Low-Carb Sex in a Pan Dessert
Finally, I made this chocolate low-carb sex in a pan dessert. This recipe is one of the best low carb, sugar-free desserts ever. If you’re looking for delicious keto desserts that everyone else will love too, this is for you. Low-Carb Sex in a Pan Dessert – You must try this recipe.
The name itself is funny for a dessert, and many of you have commented on here telling me all the other names that this dessert goes by. I think it’s called sex in a pan because it’s six layers, and from six layers in a pan, it got its sex in a pan.
Fascinated by all the flavors in a chocolate layer dessert, I set out to find how to make sex in a pan my way. Of course, that meant low carb, gluten-free, and healthier.
A couple of the layers usually include instant pudding. For me, these would be no, no, and not. I knew there was a way to make it better and low carb – without losing the sinfully delicious taste and texture.
What better experience than that to make this sugar-free low-carb Sex in a Pan dessert? It’s unique, it’s chocolate, and you won’t have to come up with an alternate name like I did.
If you like Low-Carb Sex in a Pan Dessert, you can try similar recipes:
- Low Carb Keto Tiramisu
- Best Keto Chocolate Cake
- Low Carb Coconut Cake with Cream Cheese Frosting
- Best Ever Keto Chocolate Cake
Let us know if you liked this recipe. Try the other keto / low-carb recipes as well!
Low-Carb Sex in a Pan Dessert
Course: DessertCuisine: American16
servings20
minutes25
minutes344
kcalThis recipe is one of the best low carb, sugar-free desserts ever. If you’re looking for delicious keto desserts that everyone else will love too, this is for you.
Ingredients
- Pecan Crust:
1 1/2 cup Blanched almond flour
1/2 cup Pecan meal
1/3 cup Butter (measured solid, then melted)
- Cheese Layer:
1/4 cup Heavy cream
1/4 cup Powdered erythritol
1/2 tsp Vanilla extract
8 oz Cream cheese (softened)
- Chocolate Layer:
1/3 cup Cocoa powder
1 1/2 cup Heavy cream
1/3 cup Powdered erythritol
1/2 tsp Vanilla extract
- Whipped Cream Layer:
1 1/2 cup Heavy cream
2 tbsp Powdered erythritol
1/2 tsp Vanilla extract
Directions
- Crust:
- Preheat the oven to 350 degrees F. Line a 9×9 in (23×23 cm) baking dish with parchment paper.
- In a large bowl, stir together almond flour, pecan meal, and powdered erythritol. 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 powdered erythritol 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.
- Chocolate Layer:
- While the crust is cooling, make the chocolate layer. Beat the heavy cream, powdered sweetener, 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 powdered erythritol 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.
- Enjoy!
Notes
- Serving size: 2.25″ square, or 1/16 recipe
Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only.
We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Thank you for understanding!
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