Our kids finished school last Friday, and the family tradition is to go for fro-yo right after we pick them up from school. They love to pick from all the different flavor combinations…or, in my daughter’s case, just get a tiny bit of 75% of them jumbled together in the same cup. The combination of Red Velvet and Cheesecake flavors sounded delightful, but of course I could not partake without knocking myself completely out of ketosis. So out of yearning, and almost necessity, my Red Velvet Cheesecake Fat Bombs were born.
To get started, put a stick of butter and a block of cream cheese out on the counter to soften. If you’re short on time, put the butter into a freezer bag and flatten it with a rolling pin or mallet. It’ll soften much quicker with the increased surface area. Once both are softened, put them in a large bowl and mix with a hand mixer on medium speed until it’s smooth, scraping down the sides with a rubber spatula as needed. Add six tablespoons of powdered erithrytol (I like the Swerve brand) and mix on low speed until the sugar is completely incorporated. Add a tablespoon of cocoa powder and a half teaspoon of vanilla, and mix again. Remember to keep scraping down the sides! Finally, add red food coloring until the color is to your liking. I used probably a half teaspoon, but your mileage may vary depending on the type of food coloring you use.
Using the same rubber spatula you used to scrape down the sides of the bowl, scoop the batter into a gallon-sized freezer bag or a pastry bag. If you’re using the freezer bag, cut off one of the corners. If you’re using a pastry bag, pick whatever tip you’d like. Pipe the mixture onto a piece of parchment. I did it in a circle with a little swirl on top, pretty much the exact way I made my stepson’s poop emoji cupcakes for his 10th birthday. Make sure that the parchment isn’t too big, because you’ll need to move it into your fridge or freezer with the very soft fat bombs still on it. If you have room for a cookie sheet in your fridge or freezer, line it with the parchment and then go to town. But if you’re like me and have to make room, use smaller pieces of parchment.
Chill until firm. I usually eat a spoonful while it’s soft and then save the rest for the next day. These can be eaten right out of the freezer if you prefer to keep them in there, or you can put the frozen ones into a baggie and leave it in the fridge–they won’t lose their shape unless something falls on them.
Red Velvet Cheesecake Fat Bombs
Equipment
- Hand mixer
Ingredients
- 1 stick butter softened
- 8 ounces cream cheese softened
- 6 tbsp Powdered erithrytol Swerve brand
- 1 tbsp cocoa powder
- 1/2 tsp vanilla extract
- red food coloring to taste
Instructions
- Put the softened butter and cream cheese in a large mixing bowl and mix until thoroughly combined, scraping down the sides with a rubber spatula.
- Add the Swerve and blend until incorporated. Stop blending and scrape down the sides. Add the cocoa powder and vanilla and continue blending and scraping down the sides of the bowl to ensure it's well mixed.
- Add the red food coloring and blend on low so as not to spatter red food coloring all over your counters. Use as much as you'd like until it's the hue you prefer.
- Put the mixture into a large zipper bag or a pastry bag. If using a zipper bag, cut off a corner to allow for piping. If using a pastry bag, select a wide tip.
- Lay out a piece of parchment paper or wax paper on top of a cookie sheet, or several small pieces of parchment paper (see notes above). Pipe out the fat bombs in your desired shape. You should end up with about 25 bombs total.
- Put the bombs in the freezer to firm up. Once frozen, you can put them in a freezer bag and store them in the fridge or freezer. They are perfectly edible frozen.
- As calculated for 25 servings, macros are 65 kcal, about .5 grams of net carbs, 1 gram of protein and 7 grams of fat.
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