Free Printable: Low Carb & Keto Food List
Get It Now- Why You’ll Love This Sugar Free Dessert Recipe
- What Is Sex in a Pan?
- Ingredients & Substitutions
- How To Make This Sugar Free Dessert
- Tips For Serving The Best Sugar Free Dessert
- Storage Instructions
- More Sugar Free Dessert Recipes
- Tools To Make Sugar Free Desserts
- Sugar Free Dessert: Sex In A Pan Recipe card
- Recipe Reviews
After making many low carb sugar free dessert recipes for years, one remains a fan favorite: Sex in a pan! With whipped layers of chocolate, cream, and shortbread, it’s a healthier take on a traditionally sugary recipe (and even works as a diabetic dessert) while keeping all the decadent taste. It’s similar to my sugar-free banana pudding, but with the deep flavor of keto chocolate mousse!
Why You’ll Love This Sugar Free Dessert Recipe
- Sweet chocolate and vanilla flavors
- Smooth and creamy with a nutty crust
- Simple ingredients with no white sugar, confectioner’s sugar, or processed foods
- Easy to make ahead or freeze
- Guilt-free, keto-friendly, gluten-free, and sugar free low carb dessert (under 5g net carbs per piece)
- Perfect sweet treat for Valentine’s Day and other special occasions
The key to healthier sugar free desserts is all in the ingredients… That’s why this one replaces traditional white flour and sugar with Wholesome Yum Almond Flour and Besti Powdered Monk Fruit Allulose Blend. This flour has the finest grind of any nut flour I’ve tried so it presses seamlessly into the other crust ingredients, while the sweetener dissolves effortlessly and tastes exactly like powdered sugar.
I dare you to make recipes for sugar free desserts with these ingredients — you won’t know the difference from the real thing!
What Is Sex in a Pan?
A sex in a pan dessert recipe typically contains layers of instant chocolate pudding, instant vanilla pudding, sweetened cream cheese, whipped cream or cool whip, and a crunchy pecan bottom crust. It became popular in the 70s — and for that reason, you might also know it as “Robert Redford dessert”!
Since I love a challenge, I made a healthier version of the classic sex in a pan dessert recipe and transformed it into one of the best no sugar desserts, without sacrificing the sinfully delicious taste and texture. You can call it a “chocolate layer dessert” if the name makes you squeamish! 🙂
Ingredients & Substitutions
This section explains how to choose the best ingredients for sugar free sex in a pan, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
Pecan Crust:
- Wholesome Yum Almond Flour – Unlike other almond flours, this one has the finest grind for the best taste and texture in your baked goods. Don’t substitute coconut flour here, as it will be too dry, but if you need a nut-free option, use my coconut flour pie crust dough instead.
- Pecan Meal – Made only with pecans. You can also grind your own pecans in a food processor, or just use additional almond flour instead.
- Besti Powdered Monk Fruit Allulose Blend – This powdered sugar replacement is perfect for diabetic dessert recipes, because it has zero net carbs (i.e. won’t spike blood sugar levels) and tastes just like sugar. You can also use regular Besti sweetener for the crust, but I used powdered to cut down on the total number of ingredients you need.
- Unsalted Butter – Measure solid, then melt. Coconut oil would also work as a substitute.
Cream Cheese Layer:
- Heavy Cream – Choose full-fat heavy cream for the best whipping. Coconut cream (or the cream scooped from the top of a chilled can of coconut milk) would probably work as well.
- Besti Powdered Monk Fruit Allulose Blend – For this layer (as well as the chocolate and whipped cream layers below), an allulose-based sweetener like Besti is particularly important to avoid a gritty texture. This is true for any sugar free dessert that needs a smooth texture. Erythritol, as well as most brands of stevia or monk fruit sweetener (which typically include erythritol in the ingredient list), won’t dissolve fully.
- Vanilla Extract – Use a high-quality one for best flavor.
- Cream Cheese – Choose full-fat cream cheese and let it come to room temperature for smoother blending. A dairy-free cream cheese alternative should work fine here if needed.
Chocolate Layer:
- Cocoa Powder – Use the best quality one you can find to make your low sugar dessert recipes just as rich as the originals. Make sure to get unsweetened cocoa powder to avoid added sugar.
- Heavy Cream
- Besti Powdered Monk Fruit Allulose Blend – It’s my favorite sugar substitute for this recipe, but you can check my sweeteners conversion chart if you want to use a different one. Make sure sweeter is powdered for the smoothest results.
- Vanilla Extract
VARIATION: Make a pudding layer instead.
Traditionally, sex in a pan is a pudding dessert, which is usually the chocolate layer. My older version of this sex in a pan cake recipe required making chocolate pudding using xanthan gum (a cornstarch substitute I often use in my recipes for sugar-free desserts), and waiting hours for it to set. Some people reported issues with the pudding setting, and the xanthan gum was less readily available for many, so I made it more simple with chocolate whipped cream instead (which are the ingredients above).
However, if you still want to make this sugar free dessert with a pudding layer, you can find it in the recipe card below.
You can also make this sugar-free chocolate pudding instead for the chocolate layer, which I like better than the original version.
Whipped Cream Layer:
- Heavy Cream
- Besti Powdered Monk Fruit Allulose Blend
- Vanilla Extract
- Sugar-Free Dark Chocolate – Make grated chocolate curls as a garnish with a vegetable peeler or box grater. You could also simply top with sugar-free chocolate chips instead.
How To Make This Sugar Free Dessert
This section shows how to make sugar free sex in a pan dessert, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
Crust:
- Prep. In a large mixing bowl, mix together the almond flour, pecan meal, and powdered Besti. Add melted butter and stir until a crumbly mixture forms.
- Bake. Press crust evenly into a lined medium baking dish (this one is the perfect size) and bake until golden and firm. Let the crust cool completely.
Cream Cheese Layer:
- Beat. While crust bakes, use a hand mixer to beat cream, vanilla, and powdered Besti until stiff peaks form. Gradually add softened cream cheese, beating in between, until well combined.
- Spread. After the crust cools, spread the cream cheese layer over the cooled pecan crust.
Chocolate Layer:
- Beat. Whip heavy cream, powdered Besti, and vanilla together until stiff peaks form. Gradually beat in cocoa powder.
- Spread. Transfer the mixture to the pan and spread over the cream cheese layer of the sugar free dessert.
Whipped Cream Layer:
- Whip. With a hand mixer, beat the cream, powdered Besti, and vanilla until stiff peaks form.
- Spread. Transfer whipped cream to the pan and spread over the chocolate layer.
- Add topping. Sprinkle chocolate shavings on top.
- Chill. Refrigerate the diabetic dessert until set, before slicing.
Tips For Serving The Best Sugar Free Dessert
The only problem with sugar free dessert recipes like this one is that they can be a little challenging to remove from the pan. Follow these tips:
- Line the baking dish with parchment. This makes the entire dessert easier to remove.
- Cut carefully. For clean cut slices or squares pieces, cut in a downward motion (no dragging or see-sawing). Use a thin silicone cookie spatula like this one to lift the piece out of the pan. Wipe the spatula clean between slicing. The first piece won’t be pretty, but it gets easier after that.
- Try it frozen. Sex in a pan can be frozen and served as a frozen dessert after about 10-20 minutes of thawing. This will make it easier to remove cleanly. Bonus: Serving it frozen also makes it great for summer.
- Add toppings. In addition to the chocolate shavings, you can also sprinkle on chopped keto nuts, or drizzle with sugar-free caramel syrup or sugar-free chocolate syrup.
Storage Instructions
- Store: Wrap leftover sugar free dessert recipes with plastic wrap and keep in the refrigerator up to 4 days.
- Meal prep: Make up to 2 days in advance and keep refrigerated until ready to serve.
- Freeze: Cut the dessert into portions and place on a parchment lined sheet pan, with space between the pieces. Freeze until solid. Remove, wrap portions tightly with plastic wrap, and keep them in the freezer up to 2 months. Serve these diabetic desserts frozen, or allow to thaw before slicing and serving. (You can also cover the entire pan with plastic and freeze whole.)
More Sugar Free Dessert Recipes
I have dozens of easy low carb dessert recipes that keep every bite deliciously sweet. Try these ones next!
Tools To Make Sugar Free Desserts
- Baking Dish – The one I use for dozens of diabetic friendly desserts, including this one. You can use this 10.5×7.5-inch size, or 9×9 would also work.
- Hand Mixer – Makes quick work out of mixing layers for this dessert.
- Silicone Cookie Spatula – The best tool for serving sugar free desserts that can fall apart easily. Available at Amazon or Target.
Sugar Free Dessert: Sex In A Pan
Sex in a pan is the perfect sugar free dessert recipe for diabetics, keto followers, or anyone reducing sugar. Sweet, creamy, & chocolaty!
Ingredients
Tap underlined ingredients to see where to get them.
Pecan Crust
Cream Cheese Layer
Chocolate Layer – Option 1 (Old Version, Optional)
Chocolate Layer – Option 2 (New Version)
Whipped Cream Layer
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
Crust
-
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)
-
While the crust is cooling, make the chocolate pudding layer. In a medium saucepan, combine the heavy cream, almond milk, sugar-free dark chocolate, butter, and Besti powdered. Cook over medium-low to low heat, stirring frequently, until the chocolate is melted and sweetener dissolves (about 5-10 minutes). Be careful not to get the heat too high to avoid burning the chocolate.
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Gradually sprinkle the xanthan gum into the saucepan a little at a time (don’t just dump it in) and immediately whisk to incorporate. Continue to heat for about 5 minutes, whisking constantly. Remove from heat, then whisk in the vanilla extract.
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Cool the chocolate pudding for 15 minutes (it will thicken, but still be liquid). You can add more xanthan gum if needed, but don’t add too much or it will get slimy. Stir/whisk again after cooling, then pour it over the cream cheese layer.
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Cover with plastic wrap, making sure it’s directly against the surface to prevent a film forming. Refrigerate for at least 2 hours.
Chocolate Layer – Option 2 (new version, faster)
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While the crust is cooling, make the chocolate layer. Beat the heavy cream, Besti powdered, and vanilla until stiff peaks form. Beat in cocoa powder gradually.
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Spread the chocolate whipped cream over the cream cheese layer.
Whipped Cream Layer
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Use a hand mixer to beat the cream, vanilla extract, and Besti powdered together, until stiff peaks form.
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Spread the whipped cream over the chocolate layer. Sprinkle chocolate shavings on top.
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Refrigerate for 1-2 more hours (or as long as needed until serving) to fully set.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Recipe Notes
Serving size: 1/16 of the entire pan
Update: The old version of the chocolate pudding layer is back by popular demand! I’ve posted both options above, so you can decide which one you want. The older version takes longer and sometimes people have issues with thickening, but tastes more like pudding when you get it right. The newer version is faster but more like a chocolate whipped cream layer.
Video note: The video above shows how to make this sugar free dessert using the newer version of the chocolate layer.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂
535 Comments
Barb
0Hi Maya, I am excited to try your version of this recipe. I am 59 and remember this recipe going around in the mid to late 70’s. My mom and her friends called it Republican dessert ( she surmised it was because it tasted so rich, but I never actually personally knew any rich republicans 🤣) it has also been called Robert Redford dessert, (look him up in 1977 ). …. Hahaha 🤣
Krista
0Would this recipe be possible if made in a muffin/cupcake pan? Could I use liners to try to make serving easier?
Wholesome Yum D
0Hi Krista, I am not sure if this recipe is sturdy enough to serve in a muffin tin. If you try please let me know the results.
Sarah
0Thank you for sharing your delightful recipe! I’m new to the KETO/low carb world and with this dessert I don’t feel like I’m missing out! It even won over all the “nay-sayers”!! They were completely shocked that it had no sugar in it! Thanks again
Glenn
0Taste great… My mother served this for my girlfriend and I when she came over for the first time meeting my parents. Is that a hint …Mmm
Jo-Ann
0Hi I love your videos and your recipes, thank you so much for all your hard work for people you don’t even know! You are appreciated!!! I do have a question though. In the chocolate layer of this recipe, you have 2 options, but neither option matches the video which uses cream cheese in that layer, what would be the measurements on that? Could there be 3 options lol?
Wholesome Yum D
0Hi Jo-Ann, Cream cheese is not included in the chocolate layer only the 2nd cream cheese layer.
Tina
0I love it. It is not so sweet.
Tina
0I use this recipe for our Christmas dessert. And we love it.
Sarah
0Every time I go to make this dessert for a party I can’t believe how simple and yummy it is!! My whole church is keto or Paleo so this recipe is always a winner and I’ve tried a few different ones but this recipe hands down are the most convenient bc there are two variations for the pudding and it has saved my Bacon from having to go back to the store. I always have everything I need for this beautiful, delicious pie!! Thank you for all the work you put into this recipe!!
Rona Gutierrez
0Hello! Is it okay to use stevia instead of erythritol? How much should I put if I used stevia? Why do you prefer erythritol? Thank you!
Wholesome Yum D
0Hi Rona, These sweeteners have different consistencies and would require multiple other modifications to substitute one for the other in this recipe. I prefer erythritol because it is a natural sugar that cooks and bakes just like real sugar.
Kathleen
0How about swerve granulated sugar replacer?
Wholesome Yum D
0Hi Kathleen, I haven’t tried it with Swerve so am not sure. I originally made this recipe with Wholesome Yum Powdered Erythritol, but now I actually prefer it with Besti Powdered Sweetener because it dissolves completely and does not crystallize. If you want to use something else, use the conversion calculator in my keto sweetener guide.
Sarah
0I made this using the Swerve sweetener (all granulated because that was all I had) and it turned out well. However, I did “taste test” before I layered it out and if it needed a little more, I added it.
Christine
0Wow! Tried this recipe as my birthday dessert. THANK YOU! I reduced the sweetener in each stage due to personal preference and use fresh strawberries lightly stewed with about 1/8 tsp of sweetener. My KETO buddy loved it, our respective spouses just inhaled it and declared it wonderful and I was a Happy Birthday girl. I sliced the remainder into half portions so am eating it at 2.5g per serve daily haha. Being Australian, I cannot access your wonderful products(YET) but manage to find suitable substitutes. Thanks again for this recipe. A Canadian friend said they call it Chocolate Ambrosia. By any name, it is definitely on my dessert list!
Shannon Zahara
0This was so amazing!!! After two long years, my husband and I went to visit my sister and her family in their home for dinner and games last night. I made this recipe in the morning and everyone raved (including me) at how good it was!! Not too sweet whatsoever!! I made the original version with the chocolate pudding using xanthan gum. Some changes I made: Firstly, I made it in an 8×8 Pyrex dish and did not use parchment paper on the bottom (wasn’t needed). For the pudding, I didn’t have the sugar free chocolate chunks so I used Dutch cocoa and added a small handful of dark chocolate chunks and an additional 1/4 cup of the powdered sweetener. Also, after I added the pudding layer and once it had cooled in the fridge for 2 hrs, I added a layer of sliced almonds on top, before adding the whipped cream layer. Finally, for the shaved chocolate on top, I used two squares of “Lindt dark chocolate with coconut” bar. IT WAS AMAZING!!!! I thought when I saw that it made a serving of 16, that the serving sizes would seem too small to enjoy. But, after cutting up half the dish into 8 pieces, it was the perfect serving size being about 2.5” l x 2.5” w x 2.5” tall. Totally satisfying dessert!
We left the rest of it with my sister as we knew her teenage kids and husband would devour it by the time we go back to drop something off at her place today lol! I will be keeping this recipe forever now!! Thank you for sharing it!
Julie
0Can I use hazelnut meal instead of pecan meal? No local store has any in stock ATM.
Wholesome Yum D
0Hi Julia, Yes, you can substitute pecan meal for hazelnut meal.
Rosie
0I can’t find Besti Powdered Erythritol can you tell me another sweetener I can substitute it with?
Wholesome Yum M
0Hi Rosie, You can find Besti Powdered Erythritol here. Enjoy!
Sarah
0I used monk fruit sweetener for mine and it came out wonderful.
Tracey L Strickler
0Is this a desert a diabetic could eat? It looks really good. Would love to try it.
Wholesome Yum D
0Hi Tracey, The Besti Sweetener used in this recipe is diabetic friendly.
Marjorie
0Question 1) Do you know what the nutritional information would be without the crust? My son’s girlfriend is allergic to almonds so I can’t use the crust and was thinking of making this just as a layered parfait.
Question 2) What would be the substitution or changed to the crust recipe if I used coconut flour?
Wholesome Yum D
0Hi Majorie, Unfortunately, I don’t have the nutritional info that does not include the crust. if you use coconut flour you will likely need to increase the amount of butter to be able to press the crust into the pan, but the recipe will still work great! Or try out my Coconut Flour Pie Crust Recipe.
Michelle
0How long can this stay in the fridge? Considering making it tonight and serving it in a couple days
Wholesome Yum M
0Hi Michelle, This recipe is best within the first couple of days. It can be frozen if you wanted to make it ahead of time.
Ramona
0Do you know if it would be good if it was frozen? I’m making this for 2. I have tried several of your recipes and loved them!!! Thank you for sharing your recipes.
Wholesome Yum M
0Hi Ramona, Yes, this recipe holds up well in the freezer! I like to slice into individual portions and freeze them. Enjoy!
Jennifer Monteith
0There are NO words to express how truly amazing this dessert is! Make it…the only regret I have is having to share it. Lol! Keto, low carb, sugar free, gluten free, amazingness!!! Everyone in my family (even non diet restricted members) all said WOW! The perfect combination. Each layer is just so delicious. I was stressed because I failed to get pecans for the crust layer, but I had almonds and they tasted great. This dessert will be a family staple at all gatherings. I’m so excited to have a dessert option that doesn’t make me feel like I’m missing out on deliciousness. Thanks so much for sharing such a superb recipe.
terri smith Johnson
0This is fabulous!!! Wow….made it for my husband who is out of town. Can’t wait to let him try this. He will be blown away. Made the quicker version but will try the pudding version one day!
Cyndi Davis
0I used to make the “full evil” version of this dessert back in the 80’s. I lived in Northern Illinois, and we called it “Better Than Sex”. After reading your version and the comments, I’m totally making this with allulose and the coconut crust option. I’m betting it will be better than the old version!! Thanks for this. Yum.
Sherri
0I loved this recipe and wondered if you could substitute strawberry and/or blueberries. If so can you give me the net carb count?
I love your recipes, they make it much easier to follow the keto lifestyle.
Thanks.
Wholesome Yum M
0Hi Sherri, What are you substituting in the recipe? You can absolutely add fresh berries to this recipe. If you would like to add berries to the nutrition, feel free to enter the recipe (along with the berries) into an online recipe calculator to get an accurate view of the nutrition with your changes. Enjoy!
Brittany
0It’s such a great keto dessert!!
Christy
0When I make the original Mississippi mud cake aka sex in a pan, I make the layers in separate bowls and let them all chill at the same time and THEN scoop and layer them into the pan on top of the crust. Mind blown?
Babette Anderson
0I made this dessert. My chocolate layer was very bitter and inedible. I do not have much experience making low carb sugar free desserts so I talked with my sister who is very experienced with sugar free desserts and neither of us can figure out why the chocolate layer was bitter. I followed the recipe except I used Splenda instead. Other sugar free sweeteners have adverse reactions and I have no trouble with Splenda. The cocoa powder was new. Do you have any ideas? I will probably use a pre-prepared low carb sugar free pudding next time. It looked so good but no one in my family could tolerate the bitterness. thank you for your help.
Wholesome Yum M
0Hi Babette, Sorry the recipe didn’t turn out as expected. Did you use dutch processed or natural cocoa powder? Some natural forms of cocoa powder can be very bitter. Next time you try the recipe use a dutch processed powder and I think you will like the results better.
Sarah
0If you heat Splenda too much it will become bitter.
Julie
0Is the nutritional info listed for the old version with pudding or for the new version with the chocolate whipped cream?
Wholesome Yum M
0Hi Julie, The nutrition reflects the new version of the recipe. It will be slightly different if you use the old version. I hope this helps!
Nancy L Clark
0We absolutely love this divine dessert. It doesn’t get any better than chocolate and whipped cream. Thank you, thank you from the bottom of my heart (and his, too)! Desserts like this one are what keep two diabetics on a diet. And, we both have been tested are glucose numbers are below 6!
Haley R Hymers
0do you know if this is okay for diabetics? I wanted to make a thank you treat for a neighbor whose diabetic and thought this could be good because it’s sugar free, but don’t know if it’s actually okay for diabetics.
Wholesome Yum M
0Hi Haley, As long as you are using keto-friendly sugar-free sweeteners, then yes, this recipe is safe for diabetics.
Lee Ann Needham
0Best keto dessert!!
Beth
0What can i use that is nut free for the ‘cookie’ layer???
Wholesome Yum M
0Hi Beth, For a nut-free option you can use shredded coconut in place of the almond and pecan flours.
Sue
0Hello! To make this nut free try 1/4 cup of ground flax meal or protein powder in place of the nuts in the crust.
Holly
0Hi Maya,
My sister makes this dessert at Christmas, Easter and Thanksgiving and we know it as Mississippi Mud Pie or Striped Delight here in Canada. I made it last night, refrigerated it til lunch and was THRILLED that it looked and tasted as wonderful as my sister’s. I used only Xylitol and found it was just the right amount of sweetness for us. Thanks for this delicious treat!
Holly
Hedwig
0This sounds delicious, I wanted to know it the sweetner can be relaced with other types such as sucralose as I have IBS and cant consume erythritol
Maya | Wholesome Yum
0Hi Hedwig, I don’t recommend sucralose for these reasons, but you can use powdered monk fruit allulose blend, which contains no erythritol. Hope this helps!
Vicky
0Hey there, great recipe but I seem to have a strange reaction to erythritol and it has a really weird cooling aftertaste. Is there another another sweetener I could you instead? We can’t get alluose where I am so maybe xylitol?
Wholesome Yum M
0Hi Vicky, This reaction is not uncommon. Xylitol will work in the recipe, but be aware it can also have a cooling sensation, so you may want to test it to see if you notice it any more or less before using it in your recipe.
Janna
0I am planning to make it for New Years Eve which we’ll be celebrating with another keto couple. What’s the height of the final product? I would like to make it as individual servings in ramekins that are about 2″ high. Would that work?
Wholesome Yum M
0Hi Janna, You can adjust the thickness of each layer without any issue. It should fit in your ramekins just fine.
Lee Ann Needham
0Best and most delicious dessert that is keto I have ever had.
PAt
0Can l use coconut flour instead of almond flour?
Wholesome Yum M
0Hi Pat, Yes, you will likely need to increase the amount of butter to be able to press the crust into the pan, but the recipe will still work great!
glenda
0One word…OUTRAGEOUS! I made the quick chocolate layer version, and it was wonderful. I would like to intensify the chocolate layer. What would you suggest? More cocoa powder, more sweetener, or a hint of coffee. You’re the expert, I will take your lead. I bent the rules and put it in a pecan-ready-made pie crust. Yes, a pie. It was wonderful, piled high, and when you cut into it you see the gorgeous layers. hahaha
Wholesome Yum M
0Hi Glenda, Coffee amplifies the flavor of chocolate, so I consider powdering a small amount of instant coffee and adding that to your chocolate pudding layer. Start with 2 tablespoons and then adjust to taste.
Cindy Claussen
0Can I use coconut flour for crust instead of almond flour? I’d like to try this recipe tomorrow.
Wholesome Yum M
0Hi Cindy, Yes, you will likely need to increase the amount of butter to be able to press the crust into the pan, but the recipe will still work great!
Rayna
0This is absolutely divine! It satisfies any sweet tooth without being overly sweet. The pecan adds a nice flavor to the crust. I definitely recommend this recipe.
Marlene
0Made this for my daughter and it was a huge hit!!! Thank you.
J, Davis
0I’m sure this is a delicious “lo carb” recipe but I had a hard time finding what the carb count actually was. The problem was that your page is so inundated by ads that I couldn’t scroll through without being constantly harassed by boxes, banners, etc. I appreciate your monetizing your page but yikes.
Wholesome Yum M
0Thanks for the feedback! You can learn more about Wholesome Yum Plus here, which includes an ad-free version of the website.
Michael
0A simple chocolate ganache also works well instead of the pudding layer. Adds another texture and tastes delicious. Sugar-free chocolate chips and cream is all it takes. Love the rest of the recipe though.
Rhoniesha
0This is so good. Definitely a new favorite sweet treat in my house. I processed SF chocolate chips and cocoa crusted almonds and used that to top my dish. I also did not have pecans so I used 2 cups of Almond Flour.
Buck
0Others may know this as choclate delight especially if you’re from the South. This super carb friendly version is hands down the best dessert on keto and one of the best desserts period keto or no keto. My sister who is a VERY brittle diabetic gave me a hug over this one. And for what its worth turn your refrigerator to a little colder and let this puppy sit over night and for godsake use option #2 on chocolate layer…who has time for #1? Oh last thing. Personal preference I’d double the entire recipe and use a 13×9 glass Corning wear glass to do it all in and no parchment use a little coconut oil instead. I also found I had to cook crust at least twice as long as well (also at 6000 ft so sea level people might not be quite as long but definitely longer if you double recipe and won’t a semi thick crust). Enjoy!
Buck
0Forgot to say I substituted Splenda for erythritol and was fantastic
Ayla
0This is 100% the best keto recipe I have tried! Seems like every keto dessert I make I find myself saying “this isn’t bad” or “this is kinda close to the non-keto original”. Thank you for making this recipe to keep us from quiting b/c we are missing the non-keto days. This will def be a regular in our house to help keep us on track! Plus I have been thinking of ways to alter it for a variety. You can change the chocolate mouse to any other flavor and have a completely different dessert! Raspberry, strawberry, chocolate chips. The options are endless!
Heather Nelson
0Hello, I am an experienced baker who is always trying new keto/sugar free desserts for my Dad who is diabetic. I was so excited to make this recipe which I made him for his birthday. It was so bland. Followed the directions fully. Did the old version of chocolate pudding. Used Lilly’s dark chocolate. The texture was spot on. Everything firmed up well in the refrigerator. Looked good. I tasted each layer and they were all very flavorless. I guess I could try adding coffee to the pudding layer to bring out more chocolate flavor. Just was not to excited about this recipe.
Wholesome Yum M
0Hi Heather, Sorry this recipe didn’t turn out as expected. The flavor for this recipe is highly dependent on the ingredients used. Pick a bar of chocolate with flavors that you would enjoy eating on its own, use high-quality real vanilla, and (I prefer) freshly chopped nuts for the best flavors. I hope this helps!
Julie
0Can I use granulated Erythritol instead of powdered Erythritol For this recipe and also your chocolate pudding recipe? I bought the wrong kind. Thank you.
Wholesome Yum M
0Hi Julie, No, I’m sorry that won’t work. The erythritol won’t dissolve into the recipe. It needs to be powdered.
Marissa
0Can you use powdered swerve as a substitute?
Wholesome Yum M
0Hi Marissa, Yes this sweetener will work, but you will need less sweetener. Please use the Sweetener Calculator to figure out how much you will need for each component of the recipe.
Vicki
0Hi. I have granulated Swerve. Can I put it in the blender to make it powdered?
Wholesome Yum M
0Hi Vicki, You will not get the same superfine powdered consistency, so in a recipe like this, you will have a gritty texture. In a pinch, this technique will work, but usually only with a baked application like cheesecake.
Jennifer Rebecca Young
0Can I use coconut cream instead of heavy whipping cream?
Wholesome Yum M
0Hi Jennifer, Yes, that will work fine.
Janet Cyr
0I have often used the Monkfruit sweethener that Costco sells, blended it in my bullet and it absolutely works beautifully as a powdered sweetener. This dessert is wonderful, especially made with the pudding option
Ashley Morse
0Hi!
Is there anyway to use another type of crust? My husband is allergic to nuts :/
Wholesome Yum M
0Hi Ashley, Can he tolerate coconut? You can try using this Coconut Pie Crust as a base.
Kazzie
0Hi
Can’t wait to try this but I was wondering could I use natural sweeteners like honey or maple syrup instead of artificial sweeteners ?
Wholesome Yum M
0Hi Kazzie, Liquid sugars will not work in this recipe. If you prefer not to use the natural keto-friendly sweeteners (You can read more about those here: Sugar-Free Keto Sweeteners Guide) then please use a dry sugar like coconut sugar, maple sugar, or white sugar. I would suggest either finding powdered versions of any of these sugars or running them through a spice grinder or high powdered blender to powder it yourself.
Nayiri D
0I can’t find the video… is it somewhere on this page? It says it is – “tap on image below” but doesn’t specify which image? I taped on just about anything that could be taped.
Wholesome Yum M
0Hi Nayiri, The video is located in the recipe card. If you cannot see it, you may need to turn off your browser’s ‘reader mode’ to be able to view it. I hope this helps.
Carol
0I can not have pecans or hazelnuts can you provide me with a substitute? more ground almonds perhaps?
Wholesome Yum D
0Hi Carol, You could just use all almond flour if you prefer.
Donna Phillips
0Wow!!! I am new to Keto. Just getting my feet wet. I absolutely love this desert. I am going to try freezing it for those occasions where you just have to have a little special dessert. This is great.
S Wulff
0Did this choc layered dessert freeze ok??
Chelsea
0Does the nutrition change much if you use the 2nd chocolate layer?
Wholesome Yum M
0Hi Chelsea, The 2nd version is used in the nutrition facts. I hope this helps!
Stacy Barnes
0I made Version 1 a couple times now – DELICIOUS and worth the effort! Even the crust – which is usually never my favorite part, is yummy like a cookie. Best Keto dessert I’ve tried yet – thank you!!
Rachel
0Made this for my husband and he loved every bite!
Michelle H
0The best low carb dessert I’ve ever made. This recipe is delicious! Thank you for sharing!
Jane
0I made this recipe for my Keto daughter. She was amazed at how delicious and creamy it was. Even better the next day. I used Option 2 and was delighted. She caught me eating a piece and went wild. Since I have other goodies she threatened me with bodily harm. Last piece was eaten tonight. I need to use raspberries so I will look for another Wholesomeyum. Why look elsewhere when you have found heaven. I would give more stars if possible. Jane
Kristi
0THIS IS A-M-A-Z-I-N-G!!!!!!!!!! My entire family loved it! I made the crust with just almond flour and it was different, I would still like to try making it with the pecan meal, but still good. I feel like one of the layers was my favorite, but honestly, they where ALL THE BEST!!!! Thanks for so many GREAT recipes! You make keto so much more fun!!