Keto Red Velvet Fat Bombs – Easy Sugar-Free Recipe

ana resim

These simple Keto Red Velvet Fat Bombs are a delicious sugar-free snack. They are loaded with low carb chocolate, cream cheese, and vanilla to create that classic red velvet flavor you love!

We recommend using a natural, organic, beetroot based, food coloring. Not only because it’s beetroot base food coloring is a non-chemical option but it also provides for a deeper richer color of red for the red velvet fat bombs and other low-carb recipes.

This Keto Red Velvet Fat Bombs recipe makes 24 serves. 1 serving is 1 fat bomb and has 1g net carbs.

Store leftover Red Velvet Fat Bombs in the fridge for up to 1 week. The fat bombs without the whipped cream can be frozen for up to 3 months.

Keto Red Velvet Fat Bombs Ingredients

  • 3.5oz of Sugar-Free Dark Chocolate
  • 4.5oz of Cream Cheese, softened
  • 3.5oz of Unsalted Butter, softened
  • 3 tablespoons of Erythritol
  • 1 teaspoon of Vanilla Essence
  • 4 drops of Red Food Coloring
  • 1/3 cup of Heavy Cream

How to Make Red Velvet Fat Bombs

  1. Melt the chocolate in a heatproof bowl over a small pot of simmering water. Make sure that the bowl isn’t touching the water, as this will cause the chocolate to burn.
  2. While the chocolate is melting, mix together the remaining ingredients with a hand mixer on medium speed for 3 minutes. Ensure the mix is fully combined.
  3. With the hand mixer on low speed, slowly add the chocolate mixture to the other ingredients. Mix on medium speed for 2 minutes.
  4. Add the mixture to a piping bag and pipe the fat bomb mixture onto a lined tray. Set in the fridge for 40 minutes.
  5. Whip the heavy cream and pipe 1-2 teaspoons onto each fat bomb.

Serve your Red Velvet Fat Bombs along with our Low Carb Vanilla Strawberry Fudge and our Lemon and Poppyseed Fat Bombs and your party will be a guaranteed hit with your friends.

Ingredients

  • 3.5 ounces Sugar-Free Chocolate
  • 4.5 ounces Cream Cheese softened
  • 3.5 ounces Unsalted Butter softened
  • 3 tbsp Erythritol
  • 1 tsp Vanilla Essence
  • 4 drops Red Food Coloring
  • 1/3 cup Heavy Cream

Instructions

  • Melt the chocolate in a heatproof bowl over a small pot of simmering water. Make sure that the bowl isn’t touching the water, as this will cause the chocolate to burn.
  • While the chocolate is melting, mix together the remaining ingredients with a hand mixer on medium speed for 3 minutes. Ensure the mix is fully combined.
  • With the hand mixer on low speed, slowly add the chocolate mixture to the other ingredients. Mix on medium speed for 2 minutes.
  • Add the mixture to a piping bag and pipe the fat bomb mixture onto a lined tray. Set in the fridge for 40 minutes.
  • Whip the heavy cream and pipe 1-2 teaspoons onto each fat bomb.

Notes

Nutrition

Serving: 1fat bomb | Calories: 74kcal | Carbohydrates: 2g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 19mg | Sodium: 19mg | Potassium: 10mg | Fiber: 1g | Sugar: 1g | Vitamin A: 223IU | Calcium: 8mg | Iron: 1mg

Click here to see the “Flavor-Pairing” trick that helped me melt away 22 pounds in just 16 days (proven for women only)

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