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Free Printable: Low Carb & Keto Food List
Get It NowI’ve made so many sugar free desserts over the years, but one of them — with a very cheeky name — remains a fan favorite for many of you: Sex in a pan! With layers of chocolate, sweet cream cheese, whipped cream, and pecan shortbread, this is my healthier take on a traditionally very sugary treat — with the same decadent taste. I first made this sugar free dessert recipe for a gathering back in 2017, and it’s still one of my faves when I want to bring something that gets people talking. Make it with me next time you want an impressive dessert for diabetics in your life — or anyone avoiding sugar like I do!
Why You Need My Sugar Free Dessert Recipe
- 3 rich, creamy layers on a shortbread crust – This no sugar dessert starts with a buttery pecan crust (similar to my almond flour cookies but with pecan flavor), and layers on sweet, creamy vanilla cream cheese, a whipped chocolate layer (with an option for pudding instead), and fluffy whipped cream on top. I love how decadent it tastes!
- 2 options for the chocolate layer – I originally used a homemade pudding for the chocolate layer, as that’s what traditional sex in a pan has, but later updated the recipe to be whipped chocolate because it’s much easier and doesn’t require waiting for that layer to set. You can choose what you prefer.
- Special diet friendly – This sweet treat is gluten-free and keto friendly, with less than 5g net carbs per piece, clean ingredients, and no refined sugar, so it’s a perfect diabetic dessert.
- Perfect for special occasions – This is one of my best sugar free dessert recipes for birthdays, Valentine’s Day, or Mother’s Day, and many readers have told me it’s one of their favorite Christmas recipes. It’s perfect when you want to impress!
Oh, and if you’re wondering what’s up with the name of this sugar free dessert, sex in a pan is what people called the regular version when became popular in the 70s — because it was so good. Feel free to call it by its alternate name, Robert Redford dessert, or simply chocolate layer dessert.
Ingredients & Substitutions
Here I explain the best ingredients for my sugar free dessert recipe, what each one does, and substitution options. For measurements, see the recipe card.
Don’t be intimidated by the 4 layers in this low sugar dessert — each has only a few ingredients, and many of them are the same! Here’s what you’ll need for each.
Pecan Crust:
- Wholesome Yum Almond Flour – The base of the crust. Unlike other brands, this one has the finest grind for the best texture in your baked goods.
- Pecan Flour – Sometimes called pecan meal, this is just ground pecans. I get this pecan flour for convenience, but you can also grind your own pecans in a food processor. Feel free to replace this with other ground keto nuts, or even just use additional almond flour.
- Besti Powdered Monk Fruit Allulose Blend – My favorite sweetener for diabetic dessert recipes like this, because it doesn’t have the cooling aftertaste of most brands. You can use granulated Besti here, I just used powdered to cut down on the total number of ingredients in my recipe. Any other sugar substitute you’ve got should also work fine for the crust (check my check my sweetener conversion chart), but you might as well grab powdered Besti because it does make a big difference in the other layers (see below).
- Unsalted Butter – Measure solid, then melt. Coconut oil works, too.
Nut-free option:
Don’t substitute coconut flour here, as it will be too dry! If you need a nut-free option, use my coconut flour pie crust dough.
Cream Cheese Layer:
- Cream Cheese – Any kind you like works! Even dairy-free alternatives are just fine.
- Heavy Cream – Thins out the cream cheese. Coconut cream (or the cream scooped from the top of a chilled can of coconut milk) works for a dairy-free option.
- Besti Powdered Monk Fruit Allulose Blend – For this layer (as well as the chocolate and whipped cream layers below), an allulose-based sweetener like Besti is particularly important because it dissolves easily and gives your sugar free dessert a smooth texture that isn’t gritty. Erythritol, as well as most brands of stevia or monk fruit sweetener (which typically include erythritol in the ingredient list), won’t dissolve fully.
- Vanilla Extract – I like this brand.
Chocolate Layer:
You’ve got 3 options here:
- Chocolate pudding option: This was in the sugar free dessert I made originally, but it’s more time consuming, and the texture isn’t my favorite anymore. I kept it as an option because many of you said you love it. You’ll need heavy cream, unsweetened almond milk, powdered Besti, sugar-free dark chocolate, butter, xanthan gum, and vanilla. Alternatively, you can use my keto chocolate pudding recipe — which I actually like better.
- Chocolate whipped cream option: This simpler version I make most often just needs cocoa powder (I recommend a Dutch processed one like this, as it’s less bitter), powdered Besti, heavy cream, and vanilla. If you like a whipped texture but want it a little creamy, my keto chocolate mousse works nicely as well.
- Protein pudding: I tried this one more recently and it worked really well! Just quadruple my protein pudding recipe and use it here.
Topping Layer:
- For the whipped cream: My sugar-free whipped cream is super easy to make using heavy cream, powdered Besti, and vanilla.
- For chocolate topping: I use a vegetable peeler (this one is my favorite) to make curls of sugar-free dark chocolate bars. You can also simply top with sugar-free chocolate chips.
How To Make This Sugar Free Dessert
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
Pecan Crust:
The process here is similar to my almond flour pie crust, but with pecans added and a different dish.
- Mix the dough. In a large mixing bowl, mix together the almond flour, pecan meal, and powdered Besti. Add the melted butter and stir until a crumbly dough forms.
- Press the crust. Transfer the mixture into a lined medium baking dish (this one is the perfect size).
- Bake. Once it’s golden, remove from the oven and cool completely.
Cream Cheese Layer:
This layer is basically a sweet, whipped vanilla cream cheese.
- Beat the heavy cream, Besti, and vanilla. While crust bakes, combine these ingredients in a large bowl. Use a hand mixer to beat until stiff peaks form.
- Add the cream cheese. Add it gradually, beating between additions, until well combined.
- Spread. After the crust cools, spread the cream cheese layer over it.
Chocolate Layer:
I’ve shown my favorite chocolate whipped cream version here. For the alternate pudding option, see the recipe card below for my original version, or make my keto chocolate pudding here.
- Beat the heavy cream, Besti, and vanilla. Whip them until stiff peaks form, just like the previous layer.
- Add the cocoa powder. Beat it in gradually.
- Spread. Transfer the mixture to the pan and spread the chocolate layer over the cream cheese layer of your sugar free dessert.
Topping Layer:
Last step! You’ll make my sugar-free whipped cream, top with chocolate, and chill.
- Beat the heavy cream, Besti, and vanilla. 3rd time around! Look for stiff peaks again.
- Spread. Transfer whipped cream to the pan and spread over the chocolate layer.
- Add topping. Sprinkle chocolate shavings on top.
- Refrigerate. Pop your diabetic dessert in the fridge for a couple hours before slicing — this helps it firm up and stay together better.
My Recipe Tips & Notes
- Bring your cream cheese to room temperature. This helps it blend evenly in the cream cheese layer without any lumps.
- Pick the right size baking dish. I like to use this one for the nice, tall slices you see here. A 9×9-inch pan will also work.
- Make sure the crust is completely cool before layering. If it’s still warm, the whipped cream can melt.
- Be careful not to over- or under-beat the cream. You’re going for stiff peaks, which means the cream “stands up” from the beaters when you hold them up. Another sign I watch for is that the cream doesn’t start to slide out when I tilt the bowl sideways. If you don’t beat the cream long enough, your sugar free dessert can end up runny, but if you do it too long, it’ll turn into butter!
- Spread the layers gently to avoid mixing them together. This is especially important for the 3rd and 4th layer, when you’re layering over another soft layer. I find it helpful to add the mixtures in dollops rather than one big clump, then gently spread to any empty areas.
- Reuse the same bowl to save on dishes. I just wipe it down with a paper towel between layers.
- Tips for slicing: The first piece won’t be pretty, so manage your expectations. 😉 After that, I find it helpful to cut in a downward motion (no dragging or see-sawing, wipe your knife clean between slices, and use a thin silicone cookie spatula like this one to lift each piece out of the pan.
- Where do the 2.5 grams of sugar come from? It’s just from the cream. There is no added sugar or high carb ingredients, which is my criteria for sugar free desserts, so I still call this one sugar free. And it’s still a great dessert for diabetics, because it’s not enough to spike blood sugar.
Recipe Variations
There are lots of ways you can change up this sugar free dessert recipe! Here are some of my favorites I’ve tried, as well as some options for other dietary restrictions:
- Drizzle with syrup – Try my sugar-free caramel syrup or sugar-free chocolate syrup for extra richness.
- Top with berries – Bring in a pop of color and fruity flavor with raspberries or sliced strawberries. You can place them on top or even between the layers.
- Add crunch – Extra chopped pecans on top are perfect for this without adding any extra ingredients to get.
- Banana instead of chocolate – Bananas are not keto friendly, but once I made this using my sugar-free banana pudding (no bananas in it) instead of the chocolate layer! If you’re not making this dessert for diabetics and don’t mind just a little natural sugar, you can even place thin banana slices on top.
- Peanut butter instead of cream cheese – You can make the swap 1:1. Just make sure to choose a peanut butter with no sugar added (this one is my fave). I love this version for a chocolate pb combo!
- Try it frozen – This recipe is very freezer friendly so you can freeze it for later, but I actually love it as a frozen sugar free dessert sometimes! It comes out of the freezer very solid, so you’ll need to thaw it on the counter for 10-20 minutes. Bonus: This method makes it easier to remove from the pan cleanly, and it’s refreshing in the summer!
- Nut free – Don’t substitute coconut flour here, as it will be too dry! If you need a nut-free option, use my coconut flour pie crust dough.
- Dairy free – This low sugar dessert has a lot of dairy, but you can easily make it dairy-free (and also vegan) by swapping the heavy cream in all the layers with coconut cream, and using dairy-free cream cheese.
More Sugar Free Dessert Recipes
I have dozens of easy low carb dessert recipes without any sugar! Try one of my other popular ones next:
Sugar Free Dessert: Sex In A Pan
Sex in a pan is the perfect sugar free dessert recipe for diabetics, keto followers, or anyone reducing sugar. Sweet, creamy, & chocolaty!
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Ingredients
Tap underlined ingredients to see the ones I use.
Pecan Crust
Cream Cheese Layer
Chocolate Layer – Option 1 (Old Version, Optional)
Chocolate Layer – Option 2 (New Version)
Whipped Cream Layer
Instructions
Tap on the times in the instructions to start a kitchen timer.
Crust
-
Preheat the oven to 350 degrees F. Line a 9×9 inch baking dish or 10.5×7.5 inch baking dish with parchment paper.
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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.
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Bake for 12-15 minutes, until golden and firm. Set aside to cool.
Cream Cheese Layer
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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.
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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)
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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.
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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.
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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.
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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)
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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.
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Spread the chocolate whipped cream over the cream cheese layer.
Whipped Cream Layer
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Use a hand mixer to beat the cream, vanilla extract, and Besti powdered together, until stiff peaks form.
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Spread the whipped cream over the chocolate layer. Sprinkle chocolate shavings on top.
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Refrigerate for 1-2 more hours (or as long as needed until serving) to fully set.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Maya’s Recipe Notes
Serving size: 1/16 of the entire pan
- Tips: Check out my recipe tips above to help you get the right texture in this sugar free dessert, get clean layers, save on dishes to wash, and remove it from the pan more easily.
- Variations: See my variations above for different toppings or add-ins, alternate flavors, and options to make this recipe dairy-free or nut-free.
- Store or meal prep: Cover the pan in plastic wrap and keep in the fridge. It’s best within 1-2 days, but can last up to 4 days.
- Freeze: You can freeze the entire pan, or carefully arrange slices on a parchment-lined sheet pan to freeze individually. Wrap them in plastic wrap once solid and freeze in a zip lock bag. Either way, your treat will be good for at least 3 months in the freezer. You can serve it frozen (thaw on the counter for 10-20 minutes first) or thaw before serving.
- Note on nutrition info: The numbers below are for the new version (option 2).
- Where do the 2.5 grams of sugar come from? It’s just from the cream. There is no added sugar or high carb ingredients, which is my criteria for sugar free desserts, so I still call this one sugar free. And it’s still a perfect dessert for diabetics, because it’s not enough to spike blood sugar.
- Recipe 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 (shown in my pictures and video here) is faster and easier, but more like a chocolate whipped cream layer.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Sugar Free Dessert: Sex in a Pan
570 Comments
Jami Andrews
0Has anyone used Chia seeds or flax seeds in lieu of the xanthan gum? Thanks
Maya | Wholesome Yum
0Hi Jami, I have not but wouldn’t. I think these would not work well with the creamy texture in this dessert.
Emily Ellis
0My husband and I love this dessert recipe! We are both diabetic so it is wonderful to have a dessert that we can indulge in without feeling guilty or worrying about how it will affect our sugar. It is delicious! Everyone we have shared it with loves it as well! Highly recommend it to everyone! Thank you!
Wholesome Yum D
0Emily, I’m so happy to hear that you and your husband loved it! It means a lot that it fits your lifestyle and still feels like a treat. I really appreciate your kind words and recommendation!
MaryCarol Liethen
0My husband made this dessert for me on my birthday. It was delicious and he had no trouble following the directions! Sometimes desserts like this don’t hold over well, this was even tastier the couple of days after. This was one of the best desserts I’ve ever had 🙂
Wholesome Yum D
0That makes me so happy to hear, MaryCarol! I love that your husband made it for your birthday, and even better that it was just as tasty in the days after. What a sweet gift! Happy belated birthday! 🎉
Sandra
0what size pan was the pictured dessert made in vs the video. It looks like the pictured dessert used a 9×13 and the video used a 9×9. But in the video the dessert (in the what seems the smaller pan) turned out much shorter and in the pictures (using the 9×13 bigger looking pan) the dessert went all the way to the top of the dish. Was the pictured dessert doubled or something? How is it the dessert made in the smaller pan is half the hight of the photo dessert.
Maya | Wholesome Yum
0Hi Sandra, I use this pan, not a 9×13. A 9×9 also works. They are both the same height, I just cut larger pieces in the video than the photos, so the height relative to the other dimensions makes it seem different. Hope this helps.
Joy
0Love it
Wholesome Yum D
0Thanks, Joy! I’m so glad you loved it!
Sara Howell
0I made it for my husband’s 4th of July birthday. It was amazing! So delicious! We never missed any sugars. The only change I made, was that I cut the recipe in half. I think it’s the best birthday dessert I’ve made for my man. Thanks!
Wholesome Yum D
0Love hearing that, Sara! Cutting the recipe in half sounds like it worked out perfectly. Wishing him a happy belated birthday! Thanks for sharing!
WENDY J
0Can I use instant pudding instead?
Maya | Wholesome Yum
0Hi Wendy, Yes, you can, if you don’t mind the processed ingredients.
Cindy
0WOW! Made this for our holiday dinner. It was delicious! Subbed walnuts for the pecans, which my husband loved. Used too much cream cheese but it still turned out great. Will make this again for our neighborhood BBQ!
Maya | Wholesome Yum
0I’m so glad to hear that, Cindy! Thank you for sharing how you made it. Hope you had a great holiday!
Keen Young
0I made this recipe (version 2), but upped the ingredients to 1.5 each, and made it in a 13×9 baking dish. Fit perfectly, right up to the top. I served it to 16 family members, and everyone loved it! We will surely be making it again!
Thanks Maya!
Maya | Wholesome Yum
0Thank you for sharing, Keen! I’m glad that worked well for you and your family enjoyed it. Hope you make this treat again soon!
Michelle
0Made this, everyone enjoyed it, but it was a bit time consuming for me. Husband asked for it again, 🤭 . Thanks
Maya | Wholesome Yum
0I’m glad everyone enjoyed it, Michelle! Yes, it takes some time to layer but I think it’s worth it, and at least it’s easy. Hope you make it again soon.
Melissa F
0I’ve made this three times now with the new option 2 chocolate layer. It is so good and my husband who is very picky even likes it!
Maya | Wholesome Yum
0I’m so happy you liked it so much to make it 3 times, Melissa! You and your husband enjoy.
Melinda Stortenbecker
0Tried this for Valentine’s Day. I think I will double the cream cheese layer next time, but it was delicious!! Even if I beat the whipped cream too long and made delicious butter! I just cut up some strawberries to put over the top and my husband never knew what it was supposed to look like. He didn’t care for it, though, because I used Lilly’s dark chocolate, which wasn’t sweet enough for him.
Sigh – what a shame — Not. It became a delightful after-dinner treat for me for 9 days. 🙂
Maya | Wholesome Yum
0I’m glad you liked it, Melinda! Thank you for sharing your variation. Hope you had a nice Valentine’s Day!
Knit_Chick
0Made this with a couple of changes for NYE tomorrow. I used chocolate cookie crumbs for the base, monk fruit sugar (can’t find the powdered in Canada) & 1/2 of a sugar free Lindt milk chocolate bar. This is for diabetics more-so than keto. Hubby said that the bowls tasted great and he may have to come down with the flu tomorrow so he doesn’t have to share it…lol
Maya | Wholesome Yum
0I’m glad you liked it, thank you! For future reference, you can get Besti Powdered here with shipping to Canada — just select the Canadian flag at the top. 🙂
Ashley h
0Loved this recipe.i used monk fruit sweetner thats safe for diabetics because I did not have the besti powdered kind and just made sure that the sweetner was well blended with the ingredients using a hand mixer.Recipe still came out great and delicious.thank you for this!
Maya | Wholesome Yum
0I’m glad you liked this recipe, Ashley! Just fyi, Besti is safe for diabetics. The texture comes out a bit better with it than other monk fruit sweeteners, but I’m happy to hear what you used worked well for you.
Anna
0The cake on the photo looks sooo different😐 then one made in video?
Maya | Wholesome Yum
0Hi Anna, I’m not sure why you say it looks different, it’s the same. I did use a different pan for the one in the photos, so it looks taller in the photos. Hope this helps clarify!
Autumn
0Are we able to use a granulated monk fruit sweetener for this recipe instead of powder/confection form?
Maya | Wholesome Yum
0Hi Autumn, Powdered works best, but yes, you can probably use granulated Besti since it dissolves easily (you might need to mix a little longer to ensure it dissolves). I don’t recommend other granulated monk fruit sweeteners, as they won’t dissolve and your sugar-free dessert will turn out gritty.
Carol L
0Which version is pictured?
Maya | Wholesome Yum
0Hi Carol, The one in the pictures is version 2 (the newer one).
Sarah
0So good! Made for a family bbq and everyone loved it!
Almeda Harris
0Can instant sugar-free pudding be used?
Maya | Wholesome Yum
0Hi Almeda, I have never tried that in this recipe but it should work for you! Just know that the store-bought mixes are usually very processed and have artificial sweeteners.
Beca
0This is the best dessert in the world. I don’t like dark chocolate but this combination is amazing. I can’t say enough about this dessert. It takes a long time to prepare but is so worth it! I changed the sweetener to Swerve Confectioners and was perfect. I did the new version of the chocolate layer.
Tonya
0I made this with the sugar free chocolate pudding version. I did not think the chocolate pudding was chocolatey enough. Needed some sugar free chocolate added to it. Will definitely try it again.
Angela
0I made this for my husband’s birthday. I exchanged the vanilla for coffee extract to make it more like a tiramisu and it turned out pretty good. I think next time I might only do that to the chocolate layer and not all 4. Even our teen sons liked this and did not know it was sugarfree.
Maggie
0I have initially made this recipe when I was on keto in 2018, and I absolutely loved it! My family who weren’t on keto loved it too! I haven’t been on keto for years now, but I still love making this because it’s low on sugar and delicious. Thank you so much for sharing this!
Lisa Vaas
0I’ve had diabetes for 58 years now, and this is hands-down the best low-carb dessert that has ever graced my palate! I cooked this up for a birthday party and got raves. I just made my 2nd batch.
OMG. So damn good. Thank you for all your wonderful recipes!
Leah
0This was the worst!!! The Monk fruit sweetener is WAY too sweet and nasty after taste. I would discourage the whole recipe.
Theresa
0I’ve made this several times and family loves it and they don’t even follow a low carb diet. I’ve always found using a combo of monkfruit sweetener and erythritol makes the best tasting treats.
Maya | Wholesome Yum
0Hi Leah, Did you use Besti Monk Fruit Allulose Blend? Based on your description, it sounds like you used something else, so didn’t follow my recipe. This is exactly why I recommend Besti over others. 😉
Astrid
0Can heavy cream be replaced with whipping cream?
Wholesome Yum D
0Hi Astrid, Heavy cream is whipping cream.
Michelle
0I must say this is better than sex!!! I figured it out. Watch it ladies I almost eat it all in one sitting!! Your the best❤️??
Ann Guy
0Can I substitute stevia instead of the Besti blend?
Maya | Wholesome Yum
0Hi Ann, If you use pure stevia powder or drops, their concentration can make it difficult to use them recipes. Stevia blends contain either erythritol (which will turn out gritty) or maltodextrin (which is actually sugar). You can learn more in my sugar substitutes post.
Andrea
0Can I substitute coconut flour for almond flour? Love almonds, but almond flour is not floating my boat. Coconut flour tastes much better. And if possible are measurements the same?
Thanks
Maya | Wholesome Yum
0Hi Andrea, Coconut flour and almond flour are not intechangeable. For the same consistency, you’d need only 1/3 to 1/2 cup of coconut flour in place of the 1 1/2 cups of almond flour, but this would yield much less crust dough, so you’d probably need to double or even triple it. It would probably just be easier to just replace the crust altogether with the coconut flour crust option described in my keto cheesecake post (it’s a variation in the post itself, not on the recipe card which has almond flour). Hope one of these options works for you!
Cyndi
0This was wonderful. Hard to put the spoon so as not to take another bite.
Worth al the work! Thank you.
Beth
0This is DELICIOUS, super easy to make and tastes great!!!
Gena
0I made this yesterday using Swerve bc it was on hand and chocolate layer option 1 – absolutely delicious! Love that crust. Just be careful not to overdo because IMO the cream cheese layer, while delicious, is very filling – my own fault for going back for “just a little more”. Thanks for this recipe!
Valerie
0Hello again, I cannot buy allulose in Europe as it is banned. I can purchase: 100% natural erythritol. Will that work with taste and texture in this recipe?
Maya | Wholesome Yum
0Hi Valerie, It’s your best alternative, but unfortunately it can crystallize and turn out gritty. Make sure to use my Keto Sweetener Guide to make sure you use the correct amount because not all sweeteners measure the same.
Doria Gouveia
0I like your blog
Jane whitley
0Nutrition list?
Wholesome Yum D
0Hi Jane, You can find that information at the bottom of the recipe card which right above where you left this comment.
Jane
0My plan is to make this for Mother’s Day dessert but thinking of using a trifle bowl & layering. Have you ever dine this? Should I increase the recipe, especially the crust to compensate? Thank you
Mandy L Pena
0how long will these keep in the refrig. 2 days?
Maya | Wholesome Yum
0Hi Mandy, Yes, up to 2 days is best, but it can last a little longer. Mainly the whipped cream starts to degrade over time.
Eric
0In the NUTRITION section, you list SUGAR (3.1). Is that SWEETENER and is it part of the Total Carbs?
I’m looking forward to trying this but I just needed a little clarification. Thanks, and keep up the great work!
Maya | Wholesome Yum
0Hi Eric, Besti does not have any sugar. The small amount of sugar in the recipe comes from other ingredients, such as heavy cream.
Roger
0Can this be made with sugar free instant chocolate and vanilla pudding boxed mixes?
Maya | Wholesome Yum
0Hi Roger, You can, but they are typically very processed with artificial ingredients.
Rebecca Sheely
0Can this be made gluten free?
Maya | Wholesome Yum
0Hi Rebecca, This recipe is already gluten-free. All my recipes are.
Coastlily
0I made this recipe for dinner guests (two of us are Type II) Loved the crust but it would have liked a larger layer of the cream cheese. It was not quite sweet enough so next day served up a slice with a pinch of real powdered sugar on top and it was greatly improved. I’m looking forward to more creations from your recipe box. Thank you for doing the research!
Mia Suzette
0This is my Favorite dessert when I’m craving a creamy chocolatey taste! I’m going to try the new Opt #2 and see if it’s as yummy? I found (and subscribe to) you on Pinterest and have saved many many of your recipes there. You have The Best sugar free foods!!!! Thank you for doing the ‘work’ for me!!! xoxo
Patti Ziegler
0I substituted sugar free instant chocolate pudding for the chocolate layer. It saved me some time and money. I even served it to a couple of guests that had no idea it was sugar free. It was delicious!!!
Sharon Cook
0We called this recipe “Better than Sex” lol. Glad to see a keto friendly version. I will be making it soon!
Dana
0I’ve been on a hunt for lower sugar desserts and this one is the best one yet! Usually I find this dessert too sweet, but this one is perfect. The directions made it super simple to make.
Colleen G
0This not only tastes delicious but it also such a beautiful presentation. It was a huge hit at my holiday party!
Journa Liz Ramirez
0This dessert is a hit! It tasted so creamy and sweet. Everyone enjoyed it. We’ll surely have this again, thanks for the wonderful recipe Maya! Must try!
Aravind
0Sugar free desserts are delicious treats that won’t leave you feeling guilty after eating them. These recipes are perfect for people who have diabetes or other sugar related conditions. Try these tasty treats today!
McMeghan
0I’ll call this Sexier In A Pan!
James H Dalton-Steele
0I made this today and it was delicious though I would possibly put slightly less butter into the mix in favor of a little more double cream and a little more vanilla essence for my own taste. I would like to know if it can be frozen to be defrosted later?
Maya | Wholesome Yum
0Hi James, Feel free to make those adjustments, and let me know how it turns out. Yes, you can absolutely freeze it – see my instructions above.
Brooke
0This stuff is delicious! We love it and it is our favorite low carb dessert! I use the easier version for the chocolate layer and it is yummy.