Keto Red Velvet Fat Bombs – Easy Sugar-Free Recipe

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Keto Red Velvet Fat Bombs
Keto Red Velvet Fat Bombs

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!

Our Low Carb Red Velvet Fat Bombs make an excellent keto snack. They’re delicious and loaded with energy-boosting fat.

We recommend using a natural, organic, beetroot based, food coloringNot 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.

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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

Ingredients for Keto Red Velvet Fat Bombs
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

Keto Red Velvet Fat Bomb on a platter
How to make Keto 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.

Keto Red Velvet Fat Bombs

Keto Red Velvet Fat Bombs

Red Velvet isn't as hard to create as you might think. We've created a recipe for simple Low Carb Red Velvet Fat Bombs with only 1g net carb.
4.99 from 64 votes
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Course: Dessert, Snacks
Cuisine: American
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 24 Fat Bombs
Calories: 74kcal
Author: Gerri

Ingredients

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
Keto Red Velvet Fat Bombs on a platter
Keto Red Velvet Fat Bombs Recipe

Looking for more delicious Keto Fat Bombs; try our;

To make more of this low carb Red Velvet Fat Bombs recipe, simply adjust the servings in the recipe card above.

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7 thoughts on “Keto Red Velvet Fat Bombs – Easy Sugar-Free Recipe”

  1. Hi Lorri,

    The nutritional details are in the recipe notes section at the base of the page. If you can’t see the graphic, you are probably viewing the page by our “no frills” AMP version – just scroll to the bottom and hit “View Non-AMP Page” to view the full post 🙂

    Gerri

    Reply
  2. I actually omitted the food coloring, used a fraction of the sweetener called for and made the recipe using 100% cacao, packed the rich dark chocolatey batch into a silicone bundt style cake pan and have been slicing portions and delighting on this. Although I’m sure it would taste even more divine topped with whipped cream, though I’ve been too lazy, and have enjoyed the depth of dark chocolate richness flavor as is.

    Reply

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