Low Carb Vegan Red Velvet Fudge (fat bombs)

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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!

vegan keto red velvet fat bomb pinterest image


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.
a closeup of a red velvet fat bomb

Low Carb Vegan Red Velvet Fudge (fat bombs)

Print Recipe
These low carb vegan red velvet fudge fat bombs will satisfy that sweet tooth in a sugar free, keto friendly and totally delicious way!
Course Dessert
Cuisine Low Carb, Vegan
Servings 12 red velvet fat bombs
Calories 248


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)


  • In a mixing bowl, add in vegan cream cheese and vanilla extract and start mixing.
  • 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!
  • 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.
  • 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!
  • Divide the mixture into 12 muffin liners (I use these awesome silicon muffin liners, which makes my life so much easier).
  • Chill in the freezer for about a half hour to 45 minutes.
  • 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.
  • After the "cakes" have firmed up, evenly distribute the "frosting" mixture on each one, and chill for another 30 minutes or so.
  • Stuff in face.


Serving: 1 | Calories: 248kcal | Carbohydrates: 2g | Protein: 1.4g | Fat: 25.2g | Fiber: 0.8g

Join the Conversation

  1. 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.

    1. Liz Author says:

      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!

  2. 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.

    1. Liz Author says:

      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!

  3. Red Velvet cake is traditionally Southern!

    1. Liz Author says:

      Good to know – I had a feeling!

  4. 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

    1. Liz Author says:

      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! ❤

  5. 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!

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

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

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

  7. 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!

    1. 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!

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

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

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