Keto Red Velvet Bites

Name: Easy Keto Red Velvet Fat Bombs
Prep time: 10 min
Total time: 10 min
Yield: 8
Ingredients: 1/3 cup soft butter; 1/3 cup defatted almond flour; 1/4 cup powdered erythritol; 2 tsp buttermilk; 1 tsp unsweetened baking cacao powder; 1 tsp vanilla extract; 1/2 tsp red food coloring; 1/4 cup full-fat cream cheese; 1 tbsp powdered erythritol; 1 tsp vanilla extract

Keto Red Velvet Fat Bombs Mobile Featured Image

Keto Red Velvet Fat Bombs Desktop Featured Image

Nutrition facts per serving

One serving = 1 fat bomb

Carbs
1.0g

Protein
4.0g

Fat
11.4g

Kcal.
126

Carbs

1.0g

Protein

4.0g

Fat

11.4g

Kcal.

126

Carbs = Net carbs

Time (min.)

Prep

Bake

Total

Prep

Bake

Total

These keto red velvet bites tick all the boxes: they’re easy and quick to make, have a wonderful chocolate flavor and are sugar-free + low carb.

One bite only adds 1g net carbs to your daily carb count – perfect to stay on keto during the holiday season!

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Ingredients

Servings:

Ingredients for the fat bomb base:

g soft butter
g defatted almond flour
g powdered erythritol
ml buttermilk
tsp unsweetened baking cacao powder
tsp vanilla extract
tsp red food coloring

oz soft butter
oz defatted almond flour
oz powdered erythritol
fl oz buttermilk
tsp unsweetened baking cacao powder
tsp vanilla extract
tsp red food coloring

cup soft butter
cup defatted almond flour
cup powdered erythritol
tsp buttermilk
tsp unsweetened baking cacao powder
tsp vanilla extract
tsp red food coloring

Ingredients for the cream cheese topping:

g full-fat cream cheese
g powdered erythritol
tsp vanilla extract

oz full-fat cream cheese
oz powdered erythritol
tsp vanilla extract

cup full-fat cream cheese
tbsp powdered erythritol
tsp vanilla extract

Step 1 – Preparing the fat bomb mass

g soft butter, g defatted almond flour, g powdered erythritol, ml buttermilk

tsp unsweetened baking cacao powder, tsp vanilla extract, tsp red food coloring

oz soft butter, oz defatted almond flour, oz powdered erythritol, fl oz buttermilk

tsp unsweetened baking cacao powder, tsp vanilla extract, tsp red food coloring

cup soft butter, cup defatted almond flour, cup powdered erythritol, tsp buttermilk

tsp unsweetened baking cacao powder, tsp vanilla extract, tsp red food coloring

Add all of the ingredients for the red velvet fat bomb mass into a middle-sized bowl and mix them until you get a smooth mass.

Step 2

Place the fat bomb mass in your freezer and let it chill for about 10 minutes while you proceed to the next step.

Step 3 – Preparing the cream cheese topping

g full-fat cream cheese, g powdered erythritol, tsp vanilla extract

oz full-fat cream cheese, oz powdered erythritol, tsp vanilla extract

cup full-fat cream cheese, tbsp powdered erythritol, tsp vanilla extract

Mix the ingredients for the cream cheese topping with a hand mixer or an egg beater until you get a smooth and fluffy mass.

Step 4

Take the fat bomb mass out of the freezer and form about bite-sized balls with your hands.

Step 5

Fill the cream cheese topping into a frosting bag and pipe small swirls on top of the red velvet fat bombs.

If you don’t have a frosting bag, you can also add the cream cheese topping with a small spoon.

Step 6

Place the finished fat bombs in your fridge and let them chill for about 30 minutes before enjoying them.

Storage

Cover the low carb red velvet fat bombs with plastic wrap and store them in your fridge for up to 2-3 days.

Keep in mind that the cream cheese topping tends to dry out quite quickly and it should be prepared fresh if you intend to keep them longer than 1-2 days.