One of my favorite Keto-Food Bloggers I turn to for inspiration, is Carolyn from All Day I Dream About Food. This Keto Sex In A Pan Dessert is another one of her winning recipes.
The husband was asking for a keto-dessert over the holidays and specifically requested the Sex In A Pan. He says it’s his favourite of ALL the keto-friendly desserts I make. BUT, not soooo good that it replaces his ultimate favorite treat, Fran’s Keto Mousse.
I’ve made this Keto Sex In A Pan several times and have played around with Erythritol and Xylitol and found it to be a bit too sweet if I work on the Swerve Sweetener measurements in the original recipe.
Unfortunately, with the limited alternative sweetener options we have in South Africa. The two I mostly use, being Erythritol and Xylitol mostly, you have to kind of have to play around with the alternative sweetener you use in dessert recipes to find the sweetness that works for you. I mix my own Erythritol and Xylitol and simply use that in all of my recipes. Less is more here and I would rather have it less sweet than too sweet.
Another thing worth mentioning is that I always use Mascarpone instead of Cream Cheese. I just prefer the higher fat content of Mascarpone. You can still use regular cream cheese though.
You can just taste each layer to see if the sweetener used is sweet enough for you. In the crust I used 1/4 cup as per Carolyn’s recipe. For the Cheesecake layer I used a little less and only used 1/4 cup instead of the 1/3 cup. For the chocolate layer I also reduced my sugar to one 1/4 cup plus 1 tablespoon instead of 1/2 a cup as per the original recipe.
Another thing that I chose to leave out, is the Whipped Cream Topping. Including it in the recipe does finish the dessert off nicely, but I feel it is a bit too much for me so I just leave it out. It doesn’t make such a big difference for us as all the other layers are just so decadent. No wonder the recipe is called Sex In A Pan.
Ingredients
Chocolate Crust
- 1 1/4 cups Almond Flour
- 1/4 cup Cocoa Powder
- 1/4 cup Alternative sweetener I blend Erythritol & Xylitol
- 1/4 cup Salted Butter If you use regular butter, then add 1/4 tsp salt
- 2 tbsp Water
Cheesecake Layer
- 226 grams Mascarpone, softened You can use Cream Cheese
- 1/4 cup Alternative sweetener
- 1/2 tsp Vanilla Extract
- 1/2 cup Heavy Whipping Cream, room temperature
Chocolate Pudding Layer
- 1 cup Heavy Whipping Cream
- 1 cup Almond Milk, unsweetened
- 1/4 cup Alternative sweetener plus 1 tbsp
- 4 large Free Range eggs, yolks only
- 1/2 tsp Xantum Gum
- 1/3 cup Cocoa Powder
- 3 tbsp Butter cut into pieces
- 1/2 tsp Vanilla Extract
Whipped Cream Topping
- 1 cup Heavy Whipping Cream, chilled
- 3 tbsp Alternative sweetener
- 1/2 tsp Vanilla Extract
- 1 tbsp Cocoa Powder
- 28 grams Dark Chocolate
Instructions
Crust
- Preheat the oven to 165 degrees celsius and prepare a 22 x 22-centimetre pan.
- In a medium bowl, whisk together the dry ingredients. Add the melted butter and water and stir until it begins to clump together.
- Press the crust mixture firmly into the pan and spread evenly into the bottom. Bake for approximately 15 minutes. Remove and let cool.
Cream Cheese Layer
- In a large bowl, beat the cream cheese and sweetener together until smooth. Beat in the vanilla.
- Add the cream and beat until smooth, then spread over the cooled crust and refrigerate while preparing the Chocolate Pudding Layer.
Chocolate Pudding Layer
- In a medium saucepan, over medium heat, combine the almond milk, whipping cream and sweetener. Bring to a simmer, stirring to dissolve the sweetener.
- In a medium bowl, whisk the egg yolks until smooth. Take approximately 1/2 a cup of the hot cream mixture and add to the yolks while slowly whisking. This tempers the eggs. Then slowly whisk tempered eggs back into the hot cream mixture.
- Reduce the heat to medium-low and sprinkle xantum gum onto top of the mixture. Whisk vigorously to combine.
- Whisk in the cocoa powder and cook until thickened. About 3-4 minutes. Remove from the heat and add the butter pieces and vanilla. Whisk until smooth.
- Let cool for approximately 15 minutes and then spread over the cooled cheesecake layer. Refrigerate for at least 2 hours.
Whipped Cream Layer
- Beat the cream with the sweetener and add vanilla extract until stiff peaks form. Spread over the chocolate pudding layer. Dust with cocoa powder and grate some dark chocolate on top to decorate your dessert.
- Chill until completely cool and set.
