KETO PECAN PIE FUDGE

This recipe is a little different today, as I’ve been dabbling with ketogenic recipes. A recipe that calls for a brick of butter?? Go on….

A pecan pie fudge recipe… that’s also low carb? How can that be? Enter, the ketogenic diet.

Basically, the ketogenic diet is super-ultra low carb and super high-fat. Like, no fruit no starchy veggies low carb, and all things bacon and butter. Macros on a ketogenic diet look something like this: 70% fats, 25% protein, and 5% carbohydrate.


People report all sorts of benefits of the ketogenic diet- including weight loss, blood sugar regulation, increased mental focus, and is even used to control childhood epilepsy.

There is no sugar on a keto diet (not even honey, maple syrup or coconut sugar!). But, there is a product called Swerve out there that claims to be just as good as sugar… with no carbs and no calories.

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

  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. ................................


for full recipes please see : thesewildacres.com

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