1Tablespoon crushed pecans(optional) For rolling the fat bombs.
Line a baking sheet with parchment paper.
Cream together the cream cheese, butter, and Swerve brown sugar.
Stir in almond flour, crushed pecans and vanilla extract and mix well to combine all ingredients.
Use a small ice cream scoop or teaspoon and make 4-6 fat bombs.
Optional: Roll the balls in the 1 Tablespoon of crushed pecans then onto the prepared baking sheet.
Place the baking tray into the freeer for at least 30 minutes to set.
Ready to serve.
Note 1: Crush your pecans in a food processor or blender. If you do not have either, use a knife to chop your pecans. You can also purchase crushed pecans.Storage: Store your pecan pie fat bombs in a sealed container in the fridge for up to 2 weeks.
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.