Dessert

Salted pecan butter fudge

Name: Salted pecan butter fudge
Total time: 130 min
Yield: 10 servings
Cuisine: American
Ingredients: 4 oz Pecan butter; 2 oz Coconut oil; 3 oz Cream cheese; 1¾ oz Powdered erythritol; Vanilla extract, a teaspoon for the batch; Sea salt, flaky, to finish

No cooking and no thermometer — it sets because coconut oil is solid below 75F, which also means it has to be eaten cold and cannot sit out.

1gnet carbs

18gfat

2gprotein

175kcal

Per serving130 minServes 10

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Ingredients

For the whole dish · serves 10

Pecan butter4 oz
Coconut oil2 oz
Cream cheese3 oz
Powdered erythritol1¾ oz
Vanilla extracta teaspoon for the batch
Sea saltflaky, to finish

Method

6 steps · 130 minutes

Make your own pecan butter if the shop version has palm oil in it — pecans in a processor for four minutes get there on their own.
Use powdered erythritol, not granulated. Nothing here gets hot enough to dissolve a granule and it will stay gritty.
Melt the coconut oil gently and let it cool until it is liquid but no longer warm. Hot oil splits the cream cheese.
Beat everything together until it is completely smooth, which takes longer than it looks like it should.
Spread it 1/2 inch deep in a lined pan and scatter the flaky salt over the top now, while it is still soft.
Two hours in the fridge, then cut it into squares. Keep it there — at room temperature it goes to paste within about ten minutes.

Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.