KETO PECAN PIE FUDGE
Wednesday, July 3, 2019
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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
- 1/4 Cup Pecans– crushed
NEXT instructions you can go HERE