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
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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.
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
Lisa
0I 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
0If 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.
My modifications: Couldn’t get the 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 erythritol 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 vanilla further adds to the cold ethyritol taste.
Maya | Wholesome Yum
0Thank you so much for sharing, Amber! Great idea with the parchment paper.
Tammy L Tanksley
0I 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
0It’s the best keto desert!!!!!!!
Thanks for sharing.
Kandi
0Do you have to use almond flour? Can you just use all pecan instead?
Maya | Wholesome Yum
0Hi Kandi, Yes, you can do that, but it stays together a little better with some almond flour in there since it’s finer.
Jessica
0Hi, can you use a different sized baking dish or just the 9×9? Thanks in advance
Maya | Wholesome Yum
0Hi Jessica, You can use a smaller one if you’d like. The baking time for the crust would increase.
Louann
0This is my second time making this, taking this one to church study tomorrow. Folks don’t realize how delicious KETO can be.
Jennifer
0I 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
0Absolutely 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
0Hello, 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
0Hi Danielle, Sorry you had issues with it. Which version did you try to make?
Karen
0Most delicious dessert I’ve ever tasted. Pure decadense. Family favorite
John
0I 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
0My 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
0I 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
0Hi- I’m planning on making this for a party. Can I make it day before ? And add shavings before serving ?
Ty
Maya | Wholesome Yum
0Yes, you can!
Renee
0I didn’t have any xanthan gum so I substituted 1/2 pack of unflavored gelatin and it came out perfect!
Maya | Wholesome Yum
0That’s great to hear, Renee! So glad to hear that worked!
Tj
0Are the carbs based on old version or new version?
Maya | Wholesome Yum
0Hi Tj, They are for the new version. Both versions are low carb, though.
Janine
0I 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
0Wonderful 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
0Question, can I substitute coconut flour for almond flour?
Maya | Wholesome Yum
0Hi Catalina, No, sorry, that won’t work.
Christy
0A lady in a comment above used a 1/4 cup of coconut flour instead of almond and it worked.
Krystal
0I 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
0This dessert is absolutely delicious! It took me a long time to make it. I’m not much of a cook. 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
0This 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
0OH 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
0This looks so amazing, you have so many great recipes!
Rebecca
0This 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
0Great 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
0This is delicious! My kids even said it was good.
Carol Bergdahl
0Where 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
0Hi 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
0We didn’t have pecans so I used unsweetened coconut flakes and it turned out fantastic!! Thanks for a great recipe!
Suzanne
0This 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
0I just made it with #1 chocolate pudding can’t wait to try it and very easy to make
Monique
0We 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
0Hi 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
0I 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
0Hi 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
0Can you not use the sugar free Jello cook and serve?
Maya | Wholesome Yum
0Hi 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
0I 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
0Hi 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
0I 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
0Hi Dezarae, It was likely too much xanthan gum. You can try using less next time, or just make the 2nd option.
Pamela Bills
0This sounds fabulous and I think its close to “The next best thing to Robert Redford” . LOL . Question: could you use stevia?
Maya | Wholesome Yum
0Hi Pamela, Yes, you can use any sweetener you like. Check the sweetener conversion calculator here.
Kati
0If 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
0Hi Kati, Sorry, I’m not sure. I never use pre-packaged pudding as it’s filled with artificial ingredients.
Taylor
0The 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
0Ha! That’s funny, Taylor!
Donna
0Can you make this ahead and freeze it?
Maya | Wholesome Yum
0Hi Donna, Yes, you can!
Randy
0I 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
0Hi Randy, The brands I use are linked on the recipe card – tap the ingredients and it will take you to them. The lemon packets sound yummy, too!
Wendy
0I made this for my sisters birthday today and it turned out amazing.
Maya | Wholesome Yum
0I am so happy to hear that, Wendy! Thank you!
June Strong
0Hi, I would love to make this nut free for my son with food allergies. Any tips for substitutions? Thanks!
Maya | Wholesome Yum
0Hi June, You could make the crust similar to the crust in these cupcakes.
batmom
0This 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
0Thank you! This has a lot of names so you could call it anything you like. 🙂
Carmen
0My 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
0You may be doing it wrong. LOL. The church social name for this is normally Chocolate Lasagna.
Annette
0My 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
0Thank you for sharing, Annette! Yes, you could use some ground pistachios in place of the almond flour.
Jackie
0This 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
0Thank 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
0Which version should I make? I can’t decide.
Maya | Wholesome Yum
0They are both good! Let me know which one you went with and how you liked it!
Kim
0Could I use agar agar instead of xanthan gum?
Maya | Wholesome Yum
0Hi Kim, Possibly, but I haven’t tried it. Let me know if it works for you!
Nancy J Ryan
0Is there anything you can do to fix the pudding if it gets slimy??
Maya | Wholesome Yum
0Hi Nancy, You might be able to try adding more of the other ingredients to taste, to try to adjust the ratio.