In a large bowl, beat the softened cream cheese and butter until it is light and fluffy. Add the vanilla extract, then beat in the Swerve a half-cup at a time until the mixture is smooth. Set aside.
Place the white chocolate chips in a microwave-safe container (I use a microwave-safe glass measuring cup) and microwave for 15 seconds on high. Remove, stir the chips to distribute the heat, and then microwave again for 15 seconds. Stir again. If necessary, microwave again for 10-20 additional seconds and stir. (Don’t overcook the chips; they should finish melting as you stir them.)
Add the melted chocolate chips to the cream cheese mixture and beat until smooth. Then, fold in the chopped pecans.
Place the mixture in a lightly buttered 8"x8" baking dish and chill in the fridge for at least two hours before cutting into pieces and serving.
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