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Sugar Free Sex In A Pan

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Indulge in a guilt-free delight with Sugar Free Sex In A Pan, a luscious layered dessert that’s perfect for any occasion. This keto-friendly creation features a rich chocolate cookie crust topped with creamy cheesecake and velvety chocolate pudding. Each bite offers a harmonious blend of flavors and textures that will satisfy your sweet cravings without the added sugar. Easy to prepare and versatile for gatherings or personal treats, this dessert is sure to impress family and friends alike.

Ingredients

Scale
  • 1 1/4 cups almond flour
  • 1/4 cup cocoa powder
  • 1/4 cup powdered Swerve Sweetener
  • 1/4 tsp salt
  • 1/4 cup butter, melted
  • 1 tbsp water
  • 8 ounces cream cheese, softened
  • 1/3 cup powdered Swerve Sweetener
  • 1/2 tsp vanilla extract
  • 1/2 cup heavy whipping cream, room temperature
  • 1 cup heavy whipping cream
  • 1 cup unsweetened almond milk
  • 1/2 cup powdered Swerve Sweetener
  • 4 large egg yolks
  • 1/2 tsp xanthan gum
  • 1/3 cup cocoa powder
  • 3 tbsp butter, cut into 3 pieces
  • 1/2 tsp vanilla extract
  • 1 cup heavy whipping cream, chilled
  • 3 tbsp powdered Swerve Sweetener
  • 1/2 tsp vanilla extract
  • 1 tbsp cocoa powder
  • 1/2 ounce sugar free dark chocolate

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine almond flour, cocoa powder, powdered Swerve Sweetener, and salt.
  3. Add melted butter and water; mix until crumbly.
  4. Press the mixture into the bottom of your baking dish evenly. Bake for 10 minutes.
  5. In a bowl, beat softened cream cheese with powdered Swerve Sweetener until smooth.
  6. Add vanilla extract and mix well.
  7. In another bowl, whip together room temperature heavy cream until soft peaks form. Fold this into the cream cheese mixture gently.
  8. In a saucepan over medium heat, whisk together unsweetened almond milk and half of the powdered Swerve Sweetener.
  9. In a separate bowl, whisk egg yolks with xanthan gum and cocoa powder until blended. Slowly add some warm milk mixture to temper the eggs before pouring back into saucepan.
  10. Cook while stirring constantly until thickened. Remove from heat; stir in butter and vanilla extract.
  11. Spread cheesecake layer over cooled crust evenly.
  12. Pour chocolate pudding over cheesecake layer. Refrigerate for at least two hours.
  13. Whip chilled heavy cream with remaining powdered Swerve Sweetener until stiff peaks form.
  14. Spread over chocolate pudding layer; dust with cocoa powder and top with grated sugar-free dark chocolate.

Nutrition

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