Oh My! This is yummy. Probably one of the best low carb desserts I have made. It tastes very similar to a dessert made with sugar and chocolate.
This recipe is not an original creation of mine nor do I take any credit in its creation. I found it online via WholesomeYum ‘s blog. I like their recipes and this one is exceptional so I thought I would share. Photo credit goes to WholesomeYum.
This recipe has 2 different versions of the chocolate layer. I used option 2 as I had all the ingredients on hand. Keep the whipping cream cold until ready to use. I was in a hurry to get it cooling so I placed the cooked crust in the freezer for a bit to cool before topping with the cream cheese and chocolate layers. I put it back in the freezer while I made the whipped topping and placed it in the fridge to chill.
SEX IN A PAN DESSERT RECIPE (SUGAR-FREE, LOW CARB, GLUTEN-FREE)
Learn how to make sex in a pan dessert – easy and sugar-free! And, this chocolate sex in a pan recipe is one of the best low carb desserts ever. If you’re looking for delicious keto desserts that everyone else will love too, this is for you.
*Click on the underlined text below to buy ingredients!
Cream Cheese Layer
Chocolate Layer – Option 1 (Old Version)
Chocolate Layer – Option 2 (New Version)
Preheat the oven to 350 degrees F. Line a 9×9″ 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 – 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 powdered erythritol. 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, 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.
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.
Serving size: 2.25″ square, or 1/16 recipe
NUTRITION INFORMATION PER SERVING
Calories: 344 | Fat: 34g | Total Carbs: 5g | Net Carbs: 2g | Fiber: 3g | Sugar: 1g | Protein: 4g
I used a springform pan and sliced it into 16 pieces. The pieces are kinda small but satisfying enough that you don’t feel deprived and want more. You will want more because it is delicious.