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Free Printable: Low Carb & Keto Food List
Get It NowI’ve made so many sugar free desserts over the years, but one of them — with a very cheeky name — remains a fan favorite for many of you: Sex in a pan! With layers of chocolate, sweet cream cheese, whipped cream, and pecan shortbread, this is my healthier take on a traditionally very sugary treat — with the same decadent taste. I first made this sugar free dessert recipe for a gathering back in 2017, and it’s still one of my faves when I want to bring something that gets people talking. Make it with me next time you want an impressive dessert for diabetics in your life — or anyone avoiding sugar like I do!
Why You Need My Sugar Free Dessert Recipe
- 3 rich, creamy layers on a shortbread crust – This no sugar dessert starts with a buttery pecan crust (similar to my almond flour cookies but with pecan flavor), and layers on sweet, creamy vanilla cream cheese, a whipped chocolate layer (with an option for pudding instead), and fluffy whipped cream on top. I love how decadent it tastes!
- 2 options for the chocolate layer – I originally used a homemade pudding for the chocolate layer, as that’s what traditional sex in a pan has, but later updated the recipe to be whipped chocolate because it’s much easier and doesn’t require waiting for that layer to set. You can choose what you prefer.
- Special diet friendly – This sweet treat is gluten-free and keto friendly, with less than 5g net carbs per piece, clean ingredients, and no refined sugar, so it’s a perfect diabetic dessert.
- Perfect for special occasions – This is one of my best sugar free dessert recipes for birthdays, Valentine’s Day, or Mother’s Day, and many readers have told me it’s one of their favorite Christmas recipes. It’s perfect when you want to impress!
Oh, and if you’re wondering what’s up with the name of this sugar free dessert, sex in a pan is what people called the regular version when became popular in the 70s — because it was so good. Feel free to call it by its alternate name, Robert Redford dessert, or simply chocolate layer dessert.
Ingredients & Substitutions
Here I explain the best ingredients for my sugar free dessert recipe, what each one does, and substitution options. For measurements, see the recipe card.
Don’t be intimidated by the 4 layers in this low sugar dessert — each has only a few ingredients, and many of them are the same! Here’s what you’ll need for each.
Pecan Crust:
- Wholesome Yum Almond Flour – The base of the crust. Unlike other brands, this one has the finest grind for the best texture in your baked goods.
- Pecan Flour – Sometimes called pecan meal, this is just ground pecans. I get this pecan flour for convenience, but you can also grind your own pecans in a food processor. Feel free to replace this with other ground keto nuts, or even just use additional almond flour.
- Besti Powdered Monk Fruit Allulose Blend – My favorite sweetener for diabetic dessert recipes like this, because it doesn’t have the cooling aftertaste of most brands. You can use granulated Besti here, I just used powdered to cut down on the total number of ingredients in my recipe. Any other sugar substitute you’ve got should also work fine for the crust (check my check my sweetener conversion chart), but you might as well grab powdered Besti because it does make a big difference in the other layers (see below).
- Unsalted Butter – Measure solid, then melt. Coconut oil works, too.
Nut-free option:
Don’t substitute coconut flour here, as it will be too dry! If you need a nut-free option, use my coconut flour pie crust dough.
Cream Cheese Layer:
- Cream Cheese – Any kind you like works! Even dairy-free alternatives are just fine.
- Heavy Cream – Thins out the cream cheese. Coconut cream (or the cream scooped from the top of a chilled can of coconut milk) works for a dairy-free option.
- 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 because it dissolves easily and gives your sugar free dessert a smooth texture that isn’t gritty. 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 – I like this brand.
Chocolate Layer:
You’ve got 3 options here:
- Chocolate pudding option: This was in the sugar free dessert I made originally, but it’s more time consuming, and the texture isn’t my favorite anymore. I kept it as an option because many of you said you love it. You’ll need heavy cream, unsweetened almond milk, powdered Besti, sugar-free dark chocolate, butter, xanthan gum, and vanilla. Alternatively, you can use my keto chocolate pudding recipe — which I actually like better.
- Chocolate whipped cream option: This simpler version I make most often just needs cocoa powder (I recommend a Dutch processed one like this, as it’s less bitter), powdered Besti, heavy cream, and vanilla. If you like a whipped texture but want it a little creamy, my keto chocolate mousse works nicely as well.
- Protein pudding: I tried this one more recently and it worked really well! Just quadruple my protein pudding recipe and use it here.
Topping Layer:
- For the whipped cream: My sugar-free whipped cream is super easy to make using heavy cream, powdered Besti, and vanilla.
- For chocolate topping: I use a vegetable peeler (this one is my favorite) to make curls of sugar-free dark chocolate bars. You can also simply top with sugar-free chocolate chips.
How To Make This Sugar Free Dessert
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
Pecan Crust:
The process here is similar to my almond flour pie crust, but with pecans added and a different dish.
- Mix the dough. In a large mixing bowl, mix together the almond flour, pecan meal, and powdered Besti. Add the melted butter and stir until a crumbly dough forms.
- Press the crust. Transfer the mixture into a lined medium baking dish (this one is the perfect size).
- Bake. Once it’s golden, remove from the oven and cool completely.
Cream Cheese Layer:
This layer is basically a sweet, whipped vanilla cream cheese.
- Beat the heavy cream, Besti, and vanilla. While crust bakes, combine these ingredients in a large bowl. Use a hand mixer to beat until stiff peaks form.
- Add the cream cheese. Add it gradually, beating between additions, until well combined.
- Spread. After the crust cools, spread the cream cheese layer over it.
Chocolate Layer:
I’ve shown my favorite chocolate whipped cream version here. For the alternate pudding option, see the recipe card below for my original version, or make my keto chocolate pudding here.
- Beat the heavy cream, Besti, and vanilla. Whip them until stiff peaks form, just like the previous layer.
- Add the cocoa powder. Beat it in gradually.
- Spread. Transfer the mixture to the pan and spread the chocolate layer over the cream cheese layer of your sugar free dessert.
Topping Layer:
Last step! You’ll make my sugar-free whipped cream, top with chocolate, and chill.
- Beat the heavy cream, Besti, and vanilla. 3rd time around! Look for stiff peaks again.
- Spread. Transfer whipped cream to the pan and spread over the chocolate layer.
- Add topping. Sprinkle chocolate shavings on top.
- Refrigerate. Pop your diabetic dessert in the fridge for a couple hours before slicing — this helps it firm up and stay together better.
My Recipe Tips & Notes
- Bring your cream cheese to room temperature. This helps it blend evenly in the cream cheese layer without any lumps.
- Pick the right size baking dish. I like to use this one for the nice, tall slices you see here. A 9×9-inch pan will also work.
- Make sure the crust is completely cool before layering. If it’s still warm, the whipped cream can melt.
- Be careful not to over- or under-beat the cream. You’re going for stiff peaks, which means the cream “stands up” from the beaters when you hold them up. Another sign I watch for is that the cream doesn’t start to slide out when I tilt the bowl sideways. If you don’t beat the cream long enough, your sugar free dessert can end up runny, but if you do it too long, it’ll turn into butter!
- Spread the layers gently to avoid mixing them together. This is especially important for the 3rd and 4th layer, when you’re layering over another soft layer. I find it helpful to add the mixtures in dollops rather than one big clump, then gently spread to any empty areas.
- Reuse the same bowl to save on dishes. I just wipe it down with a paper towel between layers.
- Tips for slicing: The first piece won’t be pretty, so manage your expectations. 😉 After that, I find it helpful to cut in a downward motion (no dragging or see-sawing, wipe your knife clean between slices, and use a thin silicone cookie spatula like this one to lift each piece out of the pan.
- Where do the 2.5 grams of sugar come from? It’s just from the cream. There is no added sugar or high carb ingredients, which is my criteria for sugar free desserts, so I still call this one sugar free. And it’s still a great dessert for diabetics, because it’s not enough to spike blood sugar.
Recipe Variations
There are lots of ways you can change up this sugar free dessert recipe! Here are some of my favorites I’ve tried, as well as some options for other dietary restrictions:
- Drizzle with syrup – Try my sugar-free caramel syrup or sugar-free chocolate syrup for extra richness.
- Top with berries – Bring in a pop of color and fruity flavor with raspberries or sliced strawberries. You can place them on top or even between the layers.
- Add crunch – Extra chopped pecans on top are perfect for this without adding any extra ingredients to get.
- Banana instead of chocolate – Bananas are not keto friendly, but once I made this using my sugar-free banana pudding (no bananas in it) instead of the chocolate layer! If you’re not making this dessert for diabetics and don’t mind just a little natural sugar, you can even place thin banana slices on top.
- Peanut butter instead of cream cheese – You can make the swap 1:1. Just make sure to choose a peanut butter with no sugar added (this one is my fave). I love this version for a chocolate pb combo!
- Try it frozen – This recipe is very freezer friendly so you can freeze it for later, but I actually love it as a frozen sugar free dessert sometimes! It comes out of the freezer very solid, so you’ll need to thaw it on the counter for 10-20 minutes. Bonus: This method makes it easier to remove from the pan cleanly, and it’s refreshing in the summer!
- Nut free – Don’t substitute coconut flour here, as it will be too dry! If you need a nut-free option, use my coconut flour pie crust dough.
- Dairy free – This low sugar dessert has a lot of dairy, but you can easily make it dairy-free (and also vegan) by swapping the heavy cream in all the layers with coconut cream, and using dairy-free cream cheese.
More Sugar Free Dessert Recipes
I have dozens of easy low carb dessert recipes without any sugar! Try one of my other popular ones next:
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!
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Ingredients
Tap underlined ingredients to see the ones I use.
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 to start a kitchen timer.
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)
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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.
Maya’s Recipe Notes
Serving size: 1/16 of the entire pan
- Tips: Check out my recipe tips above to help you get the right texture in this sugar free dessert, get clean layers, save on dishes to wash, and remove it from the pan more easily.
- Variations: See my variations above for different toppings or add-ins, alternate flavors, and options to make this recipe dairy-free or nut-free.
- Store or meal prep: Cover the pan in plastic wrap and keep in the fridge. It’s best within 1-2 days, but can last up to 4 days.
- Freeze: You can freeze the entire pan, or carefully arrange slices on a parchment-lined sheet pan to freeze individually. Wrap them in plastic wrap once solid and freeze in a zip lock bag. Either way, your treat will be good for at least 3 months in the freezer. You can serve it frozen (thaw on the counter for 10-20 minutes first) or thaw before serving.
- Note on nutrition info: The numbers below are for the new version (option 2).
- Where do the 2.5 grams of sugar come from? It’s just from the cream. There is no added sugar or high carb ingredients, which is my criteria for sugar free desserts, so I still call this one sugar free. And it’s still a perfect dessert for diabetics, because it’s not enough to spike blood sugar.
- Recipe 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 (shown in my pictures and video here) is faster and easier, but more like a chocolate whipped cream layer.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Sugar Free Dessert: Sex in a Pan
580 Comments
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!
Abby
0I 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
0Thank you, Abby! I’m glad you liked it!
Maui
0Everything looks so good. How do I get the recipes??
Maya | Wholesome Yum
0Hi Maui, The recipe is on the recipe card right on this page.
Tina
0Can I cut this recipe up into servings and freeze them to enjoy later?
Maya | Wholesome Yum
0Hi Tina, Yes, you can!
Nicole
0Made this today, it was deliciously decadent, and a hit with the whole family! And I’m still on my diet. 🙂 Thanks!
Maya | Wholesome Yum
0Thank you, Nicole!
Julie Jang
0Hi, 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
0Hi Julie, Yes, definitely! I pretty much always make this the day before the occasion, since it takes some time to make.
Alyssa
0This 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
0Thank you, Alyssa! Great ideas!
Tonia
0Looks delish. How can I print this?
Maya | Wholesome Yum
0Hi 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
0This 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
0Thank 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
0Thank 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
0You’re welcome!
Mia
0I 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
0Hi Mia, The carbs in the Swerve don’t need to be counted because they don’t get absorbed.
Mia
0Hi 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
0Maya, I know diabetics are particular about carbs, but you might want to double-check on Swerve. It DOES NOT have an effect on blood sugar! Hope it works out for you! I love swerve!
Maya | Wholesome Yum
0I love Swerve too, Becca Jo! Thanks for the tip!
Mike
0So, 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. Much appreciated for this!
Maya | Wholesome Yum
0Thank you so much, Mike! I’m glad to hear it was a hit on Christmas!
Danica
0Any 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
0Hi 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
0Hi. 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
0Hi 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
0I bought xanthan gum for this recipe. Can you put up the original version of the chocolate pudding in an addendum?
Maya | Wholesome Yum
0Hi Beth, Yes, I added that option back!
Tracy
0It says to line the pan with parchment paper. When do you remove the paper?
Maya | Wholesome Yum
0Hi Tracy, You don’t remove the parchment paper. It’s just a liner on the bottom of the pan.
Lynn
0Hi! 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
0Hi Lynn, I’m so sorry about the delay! I hear your feedback and have added the old version back in as an option.
Anna
0So 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
0Thank you, Anna! I hope you like it!
Shannon Brown
0I 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
0Hi 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
0After 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
0Hi 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
0Why 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
0Hi 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
0Hi 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
0Hi 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
0I have made this from all the way back to the 70s. It is also called chocolate delite. Love it
Maya | Wholesome Yum
0Good to know another name for it – thanks, Edna!
Sherri
0Thank 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
0I 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
0Yikes, 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
0Hi 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
0We always called it “Next Best Thing to Robert Redford” or “Robert Redford” for short 🙂
Maya | Wholesome Yum
0Haha! Thank you for sharing, Angela!
Erica
0Can this be frozen?
Maya | Wholesome Yum
0Hi 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
0My “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
0Good 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
0My pudding didn’t set up!
Maya | Wholesome Yum
0Hi 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
0Xantham gum is not in the recipe. I am making this tomorrow for a party and now I am worried.
Maya | Wholesome Yum
0Hi 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
0I can’t wait to make this low carb version! It looks absolutely delish!
Maya | Wholesome Yum
0Thank you, Shelby!
Meg
0Fantastic! Beautiful!
amindfullmom
0I love that you made this without boxed food!! YUM!
Lane & Holly @ With Two Spoons
0Looks amazing! Chocolate for days!
Jennifer @ Show Me the Yummy
0I’m absolutely going nuts over this. Sugar free? Low carb? This is AMAZING!!!!!!
Sean
0This is similar to the Italian dessert Tiramisu. Looks great!
Sharon
0I 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
0Thank you, Sharon – I’m happy to hear you and your family enjoyed it!
Emily
0Your 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
0Hi 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
0Could I use Swerve? I do not have straight up Erythritol. Thanks!
Maya | Wholesome Yum
0Hi 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
0Do you know of anything to substitute for the heavy cream? I can’t have dairy.
Maya | Wholesome Yum
0Hi Tammy, Coconut cream (the thick kind from a can) should also work. Try to find one without added ingredients/preservatives if you can.
Bethany
0Yum! All of those layers look so good!
Lauren
0Yummy! 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
0What 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
0Thank 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
0Hello. 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
0A 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
0We 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
0Great names! I love the name for kids especially. “Six layer dessert” is definitely more boring!
Anne
0I 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
0That 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
0Did 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
0Hi 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.
Wholesome Yum A
0Is 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
0Hi Amanda, Sorry about the delay – both options are in there now!