
Free Printable: Low Carb & Keto Food List
Get It NowAfter 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. Get one at Amazon or Target.
- 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
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. Please turn Safari reader mode OFF to view ingredients.
Pecan Crust
Cream Cheese Layer
Chocolate Layer – Option 1 (Old Version, Optional)
Chocolate Layer – Option 2 (New Version)
Whipped Cream Layer
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
Crust
-
Preheat the oven to 350 degrees F. Line a 9×9 inch baking dish or 10.5×7.5 inch baking dish with parchment paper.
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In a large bowl, stir together almond flour, pecan meal, and Besti powdered. Stir in melted butter until a crumbly dough forms. Press evenly into the lined baking dish.
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Bake for 12-15 minutes, until golden and firm. Set aside to cool.
Cream Cheese Layer
-
While the crust is baking, make the cream cheese layer. Use a hand mixer to beat the cream, vanilla extract, and Besti powdered together, until stiff peaks form. Gradually beat in the softened cream cheese, a bit at a time, until well combined.
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Once the crust has cooled, spread the cream cheese mixture evenly over it with a silicone spatula.
Chocolate Layer – Option 1 (old version, like pudding)
-
While the crust is cooling, make the chocolate pudding layer. In a medium saucepan, combine the heavy cream, almond milk, sugar-free dark chocolate, butter, and Besti powdered. Cook over medium-low to low heat, stirring frequently, until the chocolate is melted and sweetener dissolves (about 5-10 minutes). Be careful not to get the heat too high to avoid burning the chocolate.
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Gradually sprinkle the xanthan gum into the saucepan a little at a time (don’t just dump it in) and immediately whisk to incorporate. Continue to heat for about 5 minutes, whisking constantly. Remove from heat, then whisk in the vanilla extract.
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Cool the chocolate pudding for 15 minutes (it will thicken, but still be liquid). You can add more xanthan gum if needed, but don’t add too much or it will get slimy. Stir/whisk again after cooling, then pour it over the cream cheese layer.
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Cover with plastic wrap, making sure it’s directly against the surface to prevent a film forming. Refrigerate for at least 2 hours.
Chocolate Layer – Option 2 (new version, faster)
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While the crust is cooling, make the chocolate layer. Beat the heavy cream, Besti powdered, and vanilla until stiff peaks form. Beat in cocoa powder gradually.
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Spread the chocolate whipped cream over the cream cheese layer.
Whipped Cream Layer
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Use a hand mixer to beat the cream, vanilla extract, and Besti powdered together, until stiff peaks form.
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Spread the whipped cream over the chocolate layer. Sprinkle chocolate shavings on top.
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Refrigerate for 1-2 more hours (or as long as needed until serving) to fully set.
Last Step: Leave A Rating!
This helps other readers and also helps me continue to provide free recipes on my site.
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.
Want to save this recipe?
Save This Recipe Now© 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. 🙂

523 Comments
Bobbi Baker
0Once the recipe is made can I freeze it in individual servings? I am the only Keto person my house. My husband will not try anything that’s low carb or healthy! I love him even though he’s a nut!
Wholesome Yum M
0Hi Bobbi, It’s not going to thaw out and look nearly as pretty as it was when you first made it, but it will freeze just fine.
Kristi
0I’m considering making this for my parents anniversary. How long is it able to sit in the fridge and not get weird? It looks amazing! Also, I don’t have pecan meal, do you know what I can use? I have plenty of raw pecans. I have introduced a ton of people to your website, some who are not even on any diet and they love your recipes!! Thanks for all the great recipes!!!
Wholesome Yum M
0Hi Kristi, If you would like to use pecans, you can put them in a food processor and grind into a coarse meal to use. Otherwise, you can use all almond flour as your base. It will keep for a few days, but I wouldn’t try to make it more than a day or two before.
Kristi
0Thank you so much! I went back and looked at the ingredients after and saw that I could put them in a food processor. I’m looking forward to making this!!
Tania
0How long will this keep in the fridge? We usually make one dessert pan per week. Will it last?
Wholesome Yum M
0Hi Tania, If you would like to enjoy this through the week, I recommend slicing into individual portions and freezing. You can remove slices several minutes before serving to allow it to soften. Enjoy!
Wholesome Yum M
0Hi Tania, If you are meal planning this dessert for the week, I recommend freezing this dessert in single serve portions. Remove from the freezer a few minutes before serving for the best consistency. Enjoy!
Lisa
0Had a great tase & perfectly layered. A good 24hrs will mellow out the “artificial” sugar taste. Will definitely make again!
Nanette
0Can I use low-fat cream cheese and a lite cream?
Wholesome Yum M
0Hi Nanette, It will change the nutrition as listed in the recipe card, but yes, the recipe will work with those substitutions.
Margie
0We loved the “old” version, with cooked pudding. It was very delicious the next day. I already have requests to make it again soon!
Sonya L
0I’m looking forward to trying these recipes.
Roseanna
0This sounds wonderful. I have one problem….I have a heart condition and can’t have chocolate because of the caffeine. Can this be made with carob? Would it change the preparation or the flavor?
Wholesome Yum M
0Hi Roseanna, Yes! Substitute the cocoa powder for carob in the same amounts and you are good to go!
Deb
0Made this for Valentine’s Day dessert, favorite keto friendly dessert ever!!!
Irene
0Hi,
Is it possible to use cocoa powder instead or chocolate bar?
Wholesome Yum M
0Hi Irene, Yes, see the additional options for making the chocolate base in the recipe. Cocoa powder will work fine.
Camille
0Awesome!!! I was craving for a dessert and my daughter in law came to my home and made it for me, I just loved it, Now I made it two or three times by myself, although it is hard for me to make the cream to form stiff peaks….
Sherrie
0Hi. We’ve been eating this dessert for years. The non keto version. Lol. We always called it Chocolate Delight. Look it up. You’ll find tons of recipes. This is a great Keto version. Thanks!
Aleah Williamson
0Can you substitute plain Greek yogurt for the cream cheese?
Wholesome Yum M
0Hi Aleah, I don’t think that would work. The greek yogurt would be too loose on it’s own. Maybe combine 50/50 with cream cheese?
Marilyn Davis
0How do I share this recipe on Email?
Wholesome Yum M
0Hi Marilyn, The easiest way to do this is to send the link to the website in your email. The link for this recipe is: https://www.wholesomeyum.com/recipes/sex-in-a-pan-sugar-free-low-carb-gluten-free/
Ana
0I made this recipe and was tasting amazing. The only problem was that it was so runny!! Both the chocolate layer and the whipped cream so just too milky. I left it in the fridge for the second day and it was the same.
The taste even improved the second day and had one more portion today. Super taste.
The question is, can we put some gelatin or agar agar to get the layers so they can get better structure ? … and how much?I used the second choice for the chocolate layer.
Thanks
Wholesome Yum M
0Hi Ana, You can definitely stabilize your whipped cream layers with a little bit of gelatin! I would use 1 tsp for every cup of heavy whipping cream in each layer. Bloom the gelatin in 1 tbsp of water for 5 minutes, then heat until it dissolved. Once dissolved, you can add it to your whipping cream and start beating into stiff peaks.
Veronique
0Oh my wow! I have seen this recipe numerous times and never tried it before! But I decided to make this for hubbies birthday as he was craving peppermint crisp tart. I used the original pudding layer and added peppermint extract to the cream cheese and chocolate pudding layers and it was divine!!!! One of the best keto deserts I have ever served and our non-keto guests were completely shocked when I told them its keto!!!
Debe
0How much extract did you put in?
Kim C
0I made this for a KETO Christmas Party. (I convinced everyone who came to make a Keto item) I was known for my deserts and since switching to Keto 8 months ago I have struggled baking. This recipe and your Cheddar cheese bisquet recipe allowed me to show them that Flour and sugar free foods can be wonderful and delish….Thank you for all you do in helping us to keep holiday cooking Keto.
Llamrei
0Hi there! Loving so many of the recipes so much here. Thanks for all your work. I’m curious to make this one, it looks amazing! Unfortunately after going Keto, I’ve found my stomach will not easily tolerate most sweetners, natural or no (I started on the Lakanto brands – and now I’m looking at using just pure Monk Fruit Powder, not the Erythritol blend ones.
The trouble is it’s so much more intensely sweetening on it’s own I’d use a lot less comparatively to the amounts of Monk Fruit/Erythritol blends – say 1.5 teaspoons Powdered Monk Fruit being equivalent to the 1/3 of a cup powdered Erythritol called for – I know you can only guess at it, but do you think this would effect the ‘stability’ of the cream and pudding to hold up? I imagine the powdered sweetener gives it some of it’s structure? Or do you think it might be okay? Sorry for the complicated question and appreciate your guesses on this!
Wholesome Yum M
0Hi Llamrei, the recipe should still hold up well without the bulk of the powdered sweetener. If you wanted a little extra “structural insurance” you could add a small amount of bloomed gelatin to the whipped cream and pudding layers.
Mary Beth
0Hi, I’m trying this for a Christmas lunch with friends. One is diabetic and the other is Keto so it sounds perfect. Can I make it a day ahead and keep it refrigerated?
Wholesome Yum M
0Hi Mary Beth,
Yes! It will be delicious when refrigerated overnight. Enjoy!
Linda
0Hi there. This looks sooooo good. Thinking of making for Christmas day (is summer in NZ)
Can we swap out the sweetner for powdered stevia? In equal quantities?
Wholesome Yum M
0Hi Linda, Yes, but not in equal quantities. Since the top layers of this dessert are no-bake, you should be able to sweeten each layer to taste. Start with a small amount of stevia and work your way up as needed.
Rhonda
0Looks great…if it’s any easier to say, we made this for years (in the eighties maybe) and called it mud pie! One question…any reason we can’t sub sugar free pudding into the old recipe with cream cheese and whipped cream (we used Cool Whip, of course)
Maya | Wholesome Yum
0Hi Rhonda, Store bought sugar-free pudding uses artificial sweeteners, that’s a big reason I don’t recommend it. You can use my keto sugar-free pudding recipe here if you prefer, I actually prefer it now over the version in this dessert recipe.
Arlene Baker
0This recipe is exquisite! It has saved my entire diet, and to be honest, I think it not only curbs my sweet tooth cravings, but has actually helped along the weight loss for adding the proper ‘keto’ fats into my daily intake.
Ronda
0I am out of nuts. can I make the base layer without nuts? Thank you in advance. I Love your recipes.
Wholesome Yum A
0You could, Ronda, but getting pieces of it out of the pan neatly would be difficult.
Jan
0Can I substitute stevia for the Erythritol?
Wholesome Yum A
0You should be able to here, but you would use much less. See my sweetener conversion chart for more guidance.
Kim
0Which chocolate later is better? Old version or new version?!
Wholesome Yum M
0Hi Kim, Option 1 is more like a pudding, Option 2 is more like chocolate whipped cream. They are both tasty, just depends on your desired texture.
Barbara
0Looks yummy. Will leave review after I make it! Can I sub allulose for your sweetener? I can probably use processor to make it ‘powdered’.
Wholesome Yum M
0Hi Barbara, Yes that should work fine.
Shiloh
0Hi! Are there any alternatives to the pecan crust, while still being keto friendly?
Wholesome Yum
0Hi Shiloh, I bet hazelnuts would be lovely here!
Paul
0Definitely hazelnut flour, that’s how I’ve always made it and it’s AWESOME!
Colleen
0I couldn’t bring up the recipe.
Wholesome Yum A
0Hi Colleen, are you using the Safari browser? Sometimes it turns on reader mode, which hides some of the recipe card. Here’s how to disable it
Deborah Matthews
0This was amazing
Joy
0True story. A coworker brought this cake to work and she called it “Better than sex cake.” I said “OMG xyz Restaurant has this on Sat. nights, but they call it Robert Redford. ” and SHE said… “thats right. The true name is Better Than Sex With Robert Redford!”
Jenny
0Hi, can I replace powdered erythritol with granulated erythritol for all layers?
The whipped cream layer seems ‘melted’ which I had used the hand mixer to mix for abt 20 mins. What may makes the whipped cream layer to be runny? Note: I use light heavy cream instead of heavy cream itself
Maya | Wholesome Yum
0Hi Jenny, I wouldn’t recommend granulated for most of the layers, because it will be grainy. Your issue with the cream not whipping is because you used light cream, that won’t whip like heavy cream does.
Lee
0Have you tried monk fruit in the raw, or monk fruit extract?
Lynn Shore
0I have Swerve Icing Sugar on hand. Can I use it for the sweetner in the recipe? I believe I should have the Swerve Confectioners. Thanks.
Wholesome Yum
0Hi Lynn, if you have confectioners Swerve you could substitute it here. Check my sweetener conversion calculator for an accurate measurement.
Brandy
0I see where you mentioned it was hard to get out of the pan…could you freeze it & cut it frozen right before serving?
Wholesome Yum
0Hi Brandy, I think that will work! You might need a few additional minutes out of the freezer just so it can soften a bit.
Judy Cheetham
0I have made this recipe a few times now. My family loves it.
Cecilia
0This looks so good. My question is this: Can this recipe be doubled? I have a pot-luck coming up and wanted to know if you’ve ever tried doubling it? Thanks
Wholesome Yum
0Hi Cecilia, you could certainly double this. I’d recommend using an additional 9×9 pan to get the best results.
Tami Berger
0I just don’t care for crusts. Can it be made without one?
Maya | Wholesome Yum
0Hi Tami, Yes, you probably can, it would just be more challenging to remove from the pan.
Sue
0Hi, maybe I stead if making it in a pan if you wanted to serve it up special…what about putting the layers ( less the Crust ) in a sexy wine glass?
Arlene Baker
0Wow! now THAT is a terrific idea, more like a parpait dessert. However, the crust really does set off the flavors. If you were trying to avoid the crust, maybe you could just use half the crust for a small layer instead. Of course, serving it up in a ‘wine glass’ ala parfait is also very clever!
Lynn
0A helpful hint my best friend, a longtime (brilliant) home ec teacher, gave me years ago is that a small amount of cinnamon actually enhances any chocolate in a recipe. For just an example, one level teaspoon into the batter for a chocolate cake. You don’t add enough to taste the actual cinnamon, but it definitely enriches the chocolate flavor.
McGarnagle
0Is this the keto version of the dessert called “striped delight?”
Wholesome Yum
0There are many names and variations, but yes — this is one version of it!
Anita M
0This dessert was awesome! My husband and family loved it, myself included!
Alex
0Hi there! Just made this and it tastes so amazing! But, my whipped cream top layer was runny, and then never set up, even after being in the fridge for a few hours. Would it work to freeze it so it’ll be less runny and then just serve it like that? Thank you!
Wholesome Yum
0Hi Alex, I haven’t tried that but I don’t see why it wouldn’t work. Please let me know if you give it a try!
Stephanie
0Made this the other night and the family has been thoroughly enjoying for past 2 days. Did option 1 for the chocolate pudding and had no issues with it at all. Thank you very much for a fabulous recipe!!
Tina
0Omg this was fabulous- needless to say it did not last long ❤️
Kimberly
0Thanks for all the great recipes. I have to say though, even the family members doing Keto found all the erythritol to be too much and have too much aftertaste. The first of the bite is yummy, but then the aftertaste hits and it’s just too much. Anyone try it with less or use monk fruit or something else. I wanted to like it so much, but I tried eating the leftovers, and there were a lot, and every time I’d eat a bite or two and just couldn’t handle it. Really sad part is I doubled it sure that everyone would love it. As for the name to make it more family friendly, lol, I called it heaven in a pan instead.
Maya | Wholesome Yum
0Hi Kimberly, Sorry to hear you didn’t like it. Did you use pure erythritol or a blend? Often times the blends have more aftertaste. You can also use less if you are sensitive to it.
Gray Taylor
0I made this for a cookout. I was not a hit. No one liked it.. was so disappointed. I’ve never made a Keto dessert so not sure what went wrong. I read the reviews so thought it would be good. I used Pyure bakeable stevia blend and had the worst after taste and my chocolate middle was bitter. Any suggestions on what I might have done wrong?
Maya | Wholesome Yum
0Hi Gray, It was the sweetener you used. Many people don’t like the aftertaste of stevia. I recommend using the sweeteners that are in the recipe and I think you’ll like those better. You can buy them using the links on the recipe card.
Lola
0Hi! I’m assuming the nutrition information is for the new version, but I just wanted to confirm.
Wholesome Yum
0That’s correct, Lola!
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!