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Sex in a Pan is a layered dessert that’s so rich & creamy, you’ll be in love after the first bite. It’s a gluten-free, low carb pumpkin recipe to die for.

The ketogenic diet is the hottest diet of 2018 because it helps you quickly lose stubborn fat… it reduces fat storing inflammation… it helps you live longer and avoid today’s most deadly diseases.

However, many people believe it will not work for them because they have to give up their favorite foods.  Nothing could be further from the truth.

Here is a delicious keto approved pumpkin dessert called, “Sex in a Pan” that tastes so good, you’ll feel like you’re cheating.

By: Carolyn, the writer and recipe developer behind All Day I Dream About Food

EDITORS NOTE: Knowing what and how much to eat for weight loss is critical towards your success.

If you’re not sure how to calculate your calories in order to burn fat on keto, Get Your Free Fat Burning Keto Calorie Calculator For Quick Weight Loss & Burn More Fat Than You Thought Possible In 30 Days=> Fat Burning Keto Calculator

Sex in a Pan is meant simply to be tongue in cheek, but if you don’t like that, there are a few alternative names for this sinfully delicious pumpkin chocolate layered dessert recipe.

Like Low Carb Chocolate Pumpkin Lasagna, Chocolate Pumpkin Dream Dessert, The rather boring but descriptive Pumpkin Chocolate Layered Dessert.

A low carb (keto approved) pumpkin recipe to end all pumpkin recipes!

This gorgeous chocolate and pumpkin layered dessert is so rich and creamy, you’ll be in love after the first bite.

Ingredients Crust:

  • 1 1/2 cups almond flour
  • 1/4 cup finely chopped pecans optional
  • 1/4 cup powdered Swerve Sweetener
  • 1/4 cup butter melted

Pumpkin Layer:

  • 10 ounces cream cheese softened
  • 1/3 cup powdered Swerve Sweetener
  • 1/4 cup heavy cream at room temperature
  • 2/3 cup pumpkin puree
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/8 tsp ground cloves
  • 1/2 tsp vanilla extract

Chocolate Pudding Layer:

  • 1 cup unsweetened almond milk
  • 1 cup whipping cream
  • 1/2 cup Swerve Sweetener
  • 4 egg yolks
  • 1/2 tsp xanthan gum
  • 1/4 cup cocoa powder
  • 1 & 1/2 oz unsweetened chocolate chopped
  • 3 tbsp butter in 3 pieces
  • 1/2 tsp vanilla extract

Whipped Cream Topping:

  • 1 1/2 cups whipping cream
  • 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 oven to 325F and grease a 9×9 inch square baking pan (you can use 8×8 but your crust may take a little longer to bake).
  2. In a large bowl, whisk together the almond flour, pecans, and sweetener. Stir in butter until dough begins to clump together. Press firmly and evenly into prepared baking pan.
  3. Bake 15 to 20 minutes, until golden brown and just firm to the touch. Let cool.

Pumpkin Layer:

  1. In a large bowl, beat cream cheese and sweetener together until smooth. Beat in cream, pumpkin puree, spices and vanilla extract until well combined.
  2. Spread mixture over cooled crust.

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 sweetener.
  2. In a medium bowl, whisk 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 xanthan gum, whisking vigorously to combine. Whisk in cocoa powder and cook until thickened, about 3 or 4 minutes.
  4. Remove from heat and stir in chopped chopped chocolate and butter until smooth. Stir in vanilla extract.
  5. Let cool 15 minutes and then spread over pumpkin layer. Cover with plastic wrap flush to the surface and refrigerate at least 2 hours.

Whipped Cream Topping:

  1. Beat cream with sweetener and vanilla extract until stiff peaks form. Remove plastic wrap from chocolate layer and spread with whipped cream.
  2. Dust with cocoa powder (this works best through a fine sieve). Use a vegetable peeler or cheese slicer to shave chocolate over top.
  3. Chill another hour to help set completely.
Recipe Notes:

Serves 16 (this is a really rich dessert so could go even farther).

Each serving has 7.63 g of carbs and 3.05 g of fiber. Total NET CARBS = 4.58 g.

Food energy: 366kcal
Total fat: 33.79g
Calories from fat: 304
Cholesterol: 134mg
Carbohydrate: 7.63g
Total dietary fiber: 3.05g
Protein: 5.96g

What’s Next?

High fat keto foods such as this delicious pumpkin dessert have been demonized my the mainstream media by saying “fat” will make you “fat.”

Most of the time, people fail on the ketogenic diet because they just aren’t prepared and don’t know how tasty some of these keto approved foods are.

You see, Keto is really unlike any other way of eating.   Typically, with most diets, you can “cheat” on the diet and many times, it’s actually encouraged.

However, with most forms of Keto (minus those used by athletes), the whole idea is to be ketogenic the whole time.   It’s actually a requirement.

And almost everyone has to test themselves in the beginning to know what “ketosis feels like”, otherwise, you statistically will have more carbs and protein than needed and never actually get into ketosis… which feels horrible.

Because of this, I encourage new Keto’ers (this means you!) to pick up an intro or starter program on Keto… one that has daily step by step “do this, not that”.   You really only need something that’s 14 to 30 days long and then you’re in your groove and are set to go at it alone.

Fortunately, you can join the 28 Day Keto Challenge and have all this done for you.

Click the next page button to get started right away!

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