Low Carb Vegan Red Velvet Fudge | Meat Free Keto - These low carb vegan red velvet fudge fat bombs will satisfy that sweet tooth in a sugar free, keto friendly and totally delicious way!

Low Carb Vegan Red Velvet Fudge (fat bombs)

I’ve had this strange red velvet craving for a while now. This doesn’t really make sense, as I have spent most of my life in either New England or Quebec, neither of which is really known for their love of red velvet-flavored desserts, but here we are anyway. Originally, I thought I’d make brownies, but halfway through the oven’s preheating cycle, I remembered it’s July and I really don’t fancy the idea of spending an hour in the kitchen with my oven going. So, instead, I bring to you low carb vegan red velvet fudge instead. 

In a nutshell, these are fat bombs. The base is vegan cream cheese and coconut oil, so they’re definitely dense. They’re also the most delicious thing I’ve had all year, and the year is half over, so I feel like that’s saying a lot. I hope you enjoy these vegan keto red velvet fat bombs just as much as I do!

Low Carb Vegan Red Velvet Fudge | Meat Free Keto - These low carb vegan red velvet fudge fat bombs will satisfy that sweet tooth in a sugar free, keto friendly and totally delicious way!

 

Notes on Making Low Carb Vegan Red Velvet Fudge Fat Bombs:

  • Darius from Sugarless Crystals pointed out that these are more milk chocolate with a hint of red velvet. He’s a trustworthy source, so it’s worth mentioning.
  • I used the Trader Joe’s vegan cream cheese for these and they turned out perfectly. I don’t know how other brands will stack up.
  • I used beet powder for these to increase the nutritional value, as beets not only contain a lot of antioxidant anthocyanins, but are also great for helping to improve cardiovascular health and circulation. Cocoa powder boasts similar nutritional benefits, so win/win!
  • Since red velvet is traditionally made with beets, the beetroot powder also gives it a little bit more of an authentic flavor than just using food dye.
  • Be sure to follow the directions closely – the coconut oil and vegan cream cheese have to be mixed together slowly, otherwise they won’t combine properly (especially for the “frosting” part).
  • The chocolate portion of this can 100% be used as a frosting for brownies, cupcakes, cookies, a spoon, or whatever else you want. It’s seriously so good, both before and after chilling.
  • To have a softer, fudgy texture, keep these in the fridge. I like to keep these fat bombs in the freezer, though, and thaw them as needed.
  • These have just 2g of net carbs per serving, which is pretty awesome considering how dense and filling they are!
  • Like all of my recipes, these are (added) sugar free, and also happen to be nut free for my allergy-having buddies out there.

Low Carb Vegan Red Velvet Fudge (fat bombs)

Category: dessert

Cuisine: Low Carb, Vegan

Yield: 12 red velvet fat bombs

Serving Size: 1 red velvet fat bomb

Calories per serving: 248

Fat per serving: 25.2g

Carbs per serving: 2g net

Protein per serving: 1.4g

Fiber per serving: .8g

Low Carb Vegan Red Velvet Fudge (fat bombs)

These low carb vegan red velvet fudge fat bombs will satisfy that sweet tooth in a sugar free, keto friendly and totally delicious way!

Ingredients

    For the "Cake" Portion:
  • 3/4 cup (6 oz.) vegan cream cheese
  • 3/4 cup coconut oil
  • 6 tbsp cocoa powder (unsweetened!)
  • 2 tbsp beet root powder
  • 1 tsp vanilla extract
  • 1/4 tsp liquid stevia (or more, if you like things on the sweeter side - definitely do this by taste)
    For the "Frosting" Part:
  • 1/4 cup (2 oz.) vegan cream cheese
  • 1/4 cup coconut oil
  • 1/2 tsp vanilla extract
  • 10 (ish) drops of liquid stevia (or more, to taste)

Instructions

  1. In a mixing bowl, add in vegan cream cheese and vanilla extract and start mixing.
  2. Add in 3/4 cup of coconut oil, in 1/4 cup increments. Be sure the mixture is thoroughly combined before adding the next 1/4 cup of coconut oil, or things won't mix properly. It will look ugly and kind of gross at first, but stick with it. I promise it will come together!
  3. Mix in beet root powder and cocoa powder until everything is thoroughly combined. I added these in 1 tbsp at a time, so as to achieve a smoother texture.
  4. Add in stevia, mix thoroughly and taste. If it's not sweet enough, add in more very slowly - you can always add, but you can't take away!
  5. Divide the mixture into 12 muffin liners (I use these awesome silicon muffin liners, which makes my life so much easier).
  6. Chill in the freezer for about a half hour to 45 minutes.
  7. While the "cakes" are chilling, make the "frosting" by mixing the vanilla and stevia into the vegan cream cheese. Slowly add in coconut oil 1 tbsp at a time, and keep mixing until smooth. Again, if you add all the coconut oil in at once, it won't combine and will look chunky and gross. Trust me.
  8. After the "cakes" have firmed up, evenly distribute the "frosting" mixture on each one, and chill for another 30 minutes or so.
  9. Stuff in face.
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17 Comments

  • Libby July 7, 2017 at 2:59 pm

    Red Velvet cake is a regional thing? I’m from Ohio. It was something my mom made and everyone requested. I’m sure her version never had any beets in it! I love beets though.

    Reply
    • Liz July 8, 2017 at 7:40 am

      Hi Libby, thanks for commenting! Hmm, maybe it’s not necessarily regional? I don’t think I was exposed to red velvet until well into my 20s, and it was on an episode of Good Eats! So, I just assumed it’s not a New England or Quebec thing.

      Beets are so tasty! This flavor combo is inspiring me to try making some red velvet cupcakes, too!

      Reply
  • Raquel July 8, 2017 at 2:26 am

    🙂

    Reply
  • Jordan July 14, 2017 at 12:52 pm

    Has anyone tried this with a different type of sweetener, specifically a granular or powdered kind like swerve? I’m not a huge stevia fan so I’m thinking of trying.

    Reply
    • Liz July 17, 2017 at 11:46 am

      Hi Jordan! You can definitely use Swerve (or something similar) for these. I’d for sure go with the powdered kind for a better texture. You could probably start with 1 tbsp and see how they taste, and then add from there!

      Reply
  • EmmiJade July 14, 2017 at 10:18 pm

    Red Velvet cake is traditionally Southern!

    Reply
    • Liz July 17, 2017 at 11:45 am

      Good to know – I had a feeling!

      Reply
  • Tiffaney August 4, 2017 at 6:28 pm

    Long time vegan but new to keto. I had an open bag of Lily’s chocolate chips (sweetened with stevia and erythritol) and a burning desire to make something sweet and quick! I just picked up a container of Kite Hill cream cheese a few days ago when I noticed the low carb content. Unfortunately, I do not yet own beet root powder. Still, I used your base recipe (minus beet and plus chips) and made incredible truffles. I used a cookie scoop to make 14 balls and placed in the freezer. I look forward to following the recipe exactly as soon as possible! Thank you for the inspiration! <3

    Reply
    • Liz August 8, 2017 at 12:27 pm

      Hi Tiffaney! Thanks so much for the comment!! Your substitutions sound absolutely delicious, and I think I’ll have to try doing something like that as well in the future!

      I’m glad this recipe provided you with inspiration, and I hope you like the beetroot version, too! Enjoy! ❤

      Reply
  • Dee August 17, 2017 at 9:22 am

    I made these yesterday – they are good! and filling! I got 9 out of the recipe – I probably put too much into my cupcake cups. Thanks for your hard work in coming up with these fabulous recipes!

    Reply
    • Liz August 17, 2017 at 10:52 am

      Thank you! I’ve really enjoyed making fat bomb recipes lately, and I’m so glad you’re enjoying eating them!

      Reply
  • Taheerah September 5, 2017 at 3:52 pm

    Hi, should the coconut oil be melted or solid? Thank you!

    Reply
    • Liz September 5, 2017 at 5:27 pm

      Hi, that’s a good question! I always find it easier to work with melted (or at least slightly melty) coconut oil.

      Reply
  • Kimberly October 22, 2017 at 7:42 pm

    I should have looked at the comments! I made these with solid coconut oil and it was a pain to blend everything. They look kinda ugly but they taste delicious (:
    I’ll try melted coconut oil next time!

    Reply
    • Liz October 23, 2017 at 9:31 am

      Oh, no!! I need to make this clearer in the directions. Haha, I have also done this…as well as absentmindedly trying to blend coconut oil and frozen berries in a blender (0/10 – do not recommend…). I’m glad they still tasted good, though!

      Reply
  • C November 8, 2017 at 2:19 pm

    Would it come out the same if I used a reduced fat cream cheese instead of a vegan cream cheese?

    Reply
    • Liz November 8, 2017 at 9:03 pm

      Hi there! It wouldn’t be exactly the same, but it will still work and be delicious! 😀

      Reply

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