Wholesome Yum
0Hi 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
0Do you know about how much sodium is in either the pan or one serving?
Maya | Wholesome Yum
0Hi Ashley, I don’t have sodium information available but you can enter the ingredients into an online calculator to find out.
Greg Adair
0Made it in a 10” Springform pan. Turned out awesome. And we told everybody the name and what a laugh they got.
Maya | Wholesome Yum
0I am glad you liked the recipe, Greg! And the name 🙂 Thanks for stopping by!
Theresa Pye
0If 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
0Hi Theresa, You can use any kind of pudding you like. This recipe is not only gluten-free but sugar-free. 🙂
Louise Kilbreth
0I call it Chocolate Delight. The name is changed to protect the innocent!
Maya | Wholesome Yum
0I like that name, Louise! 🙂 Thanks for stopping by!
Karen
0My 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
0I love that your daughter licked the pan clean, Karen! Thanks for stopping by!
Michelle
0I 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
0I hope you like it, Michelle! Have a great day!
April
0Any 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
0Hi April, I haven’t attempted butterscotch pudding yet. Let me know if you find something that works! Hope you like the dessert otherwise.
Lourdes
0For the chocolate pudding options – can you use sugar free chocolate pudding?
Maya | Wholesome Yum
0Hi 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
0Thank you!! I can’t wait to make it!
Leslie
0Going to try this. My mom makes a similar version the old way and calls it “holy smoke”!
Maya | Wholesome Yum
0Hi Leslie! I hope you like it!
Isabelle Peterson
0OMG!!! 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 oops with that top layer – but it was for Easter… LOL
Maya | Wholesome Yum
0Thank you, Isabelle! I’m so glad you liked the dessert. That modification for the top layer sounds delicious!
Terris
0Can 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
0Hi 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
0Has 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
0Hi Em, I haven’t tried that, but it sounds beautiful! It should work fine and hold together once it sets in the fridge.
Ruth
0I 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
0Thank you, Ruth! That sounds great! If you want to share a photo, the best way is on Instagram and tag @wholesomeyumblog.
Sue Pruitt
0I 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
0What 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
0Hi 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
0This 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
0Hi Elizabeth! I am so happy you liked it! Thank you!
Angela
0Do 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
0That’s a great idea, Angela! I’ll need to try that sometime. Let me know if you try it, too.
Jillian
0Hi! 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
0Hi 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!
Becca Jo Thomas
0Are the macros listed for old version or new version?
Thanks!
Wholesome Yum L
0Hi Becca, the nutrition information listed is for the new version of the recipe.
Kathryn
0We called this one heaven in a pan at my house! 😉
Maya | Wholesome Yum
0I like that name too, Kathryn! It fits perfectly! Have a great day!
Billi
0I haven’t used almond flour before. I have almond meal from Trader Joe’s. Is that the same as almond flour?
Maya | Wholesome Yum
0Hi 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
0Just 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
0Hi 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
0This looks great. Can I replace Cream Cheese with Mascarpone?
Maya | Wholesome Yum
0Hi John, Yes, definitely!
John Dang
0Thanks, 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
0Hi 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
0We used Stevia for this recipe and I’m a little disappointed in the after taste from it!!! Any suggestions?
Maya | Wholesome Yum
0Hi 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 tap the pink links they take you to ingredients.
Michelle
0I made this for Valentine’s Day in heart shaped pans, it was so cute and delicious!!!
Maya | Wholesome Yum
0Thank you, Michelle! I love the idea of making it into heart shapes!