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