Keto Pecan Pie Fudge

★★★★★

5 from 2 reviews

Author: Amy

Ingredients

Unbleached Parchment Paper
9×9 Baking Pan

8 oz (1 Brick) Full Fat Cream Cheese- I use Philadelphia. Don’t use the whipped or lite, your fudge will not set up correctly!
8 oz (1 Brick) Kerrygold Butter
3 + 1 tbsp Swerve (or granulated sweetener of choice)
1 tsp Vanilla
1 pinch Pink Himalayan Sea Salt.
4 tablespoons Organic Coconut Oil
Dash or two of Cinnamon
1/4 Cup Pecans– crushed

Instructions

Soften the butter and cream cheese. Mix together thoroughly until there are no lumps and it is silky smooth!
Add vanilla, swerve, and salt
In a saucepan, heat the coconut oil until melted.
Add 1 tbsp Swerve, Cinnamon and Pecans to sauce pan. Simmer on medium-low until the pecans begin to soften, about 5 minutes.
While the pecans are cooking, spread the cream cheese and butter mixture in a 9×9 pan lined with parchment paper.
Pour pecan mixture evenly over the top.
Let the fudge set up in the freezer for about half an hour. After that, keep refrigerated! I prefer it chilled in the fridge to frozen. Enjoy!

Notes

A note about counting carbs and swerve- I did not include the carb count of swerve, which is about 3 grams of carbohydrate per square. In my research, I found:

“It is true that Swerve contains carbs, but these carbs are coming from the sugar alcohol Erythritol, which is not absorbed by the body (similar to how fiber is not absorbed). Therefore, you would not “count” these carbs towards your total carb intake for the day.”

Find it online: https://thesewildacres.com/keto-pecan-pie-fudge/