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Low Carb Four Layer Sugar Free Cream Cheese Dessert

This is a delicious Keto friendly Low Carb Four Layer Sugar Free Cream Cheese dessert we call it the “Clean Betty” which is a play on the traditional retro “Filthy Wilma” recipe. Great for BBQs, picnics and potlucks.  Enjoy!

Wow!  Things have certainly changed since publishing this recipe on September 9, 2017.  Just looking at Sarah in the YouTube thumbnail you can see a dramatic change and the power of an effective Keto diet.   I believe that this was our first YouTube video and I chuckle a bit because we had absolutely no clue as to what we were doing.  Things have certainly changed and we’ve really moved ahead with our life’s, youtube and on the blogs.  We’ve always been about trying to share the message of the keto diet and how effective it can be, that has not changed even after two plus years of living keto as a lifestyle.

If your reading this page, we are all about trying to help people live keto as a lifestyle because that’s what we do everyday and the benefits have been tremendous.  We want to help you also!  Consider joining our keto family over on YouTube or on Facebook, let’s do this together.


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Here’s the Recipe


1 Cup – Blanched Almond Flour

1/2 Cup – Chopped Nuts (Pecans and Almonds are lower in carbs)

1/2 Cup – Butter

8 oz – Cream Cheese

1 Cup – Powdered Sugar Substitute (Swerve or Truvia)

4 Cups – Heavy Cream

2 pkgs – Sugar Free Instant Pudding (Make sure its instant)

3 or 4 Pieces of Sugar Free Toffee or Nuts for the final topping

How to Make It!

Layer 1 (The Crust):


1 Cup – Blanched Almond Flour

1/2 Cup – Chopped Nuts (Pecans and Almonds are lower in carbs)

1/2 Cup – Butter

Prep Instructions:

Preheat oven to 350, set out your cream cheese and let it soften, also set out your butter.

Melt your butter, and then combine the other layer 1 ingredients in a bowl and mix together.  You should get a thick doughy type mixture, this is your crust for the dessert.

Pour the dough into you 9×13 glass dish and begin to cover the bottom of your dish.  Use your fingers or a spachler spread it out, it wont look like it’s enough but it will be just keep working with it until you cover the bottom of your dish.

Bake the crust in the oven for 15 minutes at 350 degrees, take it out and let it cool completely (that’s important)

Layer 2 (Cream Cheese Layer ):


8 oz – Cream Cheese (softened)

1 Cup – Powdered Sugar Substitute (Swerve or Truvia)

1 Cup – Heavy Cream (Whipped) *Or you could just use Cool Whip Light but it will have sugar and carbs.

Prep Instructions:

Combine and mix your ingredients using a blender.

Gentle Spread this combined mixture over your cool crust (be sure your crust is cooled and go slow because this layer will have a tendency to try and pull up the crust).

Layer 3 (Pudding Layer):


2 Boxes of Sugar Free Instant Pudding (We like Butterscotch, but you can choose any flavor)

3 Cups – Heavy Cream

 Prep Instructions:

Combine and mix your the heavy cream and instant puddin ingredients using a blender.

Spread this over the Cream Cheese layer and chill overnight.

Layer 4 (Whip Cream Top Layer): 

*This layers can be made just prior to serving or before hand.


2 cups of Heavy Cream

Sweetener (Trivia or Swerve)

Sugar free toffee or Pecans to use as a topping

 Prep Instructions:

Whip your heavy cream and mix with your sweetener to taste.  It will look like whip cream when your done.  and instant puddin ingredients using a blender.

Spread this over the other layers, and then sprinkle on your nuts or sugar free toffee.






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