Sugar-Free "Sex in a Pan" Dessert Recipe

This indulgent Keto "Sex in a Pan" dessert is a creamy, multi-layered delight that will tantalize your taste buds! 🍫🍨 Perfect for satisfying your sweet cravings while staying sugar-free.

Print Recipe

Prep Time 30

Total Time 4 30

Servings 12

Equipment

9x9-inch baking dish
Parchment paper
Mixing bowls (large and medium)
Hand mixer or stand mixer
Rubber spatula
Measuring cups and spoons
Offset spatula (optional, for spreading layers)
Knife for chocolate shavings

Ingredients

Crust:

1 ½ cups almond flour
3 tbsp unsweetened cocoa powder
3 tbsp powdered erythritol
5 tbsp unsalted butter melted

Cream Cheese Layer:

8 oz cream cheese softened
½ cup powdered erythritol
1 tsp vanilla extract
1 cup heavy cream whipped

Chocolate Pudding Layer:

2 cups unsweetened almond milk
½ cup powdered erythritol
¼ cup unsweetened cocoa powder
4 large egg yolks
3 tbsp butter
1 tsp vanilla extract
1 tsp xanthan gum for thickening

Whipped Cream Layer:

1 ½ cups heavy cream
2 tbsp powdered erythritol
1 tsp vanilla extract

Toppings:

Dark chocolate shavings sugar-free

Instructions

Prepare the Crust:

Preheat your oven to 350°F (175°C). Line a 9x9-inch baking dish with parchment paper for easy removal.
In a mixing bowl, combine almond flour, cocoa powder, and erythritol. Add melted butter and mix until the texture resembles wet sand.
Press the mixture evenly into the prepared dish to form the crust. Bake for 10 minutes, then allow it to cool completely.
💡 Tip: Use the back of a spoon or a flat-bottomed glass to press the crust firmly and evenly.

Make the Cream Cheese Layer:

In a large bowl, beat the cream cheese and erythritol until smooth. Add vanilla extract and mix again.
Gently fold in the whipped heavy cream until light and fluffy.
Spread this mixture over the cooled crust evenly. Chill in the fridge while preparing the next layer.
💡 Tip: Use an offset spatula to achieve a perfectly smooth layer.

️Create the Chocolate Pudding Layer:

In a saucepan over medium heat, whisk almond milk, erythritol, and cocoa powder until combined.
In a separate bowl, whisk egg yolks. Gradually temper the egg yolks by adding a small amount of the warm milk mixture, then pour the yolks back into the saucepan.
Cook until the mixture thickens, about 5-7 minutes. Remove from heat and stir in butter, vanilla, and xanthan gum. Let cool to room temperature.
Spread the pudding over the cream cheese layer and return the dish to the fridge.
💡 Tip: To avoid lumps, sift the cocoa powder before adding it to the almond milk.

Whip the Cream Topping:

In a mixing bowl, beat the heavy cream, erythritol, and vanilla extract until stiff peaks form.
Spread the whipped cream over the chocolate pudding layer.
💡 Tip: Chill the bowl and beaters before whipping for best results.

Add the Finishing Touch:

Garnish the top with sugar-free dark chocolate shavings.
Chill the dessert in the fridge for at least 4 hours or overnight for best flavor and texture.
💡 Tip: Use a vegetable peeler to create perfect chocolate shavings.

Notes

For an even sturdier crust, chill it in the fridge for 10 minutes before baking.
Let For an even sturdier crust, chill it in the fridge for 10 minutes before baking.
Let each layer cool or set fully before adding the next to maintain clean layers.
Store leftovers in the fridge for up to 5 days or freeze for up to 2 months. each layer cool or set fully before adding the next to maintain clean layers.
Store leftovers in the fridge for up to 5 days or freeze for up to 2 months.