• 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


  1. Soften the butter and cream cheese. Mix together thoroughly until there are no lumps and it is silky smooth!
  2.  Add vanilla, swerve, and salt
  3. In a saucepan, heat the coconut oil until melted.
  4. Add 1 tbsp Swerve, Cinnamon and Pecans to sauce pan. Simmer on medium-low until the pecans begin to soften, about 5 minutes.
  5. While the pecans are cooking, spread the cream cheese and butter mixture in a 9×9 pan lined with parchment paper.
  6. Pour pecan mixture evenly over the top.
  7. 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!


Leave a Reply