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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
Dustin
0Made this awhile ago and was a big hit. Gave my Mom some to try and she liked it so much she was going to pay me to make another one. Couldn’t charge my Mom so next time I made it I had to make two because the first went so quick. Even my son would rather have this than reese’s, kitkat, or little Debbie’s. Now I got to make three for Mother’s day: one for my Mom, one for my Mother-in-law, and one for my wife. Guess that’s how it goes when you make a recipe everyone likes. Thanks for sharing this recipe and it’s wonderful for keto is another plus about it. Also my Mother-in-law is diabetic so this will be the perfect dessert to make.
Jeana L Ford
0Have you tried this dairy free?
Maya | Wholesome Yum
0Hi Jeana, No, I haven’t, sorry.
Lea
0Hi! I did it today… wait in the refrigerator to set. Can I ask you what kind of heavy cream do you use? Because in my country I don’t find any without sugar in it.
Maya | Wholesome Yum
0Hi Lea, Heavy cream is a (slightly thicker) liquid, usually in the store next to milk and half & half. It’s NOT whipped cream, which is usually sweetened. Not sure what country you’re in, but I’ve been all around Europe, US and Canada, and all of them do carry heavy cream without sugar. Hope you can find it!
Mavis
0Maya, your recipes never disappoint! I just put this in the fridge (after a tiny taste test!) made as option #2, and I’m sure that my non-keto husband is going to be asking for it again soon! It has such a nice, rich flavor without being too heavy and will be perfect for Easter dinner! Thank you!
Sher S
0So far I’ve only nibbled on each layer as they’ve been made and it’s fantastic! I can’t wait to eat it all together! I made version 1/ chocolate pudding… yum!
Patty Taylor
0Oh my goodness! This was heaven!! My husband and I both have hypoglycemia and can’t eat sugar. Our daughter made this for my husband’s birthday and we couldn’t stop eating it! Thank you so much for this wonderful treat.
Tom
0How well does this freeze?
Maya | Wholesome Yum
0Hi Tom, It freezes well!
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?
Christy
0A lady in a comment above used a 1/4 cup of coconut flour instead of almond and it worked.
Maya | Wholesome Yum
0Hi Catalina, No, sorry, that won’t work.
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!