In a large bowl or bowl of a stand mixer, combine butter, cream cheese, 3/4 cup Swerve Confectioners, and Swerve Brown. When adding the Swerve Brown, sprinkle it on top of the other ingredients to make sure it evenly distributes when mixing.
Mix on medium-high for 5-6 minutes until fluffy.
Then, add one egg and mix it in on low. Add the second egg and do the same.
Add heavy whipping cream and vanilla extract, scrape down the sides of the bowl, and mix on low until well combined.
In a small bowl, thoroughly combine the coconut flour, baking soda, salt, and chopped pecans. Add the dry ingredients to the wet and mix in on low for 30 seconds until combined.
Lightly spray the bottom of a casserole dish (preferably 7x11”) with non-stick cooking spray, then evenly spread the batter into the dish.
Place casserole dish in the oven and bake for 14-20 minutes (highly dependent on your oven), until the edges begin to lightly brown. Do NOT overbake! The middle of the casserole will still be relatively soft/wet, but an inserted toothpick should come out mostly clean. The casserole will firm up as it cools.
Into a small bowl, add remanining Swerve Confectioners (or more if you'd like to go heavy on the confectioners sugar!).
After the casserole has cooled for 5 minutes, lightly dust the top with Swerve Confectioners. Reserve the rest of the Swerve Confectioners for later.
Then let the casserole cool off completely. For the best results when cutting the casserole, place it in the fridge for at least 30 minutes to allow it to firm up. Cut into 10 pieces.
Once the casserole has fully cooled, dust the cookies with Swerve Confectioners a second time.