Pecan Pie Fudge Fat Bombs
Prep Time20 mins
Total Time20 mins
- 8 oz Full Fat Cream Cheese -Don’t use the whipped or lite or will not set up correctly!
- 8 oz Kerrygold Butter
- 2 tablespoon Truvia or granulated sweetener of choice
- 1 tablespoon Vanilla
- 1 pinch Sea Salt.
- 5 tablespoons Coconut Oil
- Dash or two of Cinnamon
- 1/4 Cup Pecans– chopped
Soften the butter and cream cheese. Mix together thoroughly until there are no lumps and it is smooth!
Add vanilla, 1 tablespoon Truvia, and salt
In a saucepan, heat the coconut oil until melted.
Add 1 tablespoon Cinnamon and Pecans to coconut oil. Simmer on medium-low about 2 minutes.
Line 3 to 4 mini muffin pans with mini cupcake liners. Recipe makes about 42 fat bombs.
Spoon cream cheese and butter mixture into bottom of cupcake liners.
Spoon Coconut oil and pecan mixture evenly over the top of the cream cheese.
Set up in the freezer for about half an hour.
After that OK to keep refrigerated, however they keep much longer if kept frozen until ready for serving.
Serving: 1g | Calories: 54kcal | Carbohydrates: 0.5g | Protein: 0.4g | Fat: 5.7g | Saturated Fat: 4.2g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 12mg | Sodium: 40mg | Potassium: 0mg | Fiber: 0.1g | Sugar: 0.3g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg