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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
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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.
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
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.
Tom
0You may be doing it wrong. LOL. The church social name for this is normally Chocolate Lasagna.
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
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.
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.
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
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.
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!
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.
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.
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!
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).
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.
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!