Shop
My
Custom
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!
Remove Ads
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
-
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.
-
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.
-
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.
-
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.
-
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.
-
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.
-
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)
-
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.
-
Spread the chocolate whipped cream over the cream cheese layer.
Whipped Cream Layer
-
Use a hand mixer to beat the cream, vanilla extract, and Besti powdered together, until stiff peaks form.
-
Spread the whipped cream over the chocolate layer. Sprinkle chocolate shavings on top.
-
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.
Add Your Notes Your Notes
Try More Of My Recipes
© 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.
Sugar Free Dessert: Sex in a Pan
580 Comments
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!!
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!!!
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 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!
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 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!!
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?
Maya | Wholesome Yum
0Hi Nanette, It will change the nutrition as listed in the recipe card, but yes, the recipe will work with low-fat cream cheese. Light cream won’t whip well, though.
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?
Paul
0Definitely hazelnut flour, that’s how I’ve always made it and it’s AWESOME!
Wholesome Yum
0Hi Shiloh, I bet hazelnuts would be lovely here!
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.
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
Lee
0Have you tried monk fruit in the raw, or monk fruit extract?
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.
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!