Sugar free dessert: Sex in a pan recipe
Sex in a pan is the perfect sugar free dessert recipe for diabetics, keto followers, or anyone reducing sugar. Sweet, creamy, & chocolaty!INGREDIENTSPECAN CRUST
1 1/2 cup Wholesome Yum Blanched Almond Flour
1/2 cup Pecan meal (or make it by grinding pecans in a food processor)
2 tbsp Besti Powdered Monk Fruit Allulose Blend (or granulated)
1/3 cup Unsalted butter (measured solid, then melted)
CREAM CHEESE LAYER
1/4 cup Heavy cream
1/4 cup Besti Powdered Monk Fruit Allulose Blend
1/2 tsp Vanilla extract
8 oz Cream cheese (softened)
CHOCOLATE LAYER - OPTION 1 (OLD VERSION, OPTIONAL)
1 cup Heavy cream
1 cup Unsweetened almond milk
1/2 cup Besti Powdered Monk Fruit Allulose Blend
3 oz Sugar-free dark chocolate (chopped)
2 tbsp Unsalted butter
1 tsp Xanthan gum
1 tsp Vanilla extract
CHOCOLATE LAYER - OPTION 2 (NEW VERSION)
1/3 cup Cocoa powder
1 1/2 cup Heavy cream
1/3 cup Besti Powdered Monk Fruit Allulose Blend
1/2 tsp Vanilla extract
WHIPPED CREAM LAYER
1 1/2 cup Heavy cream
2 tbsp Besti Powdered Monk Fruit Allulose Blend
1/2 tsp Vanilla extract
1 oz Sugar-free dark chocolate (shaved using a peeler, grater, or shaver)
INSTRUCTIONSCRUST
Preheat the oven to 350 degrees F. Line a 9x9 inch baking dish or 10.5x7.5 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.Serving size: 1/16 of the entire panUpdate: 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.Nutrition FactsAmount per serving. Serving size in recipe notes above.
Calories 343
Fat 34.5g
Protein 5.1g
Total Carbs 6.5g
Net Carbs 3.9g
Fiber 2.6g
Sugar 2.5g
