SEX IN A PAN DESSERT RECIPE (SUGAR-FREE, LOW CARB, GLUTEN-FREE)

INGREDIENTS

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Pecan Crust

• 1 1/2 cup Almond flour
• 1/2 cup Pecan meal (or make it by grinding pecans in a food processor)
• 2 tbsp Powdered erythritol (or granulated)
• 1/3 cup Butter (measured solid, then melted)

Cream Cheese Layer

• 1/4 cup Heavy cream
• 1/4 cup Powdered erythritol
• 1/2 tsp Vanilla extract
• 8 oz Cream cheese (softened)

Chocolate Layer - Option 1 (Old Version)

• 1 cup Heavy cream
• 1 cup Unsweetened almond milk
• 1/2 cup Powdered erythritol
• 3 oz Sugar-free dark chocolate (chopped)
• 2 tbsp 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 Powdered erythritol
• 1/2 tsp Vanilla extract

Whipped Cream Layer

• 1 1/2 cup Heavy cream
• 2 tbsp Powdered erythritol
• 1/2 tsp Vanilla extract
• 1 oz Sugar-free dark chocolate (shaved using a peeler, grater, or shaver)

INSTRUCTIONS

Crust

1. Preheat the oven to 350 degrees F. Line a 9x9 in (23x23 cm) baking dish with parchment paper.
2. 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.
3. Bake for 12-15 minutes, until golden and firm. Set aside to cool.

Cream Cheese Layer

1. 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.
2. Once the crust has cooled, spread the cream cheese mixture evenly over it.

Chocolate Layer - Option 1 (old version, like pudding)

1. 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.
2. 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.
3. 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.
4. 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)

1. 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.
2. Spread the chocolate whipped cream over the cream cheese layer.

Whipped Cream Layer

1. Use a hand mixer to beat the cream, vanilla extract, and powdered erythritol together, until stiff peaks form.
2. Spread the whipped cream over the chocolate layer. Sprinkle chocolate shavings on top.
3. Refrigerate for 1-2 more hours (or as long as needed until serving) to fully set.

RECIPE NOTES

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

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