SEX IN A PAN – KETO RECIPE

Sex in a pan – yes that really is the name of this luscious and creamy dessert recipe! And this version is keto and sugar-free, so it’s a delicious way to indulge. Layers of cheesecake and creamy chocolate pudding, with a chocolate cookie crust.

Why yes, I already do have a Sex in a Pan recipe here on All Day I Dream About Food. But that original one is a seasonal variation with pumpkin and apparently not everyone like pumpkin.

Ingredients
Chocolate Crust:

• 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

Cheesecake Layer:

• 8 ounces cream cheese, softened
• 1/3 cup powdered Swerve Sweetener
• 1/2 tsp vanilla extract
• 1/2 cup heavy whipping cream, room temperature

Chocolate Pudding Layer:

• 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

Whipped Cream Topping:

• 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
Crust:

1. Preheat the oven to 325F and grease a 9x9 inch baking pan. 
2. 
   
3. In a medium bowl, whisk together the almond flour, cocoa powder, sweetener and salt. Add the melted butter and water and stir until the mixture begins to clump together.
4. 
   
5. Press the mixture firmly and evenly into the bottom of the pan and bake about 15 minutes, or until just firm to the touch. Remove and let cool. 

Cream Cheese Layer:

1. In a large bowl, beat the cream cheese and sweetener together until smooth. Beat in the vanilla.. 
2. Add the cream and beat until smooth, then spread over the cooled crust and refrigerate while preparing the chocolate layer. 

Chocolate Pudding Layer:

1. In a medium saucepan over medium heat, combine almond milk, whipping cream and sweetener. Bring to a simmer, stirring to dissolve the sweetener.
2. In a medium bowl, whisk the egg yolks until smooth. Slowly whisk about 1/2 cup of the hot cream mixture into the yolks to temper. Then slowly whisk tempered yolks back into saucepan.
3. Reduce heat to medium low and sprinkle surface with the xanthan gum, whisking vigorously to combine. Whisk in the cocoa powder and cook until thickened, about 3 or 4 minutes. Remove from heat and add the butter pieces and vanilla. Whisk until smooth.
4. Let cool 15 minutes and then spread over cheesecake layer. Refrigerate at least 2 hours.

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